Saturday, December 10

Six smoothies or green soups to survive the last heats of summer

You don’t like vegetables but you want to add them to your diet, as long as they go unnoticed? Or are you a lover of all worthy green foods and want to try them in a different way? The solution for both assumptions is to turn them into a smoothie.

And it’s easier than you think: you just have to mix fruits with raw vegetablesadd some kind of liquid and enjoy a fruity flavor, but with a green color.

Its benefits for the good health of those who consume it are extensive and this is explained by Kristine Miles in The green smoothie bible (Ed. Grijalbo): “Those who have included green smoothies in their diet affirm that the benefits for their health have been numerous; for example, smoother skin, good digestion, weight loss and better mood.”

Although perhaps the best green smoothies is that they are a novel way for those who intend to make a regimen full of all the vitamins and minerals that fruits and vegetables offer.

But, above all, for those who want immediacy and innovation, which is why we have compiled these recipes, whether from chefs, restaurants or from the aforementioned book, so that they do not have to think about the quantities and ingredients they need to satisfy your tastes.

🧃 The Green Smoothie Bible

All the recipes in this collection of juices from various authors are calculated for one liter of smoothie, enough for two people.

Tropical to go-go

Recipe by writer and professional trainer Joanne Newell. Summer seasonal smoothie.

  • Add fresh water and the pulp of a coconut to a container.
  • Peel a ripe mango, two bananas, cut them into pieces and add them to the container.
  • Add a cup of water, one or two cups of chard according to taste and a cup of spinach.
  • Check the taste and consistency of the smoothie before serving it and add water, fruit or sugar depending on the taste.
  • Serve in two large glasses and enjoy!

salty green smoothie

From Leisa Wheeler, Founder of Embracing Health and Naturopath.

  • Add in a bowl the following ingredients cut into pieces: half a cup of arugula, half a cup of watercress, a cup of kale, a cucumber, a carrot, a beet, two stalks of celery, half a lemon, a pinch of cayenne pepper , a pinch of sea salt, a splash of tamari sauce and two cups of water.
  • Beat until the texture is liquid but creamy and serve.

laundry green

From Lucy Stegley, aka the Smoothie Girl, passionate about raw food and green smoothies.

  • Whisk the following ingredients together: a cup of frozen pineapple, a large, ripe banana, a cup and a half of filtered or spring water (or, alternatively, the water from a coconut), a handful of spinach, five leaves of mint or sage, the juice of half a lime, a pitted date (optional, to sweeten it).
  • For a powerful blender: cut a vanilla pod in half, lengthwise, and blend it with all the ingredients. If it’s weak, grind the vanilla separately, then add it to the shake.

Green recipe to improve mood

Created by Kristine Miles, the book’s own writer.

  • Add in a container: a banana, a pear, an apple, two tablespoons of chia seeds, a teaspoon of cinnamon powder and another of vanilla extract, a cup and a half of sunflower seed milk and different green vegetables to taste.
  • Shake and serve.

🧃 The ones we liked the most

detox smoothie

Recipe provided by Salt Beach Club, the beach bar of the Hotel W, in Barcelona. Paseo Mare Nostrum, 19-21, Barcelona.

  • Pour 100 ml into a container. of pineapple juice, a quarter of an apple, a piece of ginger and a handful of spinach.
  • Also add some crushed ice.
  • Beat it until it has the texture of the milkshake and serve it.

green juice

You can also try this recipe on a lounger at the Salt Beach Club:

  • Add 80/100 ml of watermelon juice, a handful of spinach, a slice of cucumber and a piece of celery to a container.
  • To get the ideal texture and freshness, add crushed ice.
  • Beat it until it is liquid and it is ready to consume.

🧃 And as a soup, the melon with ham!

Recipe of Eric Lahuertacook and creator of digital content about gastronomy.

  • Remove the skin from a quarter of a large or half a small melon, cut it into pieces and add it to a container.
  • Also add four finger-thick slices of cucumber, about 10 mint leaves, half a squeezed lemon, two tablespoons of yogurt, a little salt, pepper and extra virgin olive oil.
  • Beat it well until it has a liquid but creamy texture.
  • Plate and add four pieces of melon, some pieces of Serrano ham, a little olive oil and a mint leaf as a final decoration.

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