Spring Green Smoothies

I love green smoothies. I’m drinking one now, as a matter of fact. It’s the one meal that allows me to get so much nutrition from all sources easily, and it is so enjoyable to sip throughout the morning, afternoon or evening. This year, I’m growing swiss chard in my organic vegetable garden, and I am planning on incorporating swiss chard quite often, instead of spinach (which is out of season in my area).

Green smoothies help clean your whole body while providing easy to absorb nutrients like calcium, Vitamin K, vitamin A, vitamin E, fiber and so much more. Since we blend a green smoothie, we break down cellular walls in the plants, helping the vitamins, minerals and other nutrients to become easily digested and assimilated into the cells in our body.

This green smoothie recipe will help promote eyesight health (thanks for the huge amounts of vitamin A), regularity (fiber from the greens and seeds), bone health (vitamin K, magnesium, calcium) and anti-aging antioxidant benefits. I like to have green smoothies for breakfast when I can, or sometimes for lunch or dinner, drinking the entire thing for one meal. If you like, split the smoothie into four servings, 1 and 1/4 cup servings for each person.

5.0 from 2 reviews

Spring Green Smoothie
Beverage

2-4
 

A green smoothie recipe you can share during the spring time.
Ingredients
  • 2-3 cups organic swiss chard (or spinach)
  • ½ cup organic strawberries OR 1 large banana
  • ½ medium avocado, ripe
  • 1 tbsp. ground flaxseed or chia seed
  • ½ tsp. ground cinnamon
  • ½ tsp. ground turmeric
  • ½ tsp. ground ginger
  • ½ tsp. ground nutmeg
  • ⅛ tsp. stevia extract powder, to taste
  • 1/16 tsp. Himalayan Salt
  • 4 cups water
  • 1 cup ice
  • 1 tbsp. coconut oil, optional

Instructions
  1. Combine all ingredients in a blender and blend until smooth, for about one minute.
  2. Add more stevia, to taste, and blend 30 seconds longer.
  3. Portion out among guests, or sip the entire thing yourself.

I have a couple of more Easter posts to share with you, that I hope you’ll enjoy. I hope everyone is staying safe, healthy and happy. Tell me what your plans are for the upcoming holiday (even if you don’t celebrate Easter), and what you are making.

For now,

This is The Healthy Advocate

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6 Responses to “Spring Green Smoothies”
  1. janey 11 April 2012 at 7:22 am #

    I was hesitant at first but decided to try it since I didn’t want my whole bag of fresh spinach to go bad like last time.

    YUM! You don’t taste the spinach at all. My little sister walked into the room and after I gave her a taste (I conveniently left out that spinach was in it) she asked for a cup. I only used 2 cups of water because my food processor spills any more than that. We both had a cup and it was so good and thick. I’m so full right now! This is going to be my new on the go breakfast!! Now I have to stock up on more fresh spinach and avocados..

    • admin 14 April 2012 at 10:38 am #

      Awesome Janey! So happy that you enjoyed the smoothie. Keep experimenting with different veggies and fruits and let me know how it goes. :)

      • rachael 3 June 2012 at 9:31 am #

        Brandon,

        I was wondering if you had tried to use frozen organic cranberries instead of strawberries. I haven’t tried it yet because cranberries are out of season, so I am looking for someone up north to ship some that are frozen. However, Dr. Mercola was recently talking about cranberries being one of the most powerful berries for healing and illness prevention. If you look at his medium and advanced levels of nutrition plans, it still discusses using cranberries, lemons or limes in the green drinks to make them taste better. He doesn’t recommend very many other fruits because of their high sugar content. I was just wondering if someone had tried this and if someone else has beed able to find regular (not dried) cranberries.

        • admin 4 June 2012 at 6:21 pm #

          Hi Rachael! I have noticed that frozen cranberries are in the frozen food section at my local HEB. They are not organic, however, and I don’t know how they are growing them (it must be somewhere wayyy up north). Cranberries are much lower in sugar, and I don’t know if they will provide a sweetness the way bananas do. Sometimes I leave out the fruit completely to avoid all sugar, increasing the avocado and adding chia seeds for texture, while sweetening with stevia to taste.

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