Despite my best efforts, the cultural sway of McDonald’s and their persistant seasonal offerings simple cannot be ignored. For example, the Shamrock Shake, which we’ve already determined to be relatively low-ish in calories, but high in other things that are less healthy, is all up on my Google Reader–mostly because people are trying to make it at home. So I tried it, too–but my recipe is vegan. And, instead of food coloring…I used kale.
Other recipes use green food coloring, which seems silly to me, since we’re all about green juice and smoothies around these parts. And a shake is just a smoothie with some kind of dairy (or dairy replacement), right? So why not make a green smoothie that’s actually green? And won’t the peppermint cover up the kale flavor?
And it does. It’s a minty green kale shake that mostly tastes like creamy minty goodness. Because that’s how we health bloggers roll. Make one yourself, and then pat yourself on the back for a seasonal, healthy job well done.
- 1 cup vanilla or mint-flavored non-dairy ice cream (I used Turtle Mountain’s So Delicious Mint Chip coconut frozen dessert for an added minty kick)
- 1/3 cup of your preferred non-dairy beverage (rice, soy, almond–whatever’s your boom)
- A few drops of agave nectar, if you want–non-dairy ice cream tends to be less sweet than the regular kind, and this helps cover the kale a little more
- 3-4 fresh kale leaves
- 4 drops of peppermint extract (or more, if you’re really into mint)
- 1-2 teaspoons of Spirulina powder, if you have it. You can also add in any protein powder you may use. I have a hemp one that I like.
- Strip the kale leaves from the stocks.
- Snack on the stocks like a weirdo while you chop the kale into tiny bits.
- Blend it all together, using whatever blending device you have.
Does it taste exactly like a Shamrock Shake from McDonald’s? Of course not, because it actually has vitamins and nutrients in it. However, it does make for a tasty afternoon treat, packed with protein and the benefits of leafy greens.