Harvest Green Smoothie
Ali Segersten
It is harvest time and we are working on ways to not only preserve the harvest but also to use up nature's bounty while it is nice and fresh. Green smoothies are a great way to use up fresh produce. Plus, they are the perfect vehicle to deliver raw, digestible green vegetables to your children! We began giving green smoothies to our children when they were around nine months old. We always made them without lemon until they were at least twelve months old because citrus can sometimes be harsh on a baby's digestive system.
Offering smoothies when they are young primes their taste buds and other sensory organs, such as the eyes, to like and beg for these drinks. Children who don't get them when they are very young sometimes have a harder time adapting to drinking something bright green when first introduced. Our 3 year old twins love green smoothies. You can watch them help prepare a smoothie in this video when they were two years old. The other day, I told them that I was going to make a green smoothie but I was still busy in the kitchen with another project. One of my twins said...."mommy when are you going to make the green moothie......momMY, PLEASE make the moothie NOW!" After I made it they each gulped down about 12 ounces. If your child isn't fond of green smoothies, try making them with mostly fruit and maybe only one kale leaf, then, over the days and weeks that you make them, slowly add more greens to let your child's taste buds adapt. Keep trying! Sometimes it takes 15 times of tasting something new for your child to accept it. A straw can also make smoothie time fun! I don't buy plastic straws, but if I were ever to buy some I would purchase either stainless steel or glass drinking straws.
Breastfeeding Update: Now that our daughter is a month and a half old I am making smoothies with kale and collards. I like to drink a quart at a time in between meals as a late afternoon snack (green smoothies are an awesome energizer!). For the first few weeks after she was born, Tom was making smoothies for me using just fruit, spinach, lettuce, and no lemon. She seems to be fine now when I eat many different foods including kale, collards, raw sauerkraut, a small amount of lemon or lime, and even cauliflower soup! You can read the post I did a few weeks ago where I talked about foods for a breastfeeding mama if you are interested.
Harvest Green Smoothie
I have been making smoothies out of all of the amazing fruit and greens we have available right now. Honeycrisp apples and bartlett pears create the most delicious fruit base with lovely flowery undertones. The greens are sweet and delicious now that the weather has cooled a bit. These cold, crisp nights cause them to become sweeter. We like to create green smoothies with whatever we have on hand. I have been freezing plenty of pears and peaches to use when these fruits are out of season. Right now there are plenty of varieties of apples to choose from, pears, grapes (blend the seeds in too), still some peaches, and of course plenty of dark leafy greens to choose from (kale, collards, carrot tops, bok choy, cabbage, arugula, spinach, lettuce). You can be very creative with your smoothie. If it doesn't taste right just add more fruit, lemon juice, or more greens. Please note that this recipe is designed using a Vitamix which can make about 2 quarts at a time. Cut this recipe in half if you are using a regular blender.
- Place the apples, pears, peach, lemon juice, ginger, and water into the Vitamix, blend until smooth.
- Add the greens, a little at a time, blend, and then add more greens, blend again until smooth.
- Add more water for a thinner smoothie.
- Taste the smoothie to determine if it needs more greens, fruit, lemon, or water. I usually taste it and if it too sweet I just keep adding greens until my Vitamix is practically overflowing with green smoothie!
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About the Author
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.Nourishing Meals Newsletter
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