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 (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.
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 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.