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 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
green smoothie
Serves 4 large glasses
This recipe originated from Anna. When I 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 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.
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, 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 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
1. Place all the ingredients in the blender. The blender will be quite full.
2. Blend until creamy and smooth.
3. Pour into glasses and enjoy!
Goodness shared from Stacey
