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Posted By Shelby Kinnaird On March 5, 2013 @ 6:38 pm In Appetizers & Snacks,Breakfast,Drinks | 5 Comments
I’ve been seeing “green” smoothies everywhere lately and decided it was time to try one, being that I had some leftover kale after last week’s fiesta that featured White Beans with Kale , White Bean and Kale Soup  and White Bean with Kale Bruschetta .
I promise we’ll take a little break from kale after this.
This is not a smoothie in the traditional sense – no yogurt, no milk, no dairy of any kind. It tastes herby and earthy with just a hint of citrus. The Grillmaster and I enjoyed it, but our tastebuds were a bit confused at first.
Have you ever tried a green smoothie? What was in yours?
Slightly adapted from Prevention
1 cup frozen mango cubes
2 medium ribs celery, coarsely chopped
1 cup chopped kale leaves, stems and ribs removed
2 tablespoons flat leaf parsley (leaves only)
2 tablespoons fresh mint (leaves only)
1 cup fresh orange juice, chilled
Place ingredients in blender in order listed. Purée until smooth. Pour into 2 glasses and serve immediately.
Makes 2 servings
Per serving: 136 calories, 1g fat (0g sat), 0mg cholesterol, 53mg sodium, 32g carb, 4g fiber, 23g sugar, 3g protein
Nutritional Analysis: This smoothie is low in Saturated Fat, Cholesterol and Sodium. It is a good source of Vitamin A, Vitamin C, Vitamin K, Dietary Fiber, Thiamin, Vitamin B6, Folate, Potassium and Manganese. (Source: nutritiondata.com)
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 White Beans with Kale: http://www.diabeticfoodie.com/2013/02/white-beans-with-kale/
 White Bean and Kale Soup: http://www.diabeticfoodie.com/2013/02/white-bean-and-kale-soup/
 White Bean with Kale Bruschetta: http://www.diabeticfoodie.com/2013/03/white-bean-and-kale-bruschetta/
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