Aug

Blueberry and Cucumber Smoothie with Fresh Parsley

By Tracy Russell

Blueberry-Cucumber Smoothie Here’s a green smoothie recipe submitted by one of our readers, Charla. After perusing the ingredients, I was excited to try this recipe out because it’s got some of my favorite ingredients in it. I LOVE parsley because it’s really high in iron with 3.7 mg per cup!

Blueberry and Cucumber Smoothie Recipe

1/2 organic cucumber
2 stalks of celery
1 cup organic Italian parsley, chopped
1 cup organic blueberries (fresh or frozen)
4 to 6 ounces filtered water

Add all the ingredients except for the greens to your blender, (I use a Blendtec) and hit the “pulse” button a few times. Next, add the greens and blend on high for 30 seconds or until the smoothie is creamy.

If you are new to green smoothies or not sure about the parsley, start with 1/2 cup or use fresh baby spinach. I blend about a cup or two of Italian parsley in my green smoothies quite often. Once you get used to the fresh, “green” flavor, it’s actually really good, so give it a try. You might like it!

I made this as a pre-workout smoothie so I added a banana. It’s not a sweet smoothie which is great if you want a low calorie, low glycemic drink. Otherwise, to add sweetness and calories, toss in a banana or two.

Nutrition Information

Calories: 128
Fat: 1g
Protein: 3g
Carbohydrates: 31g
Calcium: 14% RDA (Recommended Daily Allowance)
Iron: 5.1 mg
Vitamin A: 188% RDA
Vitamin C: 99% RDA

This smoothie is also a rich source of folate, vitamin K, copper and manganese.

Browse more green smoothie recipes.