Our daily morning green drink
has been a part of our lives now for almost 12 years. When we decided to start a daily green drink Loren was getting sick for 1-2 weeks twice a year and I had just been diagnosed with osteopenia. After reading an article by Dr. Russell Blaylock on the benefits of blenderize-your-vegetables ,we decided we would start having a green drink every morning. Not long ago I had a bone scan and discovered that I had totally reversed my decline into osteoporoses. So thankful for the good news that I had good strong bones with no sign of osteopenia or osteoporosis. Within a few months after starting Loren did not get sick as he had every spring and fall as he had before we started the morning green drink regimen.
One morning I had just finished making our green drink and poured it into the little juice glasses when I noticed the morning sun was shining through the window. They were so pretty in the sun I just had to get a picture.
For anyone starting a daily green drink regimen, it can seem like a daunting task. Below I want to share with you my recipe and what I have learned over the years.
Ingredients – Basic
1 – 2 C. water
Kale (lightly steamed & cooled also freeze kale –When frozen use less kale as the frozen is more concentrated.)
Asparagus – 2 Tbs. (Powerful nutrients, anti-inflammatory)
Avocado (approximately 1/8 slice)
Salt (best to have it salt free, Loren my husband prefers drinking it with some salt. After I pour the green drink into his glass, he will stir in a few shakes from the shaker – I prefer mine is salt free)
Instructions (We use a bullet blender bowl)
- Pour 1/3 full or approximately a cup worth into blender bowl
- I put everything in except the avocado (add handful each of Kale, Swiss Chard, Cabbage, or greens of choice – I always use cabbage, it is best to vary your greens)
- In a blender, blend water at medium, Increase to high speed(When I had a blender I could increase the speed, now that I use a Ninja bullet I only have one speed)
- Add avocado and blend well.
- Add water as needed. I always use a little water to rinse out the blender bowl and pour into the glass.
- Serve – one cup for me and one cup for hubby! (If you live alone you can drink one cup and save the other cup in the refrigerator to drink in the evening. Put in air-tight container so juice won’t oxydize.)
If you are just starting out, drink about half as much and gradually increase the amount, either in vegetables or in the amount you drink. When a person is not used to a concentrated amount of greens sometimes they will experience a healing crisis. (This means your body starts dumping toxins out of your system and you can feel sick. Best to start on less amount and drink extra water to flush your system out.)
Avocado: I found by adding avocado after everything else is blended it works better. Not only does avocado have health benefits, but it gives the juice a nice creamy taste. If you add too much, then it is quite thick. I prefer just enough to give it a creamy texture.
You may use greens of choice or follow the recommended vegetables by Dr. Blaylock in the article on blenderizing vegetables. (See article – blenderize-your-vegetables)
Power Nutrition Drink: When you eat salads/raw vegetables, you only get 30% nutrition, when you blenderize them you get 90% nutrition.
Breakfast on the go: When Loren is gone, I add protein powder to the above green drink. Voilà Breakfast!
For clarification call me if you have questions, 541-784-5794
When starting out you may find it is difficult to drink. We started out by adding a tiny bit of salt and stevia to improve taste! LOL I have dropped both, and I drink it plain even though Loren adds a tiny bit of salt.
Process In The Rhythm Of Our Daily Green Drink
Having a daily green drink can seem daunting. I have found that if I keep an eye on what I need to have on hand and have it ready, it is a matter of 2-3 minutes and we have our fresh green drink every morning. Below is a basic system that I follow.
Use pesticide free veggies by growing your own or buying organically grown.
Some vegetables are worse than others. Below are the vegetables that are the most pesticide loaded according to the Environmental Working Group.
- Collard Greens
- Cucumber (not as bad if you peel the skin)
Organic vegetables a must: For blenderizing greens or juicing, if at all possible use organic vegetables. Your green drink is a concentrate with lots of wonderful nutrients and antioxidants, if you don’t use organic produce you are also getting a concentration of pesticides. In the summer I grow my own organic vegetables and freeze many of the greens to use through the winter. We live in a wonderful age now where most of the grocery stores carry organic food. Shop around and you will find the ones who carry the freshest and best vegetables for your juice. Not as good, but available is freeze dried greens. That is what I use when we travel. I fill capsules to take on the road.
Fresh greens from the store or from your home garden: The first thing I do in cleaning and storing is to soak them them for about 10-15 minutees in GSE – grapefruit seed extract. I fill a large bowl or pan with water add 5-10 drops of GSE, then let my greens soak in the water. After which I drain them. I used to rinse the GSE out, but then I realized GSE can also be used as an immune booster when you are fighting the flu. 10 drops in a small glass of water 2-3 times a day helps your body fight whatever is trying to make you sick. So then I figured, I don’t need to rinse them again. Hopefully it just adds to the benefit we are getting from our drink.
Clean boxed greens. It is convenient to get organic spinach, baby greens, arugula etc. packed in boxes. Often there is extra moisture in the box. So I line a previous box I have saved and then move all the spinach (greens) into the paper towel lined box. This will keep them fresher longer.
Before storing my greens in the boxes, I spin the excess water out with my salad spinner. If your greens have too much moisture they will spoil quicker. Small amount of moisture keeps them fresh but too much makes them spoi. After the greens are spun as dry as I can get them, I put them into spinach boxes I have saved.
Cabbage: I cut the head of cabbage in half, then soak it, after soaking, drain it well, then fold a number of towels and set the half or quarter cabbage on them so it can continue to drain. I then wrap the cabbage up and put it in a zip lock bag.
Asparagus has been shown to increase our immune system considerably. It doesn’t matter what form you use it, the benefit is still there. Fresh, steamed or canned. So for convenience I buy the long spears in the cans. I used to keep them in a jar after opening and using part of it each morning. But then I started blending them and freezing the juice in my ice trays. I keep them in a zip lock bag. It is so handy just to drop a couple cubes into the water each morning. Shown on the plate below.
Left over vegetables: I steam most of my vegetables for our meals. Sometimes we have some leftover and there are times I make a little extra so that I can freeze them to use in our green drink. After lunch I will use the steam rack ( What I steamed the vegetables on.) and spread my vegetables out on it and put it open in the freezer. After the vegetables are frozen I will put them in a Ziploc bag to use in making our drink.
Garden Abundance: When I have an abundance of greens in the garden during the summer I will steam and freeze as much as I can to use all winter. It saves money through the winter.
Parsley: I like to add parsley from time to time.Whether it is from your garden or from the store I like to put it in a glass of water like a bouquet. That way it keeps it fresh and I can pull sprigs to use in green drink or as a garnish on foods. In the summer I have an abundance of parsley so I will remove the large stems, soak in it in GSE, then spin it dray, put it on a cookie sheet and freeze it. When it is frozen it is easy to pack a handful in each bag to vacuum pack and freeze.
Some of your greens need to be steamed: The walls of plant cells are made of cellulose that human digestive enzymes can’t digest. Cooking breaks down these cell walls and releases the nutrients, which can then be absorbed. So I always steam broccoli, brussels spouts & Kale to make them digestible.
Another reason to steam broccoli, brussels spouts & Kale is they contain chemicals called goitrogens that may inhibit absorption of dietary iodine. Most people are not bothered by it unless they eat an exorbitant amount of them. My father ate so much raw kale that he got hypothyroidism. Recommendations are to eat moderate amounts of cruciferous vegetables, to cook them, and to eat iodine-rich foods, such as seaweed, to help balance out the iodine-blocking properties of goitrogenic foods. If you don’t have a iodine deficiency you probably wouldn’t have to worry about goitrogens.
Oxygen decreases nutrition: You can use Ziploc bags to store your frozen greens. I usually do that for my short term use, as when I freeze steamed left over vegetables. But for a long term storage, it is best if you can vacuum pack. When all the oxygen is removed then it protects your food & greens much better.
I used Ziploc bags for years, but was so grateful when I was able to buy a vacuum packing machine. I not only use it for my greens I will freeze leftover entrées and other food. I will freeze leftovers in a storage container, when frozen I remove the frozen food from the container and vacuum pack it. The food is kept fresh until I might want to thaw it for a meal. It is nice when I am tight for time. I set what I want out to thaw. When it is time to get the meal ready, all I have to do is heat the food up.
Avocado: Blending all the vegetables and drinking them is not all that pleasant to our thinking. I have discovered if I add about 1/8 of an avocado it makes the drink creamy and much more pleasant to drink. I also have discovered that it works best if I blend all the veggies well, then add the avocado to finish blending. That seems to have worked the best for me
Some recipes add fruit. I personally don’t like to add fruit as it digests faster than vegetables. Although I do not know how it would affect digestion when blenderizing them together. Possibly would not make a difference.
For more information and more information you can Google green drink recipes both under Juicing and Blenderizing green drinks.
Check out this excellent article by Dr. Russel Blaylock:Blenderize-your-vegetables
Another excellent article by Dr. Joseph Mercola: Juicing-your-key-to-radient-health
Blenderizing – Health Benefits
Blending is the process of thoroughly blending whole fruits and vegetables into a smoothie (typically a green smoothie). Green smoothies are made in blenders. Juicing is the process of extracting the liquid content of whole foods through a special juicing machine. The fiber is then discarded. Check out this excellent article at by Tracy Russell, the creator of “Reset 28”: http://www.incrediblesmoothies.com/green-smoothies/green-smoothies-vs-green-juices-which-is-better/
There are a number of reasons why you will want to consider vegetable juicing or blenderizing:
- It gives you low fat, high fiber, plant protein, packed full of vitamins, minerals, antioxidants
- It allows you to absorb all the nutrients from vegetables,
- It allows you to consume an optimal amount of vegetables in an efficient manner,
- You are able to add a variety of vegetables to your diet.
Below I have listed briefly some benefits for juicing and blenderizing. There are books and articles which have been written listing all the benefits. If you are interested you can Google for more detailed information.
|A high consumption of cruciferous vegetables is associated with a decreased risk of cancer. This association appears to be most consistent for lung, stomach, colon, and rectal cancer, also consistent for prostatic, endometrial, and ovarian cancer.
They are rich in glucosinolates – a large group of sulfur-containing compounds. They trigger the liver to produce detoxifying enzymes that block free-radical attack on your DNA. They also are effective in DNA repair.
Cruciferous vegetables :
- Bok Choy
- Brussel Sprouts
- Collard Greens
- Mustard greens
Magnesium for Bone Health – Good sources of magnesium:
- Green vegetables such as spinach, chard, spinach and peas etc.
- Almonds, peanuts, cashews & pumpkin seeds
- Avocado, figs
- Lentils, black beans
- Long-grained brown rice
- Peanut butter
- Potato, baked with skin
Sulfur in Cruciferous Vegetables & Allium vegetables (onion, garlic, chives etc.)
- Collagen can help fill in fine lines and wrinkles. It plumps up your skin and keeps it looking and feeling young and elastic
- Soothe Your Joint Pain & Arthritis
- Sulfur can help you detoxify (the regular transportation of toxins out of your body), lower your blood sugar, and, more importantly, it can help eliminate dead skin and bacteria.
- It’s essential in creating cartilage, tendons, and ligaments
Blenderizing each morning can become a normal morning routine that brings positive health benefits which will pay off for improved health.