This recipe originated from Anna.
When we lived in Israel, 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 the 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 returned with this delicious recipe. We have been enjoying the green smoothie when the children return from school in the afternoon, needing a pick-me-up.
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 break down the cellular walls of the leafy greens, enabling our bodies to assimilate all these nutrients.
I try not to 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 carries. 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.
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
ANNA’S GREEN SMOOTHIE
serves 4 large glasses
I use my Vitamix blender as it has a very powerful blade. If using a regular 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 combination.
ingredients
1 large green apple, quartered and cored
2 large Medjool dates, pitted
2 Tbsp dried unsweetened cranberries
½ lemon, peel and all
1-inch chunk ginger, chopped
½ avocado and/or ½ banana
a handful of sunflower sprouts or mung bean sprouts
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 pretty full.
- Blend until creamy and smooth.
- Pour into glasses and enjoy!
Goodness shared from Stacey
2 responses
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.
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