Coconut water makes this healthy vegan, gluten-free raspberry kale smoothie incredibly refreshing and super hydrating.
I really, really want to like coconut water. It’s low-calorie, super hydrating, and has tons of potassium. It’s pretty much like nature’s Gatorade, and seeing as how I run five miles five times a week, I should be guzzling it by the gallon.
But…I can’t get past the taste. Am I missing something? No matter how many brands and how many times I try it, it always tastes like murky, slightly salty water. It’s not bad exactly, but it’s not good either.
My office used to be in a really trendy section of Soho, sandwiched on one floor of a building otherwise occupied by major fashion designers. There were models everywhere, wearing workout pants and giant sunglasses and sipping coconut water. I always felt distinctly uncool at lunch when I dashed to the bodega across the street for…a can of diet ginger ale.
There is a way though, to reap all the health and status benefits of coconut water without actually having to chug it straight from the bottle–blend it into a smoothie!
Lately I’ve been loving this raspberry kale smoothie with coconut water. Usually I make smoothies with almond milk or yogurt, which gives them a rich, creamy taste. The coconut water is definitely lighter, cleaner, and brighter. This smoothie is sweet, tart, and incredibly refreshing–especially after a sweaty warm weather run. I swear I drink it and instantly feel totally recovered.
And totally cool 🙂
- 1 cup fresh or frozen raspberries
- 1/2 large banana, peeled, frozen, and cut into chunks
- 1 cup loosely packed kale
- 1 1/4 cups coconut water
- 1 tablespoon chia seeds (or 2 tablespoons raw gluten-free oats)
- 4-5 large ice cubes
- Gluten-free granola for garnish (optional)
- Combine the raspberries, banana, kale, coconut water, chia seeds, and ice in a blender and blend until smooth. Pour into a glass and sprinkle with granola, if desired.