Now that green smoothies have become popular, recipes for them are everywhere. But no green smoothie recipe I have ever seen has ever addressed the biggest problem with the kale family: oxalic acid. This substance occurs in most leafy greens, excepting lettuce, and including broccoli, as well as other foods, and can be neutralized by cooking slightly. In this recipe I blanch the kale with the apples before puréeing the smoothie. This way I don’t have to worry about the oxylates!
This recipe also has a low salicylate profile. My mom and I struggled with the added challenge a salicylate-free diet posed, in spite of all our experience with food allergies and health issues. This is one of the yummy, easy recipes I discovered that has helped make this new diet easier.
Just a little warning: it isn’t a super indulgent icy, creamy, strawberry-banana-slushie type texture. It’s delicious and fruity and sweet, but don’t expect a milkshake.
For more about salicylates, take a look at my article here.
Here’s the recipe!
- 3 leaves of kale, with the ribs removed
- 1/2 a large Golden Delicious apple*, cubed (see how here)
- 1 1/2 tbsp. honey
- juice of half a lemon
- 11 drops of stevia
- 1/2 cup water
- Combine the apple, kale and water in a saucepan, and simmer on medium heat until the kale turns from dull to bright green, and the apples are soft, about 7 min.
- Remove the saucepan from the heat, and allow to cool completely.
- Separate the apple pieces and freeze for 2 hours on parchment paper.
- Remove the apple pieces from the freezer and place them in your blender with the other ingredients. Blend on high for 15-20 sec.
- Enjoy immediately, as the smoothie will oxidize (turn brown) if it is left out for too long.
*Golden Delicious apples are the only variety that are low in salicylates. If you are not sensitive to the salicylates in apples, feel free to use other varieties.:)