contributed by Sandra Crockett,  from:  The 4 Ingredient Vegan cookbook by Marybeth Abrams and Anne Dinshah

Yield:   two servings
One and a 1/2 cups vanilla nondairy milk (soy or almond)
1 cup frozen raspberries, blueberries, pineapple chunks or a combination
½ cup chopped kale (1 to 2 leaves)
(Optional) 1 tablespoon agave nectar or a pinch of stevia

Combine all in a blender until completely smooth. Serve immediately