Published On: Wed, Apr 6th, 2011

Sproutman’s Favorite Green Veggie Smoothie

Sproutman’s Favorite Green Veggie Smoothie

Sproutman’s Favorite

Green Veggie

Smoothie

Sproutman likes to make this green smoothie on the run, traveling between innumerable speaking engagements around the country and the world sharing his knowledge and wisdom.

Green Veggie Smoothie

2 Leaves       Kale (chopped)
6-8 Stalks      Parsley
3-5 Stalks      Cilantro (optional)
1/4-1/2 cup    Tahini, If substituting use….
1/8-1/4 cup    Olive Oil
1/2 clove        Garlic
1/8-1/4 cup    Tamari
1                     Lemon, juiced or squeezed
1+cup             Water (add for pulsing and consistency)

Green Sprout Smoothie

1 cup             Alfalfa Sprouts
1 cup             Sunflower Sprouts (chopped)
1 cup             Broccoli Sprouts
1/4-1/2 cup   Tahini, If substituting use….
1/8-1/4 cup   Olive Oil
1/2 clove       Garlic
1/8-1/4 cup   Tamari
1                    Lemon, juiced or squeezed
1+cup            Water (add for pulsing and consistency)

Sproutman’s Comments on Green Smoothies

You’ve got choices! My recipes are yoga-endowed with flexibility. If you have sprouts, you can and should use them. Of all the varieties alfalfa, broccoli, and sunflower blend well and don’t overwhelm the taste. But if you don’t have any sprouts, you can use common vegetables such as kale and parsley. I prefer lacinato kale also known as Italian or Russian kale (I know its confusing). Then there is the more standard curly kale. If you can’t get kale, substitute with collard greens. They’re all part of the Brassica family that includes cabbage. Cilantro is one of those love-or-hate vegetables. If you love it, use it like a spice in this recipe.

Why Sproutman Uses Tahini

Tahini is the creamy sesame seed butter of Middle-Eastern fame. Let’s talk nutrition for a moment. You know how the National Dairy Council has promoted milk as a great way to get your calcium? Well, of the top 10 foods rich in calcium, milk doesn’t even make the list. But sesame seeds are number #1. They’re our best food for calcium exceeding even kelp, spirulina, brewers yeast, wheatgrass, and collard greens. Impressive!

Substitute For Tahini

If you don’t have tahini, go get it. But in the meantime, you can substitute with olive oil, which is much lighter and has a more neutral taste. Garlic: Be careful. A whole clove, which is one of the fingers from the bulb, can be overpowering. If you are a reluctant garlic consumer, consider starting with a quarter clove. Lemon can be squeezed or juiced. These recipes take the juice from about one lemon. Lemon helps cut the tahini or olive oil. Add more or less to your taste.

Consistency of Green Veggie Smoothe

 You want to achieve the thickness of a smoothie or a milk shake. Initially, only add enough water to develop a whirlpool so the blender can churn the ingredients. Pulse your blender as an alternative to adding water. Chop up the kale into smaller pieces so it will blend more readily. If you use water to help churn the veggies, you risk diluting the smoothie. Pulse instead. Sprouts, on the other hand, do not pose this quagmire. They gracefully surrender themselves to the blending process.

Don’t Forget About Magical Greens

 Green plants are the original source of food on the planet. These greens are the product of photosynthesis—the process by which sunlight starts a chain reaction that creates glucose and oxygen. This sun-generated energy is stored inside the green plant by ATP (adenosine triphosphate). If science could replicate this process on a large scale, we would have unlimited energy for all our needs. Get your shot of sunshine today. Have a green smoothie. Salute to Springtime.

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