Inject some green into your day with this healthy and delicious smoothie
Recipe Rachel Grunwell. Photography Aimee Finlay-Magne. Styling Aimee Finlay-Magne and Maria Fernandez Salom
Green smoothies are a great way to start the day and you can use whatever is growing in your garden. Spinach is one of my favourite leafy green vegetables to use in smoothies because it thrives in the garden all year round and is easy to grow. I love that it boasts lots of nutrients, antioxidants and also contains lutein (which is good for sparkling eyes). But you can use kale or silverbeet instead if you wish. Any option will fuel your body beautifully. The parsley in here may look like a token gesture, but don’t underestimate its “super powers”. Parsley has anti-inflammatory properties,is alkaline, boasts iron and vitamin C and is also an antioxidant. So the “little things” do make a difference in this blend.
Meanwhile, feel free to use a squeeze of lemon instead of lime, or use water instead of coconut water if you prefer. My recipe is simply a guide and you are welcome to mess with it a bit. I will be chuffed to have inspired you to up your greens.
For an extra wellbeing boost, add a scoop of NuZest’s ‘Good Green Stuff’ (a lifestyle supplement which boasts more than 75 ingredients).
Green Mean Machine
¼ cucumber, peeled and chopped roughly
5 spinach leaves, washed
1 banana, peeled
½ cup coconut water
2 sprigs of parsley
ice (roughly a handful)
squeeze of lime
