Give our Chocolate Mint Kale Refresher smoothie as we mark the beginning of summer. With the warm days ahead many of us find ourselves overwhelmed with a generalized weakness often accompanied by little heart flutters known as palpitations. Obviously, if you’re having heart issues go see your doctor, but often these feelings can be a sign of dehydration and lack of electrolytes. We tend to workout more, play harder and disregard the many queues our body is sending during this time of year. Although the wanderlust feeling takes over, it’s important to remain mindful of how heat affects the body.
One solution is to consume electrolyte drinks, however, I’m not a fan of anything that sits on the market shelves in plastic. I know, it’s BPA free, but is that any better? I think that’s open for another debate. Anyway, a quick coconut ice cube slushy or smoothie is a delicious and nutritious way to counterbalance the affects of heat. Today I’m sharing our simple recipe for a Chocolate Mint Kale Refresher smoothie. Made with fresh kale, chocolate mint leaves from my herb garden, raw cacao nibs, raw cashews, coconut water ice cubes and a pinch of Himalayan sea salt, this smoothie is sure to please all of your friends and family. It’s refreshing and replenishing.
Ingredient Transparency / Chocolate Mint Kale Refresher:
Almond Milk: Homemade / 3/4 cup organic almonds soaked overnight, 2 pitted Medjool dates, 1 teaspoon vanilla, 1 pinch Himalayan sea salt
Fresh Mint: My backyard herb garden
Raw Cacao Nibs: Sunfood
Vanilla: Madacesse
Coconut Water Ice Cubes: I use coconut water from young Thai coconuts purchased at Jimbo’s Naturally here in Carlsbad, but feel free to use Harmless Harvest.
Himalayan Sea Salt: Himalania Sea Salt by Natierra.com
- 1.5 cups almond milk (or alternative milk of choice)
- 1/4 cup fresh chocolate mint leaves (feel free to use regular fresh mint from your local market, however, I have chocolate mint leaves in my garden that work so nicely in this recipe)
- 1 cup organic chopped kale leaves (I always remove the stems but not necessary if using a high-speed blender)
- 1/3 cup raw cashews
- 1.5 teaspoons vanilla
- 2 Tablespoons raw cacao nibs (more if you like)
- 2 frozen bananas
- 1 cup coconut water ice cubes
- Using old-fashioned ice cube trays, add your favorite coconut water and freeze for use during the week. (I use the coconut water straight from my young Thai coconuts)
- Blend all ingredients together in a high speed blender. If you like, add extra coconut water ice cubes for more of a slushy feel.
- ENJOY!
- vegan, gluten-free, dairy-free, soy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.