Jan’s is still on her blended food diet, her mouth surgery should heal soon, and she has lost her holiday weight. Every day she has created a new smoothie. Today, she is using coconut water with pulp (El Mexicano brand). This one was good enough that she was tempted to add rum and make it a real Piña colada.
Jan’s Piña Kalelada
¾ frozen kale
½ cup frozen pineapple
6 cubes frozen coconut water
½ cup coconut water
½ cup milk
¾ cup Greek yogurt
1 scoop (2 Tbs.) whey soy protein powder
2 ice cubes
1. The day before, pour the coconut water into an ice tray and freeze over night.
Tip: When making a smoothie it helps to freeze most of the fruit and the kale. This gives the blender blades something solid to cut and breaks the bits into smaller pieces. Do not freeze the banana, because they will turn black.
Put all ingredients in a standing blender and process until all of the kale becomes tiny flecks.