This morning was a good day for a new smoothie, Pearfecto Pear Kale Smoothie recipe.
First, I wait until the pears are so ripe but not yet brown inside. I really do not have any magically way of figuring this out until I cut the pear into half. Today, I used some Bosc pears (and curly Kale) and even though they aren’t the sweetest pears the smoothie was amazingly delicious with a little hint of heat from the ginger. If you really experiment with this recipe, which I hope you do, add more ginger or use different pears.
You may notice that I have used Ceylon cinnamon in the Pearfecto Pear Kale Smoothie recipe as there is another cinnamon on the market called Cassia cinnamon. The former has less of a certain compound called Coumarin. It is recommended by certain food safety agencies that if you consume large quantities of cinnamon you should purchase the Ceylon Cinnamon.
At the bottom of this blog, you will find some information on nutritional values and health benefits.
All you need to make this pear kale smoothie recipe is any regular blender. The Vitamix is wonderful but this combo is easy to blend in any blender.
Pearfecto Pear Kale Smoothie Recipe [Printable pdf]
2-3 ripe pears
1 fresh ripe banana
1/2 tsp Ceylon cinnamon
1 pinch ground clove
1 small piece fresh ginger
A large handful of kale leaves
Place the first 5 ingredients in the blender and add approximately 2 cups of water. Blend well for one minute on medium to high (Vitamix level 10). Add in kale leave and blend again for another 30-60 seconds.
Enjoy your pear kale smoothie blend with an aroma of the holiday season with a slight warmth from the ginger. Share your feedback here.
Digestion Tip: For best digesting, chew your smoothie.
Pear is one of the least allergenic fruits.
Health Benefits and Nutritional Value of Pears and Other Ingredients
Pear – One of the least allergenic fruits so I recommended the pear often. A source of antioxidants, vitamin and minerals. ORAC value 2941 per 100 g. A good source of fibre 8% or 3.1 g per 100 g. A good quantity of Vitamin C (7% of RDA per 100 g) but also B Complex Vitamins. Contains of copper and other minerals such as iron, magnesium, manganese, and potassium. Known to have recommended in traditional medicines for the treatment of colitis, gout, chronic gallbladder and arthritis.
Banana – A good source of fibre, potassium, manganese, vitamin C and vitamin B6.
Cinnamon – High in antioxidants. Supports healthy blood sugar levels and reduces inflammation. Ranked high in Oxygen Radical Absorbance Capacity (ORAC) is 6,956 for 1 tsp or 5 ml (Chaga is the highest).
Cloves – Ranks as one of the richest sources of antioxidants. Source of vitamins and minerals. Clove serves as an excellent stress reliever due to its aphrodisiac and stimulant properties. I put whole cloves in my mouth as a breath refresher. Dentists used cloves as a local anesthetic.
Ginger – Ginger root has been in use since ancient times for its anti-inflammatory, carminative, anti-flatulent, and anti-microbial properties. Studies have shown that it may decrease nausea induced by motion sickness or pregnancy and may help relieve migraine headache. Contains minerals such as potassium, copper, etc. and vitamins such as Vitamin B-5 and Vitamin B-6.
Kale – Low on the glycemic scale so a friendly blood sugar food. Very good source of Vitamin A and K. A source of other vitamins and minerals.
Water – Hydrating. Good for brain function and keeps bodily fluids balanced. Helps with cardiovascular function and blood flow. Helps with managing body temperature and much more. Pear and Kale are good sources of naturally distilled water.
Have a pearific day!
Featured Image http://shelleysdavies.com/pears/
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