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These super healthy smoothies combine all the benefits of chlorophyll with the lovely sweet taste of fruit. The magic green colour is provided by a wide variety of greens.
I love to make my smoothies using almond milk, but any type of milk can be used to make smoothies.
Tip: If you don't have any nut milk in the fridge you can substitute a cup of pure water and a spoon of your favourite nut or seed butter.
This recipe makes a lovely sweet creamy green smoothie.
Tasty edible greens for smoothies include baby spinach, parsley, seaweed flakes, romaine lettuce, and sunflower sprouts. Baby spinach is a good one to start with as it has a mild taste.
Dates are a great healthy sweetener. The number of dates to use depends on how sweet you like your smoothie, how ripe the banana is, and how bitter the greens are. Sometimes I don't use any at all, and other times I use three or four.
Delicious!
Figs are an alkalizing sweet fruit, full of tiny seeds. As well as a good source of calcium they also contain potassium, magnesium, phosphorus, and trace amounts of iron, selenium, manganese, copper and zinc.For a more detailed analysis of the nutrients visit the USDA National Nutrient Database and enter "raw figs" into the search box.
Delicious, creamy, and very filling.
Parsley is reputed to contain three times as much vitamin C as oranges, and is rich in iron and vitamin A. It also contains calcium, folate and potassium.
Both flat and curly leafed parsley are great in the following recipe.
Makes a lovely breakfast, lunch, or light dinner.
The top rated book 365 Vegan Smoothies: Boost Your Health With a Rainbow of Fruits and Veggies
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