INGREDIENTS: AMOUNT:
| Purple Kale* (remove any tough stems) | 2 leaves |
| Collard Greens (remove any tough stems) | 2 leaves |
| Banana, peeled | 2 |
| Asian Pear peel and all (remove seeds optional) | ½ |
| Cinnamon | ¼ teaspoon |
| Green kelp powder | ¼ teaspoon |
| Raspberries (frozen) | 1 cup |
| Water** | 2 cups |
* Any kind of kale will work. Purple kale makes a prettier color.
** 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.
METHOD:
- 1. Put everything in a big food processor.
- 2. Blend until smooth, just a few minutes
[1] Adapted from website of Boutenko Family, which includes Victoria Boutenko, author of Green for Life. The Boutenko’s have come up with a c reative 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, 2008 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@healthcareinsights.net 978-621-1926
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