The Joy of Green Smoothies

Use your imagination!My son sent me the small book, Green for Life  by Victoria Boutenko, for my birthday last year. Boutenko is a Russian lady who brought her family to the U.S. for a position as a university lecturer some years ago. Within a year all four of them had serious health problems as a result of adopting the American diet. Boutenko, determined they would avoid drugs and surgeries took them cold turkey onto a raw food diet. That amazing story is recorded in Raw Family. A few years later, sensing their diet was still missing something, Boutenko researched further and decided the perfect human diet should model that of wild chimpanzees that possess a stong natural immunity to AIDS, Hepatitis C, cancer and other fatal human illnesses. Chimps share around 99.4% of the human genome, have the same A-B-O blood groupings and their tissue is used in compatibility studies in medical research. However they have a vastly different diet, 50% fruit, 38% greens and blossom, and the rest pith, bark, seeds and insects. Boutenko started adding greens to her family’s diet – and found the best, most delicious way to do this was to blend them up with fruit in a delicious green smoothie. They noticed all kinds of health benefits – fewer cravings for bad foods, weight loss, more energy, clearer skin, stronger nails, better and less sensitive teeth – to name a few.

The nutritional content is astounding, preparation is simple and fast using a heavy duty blender, and you can use many different ingredients for a different taste and color experience. The basic rule for it to taste good is 60% fruit, and you learn from experience not to use too much strong-flavored greens such as mustard or dandelion greens. It’s good to follow a recipe to begin with and Boutenko’s book includes 17 that use easy to find ingredients. Bananas add substance and smoothness. Plus we add two scoops of whey powder for protein, and a teaspoon of vitamin C powder to aid detoxification of the body. We drink a green smoothie for breakfast every day now, and my husband often has a second at lunchtime. Here is my favorite recipe of all time from Green for Life:

Minty Thrill
Blend Well:
4 ripe pears
4-5 leaves of kale
1/2 bunch mint
2 cups water
Yields 1 quart smoothie

If you’d like to learn more, Watch Victoria Boutenko making a green smoothie.

4 Responses to The Joy of Green Smoothies

  1. Awesome! I think experimenting with one’s diet is so important, this smoothie sound amazing.

  2. I like the sound of the smoothie, but I’m surprised about the mixing of fruits and veggies. I read in “The Juiceman’s Power of Juicing” by Jay Kordich that the number one rule to juicing is NOT to mix fruit with veggies–the exceptions being carrots may be mixed with any fruit(s) and apples may be mixed with any vegetable(s). I wonder what possible issue there could be in mixing the two.

  3. Sally Bremner

    All I can say is try it – you will be amazed at the difference in how you feel! My husband drinks this stuff at breakfast and lunch now. He has no blood sugar highs after those – just after a more normal but healthy dinner, which puts him to sleep almost right away!

  4. Sally Bremner

    Initially I wondered about this too. But as Boutenko points out in her book, “Green for Life,” p.37-38, vegetables are extremely variable in nutritional content. There are roots, flowers (broccoli, cauliflower, artichoke, and non-sweet fruits (cucumber, zucchini, squash, tomato etc.). You need to consider this for problem-free digestion when combining them in a meal. Combining starchy root vegetables with fruits would cause gas and fermentation in the intestine. Boutenko maintains that greens are neither vegetables nor starchy! “They are the only food group that helps digest other foods through stimulating the secretion of digestive enzymes. So, greens can be combined with any other foods.”