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In her book, Green Smoothie Revolution (North Atlantic Books, 2010), Victoria Boutenko describes her journey to an all-raw diet, and how in the process she discovered deliciously palatable smoothies made from lots of leafy greens. Of Boutenko’s many wise suggestions, I especially like her recommendation to make smoothies delicious so that you will continue to drink them daily. Boutenko loves leafy greens because they are so nutrient-dense and have little starch compared with other vegetables.
Here are a few tips for getting the best benefits from your smoothie:
Here is my own recipe. I use a high-performance blender, blending on “High” for 1½ to 2 minutes to achieve a smooth texture.
This makes about 45 to 50 ounces.
Tip: I vary the types of kale and even have tried turnip greens—though those were quite strong! I sometimes put in a pear instead of an apple, and often omit the banana. You can also experiment with adding other healthy ingredients such as coconut oil, avocado, ground flax seeds, or chia seeds.