Green Sunshine Smoothie

A little trick I’ve been doing has made all the difference in the morning rush before work or classes. Making smoothies the night before saves the time and effort needed to lug out the blender, wash fruits and veggies.  This way I can ensure that I will have something healthy to start the day off right. Some days I may make a large batch of about 8 cups which can last me for more than a day, this is also great for afternoon snacks. “Green Sunshine” is a tad cheesy, but it tastes oh so fresh and sweet and makes up for the what-should-be-spring-weather. One trick I learned from my summer job is that the order you put in ingredients matters. For example, putting in dates first, frozen fruit second and fresh fruit last will allow the dates to blend equally, avoiding those chunks that happen sometimes. I hope you get to try this easy recipe. The kale can be substituted with other leafy greens, such as spinach.

Green Sunshine Smoothie
Yield: 6-7 cups
2 cups kale leaves, fresh (about 5 kale stems)
5 medjool dates
2 cups frozen pineapple (or fresh if you don’t have frozen)
2 bananas, medium size
juice of 1 lemon (medium-size)
3 cups water, add more as needed

Put all ingredients in blender, and blend until smooth. Enjoy!

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