Making a smoothie vs. juicing saves valuable fiber and other nutrients that are discarded by juicing. Try this tasty version from Marwan Sabbagh, MD, Director of Cleveland Clinic Lou Ruvo Center for Brain Health.
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½ cup chopped kale leaves
2 ripe bananas, peeled and chopped
½ cup plain Greek-style yogurt
¼ cup freshly squeezed orange juice
1 tablespoon honey
½ cup ice cubes
Ground cloves, pinch for garnish
- Put kale, bananas, yogurt, orange juice, honey and ice in a blender and puree until smooth.
- Pour into glasses and garnish with a tiny pinch of ground cloves. Serve right away.
Nutritional information (per serving)
Makes 2 servings.
Total fat: 3.5 g
Saturated fat: 1.5
Trans fat: 0 g
Cholesterol: 10 mg
Sodium: 25 mg
Source: The Alzheimer’s Prevention Cookbook: 100 Recipes to Boost Brain Health (© 2012 Ten Speed Press)