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Breakfast, Smoothie

Alkaline, Vegan, Gluten Free

Serves: 2


optional  1 cup ice
2 cups kale
1 cup ripe mango
1 ripe banana
1 Tbsp minced fresh ginger
1 1/2 – 2 lemons juiced
1 1/2 – 2 cups spring water
1 – 2 Tbsp Agave nectar


First add ice to the blender and crusher. Followed by kale, mango, banana, ginger, lemon juice and 1 cup water to start. How much water you will need, will depend on how many of your ingredients are frozen.

Blend until smooth, only adding water a little at a time as needed, and scraping down the sides/mixing as needed.

Taste and adjust smoothie to your personal liking.

Too much tartness put more fruits in or add agave nectar.

Add ginger for some zing.

Want more of a citrus taste add more lemon juice.

Want it thicker/colder, put more ice in.

Blend to desired consistency.
Severing for two, enjoy immediately.

Better to consume when it’s fresh, any remainders could be refrigerated for no more than 24 hours.


Kale, banana and mango can be frozen or fresh.

You can substitute Agave nectar for a sweetener of your choice.

You can use coconut water in place of regular water and make sure the water you do use is filtered or alkaline.


*Recipe inspired by Mango Ginger Kale Green Smoothie at minimalistbaker.com


Click the links below for more smoothie recipes:

Energy Boosting Smoothie

Coffee Protein Smoothie

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