This morning I didn’t have my green smoothie and I am feeling it! I had to get to my La Leche League Working Mom’s group at 11. I fell asleep putting the baby to bed last night, so although the dishwasher was loaded and ready, I never got back up to start it. It had some of my blender parts in it.
So instead of washing those parts by hand, which I usually do so the blender is ready for more green smoothie action at a moment’s notice, I just rushed about getting the kids ready, got some muffins to snack on, and figured I’d eat when I got home.
So now I’m home, and Ada cried on the way home and promptly fell asleep when I took her out of the carseat and nursed her, so I don’t want to run the blender and risk waking her up. I’ve got normal people’s food in the oven– baked chicken and potatos– but green smoothies are so much faster!
I’ll make one when she wakes up. It’s better then eating a salad with your meal, let me tell you. To me that is, Payman eats huge salads with his meals and loves it. Although I suppose I could go get myself a salad while I wait for the food to cook, but then, when would I blog?
I’ve been making green smoothies for about a year and a half. I started when I was pregnant with Ada after reading Green for Life by Victoria Boutenko.
Boutenko is a raw foodist, and I haven’t gone that far, but I am a whole hell of a lot healthier since upping my raw food via smoothies and some other small efforts. And I have a whole lot more energy.
To get to the point, green smoothies are just greens and fruit. Mixed baby salad greens, baby spinach, kale, bok choy, mustard greens (a little strong for me), beat and carrot tops, and et cetera.
When I first started I did lots of berry smoothies, which I think just about anybody loves. Strawberries, raspberries, throw in bananas and mangos. You need a cup or so of water to thin it out with all the fiber. Some people use juice. I did at the beginning, to help me adjust to the natural sweetness and green and fruits. Now I use only whole fruits and veggies because juice is pasteurized, or cooked essentially, and is very acidic unless fresh.
Part of the awesomeness of green smoothies are that greens are alkalizing to our systems and this is very good. Cancer cells and organisms that cause disease thrive in acidic environments. The digestion of cooked food, sugar, grains and protein create acidic environments, while greens and raw foods create alkilinity.
That’s just icing on the cake for me, however. It’s true that the benefits of raw greens appear to be huge, based on everything I’ve read.
But the reason I eat healthily, or try, is that I want to have energy. I remember a friend once said to me, “What’s the point of eating healthy if I can’t enjoy my life. Why live five years longer if I can’t have the foods I want?” or something along those lines.
That is not how it is for me at all. It’s quality of life of quantity of life, for me. And I enjoy life quite a bit– actually its drinking my greens and eating this way that make me feel like I can make some sugary cinnamon roll and eat it and my body can handle it well. Atleast that my story and I’m sticking to it.