Simple Gluten Free Kitchen

Kale Ginger Margarita

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I love kale and ginger but know nothing about making alcoholic drinks. It is my husband’s domain and this is his recipe.

Since, many of you are preparing to host annual Christmas or New year party or planning to make healthy eating and drinking resolutions, I thought someone must be interested in a healthy cocktail. Margaritas are generally high calorie cocktail, however  with a few swaps and tweaks one can still craft a healthy version.

 

As you can tell from the title this margarita has kale and ginger in it, and that’s what makes it a little healthier. Kale is loaded with all sorts of beneficial compounds, some of which have powerful medicinal properties. My husband says that when one can have kale in salads, smoothies, stir-fries, then why not in cocktails?

Kale gives the margarita a nice green hue without tasting like a vegetable. Ginger and lime juice add a refreshing kick. By adding all these juices means you are consuming less alcohol overall and giving your liver a rest. I use Vitamix to make a pulp free kale juice. And, to squeeze juice from a ginger root, it has to be fresh, shiny and smooth looking, which is hard to find but Asians markets do carry. I juice ginger in bulk and then freeze it in little cubes to add it later in juices, tea or smoothies (Consume ginger cubes with in a month or so, its taste change if frozen for a long time).

Without further ado, let’s get to the recipe!

 

 

 

 

 

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Kale Ginger Margarita

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 1 drink

Ingredients

  • 35 ml 100% agave blanco tequila
  • 15 ml kale juice
  • 10 ml ginger juice
  • 20 ml freshly squeezed lime juice
  • simple syrup to taste
  • handful of ice
  • candied ginger and lime slice for garnish

Instructions

  1. Put everything into the container of a blender.
  2. Whirl until frothy.
  3. Rim the glass with salt if you wish.
  4. Pour the blended margarita into glass. Garnish with a piece of lime slice and candied ginger.

Notes

To make ginger juice, grate 250 g ginger root. Blend with enough water to help it along and pulverize. Drain out the solids and press out as much of the juice as you can through a cheesecloth.

To make kale juice, take 250 g rinsed and roughly chopped kale leaves in a blender. Liquefy on high speed with enough water (about 1 cup) to blend. Strain out the solids (there won't be much) or use as it is.

To make simple syrup take equal parts of sugar and water. Bring it to a boil over medium-high heat. Cook, stirring, until sugar is dissolved, about 30 seconds. Allow to cool completely, then bottle. Simple syrup will keep, refrigerated, for months.

https://www.simpleglutenfreekitchen.com/2014/12/kale-ginger-margarita.html

 

This recipe is linked to Allergy Free Wednesdays, Gluten Free Fridays.

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Reader Interactions

Comments

  1. What a brilliant way to use kale 🙂 This can help many to cut back on alcohol towards a healthier and happier 2015.
    Cheers!

    Reply

  10. What a smart man your husband is! I totally agree – why not include kale, and the ginger and lime sound wonderful. We absolutely need smart ideas like this around the holidays – we don’t want to fill up on unhealthy drinks before having a chance to savor the meal and desserts! : )

    Reply

  13. OMG! This is such a great idea…I always add kale, ginger, lemon or lime to my smoothie…now I just need a shot or two of tequila…thanks for such a awesome post Balvinder…hope you are enjoying your week 🙂

    Reply

  15. Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!
    -Cindy

    Reply

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