Veggies in my Smoothie?

June 6, 2012

It’s no secret that we love smoothies in our house. They are a fun, delicious way to get a high dose of fruit and sometimes dairy but did you know it can also be a great way to get in a serving or two of vegetables? It’s true!

I know what you’re thinking – that’s gross! But truthfully you can’t even taste them. Here are the vegetables I use most often without anyone ever knowing they are in there:

red cabbage (about 1/2 cup)
spinach
yellow squash/zucchini

I’ve heard lots of people use radishes, beets, kale – the list could go on and on! Here are some tips to make sure you maximize the flavor of your smoothies while incorporating a serving of vegetables:

Use frozen bananas in your recipe. Bananas have a very strong flavor and are very sweet, they’ll mask most any other flavor
Use a flavored Kefir (like strawberry or blueberry)
Use at least 2 cups of frozen fruit to every 1/2 cup vegetables (although I’ve used up to 2 cups of spinach leaves in a green monster smoothie)

I know, you’re still skeptical but you need to try it! Let’s focus on red cabbage. Here are some of the health benefits:

Rich in Vitamins A, C and E that help with anti-aging, skin health and vision 
Boosts Immunity, Cleanses the Body, Cancer Fighting Agents
Treats Ulcers, Reduces Alzheimers risks and Prevents Osteoporosis
Low in Fat, High in Vitamin C means higher fat burning properties 

 

Here is a great smoothie recipe using red cabbage:

Ingredients
2 cups frozen strawberries
1 frozen banana
1/2 cup strawberry kefir (you could use a 6 oz yogurt)
1/2 cup red cabbage
1/2 cup mighty mango naked juice (optional but we LOVE mango smoothies)

Blend all ingredients in a blender until smooth, about 1-2 minutes. Makes 2 servings. Serve and enjoy!

  • Missy

    I use my almost black bananas – I peel them, cut into chunks and then freeze – much easier to add to the blender! Iif you have fresh mango, you can freeze it as well ahead of time.  I love pumpkin/sweet potato, kale, cucumber and spinach in mine – but the red cabbage looks great too. I use almond milk and cottage cheese – makes them so creamy!

  • Unit6usa

    What are the carbs and protein for the above recipe?

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