Green Smoothie
Though I try to incorporate fresh fruits and veggies into my daily diet, getting enough of them can be tricky - especially during the long winter months of the Northeast, when the only local produce available is root vegetables. And while I love potatoes and carrots, there's only so many a girl can eat before starting to feel like a horse.
Enter the green smoothie. I prefer smoothies to juices, since they preserve fiber (an essential component in keeping your GI tract healthy and moving), and can be substantial enough for a meal - I like to have mine for breakfast. No matter what happens later on, at least I started the morning off on the right foot. Though this may be sacrilegious to some, I typically make a big batch and drink the leftovers for a couple of days.
Mind Body Green has a nice primer on smoothies, but here's the short version: the base of your smoothie (at least 60%) should be green. Think spinach, romaine, kale, cucumber, herbs, and my personal favorite - avocado, which helps make smoothies nice and creamy. Then, add your fruit - an apple, some pineapple, maybe a little mango - you get the picture. On a purely aesthetic note, I stay away from blueberries and blackberries since they can make your smoothie brown, and I aim for a nice, vibrant green - remember, you eat with your eyes first. To this end, I often add a little spirulina (and I mean a little! Spirulina has a very strong taste) - a chlorophyll-rich algae, filled with antioxidants and iron. Make sure you find an organic variety, as non-organic ones may come from contaminated sources. Your could also add some flax seed, a little chia, or maybe a tablespoon or two of nut butter to boost the protein content. Just start small, as you can always add more later.
My version is below - happy blending!
My Green Smoothie
Prep time: 5 minutes Cook time: 0 minutes Total time: 5 minutes
Makes 2 very large or 4 small smoothies
Ingredients
1 bunch of kale, stalks removed (or 4 ounces baby kale)
1 avocado, peeled and pitted
8 ounces pineapple, cubed
2 oranges, peeled
2 cups of chilled water
Pinch of salt
1 teaspoon spirulina (optional)
Instructions
Add the kale and avocado to a blender and puree.
Add in remaining ingredients and blend until smooth. Enjoy immediately or store covered in the refrigerator.
