Green Smoothie Revolution

My Search for Optimum Health: Part XIV

By Lief Lett Uss

Every morning I consume a green smoothie, 40% leafy greens, 60% fruit and some alkaline water, all blended together. Fruit gives me my vitamins; greens give me my minerals. It's a great start to the day and tastes delicious.

Victoria Boutenko in her book, Green for Life: The Updated Classic on Green Smoothie Nutrition (2005), makes a convincing case for the nutritional power of greens over any other food. Amazed at the rapid adoption and spread of green smoothies, Victoriareleased the sequel, Green Smoothie Revolution: The Radical Leap Towards Natural Health (2009). Almost two-thirds of the book is green smoothie recipes. The rest of the book is devoted to such issues as, how much greens is enough; juicing versus blending; tips for making delicious greens; the importance of not continuously using the same greens; why you should sometimes use bitter greens; what vitamin is the only one you cannot get from your green smoothie; green smoothies and weight loss. Both books are available through the Greater Victoria Public Library system.

Needless to say, I am passionate about the taste and health benefits of green smoothies. One of my favourite recipes is outlined below:

3 cups alkaline water

2 bananas

1 apple

3 stalks celery

1 bunch of dinosaur kale

The colour is a bright kelly green, while the taste is sweet and fruity. You can almost hear me purr as I drink it.

On Saturday, December 3, from 11:00 am to 3:00 pm a Royal Roads University extension course entitled "Healthy Entertaining in the Raw" will introduce participants to the ins and outs of green smoothies, kale chips and raw gluten-free desserts. Registration is through Royal Roads University (www.royalroads.ca\continuing-studies\CYPEHL2686-Y11.htm).