By Emma Cockrell
Back to my mission to get vegetables into breakfasts…!
If you enjoyed the light ginger smoothie you may like to try this Mint and Kale Smoothie recipe. Packed with seeds, this substantial smoothie makes a great start to the day during the summer months. It is nutritious and filling – keeping you going throughout the morning and is a perfect addition to an anti-candida diet. Alternatively, once made, split the smoothie into small portions and use it as mid-meal snacks over the next couple of days. This may be helpful if you are needing to gain some weight.
I like to keep this smoothie thicker, and eat it with a spoon, topped with some desiccated coconut. To use it as a drink, just add more water. I have to say, it may take you a couple of days to get used to a vegetable smoothie, but it really can then become a firm favourite! Being seed and vegetable-based, is particularly helpful for those who struggle with an intolerance to grains.
- 20g sunflower seeds
- 10 g linseeds
- 10 g sesame seeds
- 15g chia seeds
- 2 handfuls of chopped curly kale (hard bits of stem removed)
- Juice of half a lime
- 4cm chunk of cucumber – chopped, (and skinned unless organic)
- 2cm chunk of fresh ginger – skinned and chopped
- 15 mint leaves – at least! I love fresh mint!
Cover seeds with water and pre-soak for a minimum of 30 minutes or overnight to activate enzymes making them easier to digest.
Blend all ingredients together, adding enough water to make the required consistency.
I add about ½ -1 cup in addition to the water soaking the seeds, keeping it fairly thick so I can eat it with a spoon. Alternatively add more water to make a thick smoothie drink. Serve in an attractive glass or sundae dish etc and eat /drink slowly.
NB Linseeds are helpful for constipation, so if you find this smoothie causes some wind you may like to see how you get on reducing or leaving the linseeds.