After indulging in what felt like a toxic acidic orgy and love fest with Mr. Darcy, I've decided to lovingly offer a detox with one of my favorite alkaline green smoothies to celebrate International Green Smoothie Day.
I get a lot of emails asking me about oxalate toxicity. To avoid this, I rotate my greens to include romaine, kale, chard, collard greens, radish greens, beet greens, dandelion greens, parsley and many others.
I only use spinach in a lot of the recipes on the blog because spinach is a very mild in flavor, is easily masked by other ingredients, and is widely available. I find spinach to be the best introductory green to help get people excited about green smoothies.
This alkaline smoothie is sweet, delicious, and really cleansing. Drink immediately, before the stevia develops an aftertaste. If you can't tolerate stevia, add a pitted date.
Find more delicious smoothie recipes in The Blender Girl Smoothies app.
*Probiotic Powder - I add 1/2 teaspoon of probiotic powder to all smoothies to replenish stores of healthy bacteria for immunity, digestion, detox, and to balance the acidic effects of high-sugar fruits and other sweeteners. The really potent probiotics require refrigeration. If you have capsules, break the shell and release the powder. Unsweetened probiotic-rich liquids like kefirs (water, coconut water, milk varieties) or kombucha make wonderful health-promoting additions to shakes, too.
*Celtic Sea Salt - I add a pinch (or more) of this alkalizing, mineral-rich salt to all smoothies to boost the natural flavor of fruits and veggies; temper the acidity of sweet fruits and sweeteners; stimulate the lymphatic system; replenish electrolytes; aid digestion; and help the body access energy. I do not recommend adding common table salt which is generally heated to extreme temperatures, iodized, bleached, processed, and refined. This salt does not have the same benefits. If you have a health condition that requires you to limit your sodium intake consult your doctor before adding salt to your smoothies.