• October 4, 2014

    Banana-Kale Green Smoothie

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    Happy Saturday! I’m totally baby-bombing you today with this one.

    I was trying to make plans via text with a friend the other day, which is an ambitious task with a toddler climbing all over you (all I’d managed to type was, “sounds good, let’s meeeeeeeeeeeeeea%&0jjjjjssss”). In desperation, due to both hands defending my nose from having a xylophone stick shoved up it, and my inability to text using my tongue, I tried to make use of the voice-to-text dictation feature on my phone to finish the sentence. But of course, everything I said translated to nonsense and had to be backspaced.

    Theo thought it was HILARIOUS that I was holding my phone in front of me and talking kind of angrily at it, so he joined in the fun, climbing up my back and shouting “DOO DOO DA!” in a booming, serious voice into the microphone from over my shoulder. And guess what? It translated perfectly to “sounds good, let’s do do da”. Which means that google voice-to-text is exactly 100% better at understanding toddlerese than it is at understanding English.

    So the smoothie. See, some days I have an ickle carb-ivore. I’ll give him toast and scrambled eggs for breakfast – and he’ll eat the toast. I’ll give him soft chickpeas, roasted carrots, and pita bread for lunch – and he’ll eat the pita bread. Rice and chicken curry and vegetables for dinner? Guess what he’ll eat: just rice.

    On days like that, I like to boost the vitamin intake from none, to an ambitious… some. I do this by blending the most nutritionally dense green leafies I can get my hands on, with some sweet banana and milk. It’s actually really tasty, and Theo slurps it up like it’s a chocolate milkshake. Parenting win.

    This recipe makes the amount that he’ll drink, but you could easily double it for an adult-sized breakfast or afternoon pick-me-up. Blueberries are a tasty and nutritious addition. Happy slurping!


    • 1/2 cup milk
    • 1/2 frozen overripe banana
    • 1/2 cup loosely packed kale leaves
    • honey, to taste


    1. Place all ingredients in blender and blend on high speed for 30 seconds, until very smooth.

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    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

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