Ingredients for a healthy weight loss smoothie: Then, well this raspberry and kale smoothie does the job nice. And not only is it a low-carb, low-calorie option; but also super satisfying and chock full of beneficial vitamins.
We’ve selected the finest ingredients when it comes to helping you and your weight loss journey. Raspberries — low in sugar. Kale and beets with fiber, of course. And soy yogurt and flaxseeds for good measure (protein or healthy fats).
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Combined, these ingredients help keep you fuller for longer, which means it’s possible to take in fewer calories without depriving your body of necessary vitamins and minerals.
If you are trying to lose weight, it would be good for your body to add low-calorie foods such as berries, greens, and yogurt into your daily meals.
Wondering how to make up this kale raspberry smoothie?
We decided to make two versions — one green, with raw kale, and the other pink, with raspberries and beets!
Then we just layered them in a glass for a nice presentation!
You can always throw in all the ingredients and blend it, the only problem is that your smoothie will look more of a brown shade rather than green so you might not feel like having it as much.
But I think we’d agree that going for a bright, layered look is so much more appealing to the eye!
Alright, dust off your trusty blender, and let’s get going with this amazing raspberry kale smoothie!
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Ingredients
– Raw Kale (curly kale or Tuscan black kale) – 30 g
– Grated Ginger Root – 1/2 tsp
– Ground Flaxseeds – 1 tbsp
– Soy Yogurt (vanilla or coconut flavor) – 150 g
– Soy Milk (or almond milk) – 100 mL
– Raspberries (fresh or frozen) – 80 g
– Beets (raw or pre-cooked) – 50 g
Optional Add-Ons:
– Spirulina or Matcha Powder – 1/2 tsp
– Açai Berry Powder – 1/2 tsp
How to Make Kale Raspberry Smoothie
Step 1:
To make the green kale smoothie, start by Cutting all the tough stems out of the kale leaves and then chop them up.
Then, massage the leaves gently to further soften before adding them to a high-powered blender or food processor.
Grated ginger, some flaxseeds, 75g yogurt with 50ml milk and request spirulina or matcha.
Step 2:
Divide the smoothie among your serving glasses/jars/tight-seal bottles too!
Then in a washed blender blend the raspberries, the beetroots 75 g of soy yogurt, and 50 mL milk add the acai berry powder if using.
Step 3:
Pour the raspberry smoothie on top of your base kale smoothies in each glass, layering them nicely.
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Tips:
Ingredient substitutions:
– If you don’t have ground flaxseeds, you can use chia seeds instead. Chia seeds are a superfood, just high in fiber, protein and omega-3 fats as well!
– Alternatively, you could also stir in a tablespoon of nut butter like almond or peanut butter.
– For a soy-free version, use almond milk* instead of low-carb (3–5 g net carbs per 240 mL) unsweetened soy milk and coconut yogurt or low-fat dairy products in place of the (7–8 g*)sugar-sweetened tofu yogurt.
– OR (if you prefer fresh spinach) It’s much easier to blend than kale, it has a less intense taste and still has amazing health benefits.
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Storage instructions:
This ready-to-drink kale smoothie should definitely be consumed on the same day, but you can store it in a refrigerator for 2 days. From there transfer into a sealed jar or a bottle to store and keep fresh.
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