🥬🍍 Last year, I read two very inspiring books, “Goodbye Lupus” and “Goodbye Autoimmune Disease” by Dr. Brooke Goldner (https://goodbyelupus.com/). If you want motivation to increase your intake of greens in your diet, even if you don’t have any autoimmune diseases, I highly recommend seeking out her story and experience.
Dr. Goldner recommends green smoothies as one of the easiest ways to incorporate greens into your diet. She suggests filling your blender with 75% greens and 25% fruit of your choice for taste, along with chia and flax seeds for omega-3 fatty acids, and of course, water.
I have been making some version of this smoothie for almost a year now, and we all like to drink it. I notice that our immune system gets better when we regulary drink it and that I have more energy. This is my version of her smoothie.
Green Smoothie with Pineapple
Equipment
- Blender
Ingredients
- 450 – 470 g of greens this time I used Pak Choi, spinach, and curly kale
- 2 heaping tablespoons of chia seeds
- 2 heaping tablespoons of flax seeds
- 300 – 400 g of frozen or fresh pineapple
- 1-2 bananas
- 800 ml of water
- 6-7 ice cubes
Instructions
- Wash the greens, cut the Pak Choi into smaller pieces, and tightly pack the greens into the blender so that they occupy ¾ of the blender’s volume.
- Grind the chia and flax seeds in a coffee grinder (in case your blender can not blend them well) and add them to the blender.
- Pour in the water and add the ice cubes, then add the fruit. Add more ice cubes if needed. It's important for the smoothie to be cold; otherwise, the blender will slightly heat up the greens, which is not desired.
- Blend everything well until you get a smooth drink (2-5 minutes).
