By Lindsay Hunt | June 27, 2011

Photo: Lindsay Hunt

I don’t think of myself as a follower, at least not usually. I tend to be trend-averse when it comes to foods like truffle oil, kombucha, or even the entire pork craze. But the kale in the smoothie thing, I just couldn’t resist.

Raw kale is one of my favorite discoveries of 2011, having first tried it in a remarkably good shredded salad, which I have replicated often, and now, I have another way to use my weekly purchase of kale: in this fantastic smoothie.

According to the raw foods diet, eating foods in their natural state is the best way to extract the maximum amount of nutrients from the food. If that’s true, then this smoothie is a dynamo of nutrients.  I just feel great drinking it!

With the addition of oats, this smoothie becomes a filling breakfast, and if you want to invest in the optional ingredient of flaxseed meal, you definitely won’t be hungry an hour after drinking the smoothie.

If you’re a little timid, rest assured, it’s delicious.  The two unusual ingredients worked surprisingly well with the smoothie staple of blueberries. I will definitely be making this again.

Photo: Lindsay Hunt

Kale, Oat, and Blueberry Smoothie

Servings: 2


  • 5 leaves kale, stems removed, leaves torn (about 1 packed cup)
  • 1 cup blueberries
  • 1/4 cup Greek yogurt
  • 1/2 cup whole milk
  • 1/3 cup oats
  • 2 tbsp honey (ideally raw)
  • 8-10 ice cubes
Optional Add Ins:
  • 1/4 cup ground flaxseed meal
  • vanilla extract
  • ground cinnamon
  • pinch of salt


Combine all the ingredients in a blender and blend until smooth and frothy, about 3 to 4 minutes. (Blend extra long with this smoothie recipe to make sure to puree the kale leaves and oats.)

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