by Victoria Boutenko
As the Russian proverb says: New- is something old, that has
been long forgotten. This summer I re-discovered green
smoothies. What do I mean by green smoothie? Here is one of my
favorite recipes: 4 ripe pears, 1 bunch of parsley and 1 big cup
of water. Blended well. This smoothie looks very green, but it
tastes like fruit. I like green smoothies so much that I bought
an extra blender and placed it in my office, so that I could
make green smoothies throughout the day. More than half of all
the food I've had in last several months have been green
smoothies. I have so much more energy and clarity that I have
removed green juices from my diet. (Juicing has been something
that I've been doing regularly for years.) Green smoothies have
numerous benefits for human health.
Green smoothies are very nutritious. I believe that the ratio in them is optimal for human consumption: about 60% - ripe organic fruit mixed with about 40% - organic green vegetables.
Green smoothies are easy to digest. When blended well, all the valuable nutrients in these fruits and veggies become homogenized, or divided into such small particles that it becomes easy for the body to assimilate these nutrients, the green smoothies literally start to get absorbed in your mouth.
Green smoothies, as opposed to juices, are a complete food because they still have fiber.
Green smoothies belong to the most palatable dishes for
all humans of all ages. With a ratio of fruits to veggies as
60:40 the fruit taste dominates the flavor, yet at the same time
the green vegetables balance out the sweetness of the fruit,
adding nice zest to it. Green smoothies are simply the best
tasting dishes for the majority of adults and children. I always
make extra smoothie and offer it to my friends and customers.
Some of them eat a standard American diet. They all finished
their big cup of green smoothies with complements. They were
quite surprised that something so green could taste so nice and
By consuming two or three cups of green smoothies daily you will consume enough of greens for the day to nourish your body, and they will be well assimilated. Many people do not consume enough of greens, even those who stay on a raw food diet. The molecule of chlorophyll has only one atom that makes it different from a molecule of human blood. According to teachings of Dr. Ann Wigmore, to consume chlorophyll is like receiving a healthy blood transfusion.
Green smoothies are easy to make, and quick to clean up after. Many people told me that they do not consume green juices on a regular basis because it is time consuming to prepare green juices and clean the equipment after juicing, or to drive to the juice bar.
Green smoothies are perfect food for children of all ages, including babies of six or more months old when introducing new food to them after mother's milk. Of course you have to be careful and slowly increase the amount of smoothies to avoid food allergies.
When you consume your greens in the form of green smoothies, you can greatly reduce the consumption of oils and salt in your diet.
Regular consumption of Green smoothies forms a good habit of eating greens. Several people told me that after a couple of weeks of drinking green smoothies, they started to crave and enjoy eating more greens. Eating enough of green vegetables is often a problem with many people, especially in children.
Green smoothies can easily be freshly made at any juice bar, restaurant or health food store for the great convenience of health-oriented customers.
I encourage the readers of this article to start playing with green smoothies, and to discover the many joys and benefits of this wonderful delicious and nutritious addition to the menu.
Here are more ideas for your green creations.
Some of my favorite greens to add to green smoothies: parsley, spinach, celery, kale and romaine. My favorite fruits for green smoothies are: pears, peaches, nectarines, bananas, mangoes and apples. Strawberries and raspberries taste superb in green smoothies, when combined with ripe bananas.
2 large mangos
1 bunch parsley
1/2 bunch romaine
4 ripe pears
4-5 leaves of kale
1/2 bunch of mint
2 handfuls of spinach leaves
3 bosc pears
1 handful of raspberries
4-5 leaves of kale
by Victoria Boutenko
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