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Kale

Tomato-Kale Gazpacho Smoothie

Ingredients 1 small tomato, quartered3/4 cup tomato juice cocktail, chilled2 Tbsp. minced fresh cilantro leaves1 small garlic clove, chopped1/4 jalapeno pepper (or to taste), chopped1/4 tsp. ground cuminJuice of 1/2 fresh lime (about 1 Tbsp.)Small wedge of fresh lime and a cherry tomato for garnish (optional) Directions 1. Freeze tomato in a plastic bag until hard, about 3 to 4 hours. (They will keep up to one week. Several tomatoes may be frozen at a time.) 2. Place frozen tomato, juice, cilantro, garlic, jalapeno, cumin and lime juice in a blender. Puree until well blended and almost smooth. 3. Pour into a tall tumbler filled with ice cubes. Garnish, if desired, with a small wedge of lime and a cherry tomato, speared on a short skewer and added to the glass like a swizzle stick. Serve immediately. Makes 1 serving. (Recipe can be multiplied to make more servings, but you may want to cut down on garlic and jalpeno if you do.

With five different vegetables in one glass, this can sub in for a whole salad—fast.

Andalusian cuisine
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Servings: 2
  • Calories: 112 kcal

Ingredients

  • 1/4 c.
  • water2 tbsp.
  • lime juice1/2 c.
  • plain Greek yogurt1/4 tsp.
  • ground cumin2
  • large kale leaves, stems removed1 c.
  • fresh or canned diced tomatoes1
  • small carrot, chopped1
  • small english cucumber, chopped1/2
  • rib celery, chopped1/2 c.
  • ice

NUTRITION (per serving)

  • 112 calories,
  • 8 g protein,
  • 16 g carbs (3 g fiber),
  • 8 g sugars,
  • 2.5 g fat,
  • 79 mg sodium
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