My Daily Green Smoothie Recipe

I’ve been a longtime fan of morning smoothies, but I’ve recently discovered a new smoothie that has instantly become my morning addiction. I drink it every day and enjoy the process of making it in the morning before my workouts. This green smoothie works wonders for the body and mind and is packed with nutrition. It has protein, fiber, important vitamins and everything you need to look and feel your best. After just a week of drinking it, I noticed improvements in my skin and energy levels. My digestion improved too, and I started having less unhealthy food cravings. 

Remember, everything in the body is connected. Your gut, colon, and brain all effect each other, so if you feed yourself nutritious foods your gut will be healthy, which also means a healthy colon and brain (aka, better digestion and prevention from illness). Please feed yourself good foods, like this smoothie, and your whole body will thank you!

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I like to switch it up slightly, but I typically add the following foods to my daily green smoothie: purified water, banana, green apple, green pear, celery, romaine, spinach, kale, lemon, chia seeds, hemp seeds and bee pollen.

Dark leafy greens, like spinach, kale and romaine, are a good source of protein, as are chia seeds, hemp seeds, and bee pollen. You could absolutely add in different greens or fruits, or even add fresh herbs like cilantro or parsley. To make things easier with this smoothie, you can also make some extra and store it in a glass container in the freezer for later use. Otherwise, this smoothie will last covered in the fridge for two days.

The other thing I like about adding greens to my smoothie is that you get the most from your greens this way. Normally, aside from not eating enough vegetables during the week, most people don’t chew their food enough, which means they don’t absorb maximum nutrients. The nutrients in the vegetables are stored in the cell walls of the plant cell, so the blender will do a more efficient job of breaking these down. A Vitamix or powerful blender will really be best for making this smoothie smooth and creamy like it should be.

I encourage you to drink this smoothie and make it part of your morning routine!

Ingredients (makes 1-2 glasses)

– 1 1/2 cup cold, purified water

-1 banana

-1/2 green apple

-1/2 green pear

-1-2 celery stalks

-2 handfuls spinach

-1 handful romaine

-1 handful kale

-a squeeze of lemon

*optional: handful chia seeds, hemp seeds, bee pollen, or any other favorite superfood, herb, or protein powder

*For a smoothie with less sugar, remove the banana and pear, and just use the green apple.

Instructions

1- Pour water into the blender, followed by the spinach, romaine and kale. Blend until smooth.

2- Add the celery, pear and apple. Blend.

3- Add the banana and lemon. You can also throw in any optional seeds or foods, then do a final blend. Enjoy!

 

 

Red Cabbage Sauerkraut

If you are new to fermenting just like me, then red cabbage sauerkraut is a great place to start.

unnamed-6Why eat red cabbage?  Flavanoids, which give the cabbage its awesome color, and sulfur compounds, which give the vegetable it’s sharp taste, are both cancer-preventatives. Cabbage is also packed with fiber and a variety of vitamins and minerals, including Vitamin C and Vitamin K. When eaten as raw sauerkraut, the cabbage becomes a fantastic source of probiotics, which aid in gut health and contribute to a healthy immune system.

Making the sauerkraut was simple.  All you need is the head of red cabbage, sea salt, a bowl, and a mason jar or some container with a tight-fitting lid.  If you don’t have a lid then use Saran Wrap with a rubber band.

Ingredients:

1. red cabbage

2. sea salt – 1 tablespoon

Instructions:

1. Remove the outer leaves of the cabbage, but save one or two leaves for later use.

2. Cut the cabbage in quarters.  Thinly slice the cabbage or grate with a food processor or box grater.  You can include the core, if you’d prefer.

unnamed-73. Place the shredded cabbage in a bowl and sprinkle 1 tablespoon salt over it.  Massage the salt into the cabbage using your (clean) hands.  It will begin to soften and release juices creating its own brine.

IMG_48834.  Pour the cabbage with its juices into your jar.  Press the cabbage down with your fist or a “kraut pounder” until it’s submerged in its own juices.  I used a wooden spoon because my fist couldn’t fit in the jar.

5. Take the reserved outer leaf and use it to cover the kraut in the jar.  The leaf should be slightly submerged in the juices, but should form a lid of the kraut.

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6. Cover your jar tightly and let it sit in and ferment at room temperature for 3 days, or until it smells ready.

Enjoy on top of tacos, brisket, sandwiches, or with chopped apples for a delicious salad.

Sources: SFGate.com, RealFoodKosher.com