March 16, 2013
It’s almost St. Patrick’s Day so no better time to share my recent adventure with green smoothies. I’ve been reluctant to try them because green liquids aren’t high on my “looks appetizing scale.” Maybe I schlepped through too much green pond water on hikes in New England and the Sierras.
Here are the solid ingredients: ‘Bright Lights’ chard and freshly squeezed orange juice from the garden, bananas, unsweetened coconut, wheat germ, flax seed and frozen pineapple tidbits.
To help out my forty-year-old Osterizer blender, I cut the chard in strips and diced the colorful stems.
Unmentioned other ingredients for blending and probiotic punch: kefir and plain Greek yogurt.
Let the blender begin.
Garnished with mint from the garden. Smooth, not too strongly chard, the tropical fruits blend nicely.
If you can’t get past the green, substitute a frozen berry mix for the tropical fruits.
- As a dietitian, I’d suggest smoothies–green or otherwise as a snack or occasional breakfast drink. The carb load is absorbed quickly causing an insulin surge and possibly hunger sooner than the next meal. Some protein in the smoothie helps.
- Calories add up fast so watch the volume and diabetics need to watch the carbs.
- No doubt though, green smoothies can add extra calcium and a serving of vegetables. Who would think? Maybe not your kids if they saw the chard-berry smoothie above.
- And your standard issue blender will probably work fine. Just chop up the ingredients and add liquid as you blend. No need to break the bank for a healthy smoothie.