The folks at Green Smoothie Girl blend together one part water/ice water, one part greens, and one part fruit. If you are just getting started, use less greens and work your way up to one third of the smoothie. Have fun experimenting with different fruits and greens. I find that spinach has the weakest taste, Swiss chard has the strongest, and kale is the most beneficial. Although, bananas are not grown in Michigan, a piece of banana will cover the taste of greens if you are not yet adjusted to it.
- Preheat the oven to 300 degrees.
- Wash and air dry the kale.
- Remove the kale ribs and tear the leaves into bite sized pieces; place into a large bowl.
- Combine the other ingredients (not the kale) in a food processor and process until smooth.
- Massage the sauce into the kale; place on cookie sheets.
- Bake until crisp, turning once or twice.
- Be sure to place the kale on the cookie sheet in a single layer.
- Flat kale will take about 10 – 15 minutes to crisp up. Curly kale will take much longer (approximately 30 minutes).
- They can also be dried in an electric dehydrator.
|Beginner Green Smoothie|
|Popcorn with Kale Chips|