I explain how to make some green smoothies, with different green leaves, for beautiful, good and nutritious results!
The essential tool is the Best Blender For Green Smoothies. The best on the market is the Vitamix, which grinds almonds, nuts to make unctuous purées, but also knows how to make itself soft to mix leaves, precisely.
Let us not confuse the green smoothie with the mixed salad, more concentrated, compact, for which we mache more.
However, slowly enjoy your smoothie, because digestion begins with the action of saliva.
Vary the origin of your green leaves, whatever your preferences, because each brings different and varied minerals that our body needs.
Principles of the green smoothie
You can mix green leaves with fruits.
Green leaves such as:
All leaves of green salad (Romaine, lettuce, scarole, batavia, curly, red or green oak leaves, watercress, cheese, arugula), iceberg lettuce is preferable in salad for its crunchy side. It has less nutrients and minerals than other salads with very green leaves.
Cabbage leaves, the famous cabbage Kale (the darling of the USA, but not yet very present in France), but also cabbage, kale. Beware, however, of cabbage leaves that some people do not tolerate well. Personally, I avoid it.
Herbs: parsley, mint, dill, coriander, basil.
Celery stalks that give a special flavor, and which can serve as a “mixer” if you do not have it with your blender. Super practical: you push the ingredients with the celery stalk and then it ends mixed with the rest!
- Peaches or nectarines
- All kinds of berries or red berries
- Grape (from which you will have removed the pips)
And a fat intake for the evening only, every other day and do not put in your evening salad, if you take one with the smoothie:
- The lawyer
- Or 30-60 g of nuts,
- Or almonds,
- Or sunflower seeds,
- Or chia,
- Or hemp …
I never add a source of fat in my smoothies, but it’s a possibility.
To all these vegetables, add a little water. The more powerful the blender, the less water you will need to add. This allows the stomach to keep its acidity to digest the ingredients (water dilutes the stomach acids), and the less your food is digested, the less you get the nutrients the body needs.
In addition, the more powerful the blender is, the more effectively and quickly the plant cells are broken, causing little or no oxidation of food.
This does not mean that a best masticating juicer will not do the job, but that the price of a high quality blender is deserved in the end.
If you are using a classic blender, you must first mix the fruits with enough water. Then add the leaves by handles at reduced speed at the beginning then increase the speed shortly to perfect the mixture. If you do not have a mixer designed with the blender, you can use a celery stalk to mix and even add it to the end, it gives a very good taste.
Centrifuge or blender-mixer?
As I said in this article, I started by drinking green juices every morning, juices just out of my centrifuge. I went there cheerfully with my green leaves!
Here is an example of what I was taking at the time: stems and flowers of broccoli, romaine leaves, stalks of celery, cucumbers, pears and ginger! All went to the mill of my centrifuge and I delighted myself with this delicious nectar … then came the time of cleaning! A lot of time to pass to throw away the pulp, clean the tray, the carafe, disassemble the filter-funnel assembly, rinse ….
Since then I have discovered the Kuvings – juice extractor which makes juices even more concentrated in nutrients. Cleaning is super fast.
These juices extracted from vegetables are really very good, as much by their flavors as by their health benefits. Particularly recommended during times of illness, when we have to eat less to relieve the body and allow it to do its healing work. These juices packed with vitamins, chlorophyll, have proven healing properties.