- 100g kale
- ½ cucumber
- 1 banana
- 2 Medjool dates
- 1 tbsp peanut butter
- 330ml brown rice drink
- A few ice cubes
- Blender
- Measuring jug
- 1.
Strip the kale leaves away from their tough stalks. Discard the stalks and add the kale leaves to your blender. Slice the cucumber in half (pop half back in the fridge for another day). Roughly chop the cucumber half and add it to the kale. Peel and break in the banana.
- 2.
Use your thumb to crush the Medjool dates on a wooden board. Remove the stones. Roughly chop the dates and add them to the blender. Add 1 tbsp peanut butter.
- 3.
Pour in 330ml brown rice drink (save the rest for this week’s other smoothies). Add a handful of ice cubes and blend till smooth. Pour into a couple of glasses and serve.
- Tip
Cool as half a cucumber
Your extra cucumber can be wrapped up and kept in the fridge for a few days. You can cut into batons for dipping into houmous, dice it and toss into a salad, slice it and add to a jug of ice water, or chop it and pop into another smoothie.
