Today is Labour Day and it’s the last long weekend of the summer. Hopefully you are all enjoying this summer day with family + friends and some good food.
I have plans of making a juicy peach pie (or maybe another galette?) and taking my baby girl for a long walk in the sunshine (fingers crossed). Can you believe that this week she will be 2! months already?!
What are you up to this Labour Day? Let me know below all the exciting things you are doing/did today.
This gorgeous green beauty combines the tropical flavors of mango and pineapple with the healthy greens of kale. It is naturally sweetened just by ripe banana and medjool dates.
I used almond milk this time but you can substitute any kind you prefer. Using coconut milk would increase the tropical magic of this smoothie even more.
I am a little late to the kale craze. But this summer we are regularly receiving a whole bunch of the curly green leaves in our CSA box.
Since the kale leaves are so curly it is a little difficult to measure. I wrote down “1 cup” in the recipe, which means loosely packed. Don’t try to stuff as much kale as possible into your measuring cup. The ‘vegetable’ flavor will be too overpowering.
Ask me how I know 
Oh, and please let me know if you have any great uses for kale other than green smoothies. I have a big bag in the fridge to use this week. Does anyone have experience with freezing kale?
- ¾ cup almond milk (or coconut or any other kind)
- ½ banana, frozen
- 1 cup mango chunks, frozen
- 1 cup pineapple chunks, frozen
- 1 cup kale leaves
- 3 medjool dates (or other preferred sweetener)
- Place almond milk, banana, mango, pineapple, kale leaves and dates in a blender and process until completely smooth.
- Serve right away. Freeze leftovers in popsicle molds.
