By Stephen T. Sinatra, M.D., F.A.C.C., F.A.C.N., C.N.S., C.B.T.
Making this drink is a daily ritual for me, and I consider it a solid preventative measure against degenerative illnesses like heart disease, cancer and diabetes. By using a blender, rather than a juicer, I get all the insoluble fiber which helps make fruits and veggies so health-protective. While juicing will still provide plenty of phytonutrients, vitamins, antioxidants and live enzymes, blending is better for making smoothies that detoxify.
My general rule of thumb is to choose organic produce whenever possible. However, it is more important to “go organic” with some fruits and vegetables than others: peaches, apples, strawberries, raspberries, bell peppers, celery, carrots, kale, spinach and cucumber tend to have the highest pesticide contents, so be sure to find organic varieties of these!
In this recipe, I use the fruits and veggies listed below. I always try to include cruciferous vegetables like broccoli and cauliflower, which are full of anti-cancer compounds, in my daily smoothie, as well as beets, which are great detoxifiers. I also like to add raspberries and turmeric root (1 to 2 inches), which act as protective antioxidants. Feel free to find a concoction that works for your taste buds – just remember “blend it” and “beets.”
*Choose organic produce whenever possible*
- Pea sprouts
- Coconut juice
- Pomegranate juice
Place chopped fruits and vegetables of your choice in a blender, and add enough coconut water to blend smoothly. Pour into 2 to 4 glasses and enjoy!
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