Tangy Kale Carrot Swirl
Makes 1-3/4 cups
2 cups packed, torn kale leaves
1-1/2 cups carrot juice
1 Tbsp. seasoned rice vinegar (try Nakano mango or citrus flavor, or “original”)
Rinse kale thoroughly before tearing. Combine ingredients in blender container. Cover and blend on low speed at first, then high speed until smooth.
Variation: Add one small, pitted apricot or nectarine.
Nutrition (without fruit): 220 calories, 1g fat, (0g sat fat), 0mg cholesterol, 7g protein, 45g carbohydrate, 390mg sodium, 5g fiber
Recipe and photos by Rita Held