Kale and Spirulina Juice Recipe

 

In this post, Ashley gives some interesting nutritional info on kale and spirulina and shares a juice recipe:

Back in the kitchen, I’ve been trying out some new food recipes as well as juice recipes. I’ve been using my juicer now for about three week now and I’ve really enjoyed it…though it takes a little bit of time to prepare, the nutrients I get out of each glass is well worth it. I actually enjoy healthy foods. I mean of course I was probably attracted to them at first because I know they are good for me but I actually really do like the taste. For me, fruits are a lot easier to consume so juicing helps me take in more veggies. Besides the color of the veggie juices, they are actually quite tasty.

Another plant based protein I’ve started incorporating in my juices is spirulina. It is actually a blue-green algae that is 65 to 71 percent complete protein (beef is 22 percent) with all essential amino acids in perfect balance. It also contains vitamin B12 which usually is only found in animal products. This superfood has helped me control cravings and has also helped balance out the decrease in meat protein in my diet. The label suggests one teaspoon a day and it’s pretty flavorless. All you have to get past is the bright green color and the fact that it’s algae.

So here’s a good juice recipe to add one teaspoon of spirulina to:

1 cucumber

1 celery stalk

1 peeled lemon

6 kale leaves

Kale is a superfood. It has the highest vegetable source of vitamin K and may help the risk of developing certain cancers. It’s a source of calcium, chlorophyll, calcium, iron, and vitamins A and C. Kale is low calorie and also a good source of minerals, copper, potassium, iron, manganese, and phosphorus. It promotes eye and skin health as well. (thank you rebootwithjoe.com for all your fun veggie facts)

2 handfuls of spinach

2 apples

*you can also add a peeled orange or some carrots to sweeten it up a little.

While you’re enjoying your nutritious green drink, I’m off to figure out what to make with the world’s largest zucchini I got in my order this week.

originally posted on brewersorganics.com