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Green Smoothie (Recipe) – Start Your Day Right

Lent has begun and the themes of fasting, detox and green smoothies are back on track. I have already explained what the current state of studies on the subject of fasting says. Much more suitable for everyday use is intermittent fasting. By and large, fasting means a conscious renunciation of food, no matter what spiritual ulterior motive is pursued. Certainly it is not unimportant to realize with the help of the fast that we have the privilege to consciously decide to abstain from something. I do not want to plague you with any phrases about how well we’re doing, but a little humility and gratitude for what we have is certainly not out of place especially during Lent.

Why are green smoothies so healthy?

The reason why green smoothies are called “green smoothies” is that they have green leafy vegetables as the most important ingredient. This green leafy vegetables have their color from chlorophyll, the green plant pigments responsible for photosynthesis. With the aid of this chlorophyll, plants can use solar energy to create carbohydrates and thereby stimulate growth. Because chlorophyll is really an incredibly important substance, I will soon be devoting an own blog post to it. If we ingest this chlorophyll through our nutrition, we can take advantage of the beneficial properties similar to antioxidants. Chlorophyll supports our body in purifying the blood by neutralizing toxic substances. Thus, the liver is supported in the detoxification by chlorophyll. So, if you want to “detox”, you’re on the safe side with chlorophyll-rich foods! Improved cell and blood cell formation as well as better oxygen supply are also associated with chlorophyll. What a superfood! If possible, make sure your greens are regional, seasonal and organic. Quality first!

This could be your green smoothie ;)
This could be your green smoothie 😉

Avocado-Banana-Smoothie (vegan & gluten-free)

serves 2 large glasses

1 banana
2 dried dates or half an apple
50 g fresh spinach leaves (washed or frozen)
1/2 avocado
1 cm piece of ginger
1 tbsp ground flaxseed
200 ml almond milk
100 ml of water, alternatively a handful of ice cubes

  1. Cut banana into thumb-sized pieces.
  2. If necessary, remove stalks of leaf spinach.
  3. Hollow out and quarter the half avocado.
  4. Blend all ingredients to the desired consistency. If necessary, add some almond milk or water and enjoy!

If you don’t like leaf spinach, you can also choose any other salad. Many also love celery. Personally, you can probably chase me with celery around the world. A few pieces for dipping are ok and celery is really super healthy. But I reach my pain threshold quite quickly. In fact, it’s the only vegetable I’ve never really gotten comfortable with.

For the ultimate health boost, you can add some turmeric and fresh pepper in addition to or as an alternative to ginger. Ginger and turmeric are true superfoods. Turmeric is served in ground form in my cup or on my plate almost daily. Here is my delicious recipe for a turmeric latte, a dream!

Personally, I’ve probably never had the same smoothie twice because I use different ingredients each time and I just love experimenting. In addition, I always try to avoid food waste. Sometimes a quarter of lemon ends up in the blender, sometimes I replace the avocado with some protein powder, if I am currently very active in sports and want to cover my protein needs. You see, your creativity knows no bounds!

And what is your favorite recipe for a green smoothie?
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Chauhan, M. 2014: A pilot study on wheat grass juice for its phytochemical, nutritional and therapeutic potential on chronic diseases, in: International Journal of Chemical Studies, Vol. 2, 2014, No. 4, pp. 27-34.

Osowski, A./Pietrzak, M./Wieczorek, Z./Wieczorek, J. 2010: Natural compounds in the human diet and their ability to bind mutagens prevents DNA-mutagen intercalation, in: Journal of Toxicology and Environmental Health, Vol. 73, 2010, No. 17-18, pp. 1141-1149.

Pietrzak, M./Halicka, H. D./Wieczorek, Z./Wieczorek, J./Darzynkiewicz, Z. 2008: Attenuation of acridine mutagen ICR-191 – DNA interactions and DNA damage by the mutagen interceptor chlorophyllin, in: Biophysical Chemistry, Vol. 135, 2008, No. 1-3, pp. 69-75.

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