Add these ingredients to make your Spring Smoothies even more delicious

September 28, 2018


Ginger brings the bang. So much powerful flavour from one little root. Green smoothies can be a little flat and grasslike, but rather than add sugary fruit for sweetness, go the heated route. Brilliant for any digestive discomfort it “decreases the risk of obesity, diabetes, heart disease and overall mortality.” See that. It even decreases the risk of death!

I ignorantly use ginger tolerance as a way to gauge someone’s palate too. There’s absolutely no depth to this assumption but if you utter “I hate ginger” to me in conversation I will assume you do your food shopping at 7-Eleven and your wine purchases are exclusively in the $5-7 range, often protected by cardboard packaging.


Another ancient root, this powerful anti-inflammatory has been used in natural medicine since Jesus was touring. I rarely find a way to eat this powerhouse (will have to make more curries) so I juice turmeric to extract it’s immense superfood properties. The flavour is actually quite mild, which directly contrasts it’s medicinal and food colouring capabilities. Turmeric will turn your skin, clothes and colon (I assume) bright orange.


I hated beetroots as an ignorant youngster but I’ve started to appreciate their subtle sweetness, particularly now that I know how good they are for me. Beetroots are medically respected for relieving blood pressure but I’ll worry about the health of my heart in another decade or two. I’m interested in the energising nitrate which is why beetroot juice is the new pre workout must have. Additionally, beetroot juice is a dense source of betaine, providing tremendous disease fighting properties, even against cancer.

The red richness dominates anything else in the glass, confirmation of it’s nutritional integrity. Don’t be alarmed when you see it re-appear during your next bathroom break. It’s not internal bleeding, just a friendly reminder of your earlier nourishment.


The obvious green leaf and as much as I wanted to be more provocative / less bandwagon, kale deserves all the accolades it gets. Calcium, vitamin K, vitamin A, vitamin C, Lutein, Folate, the list is endless. A true multi-vitamin. And despite that, I still prefer my salads to have spinach, rocket, broccoli or any other green vegetable. Kale’s such a tough flavour to chew on that I prefer to blend it in a smoothie or turn it into a cold pressed juice where it’s flavour is overshadowed, but it’s nutrients aren’t.


Probably a surprising number one but someone has to stick up for the carrot since Dr Norman Walker, the raw foodist who pioneered juicing and lived to 99, is no longer around. In his book, Fresh Vegetable and Fruit Juices: What’s Missing in Your Body?, Dr Walker prescribes two juices for cancer:

a. straight organic carrot

b. organic carrot and organic spinach

“Raw carrot juice is a natural solvent for ulcerous and cancerous conditions. It is resistant to infections, doing most efficient work in conjunction with the adrenal glands. It is also known for improving the eyesight.”

Tremendously nutritious, it’s also naturally sweet and full of water content. One of the few really dense vegetables that actually fills up the cup when cold pressed



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