Green smoothies should be regarded as a superfood and a year round staple for any health conscious individual. They deliver a plethora of vitality-inducing properties:
- Vitamin and mineral dense including antioxidants and phytochemicals
- Alkalising delivering high levels of bioavailable magnesium, potassium, calcium (these help neutralise any over acidity in the body)
- anti-inflammatory, improving inflammatory-related diseases and training recovery
- High in fibre which aids bowl function/toxin elimination and feeds our beneficial gut bacteria (a prebiotic for our probiotics).
Our bodies continuously maintain a life-sustaining blood pH of 7.4 (slightly alkaline), even small deviations from this value can have catastrophic consequences. If we don’t ingest adequate amounts of alkaline minerals or we become too acidic, then the body pulls alkaline minerals from bodily structures and functions to compensate e.g. calcium from bones. When we consume a predominately alkaline diet in which green smoothies play a star role, we work harmoniously with our innate physiology to optimise its functioning, simultaneously preventing dysfunction.
The three main causes of an overly acidic internal environment (Acidosis) are:
1) Dietary influence. Overconsumption of acidifying foods like on a typical modern/processed diet. Examples of highly acidic foods are sugar, soda, grains, artificial sweeteners, meat, dairy and synthetic food additives.
2) External pollution. Inhaled air pollution, tobacco smoke, bathing/drinking water, exposure to synthetic chemicals (plastics, beauty products, household furnishings/cleaning products & toiletries etc).
3) Psychologically induced stress. Chronically triggering our physiological fight/flight response creates chronically high blood sugar levels.
All my clients receive a pH food chart that visually shows them the kinds of foods they should be eating and the acidic foods they should limit. I also supply an e-doc on green smoothies with base ingredients and sample recipes included.
- 300 ml Filtered water, nut milk or coconut water
- 1/3 cucumber – roughly chopped
- 1/3 celery stalk – roughly chopped
- 2 handful leafy greens e.g. romaine lettuce, spinach, kale or water cress etc
- 1-2 pieces of fruit to sweeten – roughly chopped
Place in a 1.5L blender and blend to a smoothie constancy. A blended smoothie has more health benefits than a juicer as the digestive fibre gets retained. There are additional ingredients that can be added to a green smoothie to further increase its nutrient value and health providing properties. These are included in my e-doc.