“The chill of a moderate frost or light snow improves the flavour of kale” states a popular website that I follow for advice on growing and caring for plants. However, as someone living in Chennai, I don’t think I could ever say that Kale is ‘in season’.

It’s the peak of summer now, and the soaring temperatures go as far as 45 degrees C! I make sure I grow plants that are perennial for the most part, but every time something fancy catches my attention, I have to give it a shot. It’s not always a happy ending unfortunately, but this gnarly guy, this beauteous kale, decided to give me hope. Resuscitated from the brink of death, it now stands strong and healthy (albeit slightly stunted as you can tell from the leaves), and has featured in many a smoothie over the past few months.


Recipe type: Drinks
Serves: 2 glasses
  • 1 small bunch kale leaves, roughly torn
  • 1 small cucumber, roughly chopped
  • Juice of ½ a lime
  • 2 tbsp honey (or to taste)
  • 3 cups coconut water (I added coconut meat as well)
  1. Blend kale and coconut water until smooth. Add the cucumber, honey, lime, and coconut meat (if using) and blend again until you get the right consistency.
* You could use spinach instead of kale for this recipe.



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