INGREDIENTS: AMOUNT
| Romaine Lettuce | 4 leaves |
| Avocado (Scoop out meat with spoon, remove pit, dispose of peel & pit) | ½, meat only |
| Fuji Apple. cored | ½ |
| Banana. peeled | 1 |
| Cinnamon | ¼ teaspoon |
| Green kelp powder | ¼ teaspoon |
| Water* | 2 cups |
METHOD:
- 1. Put everything in a big food processor.
- 2. Blend until smooth, just a few minutes
* Alternative to using all water. 1 cup water, 1 cup Greek yogurt and increase cinnamon to ½ teaspoon to counter any sour taste of the yogurt. Important to use Greek yogurt, because it have a variety of pro-biotic cultures and usually tastes less tart than the more common US yogurts.
[1] Adapted from website of Boutenko Family, which includes Victoria Boutenko, author of Green for Life. The Boutenko’s have come up with a creative solution of how we humans can get ore raw greens into our lives deliciously – blend the vegetables with fruits to make an enjoyable drink. “From this smoothie, the body can absorb the essential nutrients much more efficiently. Anyone can prepare tasty green smoothies quickly in their own kitchen, with the own choice of ingredients.”
© 2010 Nancy Emerson Lombardo Ph.D., and colleagues, HealthCare Insights, LLC. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, Photocopying, recording or otherwise, without prior written permission of Health- Care Insights, LLC. Direct correspondence to Nancy Emerson Lombardo, Ph.D. nemerson@brainwellness.com 978-621-1926
MEMORY PRESERVATION NUTRITION® provided by BRAIN HEALTH AND WELLNESS CENTER® OF HEALTHCARE INSIGHTS, LLC
HCI Acton, MA 01720 brainwellness.com
