Smoothies are a great way to hydrate our bodies, being fulfilling and satiating at the same time. Luisa and I drink one big green smoothie every morning, for breakfast. We acquired this habit about eight months ago when we dived into the raw food diet. Since then, and considering that we’ve changed other routines as well, we feel an exceptional lightness and an extremely easy digestion, even when our smoothies are more complex.
We know how good it is to eat whole foods, offered by the earth, just as they are. That’s’ always better than processing them, by cutting, juicing, blending, dehydrating or cooking, which unbalance its content. In fact, we keep this in mind, as a priority, and it’s part of our daily eating practice.
However, we agree that blending can be useful when it comes to expressing creativity and having fun with our meals. On the other side, we also know how electrical machines can harm our electromagnetic field and, therefore, our physical and mental energy. So, we use the high-speed option for just a few seconds and only if necessary.
What to Put in a Smoothie
Every day is a new day and a new flavor. We keep it simple, but always complete. Until now, we’ve been focusing on five major components: leafy greens, fruits, herbs, sprouts, and whole supplements:
- For the leafy greens, say hi to lettuce, cabbage, kale, swiss chard, collard greens, arugula, beagles or watercress. Our western diet contains primarily sweet and salty tastes, so it’s good to balance with some bitter ones too. Our taste buds will appreciate! Remember that, when we consume raw cruciferous (mainly kale), we should guarantee a regular iodine level, to make sure our thyroid keeps functioning well. For that, we may add a pinch of powdered kelp (a whole seaweed supplement), which easily meets our body’s iodine requirements. Also, it’s good to know that some leaves are very hard to digest, for its high cellulose content, so choose the most tender ones.
- In order to balance the bitter flavor, we add some fruits. A fruit we use a lot is the cucumber. Many people call it a vegetable, but since it contains seeds, it fits the botanical definition of a fruit. We also love adding berries, bananas, apples, pears, peaches or pineapples. We avoid mixing acid fruits with sweet ones, as they digest in different sorts of chemical environments.
- We can add aromatic herbs, like parsley, cilantro, basil, oregano, fennel or mint, for extra flavors and nutrients.
- We usually mix some sprouts, such as sunflower, broccoli, alfalfa, buckwheat or quinoa. We feel this really turns our smoothies into a complete meal.
- Whole supplements do much more than adding flavor. The formula we’ve been using for the last couple of weeks is Markus Rothkranz’s Wild Force Green Formula, a super formula with forty-four different herbs, non-GMO, organic and wildcrafted. This one is enough on his own. When we don’t have it, we use spirulina or chlorella, for extra minerals, and also diatomaceous earth, for parasites cleansing. Sometimes, we may add kelp, maca or others, for particular nutrients, such as magnesium. We also make our own herb’s supplement, by blending dry herbs, like dandelion, milk thistle, nettle and sage. Having whole supplements is not imperative, but we think they may help with extra nutrients.
Here is a simple recipe for you, hope to inspire you!
2 handfuls of organic lettuce
1 organic cucumber
3 organic pears
some organic parsley
2 handfuls of buckwheat sprouts
2 tbsp of Markus Green Formula
1L of pure water
Mix all the ingredients in a blender and blend until smoothie 🙂
There’s no limit to what you can do in the smoothie world, you just have to free your imagination 🙂
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Pear Cucumber Lettuce GREEN SMOOTHIE
Just mix everything and it's good to go!
- 1 organic cucumber
- 3 organic pears
- 2 handfuls organic lettuce
- some organic herbs
- 2 handfuls buckwheat sprouts
- 2 tbsp Markus Green Formula
- 1 L pure water
Mix everything in a blender until smoothie 🙂