Kale is one of the ubiquitous leafy greens, the darling of food bloggers, culinary food magazines and top chefs. It is claimed to be loaded with vitamins A, C and K and with minerals like iron, potassium and phosphorus.
I started making my kale juice years ago, a hot and humid summer in New York. I just bought some bunches, added cold mineral water, enhanced with almond butter and added drops of maple syrup to bounce off the minor bitter flavor.
But as I recently discovered the maple water from Canada, I gave my kale juice a makeover. I replaced the water with maple water and the entire kale juice got a “taste lift”.
Here is a very simple recipe for you to enjoy.
2 cups of Kale
1 cup of Maple Water
1 tbsp. cashew butter
Put all ingredients into a blender and mix them until liquefied and smooth. You don’t need to add maple syrup because the maple water has approximately 4g of sugar per serving. You can always play around and give the recipe a twist by adding more maple water to make it lighter or more kale for a greener color.
For more information where to buy maple water, click here: http://www.amazon.com/Wahta-Pure-Maple-Water-Fluid/dp/B00JKM9EW4/ref=pd_bxgy_gro_img_y
For information about maple syrup, read here: http://www.purecanadamaple.com/