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!
Pregnant women should not consume parsley. Parsley contains an essential oils called apiole. Apiole is a kidney stimulant. Because this essential oil can stimulate uterine contractions, pregnant women should avoid eating large quantities of it.
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)
- 2 ounces filtered water
Start by adding the liquid to your blender (I use a Vitamix), followed by the soft fruit. Add the greens to your blender last. 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.
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.
Serving Size: One.
Browse more green smoothie recipes.
Tracy Russell is the creator of the Green Smoothie Weight Loss Program, the 30-Day Whole Foods Challenge and founder of Incredible Smoothies. She is passionate about helping people improve their health with green smoothies and a whole foods lifestyle.