Raw Vegan Spicy Tomato Parsley Green Smoothie14
I get so many lovely emails from "green smoothie newbies" (as they refer to themselves) asking about how to transition from fruit green smoothies to savory green smoothies. "Where do I start?" My answer is always the same: "Make vegetable green smoothies that taste like delicious gazpacho-style cold soups." I have found that this is the easiest way to transition into more alkaline green smoothies that do not contain fruit.
Sweet green smoothies are absolutely delicious, and there is no doubt that mixing fruit with leafy greens is the easiest, most palatable way to introduce people to green smoothies. However, most fruits contain a large amount of natural sugar, making them acidic in large quantities. Mixing things up and including more alkaline vegetable smoothies is a great way to increase your alkaline buffers and change your palate.
As much as I enjoy fruit, I do not eat it on a weekly basis. My daily smoothies are typically raw vegan alkaline green smoothies full of vegetables with a bit of lemon or lime. I am really fortunate that I prefer salty flavours over sweet. So I LOVE savory green smoothies. I find that adding flavour enhancers like lemon or lime juice, garlic, ginger, peppers, and fresh herbs is a great way to create all kinds of delicious flavor combinations.
Start with just 1 cup of mild-tasting greens like spinach, romaine lettuce, parsley, cilantro and radish greens, and build up from there. Greens like kale, beet greens, and dandelion greens can be quite bitter in even small quantities when not masked with fruit. However, as your palate changes, you will be able to tolerate these greens as well.
Another top tip for creating delicious savory vegetable green smoothies is to keep them really cold. I have always found that adding a ton of ice and consuming them really cold just seems to make them taste better! It is quite remarkable how quickly your palate changes on an alkaline diet.
This raw vegan spicy tomato parsley green smoothie is a fantastic example of how delicious savory green smoothies can taste. This recipe is a great breakfast smoothie. But because it tastes like a tomato gazpacho it makes a wonderful quick easy lunch or dinner option too. Play around with the quantities of garlic, chilli pepper, onion, and salt. I like mine with a real punch. But you might find you prefer a milder flavor. Either way, this vegetable smoothie is a winner. Enjoy :)
Raw Vegan Spicy Tomato Parsley Green Smoothie
- 3 firmly packed cups (about 5) roma tomatoes
- 2 cups ice (about 14 ice cubes)
- 1 cup continental flat-leaf parsley
- 1 cup filtered water
- 1 medium avocado pitted
- 3 Tbsp fresh lemon juice
- 3 tsp cold pressed extra virgin olive oil
- 2 tsp finely chopped red onion
- 1 1/2 tsp freshly minced garlic (about 2 cloves) or more to taste
- 1 tsp chopped sun-dried tomatoes
- ¾ tsp chopped Serrano chilli or more depending on heat (omit if alkaline)
- ¾ tsp Celtic sea salt or Himalayan salt
- Place all ingredients in your high-speed blender (I use a Vitamix) and puree until smooth and creamy.
- Tweak flavours to taste and serve.
- Makes three 16-ounce glasses.
Piggy Cooking Tips
selecting great tomatoes
Tomatoes are very hard to transport when they are ripened as they get damaged very easily. So most tomatoes are picked green and then sprayed with ethylene gas (yuk) to make them red. They are also covered with a wax coating to prolong their shelf life. To avoid this “freak fruit” try to purchase organic tomatoes from local farmers that are allowed to ripen on the vine naturally. Look for tomatoes that have a rich red uniform colour and are firm and heavy. These tomatoes have the best flavour and the most lycopenes and nutritional value. If you must purchase conventional tomatoes peek the skin off before using.