- by Kate Nicholson
Well, I managed to negotiate Christmas fairly successfully. Not 100% raw, but high raw and vegan. No sugar or alcohol (don’t need either to have a fun time anymore!). I offered round Doll’s delicious ‘cocoa surprises’ from her ‘Twelve Days of Christmas’ cookie recipes after dinner. (Thank you so much for those, Doll!). Much dubiousness initially from all of the non-raw brigade (especially the men), which changed to exclamations of delight after a bite! They polished off the lot. Ha!
Next day, when everyone emerged at breakfast time slightly hung-over and groaning at all the rich food they’d consumed, I offered green smoothies all round. Amazingly, they all (from the 93-year old down to the 8-year old) agreed to try them.
The concoction I whizzed up was designed to be cleansing, refreshing, and energising.
Greenberry Delight!
Serves One. Increase amounts according to numbers.
- 1 generous cup frozen strawberries
- 1 large banana
- 3/4 cup parsley
- ½ cup kale (stripped from stem)
- splash of Agave
- 1 heaped tsp spirulina
The frozen strawberries give a delicious juicy coolness; they’re packed with vitamin C and potent antioxidants such as the anthocyanins which give them their rich red colour and which help to protect cell structures and prevent oxygen damage in the body. They are also anti-inflammatory (excellent for my sugar eating folks) and protective against certain cancers.
Good old bananas provide a great source of energy which got my flagging family off the sofa and out into the countryside for a good long walk. (Not the 93-year old. My smoothies aren’t quite that magical!). They also provide the mood boosting amino acid tryptophan and have a natural antacid effect on the stomach to counteract the acidity caused by a glut of rich foods. Their high levels of potassium are beneficial for lowering raised blood-pressure, while their generous levels of B vitamins improve nerve function.
Parsley contains volatile oils which have been shown to inhibit tumour formation in animal studies and is a rich source of vitamin C and vitamin A. It is high in antioxidants and is considered an effective blood cleanser, dissolving sticky deposits in the veins and maintaining the elasticity of the blood vessels. Parsley is also excellent for cleansing the breath! (Good for my cigarette smoking brother-in-law).
Kale, a member of the brassica family, is another cancer preventative due to its sulphur-containing phyto-nutrients, such as sulforaphane, which boosts the body’s detoxification enzymes. Sulforaphane is formed when cruciferous vegetables such as kale are chopped, chewed, or blended. Kale is also well known for its carotenoids which protect the eyes from developing cataracts. In addition to its many other benefits, Kale provides a good dose of calcium.
Agave, although not raw, is a useful natural sweetener for its low impact on blood sugar and the saponins it contains which have anti-inflammatory and immune-boosting properties.
The fresh water algae Spirulina is an excellent source of chlorophyll (anti-oxidant, anti-inflammatory and wound-healing, it helps in growth and repair of tissues and neutralises free-radicals. It is also destroyed by cooking, so keep drinking those greens!).
Well, my family have all vowed to eat more raw food and try to get green smoothies into their diets on a regular basis. I intend to make sure this is one New Year resolution they all stick to!
Thankfully my parents now stock up more on the things they’ve seen me use in smoothies (though… I have yet to see her come home with seaweed of any kind). Still, I do tend to have less variety when I travel. My smoothies are often bananas and spinach or bananas and mixed greens. Yes, variety is better, but if finding kale is difficult or if my mother, in her sincere efforts to be helpful, is going to stress out about “having something already” for me and looking in the store for persimm-a-somethings, then I will choose to be simple for a few days. The “it’s still better than a cheeseburger” mantra gets me through any worries.
Chances are, if you keep your smoothies simple, your non-green friends and family may actually be willing to give one of your smoothies a taste test. Once they see for themselves how yummy they are, you may have opened the door a crack for them to make their own health improvements.
Tropical Tune-up and Relaxer
Green juices don’t have to mean shots of wheatgrass. They can be delectable when made properly, and they are quick to make, too. For green juices to be palatable, you need to add the secret ingredient: fresh lemon juice. Lemon juice will take away the green taste and add a refreshing lemonade like flavor to the juice. Adding a little spiciness with ginger juice will make your green juice even better. By drinking 30 ounces of green juice a day, you can consume a whole head of lettuce on average without even noticing it! Don’t forget to add dark leafies such as kale.
People on the SAD (standard American diet) often equate salads with boring. Growing up in Europe where bottled salad dressings are hard to come by, I had to learn to make my own. Try your hand at new recipes such as sweet dressings with mangoes, or spicy dressings with mustard, or even fat free dressings with blended tomatoes and fresh herbs! When I don’t have time to make an exotic dressing, I simply mix olive oil and raw apple cider vinegar at a 2:1 ratio, add a pinch of sea salt, a little mustard, and sometimes a little crushed garlic.
When I eat out at restaurants, I’m often disappointed by the salad selection. You can make large, delicious and satisfying salads without having to resort to the traditional iceberg lettuce, cucumber and tomato. Try layering lettuce with peeled citrus fruits and avocado, or tossing spinach with strawberries! Try different greens, such as arugula (also called roquette) with fresh mushrooms. The possibilities are endless.
I was wanting something that would fill me up, and was inspired to make a coconut soup after reading a post at the Raw Diva Powder Room. I didn’t have any coriander (cilantro) or lemongrass, so made the most of what I did have.
Oxalic Acid is a hazy subject with lots of conjecture and not much actual fact. It has been challenging to find reliable information with sources listed. As in all food-related research, each individual must see how their individual body responds to particular foods.
