One of our readers, Charla, sent us this tasty green smoothie recipe using zucchini. It’s a delicious and refreshing mineral-rich smoothie. Don’t be turned off by the zucchini because it has a subtle taste that is masked by the pineapple. Her recipe called for 1/2 can of pineapple and juice, but I used fresh pineapple instead and recommend using fresh fruit over canned if possible.
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.
Pinapple-Zucchini Smoothie Recipe
- 1 medium organic zucchini
- 1/2 cup organic Italian (flat-leaf) parsley
- 2 stalks organic celery
- 1/2 can pineapple and juice (I used 1 cup fresh, chopped pineapple)
- 8 ounces filtered water
Start by adding the liquid to your blender (see my blender recommendations), followed by the soft fruit. Add the greens to your blender last. Blend on high for 30 seconds or until the smoothie is creamy.
Calcium: 11% RDA (Recommended Daily Allowance)
Vitamin A: 112% RDA
Vitamin C: 174% RDA
This smoothie is also a rich source of folate, vitamin B1 through B6, and vitamin K, copper, magnesium, manganese, phosphorus and potassium.
Serving Size: One.
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Tracy Russell is the creator of RESET 28: A 28-Day Program For Energy, Weight Loss & A Healthy Glow, and founder of Incredible Smoothies. She has been helping people take control of their health and well being with green smoothies, a whole foods diet, and fitness since 2009.