Proper Green Smoothie
How the pros do it
I have a few pet peeves when it comes to raw foods. One is cauliflower rice that is just cauliflower ground to a flour: it’s not the texture of rice and it doesn’t taste good, who wants that? Another is unmassaged kale: kale is really fibrous and if you don’t give it a little helping hand pre-digestion, your gut is not going to be too happy about it. Also, what’s with the amount of restaurants that serve unmarinated kelp noodles that taste like rubber bands? But my biggest peeve is “green juice” that’s full of fruit. Green Juice was pioneered by Ann Wigmore, who founded Hippocrates Health Institute. The healing properties of the juice are many, but making sure it doesn’t impact the blood sugar is crucial. At Hippocrates, they avoid virtually all fruits entirely, and this is a key component of their programme. To me, putting fruit in green juice is like putting an egg in a cake and calling it vegan, just because all the rest of the ingredients are. If it has fruit in, it’s not Green Juice! Technically, yes, it is green and it is juice. But it’s not the real deal.
This green smoothie would definitely be Hippocrates approved. Sometimes I have it when I don’t have time for dinner, if I’m heading out to a party or a yoga class. It’s as nutritious and sustaining as a meal, and makes me feel amazing. I think it’s delicious, I have no problems gulping it all down and wishing I had more. Make it and let me know what you think!
I make juice using the blender method. Prepare your cucumber, celery, spinach and kale for the blender. Remove the skin of the lemon, use the whole fruit without the peel. Blend everything up and then squeeze it through a milk bag to remove the pulp. You don’t want the pulp! It’s too fibrous to digest easily. Save it for breads and crackers if you wish, or it makes good dog food.
Pour the juice back in the blender along with the frozen avocado, chilli pepper (seeds removed), and your micro-algae. I favour chlorella, and personally I use a whole tablespoon, but I don’t want to scare you off so just start with a teaspoon. Blend it until the avocado is smooth. Frozen avocado makes it thicker and creamier than straight avocado; I buy them ready frozen. I usually pour it in a bottle and hit the road, to drink my liquid dinner on the way to my next adventure.
Makes 2 glasses, 600ml