Monday, January 21, 2013

Day 1 - January 2013 GSC

Welcome to our Monthly Green Smoothie Challenge!

Next month the GSC will be on February 18 and 19 - be sure to mark on your calendar!

By combining the divine sweetness of Coconut Orange Juice with nourishing Collard greens a new flavour combination was born. Remember that young Thai coconut water always adds a unique taste and texture to Green Smoothies! 

2 cups fresh young Thai coconut water
1 orange, peeled and seeded
1 cup frozen pears
4 Collard greens with centre stalk removed 
  • With the heel of a large knife, remove the top from a young Thai coconut and pour the liquid into a high speed blender. If less than 2 cups, add enough water to make up the difference.
  • Add fruit and blend until smooth
  • Add Collard greens last, and blend until creamy
  • For a sweeter taste, increase the number of oranges to two
  • Adding more pears will give you a creamier GS without separation
  • For a really simple drink that tastes like ambrosia, try blending young Thai coconut water with a peeled and seeded orange. If you do not have a high speed blender, replace the whole orange with orange juice.
  • Save that coconut meat! Using a spoon, remove the white meat from inside the coconut and either use it right away or store in a bag in the freezer for future use.
  • Collard greens are packed with nutrition and provide anticancer properties.
  • An excellent source of vitamins B6 and C, carotenes, chlorophyll, and manganese, one cup of collard greens provides more than 70 percent of the RDA for vitamin C.
  • They are also a very good source of fibre, and several minerals, including iron, copper, and calcium, with vitamins B1, B2, and E.

To continue the coconut theme from this morning, I looked in Victoria Boutenko's book, Green Smoothie Revolution and found this tasty GS!

1 cup Spinach
2 bananas, peeled
1/3 fresh pineapple
1/2 cup young Thai coconut meat
1 cup young Thai coconut water

  • Add all ingredients to blender and mix together until smooth

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