While blending a green smoothie reduces nutrient concentration through oxidation, by whipping air into the drink, it is ideal for people that need to keep their sugar in check. It’s the flip side of juicing, which can turn a five- pound bag of fruits and greens into a glass of concentrated fruit sugars, called fructose. Blending also delivers fiber, which helps keep the digestive tract in tip-top shape. It can even serve as a complete meal; you can add avocado or raw almond butter for healthy fats, and protein powder, raw chocolate and bee pollen for extra stamina and endurance—much more than what is possible using a juicer.
In most cases, a typical blender
will suffice. However, when blend- ing fruits and vegetables with a harder consistency, such as carrots, pineapple hearts and apples, or waxy greens like kale, you will need more specialized equipment. Two professional blenders, Blendtec and Vitamix, are a good fit for home countertops. Spinach, chard and mixed greens make a perfect base for beginners. Just blend or juice them with a few sweet fruits and berries like banana, blueber- ries and apple to disguise the green taste. From there, you can experiment by adding more potent ingredients like kale, beet greens, mustard greens, arugula and watercress. Mint or other herbs add a refreshing twist. It helps newcomers to start with more fruits than greens, and then gradually shift the balance. For even more smoothie nutrition, try adding superfoods, such as puréed pumpkin, coconut milk or oil, nut and seed butters, avocado and even garlic. To assuage a sweet tooth, add a dash of honey or pitted dates to the blender. You don’t have to live like a strict
dieter, athlete or nutritionist to be healthier and feel better. Just toss a few fruits and greens into a blender or juicer each day and drink to your health.
Jason Manheim is a health, fitness and green drink junkie in Los Angeles, CA. His educational website, HealthyGreen
Drink.com, was the inspiration for his book, The Healthy Green Drink Diet: Advice and Recipes to Energize, Alkalize, Lose Weight, and Feel Great.
26 Knoxville
Great Green Drinks by Jason Manheim
Cool Slaw This refreshing summer delight is perfect for parties by the pool, barbecues and picnics in the park. Broccoli’s cancer-fighting properties combat carcinogens introduced to meat by a smoky grill. Ginger works to settle stomachs and has long been a remedy for heartburn.
1 crown of broccoli ½ small red cabbage 2 carrots
1 lemon (peeled) 1 green apple Ginger to taste
Peel ginger root and juice all ingredients together. Serve over ice.
Tropical Sun Before the new day starts, treat yourself to a flavorful getaway filled with rich vitamins. Bok choy, categorized as a negative calorie food, because it helps burn calories, nicely complements tropical elements. Garnish with a tiny umbrella and feel the sea breeze.
2 bulbs bok choy 1 orange (peeled) 1 cup coconut water 1 cup pineapple 1 banana
Combine the first three ingredients and blend until smooth. Add the other fruits. Pulse-blend to a desired consistency.
Green Clean This tasty concoction begs to be poured into an ice-filled punch bowl and ladled into frosty glasses. You’ll never know your body is detoxi- fying as you gulp this tasty summer treat. For those that find it a bit too sour, add an apple or two. Green Clean not only has high amounts of vitamins, minerals and antioxidants, it is one of the most aromatically appealing drinks around—crisp, clean and refreshing.
1 lime 1 lemon 1 large cucumber 1 handful basil 1 handful mint 2 handfuls spinach Ginger to taste
Combine ingredients and juice.
TNNaturalAwakenings.com
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