Ever since Z gave me a juicer for my birthday I’ve started experimenting with the concept of drinking my veggies….a thought that would have previously grossed me out. However the more I try it, the more I like it!
With a sensitive stomach like mine, processing veggies in the form of smoothies or even juicing is a nice way of making things a bit easier to digest and getting those nutrients where they’re supposed to go.
The smoothie included romaine, kale, parsley, pineapple, mango, ginger and water. They provided the following description highlighting the health benefits:
Starting the day with this nutrient-dense elixir is a delicious way to charge your system with nutrients. Dark leafy greens are extremely alkalizing, meaning they foster a more neutral body environment for better functioning enzymes, compared with acid-forming foods like meats and dairy.
As much as I want to be trendy and eat kale like every other healthy living blogger out there, my stomach says no thank you (the darker the green the more it revolts). Therefore I left it out.
Another change I made was to the fruit components. In the world of high FODMAP foods you’ll notice the second fruit listed under the “excess fructose” category…mango. So yet again, left it out.
So what did I end up using you ask?
6 romaine leaves, chopped
1/2 C fresh parsley
1 C frozen pineapple
1” fresh ginger, peeled and chopped
3/4 C water
1/4 C coconut water
Combine all in blender. Mix. Drink. Enjoy!