Green Goop

Green Goop

Just in time for St. Patty's Day, here's a fabulous "green" healthy drink :) A good mix of sweet and tart, chock full of nutrients! Don't just a book by its cover- looks a bit crazy, but give it a try and you'll find it's quite scrumptious!

Makes: a little over 2 cups of juice

.: ingredients :.

• 3 carrots
• 1 large apple (or 2 small apples)
• 2 cups of fresh kale
• small piece of fresh ginger (about 1" square)
• 1 c. cranberry juice

.: directions :.

1) Add cranberry juice, kale, and carrots to the blender and mix into a pulp.

2) Cut up ginger and apple into small slices. Add to blender and blend into a pulp.

3) It'll be a very thick drink, but not quite so thick you'd need a spoon ;)

*Note: you could also do this recipe using a juicer- you just won't get quite all the nutritional value since you're losing a lot of the fibrous bits.

**Note:: you could pretty much use most any fruits & veggies in this recipe! After much testing, I recommend keeping the carrots/apples as a base and changing out the other ingredients :)

Just some of the nutritional value....

Vitamin A - 260+% DV (Daily Value)

Vitamin C - 170% DV

Vitamin K - 510% DV

Magnesium - 80% DV

Zinc - 50+%

Vitamin E

Fiber

Potato and Kale Puree

• Ingredients:
• 2 lb kale, stems and center ribs discarded and leaves chopped
• 1 1/2 lb large boiling potatoes
• 2 cups heavy cream
• 
  

• 
  
  Cook kale in a pot of boiling salted water (1 1/2 Tbsp salt for
  4 qt water), uncovered, until tender, about 7 minutes. Drain kale,
  then immediately transfer to an ice bath to stop cooking. When
  kale is cool, drain but do not squeeze.
• 
  
  
  While kale cooks, peel potatoes and cut into 1/2-inch pieces.
  Simmer in cream with 1/2 tsp salt and 1/2 tsp pepper in a heavy
  medium saucepan, covered, stirring occasionally, until tender,
  15 to 20 minutes.
  
  
• 
  
  Purée potato mixture with kale in 2 batches in a food processor
  until just smooth (use caution when blending hot liquids).
  Transfer to a 4- to 5-qt heavy saucepan and cook over low heat,
  stirring frequently, until heated through. Season with salt and pepper.

*Notes:

- Instead of pureeing the mixture, I stuck it in my Kitchen Aid
mixer, which resulted in a chunkier end product.  

- I added crushed red pepper flakes, seasoning salt, and 2 minced
garlic cloves to the potatoes about halfway through the simmering.