When I first decided to go Whole Food Plant Based, I began on a 90 day raw, plant only diet. So how could I eat that many greens every day without having a salad for every meal? Enter the green smoothie. The beauty of the smoothie is, I can fit more greens into a cup than I could possibly chew in one sitting. And while the fiber is partially broken down and lessens some of the absorption of nutrients, the sheer quantity of ingredients allows me to increase the variety of nutrients that I would get from a mere bowl of greens

As always, through time, I was able to come up with a combination that hit on my highest nutritional priorities, while also delivering maximum anti-cancer effectiveness. As with any smoothie recipe, ingredients and quantities can vary depending on an individual’s needs and tastes. Feel free to use this recipe as a starting point and then make it your own.

Purchase Ingredients Here

Items needed:

• Blender
• Scale
• Measuring spoon
• Knife
• Cutting Board

Ingredients:

• 2-3 oz Assorted Greens (I get a bag with baby kale, baby, swiss chard, and baby spinach)
• 1 oz Bonus Greens this is usually dandelion, sow thistle or arugula)
• 1.5 oz Assorted Sprouts (we make a salad blend with many varieties)
• 1/2 of a Cucumber
• 1/2 of a Bell Pepper (with the seeds)
• 1/2 Avocado
• 1 tsp Matcha Powder
• 1 tsp Ginger Powder
• 1 tsp Moringa Powder
• 1 tsp Spirulina Powder
• 2.5 oz Frozen Pineapple
• 2.5 oz Frozen Mango
• 4 oz Coconut Water
• 4 oz Filtered Water

I feel no further explanation is necessary, but just in case…

Combine all ingredients in a blender and combine until desired consistency is achieved. Add more or less filtered water for desired thickness.

While I no longer eat only raw food, I do make salads part of my daily diet. Smoothies are a great way to get a quick salad in on those days when you’re on the go or have other options for the meal plan.

ENJOY!

Nutritional and Healing Benefits:

Assorted Greens: (Selection may vary)

• Vitamin A, Vitamin C, Iron, Magnesium, Potassium, Protein and Calcium.
• Leafy vegetables such as mustard greens, lettuce, kale, chicory, spinach, and chard have an abundance of fiber, folate, and carotenoids. These nutrients may help protect against cancer.

Matcha:

• Matcha can considerably impact breast cancer cells’ survival, proliferation, antioxidant response, and cell cycle regulation

Ginger:

• Calcium, Potassium, Vitamin C, Magnesium, Vitamin B6, Folate, Niacin
• Ginger and its active constituents suppress the growth and induce apoptosis of variety of cancer types including skin, ovarian, colon, breast, cervical, oral, renal, prostate, gastric, pancreatic, liver, and brain cancer.

Moringa:

• Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin C, Calcium, Potassium, Iron, Magnesium, Phosphorus.
• Lab studies show that moringa leaves, bark, and roots all have anti-cancer effects.

Spirulina:

• B complex vitamins, beta-carotene, vitamin E, manganese, zinc, copper, iron, selenium, and gamma linolenic acid.
• A human clinical study has shown that spirulina is effective in the prevention of oral cancerand breast cancer.