Three Ways To Make Your Kale Drink Taste Better

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Kale is one of the best leafy green vegetables to juice, however it doesn’t taste amazing. So, how can you make it taste better? Well, I’ve picked three things that you can add to your juice to make it more palatable. The problem with making a kale juice drink is that kale does not make a great tasting juice. It doesn’t taste horrible, but its not something you would want to dreink. So, the idea is to mask the flavor of the kale.

How do you mask the flavor of the kale—or any of the leafy greens? Well, you add something natural that has a strong flavor that contrasts to the leafy green flavor. So that is either sour or sweet or a combo.

I rule out things like carrots because they are too sweet and don’t have any sour element. I think that the ideal addition is to add a sweet/sour element. Now, don’t get me wrong, carrots are a great addition, especially if you choose lemon (which is a complete sour). Plus carrots add vitamin A and beta-carotene to the leafy greens drink.

Here are my main three additions for kale drinks.

Green Apples (Granny Smith)

Granny smith apples are sour, but a bit sweet. Always choose organic because you want to juice the skin. There is a very interesting history of the granny smith apple..hint..they are derived from discarded crabapple trees. Don’t mess with other apples. You can try in a pinch to use something else, but Granny Smith are really are the best. They have the perfect balance of sweetness and tartness to cover the earthiness of the kale.

 

Lemon.

 Lemons, and this includes the skin, are amazing when added to a kale drink. The sourness of the lemon helps to cut the taste of the leafy greens. Don’t make the mistake of just juicing the lemon. You need to juice the entire lemon including the skin. This is why it’s important to choose organic lemons, if you don’t get organic produce then you’re going to end up with pesticide ridden fruit. It doesn’t matter how much you scrub the fruit, you can’t wash off the chemicals and pesticides that are in the lemon skin. They are ingrown in the fruit.

So, choose organic lemons. That way, you only have to wash them off with veggie wash and then you can juice the entire lemon. I like to add a whole lemon to a leafy green drink such as: 1 lemon, 3 stalks of celery, a handful of lacinato kale, and 1 granny smith apple.

Pineapple

The final thing that I add to my juices sometimes is fresh pineapple. It’s great to add to leafy green juices because it is full of enzymes, including bromelain. You won’t find this in other fruits or vegetables except for papaya. I prefer pineapple to papaya, plus it juices much better.

The great thing about using a masticating juicer is that you can juice all of the pineapple (except the outside which i don’t recommend) including the tough core that most people toss out when they are eating fresh pineapple.

The benefits of pineapple are amazing. Besides making a kale, spinach, or wheatgrass juice taste palatable, it also has a host of benefits. For instance, the bromelain is great at preventing inflammation. It is also great at aiding in digestion.