August 24, 2014

Green Smoothies

Filed under:Diet,Digestion,Recipes — Tags: — BethInman —

Green Smoothies
What is the big deal about the “Green Smoothies” that we are seeing all over the internet? Well, the logic is that raw greens are incredibly nutritious, but people struggle to eat enough of them, and they can be hard to digest. It has been suggested that this is due to a shortage of stomach acid and not having enough jaw strength! Blended greens are easier to digest because their structure is already broken down to a level that our tummies can handle.

We started making our afternoon “green drink” a couple of months ago when a customer of mine explained that she and her husband were in their 60s and credited their extreme good health to their “green drinks” for breakfast every morning! She told me that she just throws in whatever is in the fridge and turns on the blender! Yum!

Well, I may not be quite that tough, but I have found that it is an acquired taste. I have to admit, the first day I was sure I wouldn’t get the whole glass down. Since then my reaction to our afternoon drink has gone from “Eeew!” to “Mmmm!”

Here is my favorite recipe (for 2 people):
1 cup cold spring water
1 cup cold organic orange juice
1 medium organic carrot, peeled and cut into 1 inch pieces
2 small stalks organic kale
1/4 to 1/2 avacado
1 handful organic spinach leaves
1 sprig (about 3 medium stalks) fresh organic cilantro
1 sprig (about 3 medium stalks) fresh organic parsley
1/2 cucumber, peeled and with the seeds removed (taste it first, a bitter cucumber will ruin your smoothie)
1 or 2 stalks of either organic celery or organic bok choy (wash it well and cut both the stalks and the leaves into about 2 inch chunks)
1 scoop Garden of Life Raw Protein
1 heaping tablespoon of any green food powder
for sweetening, I like 1/4 apple or pear or 1/2 tomato too

I discovered when I looked into my cupboard, that I had an Oster classic beehive blender. It happens to work great! I put the liquid in first, then the powders, then the cilantro and parsley. Then PUT ON THE LID and turn it on. (Mine is on or off, it doesn’t have any speeds besides “blend really fast”. ) Then I drop in the carrots one at a time so it can chew them up while it still has the energy. Then I add the rest, one piece at a time. Once you put in the avocado, it will get thick, so you might have to add a little more water or OJ to get the job done.

This recipe makes a full blender, which fills 2 large (12 oz) drinking glasses. Yummy and so, soo good for you!

If the theory about the raw greens being “ripped” apart and sort of pre-digested applies, then there is a whole new recipe experience out there just waiting to be discovered with our blenders in our right hand, and our little fingers on the internet in our left hand! What about gazpacho? Or fresh (cold) cream of celery soup made with real celery and coconut milk? Or guacamole? Salsa?

Please feel free to share your recipes! I am open to suggestions!