Tropical Grass Green Smoothie

Try kale in your blended creations. It turns an ordinary smoothie into a nutrient packed cancer fighting green drink. Kale is a cruciferous veggie in the Brassica family, along with broccoli, cauliflower, brussels sprouts, and cabbage. It is an excellent, source of Vitamin K, Vitamin A, Vitamin C, fiber and a wide variety of carotenoids.

Kale has been shown to lower cholesterol and may reduce the risk of certain types of cancer. A new laboratory study also found that kale extract inhibits the production of existing colon cancer cells. It also contains indole-3-carbinol which is used therapeutically to alter estrogen metabolism thereby reducing breast cancer risk.

But there is such thing as too much kale. Kale is thought to increase risk of kidney stones and some gallstones in people who have susceptibility. It can reduce thyroid function in some individuals, and it can cause an increase in bloating and gas. All of these risks go away when Kale is cooked, so you can eat as much cooked kale as you like. To use cooked kale in a green smoothie, flash steam it and freeze it for later use.

Kale is high in vitamin K so if you are using blood thinners such as Coumadin or warfarin kale should be added into your diet only with the advice of your physician.

2 large handfuls of organic baby kale
5-6 mandarin or clementine oranges
1-2 handfuls of chopped pineapple
1 cup SoDelicous coconut milk
orange zest (optional)

Blend until smooth. You can sprinkle orange zest for an added orange flavor.