I am not going to lie – I have made some bad smoothies in the past. Just last week, I overestimated the amount of beets I could hide in my smoothie; it was an epic fail. My smoothie was bright red and tasted like a beet; it tasted a bit too earthy, similar to the taste of dirt. A few smoothies I have made for my husband were also terrible. I can usually tell when he doesn’t like them because he will literally stand in the kitchen and chug it as fast as he can. Then, when I ask him what he thought of the smoothie, he will kindly reply ‘um, it was okay’.
So, long story short, this recipe took me a few tries to get it right. Note: Try to use black raspberries for this recipe if you can – the black raspberries give the smoothie its brilliant purple color.
This recipe makes two servings, so share it with a friend.
- 1 cup kale
- 1 cup almond milk
- 1 cup water
- 1/2 cup blueberries
- 1/2 cup black raspberries
- 1/2 cup Forager vanilla yogurt
- 1 Tbsp. maple syrup
- 1 Tbsp. almond extract
- Ice, optional
- Blend the kale, almond milk, and water on high speed until smooth
- Add remaining ingredients and blend until smooth