Creamy Almond Kale Smoothie
Ali Segersten
If there was one thing you could do right now to improve your health would you do it? Eating raw cruciferous vegetables daily might be our saving grace in this increasingly toxic world. Cruciferous vegetables will upregulate or "produce" the enzymes your body needs to eliminate environmental toxins and properly metabolize estrogen. They also provide the sulfur, folates, and magnesium these enzymes need to function optimally. Worried about cruciferous vegetables causing thyroid problems? If you closely examine the scientific literature, you will see that people who have thyroid issues after eating cruciferous vegetables are iodine insufficient. Eating nori, cooking your beans with kombu, and eating wild caught Alaskan salmon are ways to increase your iodine intake. We (including our children) also take a kelp extract supplement daily. Researchers are now finding that environmental toxicants have a major role in the rise of thyroid related disorders.....so eating raw cruciferous vegetables protects your health on many levels.
This light and creamy smoothie is made with three simple ingredients. It is so easy to make and tastes amazing! I use homemade raw vanilla almond milk which is so flavorful and full of live enzymes. I make it by soaking raw almonds in water for about 24 hours; then I rinse, drain, and blend them with fresh water, a pinch of sea salt, vanilla powder, and a dash of maple syrup. Then all you do is strain the milk though a clean dishtowel or nut milk bag to remove the pulp. You could also use Hemp Milk, cashew milk, or kefir in place of the almond milk.
Creamy Almond-Kale Smoothie
This smoothie recipe makes a great after school snack for your children. Serve it with carrot sticks and apple slices. Start with one pear and if you need the smoothie a little sweeter, add part or all of the second pear.
- Place all of the ingredients into a high-powered blender and blend until smooth and creamy.
- This recipe makes approximately 4 cups.
- Drink immediately or store in a covered glass jar in your refrigerator for up to 2 days.
Use this recipe in our Meal Planner
About the Author
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.Nourishing Meals Newsletter
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