I was a pretty early adopter of the green smoothie, but I burned out on them a while back. I was really excited about trying the Citrusy Green Smoothie on page 20 of the new book Brassicas: Cooking the World’s Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More, though. It looked different from any green smoothie I’ve had before…
I’ve now made this smoothie a few times and I really love it: the fresh orange juice and the pineapple combine with the greens to make a very delicious drink. The other thing I like about this smoothie is that it has some coconut oil in it. If you are going to drink green smoothies, I always advise adding some fat because fat helps your body to assimilate the calcium in the greens. Coconut oil is a good source of healthy fat, and makes a tasty addition here.
Though I haven’t yet had a chance to make more of the recipes from Brassicas, I am very much looking forward to doing so.
Author Laura B. Russell does a really nice job of focusing on both the nutritional benefits of these veggies and the cooking methods that allow them to shine. There are chapters on Kale, Cauliflower, Brussels Sprouts and Cabbage, Broccoli, Leafy Brassicas, Asian Brassicas, and Root Brassicas and Kohlrabi; the photographs by Sang An are really beautiful.
Also of note: the book addresses the potential downside of consuming too many brassicas raw (there is a concern that doing so can interfere with thyroid function). The upshot (which I discuss in my book, as well): don’t eat loads of uncooked brassicas. This means it’s best not to go overboard with the green smoothies, especially if you have a thyroid problem (honestly: I don’t think it’s a good plan to go overboard with any food, no matter how healthy it’s supposed to be!). There’s nothing to worry about as far as cooked brassicas go, though. So eat those cooked greens, etc. to your heart’s delight.
More tasty-looking green drinks:
More recipes from Brassicas:
Kale and Sweet Potato Sauté (Palm Beach Post)
Charred Brussels Sprouts with Pancetta and Fig Glaze (FrannyCakes)
Disclosure: I received a review copy of Brassicas from the publisher, Ten Speed Press. Links to Amazon.com are affiliate links. When you make a purchase via one of my links, I earn a small commission…thank you.
Recipe for Citrusy Green Smoothie
- *3/4 cup freshly squeezed orange juice
- *1 1/4 cup shredded kale about 4 leaves
- *Large handful of baby spinach leaves about 1 1/4 cups
- *1 cup diced fresh or frozen pineapple I used fresh
- *1 tablespoon agave nectar optional
- *1 tablespoon coconut oil melted (optional)
- *1 cup ice
- 1. Put the orange juice, kale, spinach, pineapple, agave nectar, and oil in a blender. Puree for 2 to 3 minutes, until the greens are completely liquified. Add more juice or a little water if needed. Add the ice and process until finely chopped. Serve immediately.
- Variations: Substitute parsley for the spinach, or use a combination of all three greens, to total about 2 1/2 cups. If you like a creamy smoothie, and 1/4 cup coconut milk or a scoop of dairy-free coconut ice cream to the blender along with the greens.