Ingredients:

  • 2 cups Fresh Curly Kale, stems removed (approx. 60g)
  • 1 cup Calcium-Fortified Soy Milk
  • 1/2 cup Low-Fat Greek Yogurt
  • 1 medium Frozen Banana
  • 1 small Orange, peeled and de-seeded
  • 1 tbsp Almond Butter
  • 1 tbsp Chia Seeds

Instructions:

  1. Strip the kale. Pull the leaves away from the thick center ribs and discard the stems. Note: Stems contain bitter compounds that the blender cannot fully mask.
  2. Measure the greens. Pack the 2 cups of kale into your measuring cup or weigh out 60g for precision.
  3. Layer the liquids. Pour the 1 cup of calcium fortified soy milk into the blender jar first. Note: Liquid at the bottom creates a vortex that pulls solids toward the blades.
  4. Add the cream. Spoon in the 1/2 cup of low-fat Greek yogurt directly onto the milk.
  5. Drop the fruit. Place the medium frozen banana and the peeled, de seeded small orange into the jar.
  6. Incorporate the fats. Add 1 tbsp of almond butter, ensuring it sits on the fruit and not the sides of the jar.
  7. Top with seeds. Sprinkle the 1 tbsp of chia seeds over the top of the pile.
  8. Start the motor. Pulse three times to break the frozen banana into smaller shards.
  9. Liquefy the mixture. Increase speed to high and blend for 45-60 seconds until the color is a uniform, vibrant green.
  10. Check the consistency. Stop the blender and stir with a straw to ensure no kale fragments remain.