Victorias tips on making green smoothies

Ever since the invention of the green smoothie, I have been drinking them daily  myself and sharing them with others. I love green smoothies so much, I am committed to drinking green smoothies to the last day of my life. Everyone in my family fell in love with them and many of our friends did too. Wherever I go, I gather new information from green smoothie fans worldwide. Through everyday blending, research, experience, and letters from our readers, we have created the best recipes and came up with the basic principles of green smoothie making and consuming. To help people receive the most benefits from drinking green smoothies and to avoid some typical mistakes, I have created the following guidelines:

•Prepare your green smoothie first thing in the morning in the  amount that you usually consume in one day, one or two quarts (litres) Pour enough smoothie in a glass for your morning enjoyment and keep the rest in a refrigerator or another cold place.

•Sip your green smoothie slowly, mixing it with saliva. Sometimes 
I put my smoothie in a coffee mug with a lid and carry it with me to the car or to my office. That way I minimize a chance of spilling it and keep it private without distracting others.

.Don’t add anything to your smoothie except greens, fruit and 
water. I don’t recommend adding nuts, seeds, oils, supplements or other ingredients to your green smoothie. Most of these items slow down the assimilation of green smoothies in your digestive tract and may cause irritation and gas. Even though I provide recipes with more than basic ingredients in my books I encourage you to stick to the basic green smoothie recipe (fruit and greens) in your daily routine.

•Drink your smoothie by itself, and not as a part of a meal. 
Don’t consume anything, even as little as a cracker or candy with it. 
You may eat anything you want approximately 40 minutes before or 40 minutes after you finished your smoothie. Your goal is to get the most nutritional benefit out of your green smoothie.

•Do not add starchy vegetables such as carrots, beets, broccoli  stems, zucchini, cauliflower, cabbage, Brussels sprouts, egg plant, pumpkin, squash, okra, peas, corn, green beans, and others to your green smoothies. Starchy vegetables combine poorly with fruit and may produce what my children call “gas 4 less.”

•Don’t add too many ingredients into one smoothie, such as nine 
different fruits and a dozen different greens. Try to keep most of your recipes simple to maximize nutritional benefits and to keep it easy on your digestive system.

•Learn to prepare a really delicious green smoothie so that you 
are always looking forward to the next one. If your drink is not tasty, you will eventually discontinue consuming it. Keep your taste buds happy.

•Always rotate the green leaves that you add to your smoothies. 
Almost all greens in the world contain minute amounts of alkaloids. 
Tiny quantities of alkaloids cannot hurt you, and even strengthen the immune system. However, if you keep consuming kale, or spinach, or any other single green for many weeks without rotation, eventually the same type of alkaloids can accumulate in your body and cause unwanted symptoms of poisoning. You may read more of the significance of rotation of greens in the next chapter of this book. Please note that you don’t have to rotate the fruit in your green smoothies. Most commonly used fruit have very little or none of the alkaloids and cannot cause the same toxic reactions as greens. At the same time, rotating fruits will enhance the variety of flavor and nutrition in your smoothies.

•Choose organic produce whenever possible. The absence of  pesticides and other toxic chemicals is only one of many benefits of organic food.
The most important reason to consume organic food is the superior nutritional of organic fruits and vegetables in comparison to conventionally grown produce.  We have been discussing earlier, how deficient most people are. The best way to nourish your body is to consume organic produce and whenever possible, locally grown. I consider it very important to get the fruit that was allowed to ripen on the vine because it is the best for nourishment. Tree-ripened fruit is several times more nutritious  and when  consumed shortly after picking retains significantly more nutrients.

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