Join The Green Smoothie Revolution!

Green Juices or "Green Drinks" are a great starter to any day. They are quick and easy to make, your energy stabilizes and cravings diminish once you include them as part of your daily diet.

Green drinks cleanse the body of harmful pollutants and have a rejuvenating effect.

Made from a variety of green vegetables, green juices are rich in chlorophyll, which helps to purify the blood, build red blood cells, detoxify and heal the body, as well as provide the body with fast energy.

I will be sharing with you the many ways to incorporate greens into your life through the many combinations of delicious green smoothies.

Choose from alfalfa sprouts, barley grass, cabbage, kale, dandelion greens, spinach, and other green vegetables, including wheat grass. Wheat grass is particularly important in any cancer treatment, especially when radiation therapy is involved.

To get you stared, below is an excellent "green drink"

Ageless Cocktail

4-5 carrots

3 sprigs fresh parsley

1 large handful kale

1 beet, including tops

1 clove garlic, peeled

1/4 head cabbage

Thoroughly wash all vegetables, peeling carrots and beet if they were not organically grown.

Process the vegetables in the juicer and drink immediately.

by Victoria Boutenko

1. Green smoothies are very nutritious. The ratio in them is optimal for human consumption; about 60% ripe organic fruit mixed with about 40% organic greens.

2. Green smoothies are easy to digest. When blended well, most of the cells in the greens and fruits are ruptured, making the valuable nutrients easy for the body to assimilate. Green smoothies literally start to get absorbed in your mouth.

3. Green smoothies, as opposed to juices, are a complete food because they still have fiber. Consuming fiber is important for our elimination system.

4. Green smoothies belong to the most palatable dishes for all humans of all ages. With a ratio of fruits to veggies as 60:40 the fruit taste dominates the flavor, yet at the same time the greens balance out the sweetness of the fruit, adding a nice zest to it. People who eat a standard American diet enjoy the taste of green smoothies. They are usually quite surprised that something so green could taste so nice.

5. A molecule of chlorophyll closely resembles a molecule of human blood. According to teachings of Dr. Ann Wigmore, "consuming chlorophyll is like receiving a healthy blood transfusion". Many people do not consume enough greens, even those who stay on a raw food diet. By drinking two or three cups of green smoothies daily you will consume enough greens for the day to nourish your body, and all of the beneficial nutrients will be well assimilated.

6. Green smoothies are easy to make, and quick to clean up after. In contrast, juicing greens is time consuming, messy, and expensive. Many people abandon drinking green juices on a regular basis for those reasons. To prepare a pitcher of green smoothie takes less than 5 minutes, including cleaning.

7. Green smoothies have proven to be loved by children of all ages, including babies of six or more months old. Of course you have to be careful and slowly increase the amount of smoothies to avoid food allergies.

8. When consuming your greens in the form of green smoothies, you are greatly reducing the consumption of oils and salt in your diet.

9. Regular consumption of green smoothies forms a good habit of eating greens. After a few weeks of drinking green smoothies, most people start to crave and enjoy eating more greens. Eating enough greens is often a problem with many people, especially children.

10. While fresh is always best, green smoothies will keep in cool temperatures for up to three days, which can be handy at work and while traveling.

They boost the immune system, remove acid wastes, and balance the metabolism.

They also aid in the control of obesity by removing excess body fat.

The more healthier and pleasant tasting vegetable juices are beet, cabbage, carrot, celery, cucumber, kale, parsley, turnip, spinach, watercress and wheat grass. Carrot is probably the most popular because it is the sweetest of the vegetables and mixes well with other vegetables to increase the flavor. On the other hand, strong-flavored vegetable such as broccoli, celery, onions, parsley, radishes, rutabaga and turnips should be used in small amounts only.

Always use a variety of vegetables for the greatest health benefits to maximize your juicing adventure.

Try this tasty vegetable juice combination.

1 potato

1 beet

2 celery

3 carrots

Listen to this inspirational video how Benjamin Garnica lost 135 pounds with green smoothies and chia seeds.

This gets pretty thick, to be sure to add enough water.

2 apples

1/2 cucumber

1 avocado

A couple of sprigs of parsley

1 teaspoon honey

And about a cup of water or more!

Victoria has decided to write a short book to address some of the most confusing aspects of green smoothie making, such as rotation of greens, food combining, what constitutes as "true greens" and other perplexing questions. For additional clarity, I illustrated this book with many colorful photos.

Content of "Green Smoothies" E-book:

Why Greens?

What Falls Under the Category of Greens?

Confusion in the Field of Greens

Why Do We Need to Rotate the Greens in Our Diet?

Are Weeds the Most Valuable Plants in Our Gardens?

Our Favorite Recipes (with helpful tips, photos and cost of ingredients)

How to Serve a Green Smoothie

28 pages, PDF format, instant download.

$1.99 To order please click Here

Including Cancer-Fighting Antioxidants.

Although any fruit can be juiced, certain juices are more healthful and delicious. Watermelon is a favorite cleaning juice. To make this refreshing drink, place a whole piece of watermelon- with the rind intact- in the juicer. Other delicious juices can be made with apples, apricots, bananas, berries, citrus fruits, kiwi, melons, pears or just about any fruit you want to use.

You can enjoy fruit juices at any time of the day. About 10 to 12 oz per day is recommended.

My favorite green drink every morning is a combination of greens and fruit.

Handful of grapes

1 slice of pineapple

Handful of Kale, Spinach or sprouts

1/2 cup of cucumber

Half of a banana

Handful of frozen raspberries

1/2 tsp of molasses or agave nectar

Tablespoon of Chia seeds

8 oz of purified water

Mix all together in a blender for a few minutes and drink immediately.

The combinations are unlimited. I always switch every few days depending on what is still in my refrigerator.

Don't forget to add Micro Plant Powder Superfood into your smoothies also!

Excerpt from Victoria Boutenko's book "Green Smoothie Revolution"

"I have received many inquiries from my readers asking whether blending was preferable to juicing. I also heard that some nutritionists were concerned that blending might accelerate the oxidation of the food. I was very curious to find the answer for myself and decided to seriously research this question."

I conducted a simple experiment. I chose potatoes for my experiment because it is easy to observe the process of oxidation in potatoes. You probably remember an instance when you left a slice of raw potato on your cutting board and observed it turning brown within several minutes. That is why my grandmother used to put peeled potatoes in water, to prevent browning or oxidation.

First, I peeled two potatoes so that the color of their peel wouldn't interfere with the results of my experiment. I then juiced one potato in a twin-gear juicer and blended the other one in a Vita Mix blender with one cup of water. I placed both cups of fluid on the table and took a photograph of them. The potato juice started to turn brown within a matter of minutes and became dark brown by the end of the first hour. The blended potato stayed almost white for two days. The top of both liquids, which was exposed to the air, turned dark almost instantly. I repeated this experiment three times with different kinds of potatoes and various shapes of glasses. The results were the same.

It was clear that the juiced potato oxidized much faster than the blended potato. Since I am not a professional scientist, I decided to seek the opinion of someone with the appropriate expertise. I went to the local university and consulted with Gregory T. Miller, professor of chemistry of Southern Oregon University. After researching this matter, he wrote the following:

The browning is the result of oxidation of specific biomolecules in the fruit or vegetable.

Many people believe that the blending process will cause increased oxidation due to thousands of tiny air bubbles getting mixed into the "juice". This effectively increases the surface area of oxygen in the liquid and facilitates the oxidation process. However, in grapes at least, I have observed the opposite to be true. The blended grape stays a truer color much longer. I believe this observation in grapes to be a result of numerous antioxidants released as the grape is blended (breaks open more cells than juicing). I believe this is what you are seeing with the potato, as well.

Potatoes contain numerous antioxidants. This may come as a surprise to many people because of the pale color of many varietals. Among others, potatoes are rich sources of phenolics, flavonoids, carotenoids, and anthocyanins. The concentration of each vary with the type of potato. Since your potatoes are skinless (where the greatest concentration of the tyrosinase enzyme is located), I believe the blending process releases a much higher percentage of these antioxidants from the tissue than the juicing process.

It is also possible that, in many fruits and vegetables, the bulk of the fiber released during blending reduces the oxygen saturation in the solution but, if true, I think this is a secondary issue.

Now I understand why it is commonly advised to drink squeezed juice within minutes of making it, and why smoothies can stay fresh for two or three days in the fridge. Even though I can clearly see the many benefits of smoothies, I still don't want to completely disregard juicing. One of the main advantages of juice is that it requires next to no digestion and can be absorbed and assimilated immediately into the bloodstream, allowing the digestive system to rest. This important quality of juice allows it to be used by people who suffer from severe nutritional deficiencies or have highly irritable digestive system. People with these conditions often cannot tolerate any fiber at all, and juice may provide invaluable nourishment for them. Later, when their health will improve, these people can switch to drinking smoothies.

I agree with Dr. Doug Graham that juices are a fractured food, which is missing an essential component-fiber. When we consume enough fiber, we take a load off of our organism by improving our elimination. Toxins often build up in the colon and fiber cleans them out. When most toxins have been removed by fiber, then the body has a greater ability to absorb nutrients, thus improving digestion. Humans could not live on juices alone, whereas green smoothies are a complete food.

If I don't have a blender around me, I juice. One time I gave my blender to my brother because I thought that he needed it more than I. While waiting for my new Vita-mix, I was juicing greens because I could not live without them. While I was juicing, I quickly got tired by the limited variety of flavors, in addition to that, I noticed that I I felt hungrier and I had to add more salads to my menu, as juices were not as filling as smoothies. Contrary to that, smoothies are very filling; I can live on them for days, and even weeks. I know of people who have chosen to live on smoothies for several weeks or months with beneficial results. You will find the extraordinary story of Clent Manich's green smoothie experiment further in this book."

This incredible delicious shake is a great way to start the morning or even an afternoon pick-me-up.

2 apples

2 stalks celery

small bunch of grapes

1 lemon, peeled but including the white pith

small piece of lemon peel (undyed)

1/4 cup of pumpkin seeds, soaked

1 banana

Juice the apples, celery, lemon and grapes

Put the juices into the blender and blend with pumpkin seeds, small piece of lemon peel and banana.

Serves 2.

I found this yummy drink recipe in the book, "Hooked on Raw" by Rhio

Try it, you just might like it

Want to learn a secret about slowing down your biological clock? Let's face it, the older you grow, the more you burn up your natural enzymes and the harder it is to digest your food. Many things can contribute to a youthful and vibrant life and one of them is drinking wheatgrass juice on a regular basis.

Wheatgrass contains all the elements of which the body is composed of including revitalizing and rebuilding materials according to Dr. Ann Wigmore, one of the pioneers who has promoted the value of wheatgrass and founder of the Hippocrates Health Institute.

Sunlight Isn't so Bad After all

Wheatgrass contains raw chlorophyll. Chlorophyll is condensed sunlight and is as close to the molecular structure of human blood as anything on the planet. From an external source comes a raw material that the body can instantly convert into fresh blood. We're only as healthy as our blood is. Therefore, the more you rejuvenate your blood, the more you slow down your aging clock. Our bodies get loaded down with toxins from the products we use, foods we eat and water we drink. These toxins get into our bodies and cannot escape because the pores of our skin are clogged with animal fats, oils, waxy residues, alcohol, and chemicals. Consequently, all you need to keep your system clean and functioning the way nature intended is about a 1/2 glass of wheatgrass juice a day.

Lots and Lots of Vitamins and Minerals

Especially high in calcium, magnesium, manganese, phosphorus and potassium, as well as trace minerals such as zinc, and selenium which are important for the cardiovascular and immune system. Wheatgrass is a wonderfully balanced source of nutrients and is loaded with all the B-vitamins as well as biotin, folic acid, pantothenic acid, and abundance of lecithin. Protein is in the form of poly-peptides which are simpler, shorter chains of at least 20 amino acids that enable faster, more efficient assimilation into the blood stream and tissues.

Ailments of all Sorts Can Be Helped

Dr. Wigmore has a long list of stories and testimonials from guests who improved their health with the help of wheatgrass. High blood pressure, diabetes, obesity, gastritis, stomach ulcers, pancreas and liver troubles, asthma, glaucoma, eczema, skin problems, constipation, hemorrhoids, diverticulitis, colitis, fatigue, female problems, arthritis, athlete's foot, anemia, bad breath/body odor, and burns. In addition, wheat grass has served as a wonderful first aid for red eyes, wax in the ears, congested nasal passages, bleeding gums, tooth pain, sore throats and inflamed mucous membranes.

I have been drinking wheatgrass juice for almost a year now and can attest to clearer skin, hormonal issues lessening considerably, energy sustaining all day and appetite changes. I now crave more whole, fresh foods. My favorite mixture is juicing a handful of wheatgrass, spinach and parsley, then juicing a couple of carrots, one whole cucumber and a stalk of celery. Very tasty and sweet!

This is a lifestyle change definitely worth pursing. Grow your own wheatgrass for pennies a day. For more information please pick up Steve Meyerowitz's book "Wheatgrass, Nature's Finest Medicines, The Complete Guide to Using Grasses to Revitalize Your Health.

Growing Wheatgrass at Home

Soak one cup each of hard wheat berries and kamut seeds mixed together up to 12 to 24 hours in a large glass jar with warm water and put into a dark space. You want to see the seeds sprouting just a little bit. Kamut is a sweeter grass but mixed together tastes great. Then drain the water and pour the seeds into an 8 or 10 inch round plastic saucer (the kind you use under plants) and cover lightly with potting soil. Then cover with a wet newspaper for the first couple of days till they sprout further. Expose to sunlight, but sprinkle regularly. Within 7 to 10 days your wheatgrass reaches a height of 6 to 7 inches. It is ready to cut and juice at that height. Bon Appetite!

Strawberries Anyone?

1 cup of whole strawberries

1 banana

2 cups fresh cut wheatgrass

Blend till smooth

Chia Seeds have been such a staple and healing source in my life that I am always on the lookout for new recipes to implement them. Here are two yummy green smoothies for you to drop in a couple of Tablespoons of chia seeds.

1/2 cucumber

Couple of slices of pineapple

Handful of frozen raspberries

Half of a banana

Two cups of purified or spring water

Honey to taste

or

Handful of dandelion greens

1/2 mango

1/2 banana

1/4 inch ginger root

2 - 3 cups of water

For more information about Chia Seeds, please check out The Amazing Healing Properties of Chia Seeds.

For all your wheatgrass growing supplies, sprouting supplies, juicers and much more!

Here is another tasty recipe for using wheatgrass:

Juice a handful of wheatgrass

1 cucumber

1 apple

2 stalks of celery

This isn't a "green" drink but if you love oranges, you've got to try this yummy concoction!

6 oranges

3- 6 dates

1/2 - 3/4 cups walnuts, soaked overnight (or at least 2 hours)

1/4 tsp. almond extract

Put all ingredients into a blender with a few ice cubes and blend until smooth and frothy.

Serve immediately. Serves 1- 2