12 Steps to Whole Foods

Bye-Bye, Stimulants — Hello, Green Smoothies
ROBYN’S GREEN SMOOTHIE
The Highest and Best Use of Your Time in the Kitchen!
TIP: For beginners and those trying to convert children, consider using LESS greens and MORE fruit (especially
berries and bananas) in the beginning, gradually working up to a 50/50 ratio as described here. Use just the mild
flavors in this transition phase, like spinach, kale, collards, and chard. With kids, consider using only spinach the
first few days, then gradually sneak in the other mild but excellent greens (chard, collards, and kale). Add other
savory or bitter greens only when your family are “experts” in green smoothies! Add a bit more water if you feel
the smoothie is too thick.
1. Put 2 C filtered water in the high-powered blender.
2. Optionally, add:
¾ - 1 tsp. stevia (herbal sweetener) or C raw, organic agave syrup (low glycemic index)
¼ whole lemon, including peel (anti-skin cancer, high in flavanoids)
2-3 Tbsp. fresh, refrigerated flaxseed oil (Omega-3-rich oil)
3. Gradually add the following greens until briefly puréed and the mixture comes up to the 5-cup line (or
less, if you are “converting”), and then purée the mixture for 90 seconds until very smooth.
¾ - 1 lb. raw, washed greens:
spinach, chard, kale, collards (your mainstays)
turnip, mustard, dandelion greens, arugula (use more sparingly, as they are spicy or bitter)
lettuces and beet greens (also good—use freely)
avocado or cabbage or 1-2 stalks celery (try, to see if you enjoy their inclusion)
edible weeds from unsprayed fields (For the adventurous! Purslane has a mild flavor and vines are
along the ground everywhere. Use stronger flavors of lambsquarter leaves [not the woody stems],
morning glory, and thistle sparingly.)
4. Gradually add the following fruit until the container is very full, then blend for 90 seconds or until
smooth:
1-2 bananas (for a creamy texture and sweetness)
1-2 C frozen mixed berries (tastes wonderful and makes the smoothie purple rather than green)
any other fruit to taste: our favorites are pears and peaches, but can also use apples, oranges, apricots,
cantaloupe (with seeds—very high in antioxidants!), mango, pineapple, anything!
The more frozen fruit, the tastier your smoothie will be—and your high-powered blender can handle it! You
can save your smoothie in the fridge for up to two days—just shake well before drinking.
Makes approx. 8 cups of 100% raw smoothie.
© Copyright Robyn Openshaw 12 Steps to Whole Foods 51