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Essential Wellness Insights

Green Smoothie

Are green smoothies still a thing? Well, they are here to stay Chez Hegel! I first discovered them while living in Nicaragua. I’d suffered with all sorts of parasites and amoeba until I healed my gut using high doses of grapefruit seed extract and supplementing with glutamine on an empty stomach ( don’t do this without the aid of a qualified practitioner, please). Then I found Kimberly Snyder’s book, The Beauty Detox Solution, and her way of eating light to heavy really resonated with me. The over abundance of fresh tropical fruits and vegetables there made the smoothies easy, economical and exciting!

Here’s a little snapshot of our San Mateo days, where we had a prolific lime tree in the back yard. Quantity and quality right there! They may have made it into more than a few mojitos with the fabulous Nicaraguan rum…

Your smoothie doesn’t have to be as complex as the recipe to follow, but you do need a few key elements: something green (l like spinach and romaine), something sour (like lemon or unsweetened cranberry juice) and something sweet ( such as banana or mango), ice, and water, or coconut water, almond milk or tea depending on what you like. You can do it simple or go crazy like I do!

Green Smoothie

Using a powerful blender blend the following:

A handful of spinach

3 leaves of romaine

1/2 lemon

2 frozen or fresh bananas

1 cucumber

2 stalks celery

1/2 cup pineapple or mango, I usually uses frozen unless I’m in Nicaragua

1/2 tsp cardamom

2 tsp stevia or monk fruit to taste (I usually don’t skip this, it carries the sweetness of the fruit)
1 to 2 cups water or coconut water, or as needed to make it as thin or as thick as you like it.

Some optional add-ins are fresh or dried ginger, jasmine tea instead of water, flax seeds, chia seeds….

Make sure to blend well so there are no chunks. Enjoy! Serves 2