There are numerous health benefits from increasing our intake of dark green leafy vegetables. The easiest way to use large amounts is to turn them into breakfast smoothies, adding different nuts and seeds for extra protein and mineral content, and using berries, which are rich in antioxidants and polyphenols. This helps to hypernourish the body with a wide variety of antioxidant compounds and fibres that can feed beneficial species in our gut microbiota.
INGREDIENTS
- 200 g of dark green leafy vegetables such as watercress, mustard leaves, rocket, kale, broccoli florets (or sprouts), and turnip leaves
- one whole organic lemon or lime, with peel, washed and rinsed thoroughly (cut into pieces to make it easier for the blender)
- 2 tbsp of flaxseeds (or chia seeds)
- 30g of pumpkin or sunflower seeds
- 1/3 cup of berries or currants (blueberries, blackberries, black/red currants, cranberries, pomegranates)
- 1/2 cup of pressed pineapple juice, not from concentrate (or frozen pineapple) or pressed apple juice
INSTRUCTIONS
1) Using a high-speed 1.5-litre blender, add the dark green leafy veggies, or as many as it will fit. 2) Add the nuts and seeds, berries and the rest of the ingredients.
3) Add water until the blender limit.
4) Blitz it thoroughly till it’s entirely smooth.
For variations, alternate the pineapple juice with pomegranate juice or 1/4 cup of cranberries, and use different (frozen) berries throughout the week.
When fresh herbs are in season, you can also add fresh rosemary, dandelion leaves, lemon balm, basil or mint.
