Friday, July 20, 2018

Today’s smoothie—taking a risk

Today I added a little honey, figuring it might just taste a little—mmm odd.

1/4 yellow bell pepper, seeds removed

2-3 leaves of beet greens, without stems

carrot juice

cantaloupe chunks


1/2 teaspoon of honey + water

Beet leaves are the best part of the beet—the roots really don’t have that much nutrition, although I like them either cooked with butter and salt, or served cold with a sweet sour dressing. Beet greens are an excellent source of vitamin K, vitamin A (in the form of carotenoids), vitamin C, copper, potassium, manganese, vitamin B2, magnesium, vitamin E, fiber and calcium. They are a very good source of iron, vitamins B1, B6, and pantothenic acid, as well as phosphorus and protein. World’s Healthiest foods.  I didn’t cook the greens, but I think that would be best. If you’re watching your Vitamin K due to a blood thinner, this might not be a good option, since it has over 700% of daily minimum.

And beet greens are more powerful and nutritious than kale.

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