Green Smoothies help ensure you'll reach the daily recommended intake of 7-9 servings of vegetables per day while flooding your system with health-promoting nutrients. Studies show that consuming fresh juice helps to: • increase energy • Boost your immune system • Reduce inflammation Green Smoothies are easy to make, easy to digest for instant energy. A blender is the perfect set of teeth allowing nutrients to be absorbed quickly and easily with all natural digestive enzymes intact. Blending by-passes all digestive problems like sore teeth, peptic ulcer, colitis, a tired pancreas and overworked liver. Green Smoothies are simple to make. Take any fresh greens you like and blend them with fruit and water (or coconut water is delicious too) and a bit of fruit. Skip the milk and yogurt as these impede digestion speed and absorption. As you become accustomed to the green taste, you will find you enjoy it with less fruit. As you can see above, the core atom of chlorophyll is magnesium. Chlorophyll is one of the best builders of red blood cells, vital for delivering nutrients and removing toxins from your entire body. Green Smoothies are rich in alkaline minerals like calcium. The high-calcium greens are the fibrous ones such as dandelion, kale and collard. Wherever there's a hard shell - as in teeth, bone, or tough-to-chew greens, you will find calcium. Leafy green also contain small quantities of alkaloids as well as other phytotoxins like oxalates and goitrogens. It's good practice to rotate greens in your Smoothies so you don't get a buildup of any one alkaloid type. I usually rotate romaine, spinach, kale, parsley, watercress and swiss chard. When I'm in a rush, the organic baby green mix 50/50 with spinach works great too. Basic Green Smoothie Recipe for Beginners If you want your smoothie to be pretty and bright green, choose light-coloured fruits. These include: mangoes, pineapples, bananas, pears and apples to accompany your green veggies. I love the tropical flavour from the mangoes or pineapple! You can also add berries, just keep in mind that you’ll end up with a brown coloured smoothie, which is just as delicious, but not so green. I put these in a mug instead of a glass. Ingredients
Lemon Lime Shake - Serves 1 1 avocado, peeled and seeded ½ English cucumber 1 lime, peeled 2 lemons, juiced 1 young coconut, juice and meat Stevia drops to taste 1 cup ice cubes In a blender, layer ingredients in order listed. Blend on low to start. As liquid incorporates, increase speed to high and blend until smooth and frothy. Add more ice for sorbet-type consistency. Serve immediately. Optional add-ins: Add 1-2 tbsp flax seed, 1-2 tbsp fax seed oil, and 1-2 tsp greens powder to increase nutrition, fiber and essential fatty acids in smoothies. This recipe is an excellent way to eat your fresh sprouts and veggies without cooking the goodness out of them - and it's not another salad. The vegetables are in the pan only long enough for the egg to set, so you are still getting the important enzymes and tasty crunch of celery and onion. This dish is filling, saucy, tasty and affordable, even with free range organic eggs because you don't need any meat in this one (but feel free to add some shredded cooked chicken if you like). Free range eggs are one of the most bioavailable sources of protein and please don't buy into using just the egg whites. All of the nutrients - vitamins, minerals, omega 3 fatty acids and antioxidants are in the yolks, although I can't say the same for commercial eggs which are nutritonally depleted. As for cholesterol concerns, recent studies do not support this theory. In fact, high cholesterol is more of a marker of an underfunctining liver and highly processed diet of refined carbs. More on that later but for now, try this for breakfast, lunch or dinner. Experiment with different sprouts and toppings and make it your own.
Egg Foo Young 1 cup thinly sliced celery 1 cup mung bean sprouts 1/2 cup thinly sliced sweet onions 3 free range eggs, beaten 1/4 tsp fresh ground pepper 1/2 tsp sea salt 1-2 Green onions, chopped 2 tbsp sesame seeds (raw, not toasted) Sauce 1 cup cold chicken stock 4 tsp arrowroot powder or organic, non-gmo cornstarch 2 tsp Braggs In a small saucepan whisk the sauce ingredients together on medium-high till starting to bubble, then turn to simmer, whisking frequently. Slice the celery and onion, chop sprouts in half and place all in mixing bowl. Beat the eggs with salt and pepper and add to veggies. Stir together and pour half into a small saute pan lightly coated with olive oil. Cook 2 pancakes on medium and top with the sauce, green onions and seseame (or hemp) seeds. Delicious! |
|