Mary’s Veggie Smoothie
1/2 cucumber
1/2 red pepper
1/2 lemon
1/4 avocado
1 celery stick
1 carrot
Handful of parsley
Handful of cilantro
Chop coarsely, and toss in your blender. Then add about 1 cup of liquid (either water or apple juice). I also add an optional 1 teaspoon of lemon flavored fish oil (for Omega 3’s). Occasionally I throw in a few dried cranberries. Lately, I’m tossing in 1 scoops of Jay Robb’s Vanilla Protein Powder (from Egg Whites).
NOTES: The apple and lemon hide any of the “green” flavor. I do find it plenty sweet with simply water. So, if you’re watching your sugar intake, go with water only. The sugar from the apple, carrot and red bell pepper is plenty! My preference is organic whenever possible. And lately…Farmer’s Market!
If you run out of a particular vegetable, it still works. Mix and match the vegetables suits your taste, but remember the greens are what brings the BEST nutrition. I’ve also added tomatoes, arugula, cabbage, and mixed green salad. I also tried wheat grass a couple times, but WHEW… be careful, it’ll give you a jolt like caffeine if there is too much!
Would love to hear your comments about making “Veggie Smoothies” and learn what other ingredients you enjoy.
Mary! As you know, I am now a DEVOTED AND ADDICTED follower of the veggie smoothie regimen. Instant energy boost, total peace of mind about how many veggies I’ve got in my system right out of the gate, and every day it’s different because I play w/ the ingredients! I now always add a full half of an avocado and sometimes even a whole apple. Love adding kale, too, and whatever fresh herbs we have on hand just always seem to be perfect.
THANK YOU for sharing this recipe. Cheers! (*clink*) 🙂
The white of the lemon has good dietary fiber and it’s where the bioflavenoids are – they are very good for allergies and if you buy them as supplements (quercitin) you pay dearly for them. We are in the habit of throwing out the best, most nutritious parts of our fruits and veggies!