6 WAYS TO MAKE SKINNY GREEN SMOOTHIES MORE LIKE MILKSHAKES

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http://www.shadowteams.com
/Beth Wareham

People are getting a little wacky with the authenticity demands on green smoothies. I feel bad about it because I am never going to eat whirled up raw cabbage. Same goes with nettles. True of turnip greens. No.Can.Do

I’m sorry I’m not “greens diverse” but my baby spinach and kale have to do. These things have to be as close to heaven as I can get them or I just won’t drink the thing down. It also has to be cold and very thick to trick my being into not thinking it’s some healthy lawn juice.

Here are some ideas for ever creamier Green Smoothies:

1. Nut butters: peanut, cashew and almond butter are all wonderful in a green smoothie. Pair with a coconut base and you will always be right. (How simple is that?)

2. Refrigerated Coconut Milk: Leave a can of coconut milk in the refrigerator overnight. Open and remove the thick white solids settled at the bottom of the can. Add to the smoothie and use use the rest o the milk for another purpose.

3. Frozen fruit: Find frozen fruit with no sugar added for your green smoothies. Because the fruit is ice cold, you won’t need to add ice cubes and your drink will be much creamier and thicker.

4. 100% Fruit: I stir in a tablespoon of 100% fruit (with no added sugar) after I finish whirling the smoothie. It jacks up the flavor and thickens the drink.

5. Presoaked Chia Seeds: Chia seeds hold moisture so you can change their flavor willy nilly. So, soak them in extra exotic juice and throw them in the smoothie AFTER you blend. They become a different kind of ingredient.

6. Melted dark chocolate: It takes seconds in a microwave and a minute on the stovetop but allows you to put top quality, high fat dark chocolate into your drinks. Heaven.

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No, they are not part of your book group.

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These beauties are here because of their diet: Greens and oats. The #greens in green #smoothies you have covered – spinach, kale – but the oats are problematic.

Not so. Take 1/2 cup old-fashioned oats (the good kind that really does cut into cholesterol), put it into your blender first and grind away. You can have your oat-laced smoothie as chunky or smooth as you’d like. Add the rest of your ingredients to the powdery – or not – oatmeal.

I believe oatmeal goes best with a base of banana or yogurt, but hey, it’s your smoothie.

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Something Kinda Dirty About ‘Em: Bell Peppers Sucked Up a Straw

I don’t put green, yellow or red peppers in my smoothies or juices, as you can plainly see here: http://ow.ly/CgkNy.

I just don’t like the way they taste whirled with the other ingredients I require in a smoothie. If you slip me a smoothie with raw broccoli, I’ll buck like a wild ass. Peppers come in at an icky #2.

But that doesn’t mean you shouldn’t add them to green smoothies, if you like them. Despite the feel of moist pith, peppers have massive amounts of vitamin C, more than oranges. Their antioxidant and anti-inflammatory properties – one cleans out the body from skin to cells and the other brings down internal swelling in joints and elsewhere – are huge. And these wonder nutrients are destroyed by high heat. Consume raw.

You want RIPE bell peppers. Oh, can do you tell? you howl. Their vitamin content is at its highest when ripe and that’s pretty high. The only veggie that can come near bell peppers in nutrition is a fruit – – Mr. Tomato. A ripe bell pepper may change from green to red. It may not. The color deepens, though, and the vegetable should feel heavy and dense in the hand. You can leave peppers ripening in a brown bag for up to 10 days after bringing home from the market.

Put chunks of ripe pepper in your next green smoothie. I’d slip it into avocado-based drinks. Don’t be like me; be smart and use this superfood. And if you garden, grow as many as you can.

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