I travel frequently, so in-between trips, I like to make a pineapple kale smoothie. It’s full of Vitamin C, antioxidants, anti-inflammatories, and a ton of other great benefits for travelers.
Start by peeling fresh ginger and pureeing it in a food processor until it becomes a paste, adding a 1/2 cup of water if necessary. Spoon the fresh ginger paste into an ice cube tray and freeze overnight.
To freeze the kale, make sure the kale is washed and dried so that no ice forms on the leaves. Then, simply fill 4 to 6 quart sized bags full of kale and freeze them.
Add pineapple, frozen kale, two celery stalks, cucumber, a ginger cube, almond milk, and filtered water to your blender. starting at a low speed, and slowly increasing to a high speed.