Green smoothies are a fantastic quick meal or snack for those wanting to increase the amount of live raw food in their diet .
Tasty, easy to digest, alkalizing, nutrient not calorie dense, high in magnesium and calcium and blood building. Green smoothies are generally 60% fruit and 40% greens
For fruit in your Green Smoothie, enjoy apples, pears, bananas, oranges, papaya, and all the summer fruits. Strawberries and raspberries taste good in Green Smoothie when combined with ripe banana. Peel fruit when it's not organic.
Watermelon is perfect, so sweet and quick to blend with greens into a Smoothie. Watermelon is actually a gourd (like squashes) so it's more vegetable than fruit.
It's fine to mix fruit and greens in one Smoothie. I know some books like Fit For Life say don't mix fruit (and especially not melon) with anything but when it's blended, that rule does not apply.
Only with fat, fruit is not a good mixer. Fat is a sticky molecule that clumps together in your blood and blocks the insulin receptors on your cells. As a result, insulin can't shuttle the fruit sugars into your cells. The sugar stays too long in your blood, leading to blood sugar problems and candida. I find avocado is okay to blend into my Green Smoothie when I want more fat.
Some greens are high in oxalic acid which binds with calcium to form calcium oxalate, an insoluble salt. Add these to a Green Smoothie for variety, but do NOT make an entire Smoothie out of them. They are lambsquarters, beet leaves, purslane, spinach, Swiss chard, parsley, amaranth leaves and sorrel. Leave rhubarb leaves alone, they can poison you when eaten in large quantities. Sweet baby-leaf spinach is fine to eat in quantity. It tastes like the acid has been bred out of it.
LOW in oxalic acid and good to eat in Green Smoothies are: dandelion greens and kale (more calcium than dairy), lettuce, celery, watercress, escarole, mustard greens, turnip greens, carrot tops, broccoli, asparagus, cabbage, and most other greens.
Alfalfa is rich in minerals and trace elements – its roots grow more than 100 feet deep – and it has all essential amino acids and all known vitamins. It’s especially good for our kidney-bladder, writes Paul Pitchford in Healing With Whole Foods. The best way to harvest fresh alfalfa is to sprout it yourself.
Add a sulfur green often to your Green Smoothies – all the cruciferous vegetables are sulfur-rich. That’s any plant of the Mustard family – broccoli, Brussels sprouts, cabbage, cauliflower, Chinese celery, collard, horseradish, kale, kohlrabi, mustard, radish, rutabaga, turnip, and watercress. All these grow easily in an Automatic Sprouter. Cruciferous green sprouts are the highest known source of the phytochemical, sulforaphane, which stimulates the production of cancer-killing enzymes. The sprouts contain 20-50 times more sulforaphane than the mature vegetables – in fact some mature broccoli has no sulforaphane at all.
Do you see that anything goes? Buy bunches of greens, a variety of fresh fruits, grow spouts and live a health full life!
Always blend the fruit first –
2 cups papaya, 2 oranges, 3 dates 2 -3 cups greens of your choice
1 handful lettuce leaves, 1 handful mint, 4 bananas, 1/2 cup water
Winter Smoothie - 1 cup organic frozen berries (any kind), 2 cups fresh spinach, 1/4 inch fresh ginger, water
Spring Smoothie - fresh orange juice, ripe bananas, frozen mangoes, and several large leaves of kale (extra frozen mango gives lovely thick consistency you eat with a bowl + spoon)
1/2 bunch romaine lettuce, 1 cup strawberries, 2 bananas, water
4-5 kale leaves, 4 apples, 1/2 lemon juiced, water
2 big handfuls mixed baby greens, 2 pears, 2 mangoes, 1 cup fresh or frozen blueberries
Choc-mint – 2 cups spinach, 10-12 mint leaves, 3 bananas, 2 Tbs. carob powder, 1 cup water
1 handful of spinach, 2 stalks of celery, 2 bananas, 2 pears, 1 apple, 1 cup water
1 small handful of spinach, 2 cups arugula, 2-3 mangoes, 1 cup water
1/2 head romaine lettuce, 1 small pineapple, 1 large mango, 1-inch fresh ginger
1 handful wild greens (e.g. dandelion), 1 small handful mint leaves, 3 cups honeydew melon
3-4 stalks celery, 2 ripe persimmons, 1 banana
1 handful chard leaves, 5-6 kale leaves, 3 large bananas, 1 cup water
1 handful parsley, 3 cups of peeled papaya
Samantha Warner Naturopath
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