Green Smoothie Rules

Some rules that you should follow when making a green smoothie:

1. Use different green leaves and fruits everyday

2. Use green vegetables that are low in oxalic acid (oxalic acid will bind with calcium and form calcium oxalate, an insoluble salt).
    a. Vegetables that are low in oxalic acid: kale, lettuce, celery, mustard green, broccoli, cabbage, and most other greens.
    b. Vegetables that are high in oxalic acid: spinach, swiss chard, parsley, beet leaves.

3. Add high oxalic vegetables to green smoothies for variety, but do NOT make an entire smoothie out of them.

4. Use organic vegetables if possible because they contain higher nutrients (vitamins, minerals, phytonutrients, antioxidants, etc) compared to commercially grown vegetables.

5. Peel fruit if it’s not organic

6. Banana and avocado gives the smoothies the creamy and smooth texture

7. Keep the combination simple, use 1-2 different types of green vegetables and 1-2 different types of fruits.

8. Combine about 60% of fruits with 40% of green vegetables to start with. For children to accept green smoothies more willingly in the beginning, use slightly higher percentage of fruits than vegetables.

7. Use high-powered blender with at least 35,000 to 37,000rpm. It will produce a very good texture.

For more information on a plant-based diet, see Barbara Christensen's Facebook page - Bija Coaching

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