Black Bean-Blueberry Kale Base Blend
I keep several BPA-free cans of beans on hand at all times, since they last so long. But if you’re a dried bean kind of person, feel free to sub them in (they’ll need to be soaked overnight and cooked, of course). And if you’re not a lover of kale, go ahead and swap in fresh baby spinach or your favorite leafy green. I’m all about options!
Nutrition facts (per 1⁄2 cup): 121 calories; 1 g fat; 16 mg sodium; 23 g carbs; 7 g fiber; 3 g sugar; 7 g protein
Servings: 4 cups
- 4 cups baby kale (or spinach)
- 4 cups frozen blueberries, ideally wild
- 2 15-ounce cans black beans, drained and rinsed
- filtered water
- Place the kale into a high-powered blender and pulse a few times. Rinse the blueberries in cold water to thaw them slightly. Add the berries and the beans to the blender along with 1 to 2 tablespoons of filtered water and puree until smooth, adding more water as necessary.