green smoothie

27th February 2013

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What makes this green smoothie so good is the wide spectrum of amino acids, minerals, vitamins, antioxidants, chlorophyll, fibre and enzymes that will give your body the health, energy and strength it needs.  The blending helps breaks down the cellular walls of the leafy greens, enabling our bodies to assimilate all these nutrients.

I try to not use the same leafy greens every day, rotating the greens daily or every few days.  Mixing up your leafy greens will ensure that you are rounding out all the different vitamins each green carry.  Plus, each different leafy green contains small amounts of alkaloids, so when you switch them often, you are giving your body a chance to work on the different alkaloids equally.

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Rotate your leafy greens according to the family.

Crucifers:  kale, collard, arugula (rocket), cabbage, bok choy, radish greens, mustard greens, broccoli

Amaranth:  spinach, chard, beets

Asteraceae: dandelions, leaf lettuce, romaine lettuce

Apiaceae: parsley, cilantro, anise, celery, chervil, dill, fennel, parsnip

Poaceae: wheatgrass

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a green smoothie

Serves 4 large glasses

This recipe originated from Anna.   When I lived in Israel,  for awhile there, I would receive a call most mornings to say that my smoothie was ready and waiting for me.  The green smoothie was a distant memory until I found this recipe tucked away giving it life again.  I believe it came from Donna, who on one of her trips to Israel, went around one morning to Anna’s kitchen to learn the secrets of the green smoothie and came back with this delicious recipe.  We have been enjoying the green smoothie in the afternoon, when the children get back from school, needing a pick-me-up and me needing something to get through to dinner.   

I use my Vitamix blender as it has a very powerful blade.  If using a normal blender, I would peel the lemon and apple.  There are so many recipes out there, and there are limitless possibilities.  This one is my favourite combinations.

ingredients :

1 large green apple (quartered and cored)

2 large Medjool dates

2 Tblsp dried unsweetened cranberries

½ lemon -peel and all

1-inch chunk ginger, peeled and roughly chopped

½ avocado and/or ½ banana

a handful of sunflower sprouts or mung beans sprout

small bunch of parsley

a generous mix of greens (spinach, kale, rocket, chard, lettuce or radish leaves, arugula,….)

1½ cups almond milk   or nut milk of your choice (nut milk in the carton is pasteurised to keep the shelf life long, so therefore it has little nutrients.  It is much better to make your own)

1 cup unsweetened apple juice

preparation :

Place all the ingredients in the blender. The blender will be quite full.  Green powders can also be added. Blend until creamy and smooth.

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Goodness shared from Stacey

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2 comments

  • Anna Gatmon

    Lovely to see my recipe come to life through your images and descriptions. You also shared a lot of valuable information. Thanks for the idea of having the smoothy in the afternoon. I have always had mine in the morning, but as the mornings of Northern California are cold, I have exchanged the green smoothy for warm Scottish porridge with apple sauce. However, by the afternoon, the sun warms up everything, so it is indeed a great way to get yourself through till dinner. I will try it. Sending you green blessings.

    • goodnessis

      lovely to have you here..the cold seems a dream away as I sit here and write this from Mary’s computer in the dry,dusty afternoon heat of India….This morning I had a fresh green coconut juice cracked open in front of me with a squeeze of lime in it..delicious..recieved your green blessing thank-you xxx

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