The Dinas are co-developers and instructors of the series of Science of Raw Food Nutrition classes taught at Living Light Culinary Institute in Ft. Bragg, California. They have an international nutrition consulting and lab work analysis practice and are dedicated to teaching a functional and scientifically sound approach to raw, plant-based diets. Connect with the Dinas on their website, Facebook and Instagram. Watch Karin on YouTube and Rick on YouTube. Also, connect with them for nutrition consulting.
- 3 fresh oranges (or the juice of)
- 2 to 3 fresh ripe bananas
- 2 large kale or collard leaves
- 1 to 2 cups of frozen mangos
- ½ cup of frozen berries
- Fresh pomegranate juice (when in season)
- Add oranges or juice to a blender first, followed by ripe banana pieces. Blend on low for a few seconds.
- Obtain the green leaf component from kale or collard leaves. To do this, hold the bottom of the stem with one hand while pushing the green leaf up with the other hand, from the bottom to the top. By doing this, you have separated the leaves from the stems, which will make your smoothie smoother. You may also wish to tear the green leaves into smaller pieces for easier blending.
- Add green leaves to the blender and blend on high for 10 seconds or so. You may wish to tilt the blender back a little bit. Be sure to hold the blender carafe down firmly on the base while doing this to avoid “glugging” of the mixture.
- Add frozen mango and berries and then blend to desired consistency. Thinner mixtures can be consumed by drinking, while thicker mixtures can be poured in a bowl and eaten with a spoon.
- In the fall, we love adding fresh pomegranate juice to our smoothies!