Blending green leafy vegetables in a smoothie is one way to ensure you get 3-4 servings of vegetables in one go.
My favourite green drink:
I fill up my “magic bullet” cup with:
1 cup chopped dandelion greens
1 kiwi (skinned)
1 mango (seasonal)
1/4 cup chopped mint (or flat-leaf parsley)
water to cover the ingredients
This not only tastes great, but the addition of kiwi, mango, avocado, and dandelion greens adds loads of Vitamin C, Vitamin A, Vitamin E , and minerals like calcium and magnesium.
Avocados are also an excellent source of the omega 3 fatty acid, alpha linolenic acid, which helps to decrease inflammation in the body and support
s healthy hormone production.
In addition to the vitamins and minerals in dandelion greens, they support liver detoxification.
Mint or parsley aids in digestion and elimination, and adds a fresh taste to the smoothie.
You can substitute the ingredients with whatever you have in your fridge – I’ve tried it with ingredients like Swiss chard, spinach, berries, and almond milk – all very tasty. You can also add a protein powder if you are looking for a meal replacement smoothie (hemp, hydrolyzed whey isolate, rice and pea are all good protein powders).