Green Smoothie Recipe

2 or 3 handfuls of kale

3 celery stems

1 cucumber

Ginger Root - the size of half of a pager (kids, ask your parents).

Half a cup of frozen blueberries

Half a cup of unsweetened coconut milk (very important to find “unsweetened” to avoid insulin spikes). Add more if needed to blend thoroughly.

More options:

Having a powerful blender like a Vitamix will make this endeavor a lot easier and faster.

Replace kale with Spinach, bok choy, baby kale, or a mix. I tend to buy whatever is the freshest looking item at the grocery store. I’ve witnessed firsthand the consequences of eating tainted greens.

Replace blueberries with a frozen acai blend packet or other frozen fruit of your choice. I prefer berries because I love the taste, the antioxidants, and lower levels of sugar.

Add 3 or 4 cloves of garlic. It will make the smoothie taste awful, but the extra jolt of energy you feel after ingesting it is worth it.

Add 1 tablespoon of Coconut Oil (full of beneficial medium chain triglycerides).

Add some ice cubes if you’d like the smoothie freezing cold.

Replace coconut oil with water.

Final option if you’re in a hurry: Purchase the powdered greens drink (called “Greens First”) carried at my office. Grocery shopping, cleaning vegetables, scraping ginger root, blending it all up, and cleaning the blender take a fair amount of time that can be hard to come by.

Final Thoughts:

This recipe will not taste as good as a can of Pepsi or a chocolate milkshake, but the nutritional benefits make this green drink worth gulping down. Fair warning: You will experience a delightful energy boost similar to a cup of coffee, but without any of the jitters. Your body will thank you for it.