fetchpriority=”high” decoding=”async” class=”alignleft size-full wp-image-160331″ src=”https://thinktasty1.wpengine.com/wp-content/uploads/2015/12/green-smoothie-and-straw.png” alt=”green smoothie and straw” width=”400″ height=”400″ srcset=”https://www.thinktasty.com/wp-content/uploads/2015/12/green-smoothie-and-straw.png 400w, https://www.thinktasty.com/wp-content/uploads/2015/12/green-smoothie-and-straw-150×150.png 150w, https://www.thinktasty.com/wp-content/uploads/2015/12/green-smoothie-and-straw-300×300.png 300w, https://www.thinktasty.com/wp-content/uploads/2015/12/green-smoothie-and-straw-170×170.png 170w” sizes=”(max-width: 400px) 100vw, 400px” />Green is good – especially when it comes to veggies and healthy eating. One of the world’s healthiest leafy greens, and most popular, is no doubt crave-worthy kale. It’s enjoyed a killer year of palate popularity, so of course, we had to share a recipe to help savor it. Innkeeper and pastry chef Michael Hafford serves up fresh, locally sourced breakfasts each morning at Scranton Seahorse Inn in Madison, CT, a beautiful inn that features spacious guestrooms with Jacuzzi tubs and free Wi-Fi, several warm and welcoming common areas, plus gorgeous grounds complete with gazebo and gardens. His signature Scranton Seahorse Kale Smoothie is a favorite beverage among guests and a best bet for healthy eating.
Scranton Seahorse Kale Smoothie
2015-12-21 06:22:01
- 2 handfuls of fresh kale washed and chopped
- 1/2 chopped fresh chopped carrots
- 1 cup chopped fresh strawberries
- 1 cup fresh pineapple
- 1 peeled chopped apple
- 1 cup unsweetened unflavored almond milk
- 1 cup ice
- Combine all ingredients in a blender or smoothie machine and blend until smooth.
- Depending on your preference add more ice (or almond milk) to thin out the smoothie.
- I personally don’t like mine thick like a milk shake.
- You can keep the extra in a covered pitcher in the refrigerator for a couple days.
- The strawberries and pineapple should be frozen for at least an hour. What I do is package 1 cup of each of the strawberries and pineapple in zip lock bags, and when I’m ready to make a smoothie, I’ve got them already chopped, measured, and frozen.
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