Every day I drink a smoothie which contains at least 9 types of veggies.
As we know, each root or vegetable gives us vitamins and minerals necessary for our body. Veggies also provide us with phytonutrients and fiber that are beneficial to us.
If we only use one type of veggie, however, that would be inadequate in terms of nutrients (or even too much of a good thing). In order to achieve balance health-wise, we need to combine different types of veggies and consume them together. This style of eating various vegetables together has been customary in my family, we have been Eastern medicine practitioners for generations.
I'm sharing in this post the recipe for the veggie smoothie at the request of my Aesthetic Chi Kung™ students that I'm currently training.
I wish everyone health, peace and happiness every day. If you'd like, you may check out my channel youtube.com/@lybinhsonofficial for health tips that I've posted and will continue to post.
LBSO Veggie Smoothie Recipe
Ingredients (use organic if available):
4. 1 sponge gourd
6. 1/2 cabbage (green)
7. 1/2 cabbage (purple)
8. 1 head of broccoli
9. 1 head of cauliflower
12. 1 pound (1/2 kg) white button mushrooms
13. 1/2 bunch Chinese broccoli (or Swiss chard)
14. 1/2 bunch mustard greens (or kale)
15. 3 bell peppers: red, yellow, orange
16. 2 cucumbers
17. 3 bananas
Directions:
1. Wash veggies (1-14) several times until clean. You may wash with salty solution, then rinse with water. Cut into small pieces and cook briefly with some water (about 1 cup for each big pot, add more as needed). Do not use oil.
Cook harder veggies first, then add the softer ones. You can make in batches and store temporarily in a large bowl, then continue with the rest of the ingredients.
Only cook briefly to soften the veggies; there is no need to cook them well as precious nutrients would be lost that way.
2. Wash bell peppers and cucumbers (15, 16). Cut into bite-sized pieces and cook to soften the skin just a bit. Since bell peppers and cucumbers can be eaten raw, there's no need to cook them real well.
3. Add all veggies as prepared above and 1/3 banana to a blender. If necessary, add 1/2 cup of water or so. Consistency of the final product should be smooth, almost creamy.
4. Store in glass containers and use a post-it note to indicate the date on each lid. Refrigerate one container for use within a few days. Store the rest in the freezer and enjoy in the future.
Tips:
1. You can be creative and substitute other kinds of veggies according to the season. Choose veggies that are suitable for your condition and taste.
2. Do not use celery, bitter melon or other types of bitter veggies as they might overwhelm the overall flavor.
3. Beets and carrots are not recommended for use in this recipe as it is healthier to eat them freshly prepared.
4. You can add more banana and avocado as well as plant-based milk (almond milk, oat milk, soy milk etc.) to taste.
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