The Best Greens to Use in Smoothies
There are many kinds of greens available at grocery stores and farmers markets, but not all of them taste great in green smoothies. For example, adding collard greens to a smoothie will often result in a blend that is both spicy and bitter. For this reason, I almost never add collard greens to my smoothies and save this tasty plant for salads and veggie wraps instead.
There are also green vegetables such as broccoli and cabbage that are often confused with greens and mistakenly added to smoothies. Adding starchy vegetables to green smoothies can result in indigestion due to poor food combining. For optimal digestion and assimilation of nutrients, the ingredients of a well-designed green smoothie should ideally feature only fruit, such as bananas, mangoes, and pears, and non-starchy greens, such as spinach, chard, lettuce, and cilantro.
To alleviate confusion, I have compiled a list of the best and worst greens to use in smoothies. I have also shared one simple tip on how to use some of the less common greens to make tasty green drinks.
The Best Greens to Use in Smoothies:
Spinach, chard, cilantro, parsley, lettuce, dill, basil, nettles, beet tops, celery, kale, bok choy, dandelion greens, purslane, and arugula.
Tip: For green smoothies that contain arugula, cilantro, dandelion greens, or nettles, I always use apple juice instead of water for liquid to compensate for the strong flavor of the greens.
The Worst Greens to Use in Smoothies:
Collard greens, mustard greens, green onions, cabbage, broccoli, and brussel sprouts.
I hope these tips have been useful in helping you understand how to design green smoothie recipes that result in awesome blends time and again. For lots of great green smoothie recipes and even more helpful guidelines on making smoothies, check out my eBook Green Smoothie Recipes.
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