Smoothie Smarts

I'm sure most of the Kitchen of Health followers have a high "Smoothie I.Q., " so this is just a refresher of the basics:

• The primary advantages of green smoothies are that they are fast to make, generally contain more fruits and vegetables than you are likely to eat by the plateful, and are helpful in curbing cravings.
• One disadvantage to be aware of is that with their high fruit content, they can raise blood sugars if this is an issue for you. Avoid a spike by sipping slowly over the course of a couple of hours instead of gulping all at once.
• A smoothie can become a high-protein drink by adding a tablespoon of hemp seeds when blending. Supercharge it with enzymes by adding alfalfa sprouts. To make it more alkalizing, add cucumber. To ensure your Omega-3 needs are met, throw in 2 tablespoons flaxseed or flaxseed oil.
  
• If the color is unappetizing for you, change any green smoothie purple by adding mixed (red and blue) berries to it.
• Green smoothies can be made from any greens: parsley, cilantro, celery, spinach, chard, collard, kale, cabbage, lettuces, arugula, dandelion leaves, and romaine are all satisfactory. By switching up the ingredients, you give your body a variety of nutrients and keep yourself from getting bored with the flavors.
• Any fruit will do as well, with or without skins. Bananas and avocados make the drink more creamy.
• The basic recipe is two handfuls of greens, a cup or two of fruit and enough water and ice to make it smooth and drinkable. If you think it needs to be sweetened, use something like stevia, dates, honey or pure maple syrup rather than white sugar.

To your health and happiness,
Hailey