Green smoothies are one of my favorite things to drink, and its one of those things that is good to be addicted to. Salad in a glass. As I have hinted at here before; greens have the potential to really get you supercharged, super quick. Raw green leafy vegetables help digestion, improve blood quality, provide huge amounts of nutrients (Vit K, iron, calcium, magnesium and so on), alkalinize your body, are good for your teeth, are full of antioxidants, and don't bog your system down with a bunch of calories. Get as much of them in your diet as you can.
Green smoothies seem to have a reputation for being intense and reserved for health food fanatics only. I am guessing this based on the looks and comments I get when people see the color and taste some of the smoothies I end up with. The usual is a blender stuffed with kale and spinach and a banana to make you remember that its a smoothie. It doesn't have to be that way, and I recently discovered a piece of green smoothie paradise. This unlikely concoction is inspired by Ryan's "Ginger Sours" from The Cornerstone Café in Olympia, WA (on Franklin and 4th downtown if you haven't discovered this gem yet).
Greens on the Beach
1 cup pineapple juice (no added sugar, please)
1/2 cup water
1 handful cilantro
2-3 handfuls arugula
2 handfuls fresh or frozen mango (Ryan uses peaches sometimes)
Blend pineapple juice and water with greens on high until they are well broken up. Then add mango and blend until completely smooth. Yum! Leave the cilantro out or replace it with parsley if you are one of those people who despises it.
Cilantro is a great tonic for the blood and urinary system (including kidneys). A Japanese study right after the Nagasaki and Hiroshima bombing found that cilantro binds to heavy metals and removes them from your body. I eat cilantro all the time because I think it is one of the best things in the world. Arugula is great for improving blood quality, increasing energy, and improving digestion. Both are potent superfoods.