1 large cucumber, peeled, seeded, and chopped
1 cup diced fresh or canned pineapple
½ medium or 1 small sweet apple, cored and cut into chunks
1 4-inch piece of cucumber (leave peel on if unwaxed)
2 to 3 medium kale or collard leaves, coarsely chopped
2 tablespoons hemp, chia or flax seeds, optional
1 cup mango or pineapple juice, or coconut water
Combine all ingredients in a high-speed blender and process until quite smooth. Divide between too tumblers. If the smoothies are too thick, stir in a bit more juice. Serve at once.
Serves 2 (approx. 12 oz. each)
Source: Atlas, Nava, and Susan Voisin. Wild about Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and Other Leafy Veggies Everyone Loves. New York: Sterling, 2012. Print.