Fruity Veggie Smoothie
The fruit in it changes according to the seasons. In the summer we use peaches and nectarines instead of pears and apples. This smoothie has been paramount in the lives of many people we have helped. It can literally change your health in a matter of days and hours. The fruit is a rich source of soluble fiber and a host of vitamins and antioxidants. The greens offer powerful phytochemicals. Cabbage is a potent food that affects many pathways in the body. Ginger is a powerful anti-inflammatory. The lemon offers vitamin C and bioflavonoids. And yes, it tastes great, as many of the people in our cooking classes will tell you. This smoothie makes enough to fill a Vita-Mix so divide the recipe in half if you are using a regular blender.
Serves 2 to 4
2 apples, cored and cut into chunks
2 ripe pears, cored and cut into chunks
1 to 2 cups water
2 lemons, juiced
1 to 2-inch piece fresh ginger, peeled and sliced
5 kale leaves, rinsed and torn
5 romaine lettuce leaves, spinach leaves, or collard greens, rinsed
1 cup coarsely chopped green cabbage, optional
Place the apple chunks, pear chunks, water, and lemon juice into a blender fitted with a sharp blade, blend until smooth and creamy.
Add the ginger, black kale, romaine lettuce, and green cabbage, and blend again until very smooth. Add more water for a thinner smoothie.
You can taste it now and if it is too “lettucy” for you then add another pear and blend again. Add more water for a thinner consistency.
Blueberry-Cucumber Smoothie
Serve this icy cold, refreshing smoothie for a late afternoon summer snack. It is thirst-quenching and full of powerful antioxidants. It can also be frozen into popsicle molds for a nutritious, kid-friendly snack. Happy Summer!
1 large cucumber, peeled and sliced
2 cups fresh blueberries
1 cup apple juice or water
2 cups ice cubes
Place all ingredients into a blender and blend on high for about 60 to 90 seconds. Serve immediately. Source: www.NourishingMeals.com
Optional Additions:
Kiwi fruit
Fresh parsley or mint
Flax seeds
Soaked Goji berries
Bee pollenSuper Antioxidant Smoothie
1 peach, pitted
1 apple, cored (I like the Ginger gold apples)
3 Italian plums or 1 large plum, pitted
1 cup blueberries
1 cup blackberries
4 cups packed spinach leaves
2 cups water
Place all ingredients into a powerful blender, blend on high until smooth. Store any unused portions in a glass jar and place in the fridge for a near future, cell-protective, antioxidant party!
Winter Green Smoothie
When making smoothies without lemon you need to consume them the day they are made, otherwise the fruit will begin to oxidize. Lemon juice does such a great job of preserving them. Try adding in frozen blueberries or cherries, though your smoothie won't be green anymore (and may not look very appetizing). Frozen peaches work great too. The key to a great tasting smoothie is to use tart Granny Smith apples and a handful of fresh or frozen cranberries. You can follow my recipe below or get creative with what you have on hand.
2 apples, cored and cut into large chunks
2 pears, cored and cut into large chunks
handful of fresh or frozen cranberries
1 to 2-inch piece of fresh ginger
2 cups of water
6 to 7 large kale leaves
4 to 5 large collard greens
large chunk of green cabbage (about 1 to 2 cups chopped)
handful of fresh parsley
Place apples, pears, cranberries, ginger, and water into a high-powered blender and blend until smooth. Stuff in the greens and blend again until smooth. Add more water for a thinner smoothie.
Store in a glass jar in the fridge for up to a day.
Source: www.NourishingMeals.com.
Source: www.NourishingMeals.com.
