The Hormone Secret by Tami Meraglia

Author:Tami Meraglia
Language: eng
Format: epub
Publisher: Atria
Published: 2015-04-14T00:00:00+00:00

Quick Course in Smoothies

Green smoothies are a great way to increase the amount of micronutrients you eat. Smoothies have the added benefit of being easier and quicker than juicing (though I am a big fan of juicing, too), and they have all the fiber found in vegetables and fruits. The fiber is itself a treatment for high cholesterol and high blood pressure.

How to start:

1. Purchase a blender that will puree vegetables. Vitamix, Ninja, and Magic Bullet are a few names. These do not have to be expensive.

2. Add a liquid when you make smoothies. You need coconut water or milk or one of the other liquids I mentioned earlier, because otherwise the consistency will be like sludge.

3. Start with green. Green vegetables are magic. Choose any green you like. Some of my favorites are kale, Swiss chard, rainbow chard, beet tops, arugula, and spinach. I put one leaf of several of the above in my morning smoothie. I also add about a two-inch piece of cucumber and a stalk of celery. You can add one carrot and one piece of fruit. If you have problems with prediabetes or diabetes, or want to lose weight, choose a fruit with a low-glycemic index, such as an apple or a pear. Add coconut water, which is not sugary and is also fat-free. It’s a superfluid and contains the potassium of more than four bananas. Everyone with high blood pressure needs potassium. One ounce of unflavored coconut water contains 5.45 calories. It doesn’t have to be refrigerated, and it’s available in large containers that you can store on a shelf for long periods of time.

4. Consider options for spicing up your smoothies: Add a thumbnail piece of ginger, one-fourth of a beet, and/or chia seeds. You can even add peppers to really spice it up.

5. Try a cold green smoothie. That’s how I prefer mine. I pour the mixture over ice or blend it with ice, and often serve it in a wineglass. It makes me feel special. I use a Mason jar if I take a smoothie “on the go,” as I bring my girls to school or get to work. I also use the jars to store extra smoothies.

Fill the jar to the top to decrease the amount of air (and the oxidation process that occurs when fruits and vegetables are left out). Ever notice how an apple turns brown when exposed to the air? That’s oxidation, and it’s not good for us or for the apple. The remainder of the smoothie can be consumed when you return home at the end of the day and are hungry. Ideally, it should not be kept in the fridge for more than twenty-four hours. Fresh is best, to benefit from all the nutrients.

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