To be honest, I'm not usually much of a green smoothie kind of person. And I say that because I see the green smoothie as a bit of a poster child for the raw food movement. When I think of raw food, my mind goes to Michael Pollan's book Cooked: A Natural History of Transformation. It discusses the role that the control of fire and the ability to cook played in our development as a species and culture. It's very likely that cooking our food is what enabled us to access the calories required for our brains to evolve to their current size. Raw food can be quite energy consuming and inefficient for our digestive system. Cooking techniques weaken the plant cell walls and allow easier access to the nutrients contained within. However, the process of cooking also reduces some heat-sensitive nutrients, like vitamins. It seems to me that extremes in either direction of raw or cooked diets would restrict your body of specific nutrients. This is why I believe that a balance of cooked and raw food that agrees with your body is the most health-promoting approach.
So, why then today did I feel the urge to make a green smoothie? Spinach. An abundance of it. Beautiful, homegrown spinach that I have been looking for ways to use up. And if at all possible, also sneak into my children's bellies.The items in my fridge and pantry collided today to make a green smoothie. It was a successful exercise that I'm sure will be repeated now that the warmer weather is on it's way. Quite often I will freeze leftover smoothies of any kind into ice-blocks, as they are a great nutritious snacks to have on hand when you run out of other options. If you are doubting your child's acceptance of this particular shade of ice-block, all I can say is just give it a try once. There is something about the shade that is intense enough to remove it from the vegetable arena and into the realm of playful slime. Only much tastier.
2 firmly packed cups of spinach (silverbeet)
330ml of coconut water
2cm knob of peeled ginger
1/2 cup orange juice
1/2 cup coconut milk
- Place the spinach and coconut water in a high-speed blender
- Blend for 1 minute
- Add the remaining ingredients
- Blend for 1 minute
- Drink as a smoothie
- Freeze leftovers into ice-blocks