Kale Tonic (First Watch Copycat Recipe) (Edit recipe)

Notes

These are the nutrition facts for 1 serving of this recipe, which will be approximately 9 oz or 270 ml. The nutrition information provided is an estimate. It will vary based on the specific ingredients used. I love using Fuji apples because they add natural sweetness without extra sugar. They have a crisp texture and a balanced flavor that works perfectly in this kale tonic. However, you can use other apple varieties too! Honeycrisp and Gala apples are great alternatives for a similarly sweet taste, while Granny Smith will add a tangy twist if you prefer a less sweet option. Use only the kale leaves and remove the tough stems for a smoother texture and better taste. The leaves blend easily, giving this kale tonic a mild, refreshing flavor without bitterness from the stems. I prefer using English cucumber because it has a mild, slightly sweet flavor and a high water content, making this kale tonic extra refreshing. Plus, its thin skin means you don’t have to peel it! If you don’t have English cucumbers, regular ones work, too—peel them first to avoid bitterness. If you don’t have coconut water, you can substitute it with filtered water, a simple, neutral option that keeps the drink light and refreshing. You can add cooled green tea (cooled), which gives a mild flavor and an extra antioxidant boost. You can also add orange juice, which adds natural sweetness and more vitamin C. Each option will slightly change the flavor, but they all work well in this kale tonic! If you like your kale tonic sweeter, add a little more Fuji apple or a drizzle of honey. For a more tart flavor, you can add extra lemon juice. Feel free to adjust based on your taste! This kale tonic is best enjoyed fresh, but you can store it in the fridge for 1-2 days. Just shake it before drinking, as natural separation may occur. For the best taste, try to consume it within a day of making it!