The reason we have green smoothies is to ingest more vegetables. Let’s face it, kale tastes better in a smoothie with a little (a lot) of peanut butter than it does raw on the plate. But to our body, a raw cup of kale is a raw cup of kale.
If you want to get the most out of your smoothies, include two cups of green every time you blend.
Our Favourite Greens For Smoothies
This green leaf is the perfect gateway to plant based eating. Tremendously dense in vitamin A, C, K, magnesium, folate and many more vitamons and minerals. It’s also subtle in flavour. If you blend it with other ingredients, you won’t taste it. It’s perfect for beginners to experts. Our personal favourite.
The infamous kale. What a meteoric rise to notoriety she’s had in the last few years. And for good reason. It’s actually more dense in vitamin A, C and K than spinach. Plus it’s rich in calcium, manganese, copper and b6. A true multi-vitamin that slows ageing.
Kale’s cruciferous cousin. She’s dense in folate (baby development / sperm health) and also rich in vitamin C and K. The antioxidant properties are so strong they protect against prostate, colon, breast, pancreatic and urinary bladder cancers.
Are There Any Others?
Feel free to try cabbage, red cabbage, cauliflower, bok-choy, silverbeet (aka swiss chard), collard greens or romain lettuce. You can use pretty much any leafy vegetable but we find kale, spinach and broccoli to be the most smoothie compatible. Their flavour profiles become passive when paired with our other ingredients.
Article by James Mcloughlin – Green Press
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