Heather's go-to green kale smoothie

1. Remove the stems from the kale and rinse in cool water and place in blender.
Chop apple in half length-wise and then each half in thirds. Optional: Remove the stem and the core containing seeds (It is okay to leave these in) and place in blender.
Rinse lime. For easier juicing, I roll the lime with heavy pressure on my cutting board for a few seconds to loosen the membranes, making it easier to juice. Using a fine zester over the top of the blender, scrape the thin bright green outside layer of the lime. Going around just once, careful to avoid the bitter white undercoat. Slice lime in half width-wise and squeeze the juice into the blender over the kale and apple. If you like, use a hand juicer to help extract all the juice and pulp.
Add a tablespoon of local raw honey. This will help with seasonal allergies too. Add parsley and basil or herbs to your liking. Finally add cold filtered water or ice and blend. Start at a low speed until the large pieces are blended. Continue on high speed until mixture is smooth. You can adjust the amount of water to make a thicker or thinner smoothie. There will be a yummy foam that develops on the top and looks nice in your glass and great for green mustaches. Enjoy immediately or chill in the fridge for up to 3 days in an air tight container. You can use this as a supplement to your normal meal or as a meal replacement. It is loaded with lots of vitamins and minerals. If you are not used to eating raw dark leafy green vegetables, you may have some discomfort while digesting. If this occurs, drink smaller amounts over a period of two to three weeks and your digestive system will adjust. Your body will thank you.