Lately I’ve been trying to find ways to eat more veggies—which I realize may sound a bit funny coming from someone who eats plant-based—but it’s all too easy to get into ruts, especially when things are busy. It’s just so convenient to grab something from a box sometimes! Pregnancy also makes my food obsessions and aversions much more pronounced, and trickier to navigate on a day-to-day basis. I love something one day, and loathe it the next, and I have to resist the urge to bake cookies on a daily basis. There’s a virtual stack of recipes that I’ve developed this year (and totally loved at the time), only to want nothing to do with them the next day! It’s been a bit frustrating as a recipe developer, feeling so hot and cold about my usual favourite foods.
In an effort to up my veggie intake, I made a pledge to myself on my birthday this past Monday to consciously set aside some time each day for veggie prep. That morning, feeling super inspired, I threw all the healthy ingredients I had into the blender. Usually when I toss all kinds of random things in, it comes out tasting like utter garbage, but I think birthday magic was on my side because this smoothie blew me away. Afterward, I wrote down my best guess of the “recipe”, tested it in the afternoon, and was shocked that I’d pretty much nailed the smoothie’s proportions. The best part is that this recipe makes a huge batch-–enough for a big serving in the morning with breakfast (I love pairing it with avocado toast), and another as a snack in the afternoon. It also keeps well until the next day (which I think is due to not having any banana in it!), so you can save the other half for the next morning, too. I love knowing that I’m getting in so many extra veggies throughout the day. You can’t go wrong with 5 cups of green smoothie ready in about 10 minutes.
I’m in love with this smoothie’s unique flavour combination (think: refreshing, tangy, and lightly sweet), not to mention how amazing—almost euphoric—I feel when I drink this. I read up on the ingredients a bit, and I’m not surprised why this makes me feel so darn good:
Fresh turmeric: Anti-inflammatory and fights free radical damage to the brain. It contains curcumin which is a powerful antioxidant. Also has pain relieving properties.
Cilantro: Detoxifying and helps remove heavy metals from the body. Also antibacterial, immune-enhancing, and aids digestion.
Parsley: Diuretic aid rich in antioxidants. Contains vitamin K which helps support healthy bones.
Red Leaf Lettuce: Source of folate and soluble fibre. The deep pigment in red lettuce leaves means that it contains extra beneficial antioxidants. The watery nature of lettuce helps flush toxins from the body. Also thought to have a calming or sedative effect on the body.
Lemon: Antibacterial properties. High Vitamin C content. Lemon boosts digestion and is alkalizing and detoxifying.
Avocado: Contains healthy monounsaturated oil. The flesh and oil are anti-inflammatory. Also thought to help keep joints supple and may boost fertility.
Mango: High in Vitamin C and beta-carotene which can help boost the immune system. Contains prebiotic dietary fibre which helps feed good bacteria in the gut.
Source: Healing Foods: Eat your way to a healthier life (DK Books, 2013)
Impressive to say the least! I hope you all enjoy it as much as we do.
(And thanks to my mom for these gorgeous b-day flowers!)
If you have the Oh She Glows Recipe App this recipe is either already in the app, or it’ll download when you open it next!