To be honest, I wasn’t expecting this recipe to make it onto Incredible Smoothies. I ran out of greens so I decided to use what I had on hand to make my morning “green” smoothie. What I had on hand was a head of purple cabbage.
I blended it up with some blueberries, bananas and soaked chia seeds and my taste buds were surprised! I liked it! And who couldn’t like that vivid purple color! It matched my flowering tree beautifully!
Use fresh blueberries if they are in season, otherwise frozen is fine. I prefer to get frozen wild blueberries as they have a greater antioxidant content and more vitamins and minerals.
Red cabbage is a great source of vitamin A (as beta-carotene), C and K. It is also loaded with iron and manganese. A great reason to add cabbage to your smoothies instead of cooking it is that raw cabbage has shown greater cancer-protective benefits in studies over cabbage that has been thoroughly cooked.
Red Cabbage and Blueberry Smoothie Recipe
- 2 cups red cabbage, chopped
- 1 cup blueberries, fresh or frozen
- 2 medium bananas, peeled
- 2 teaspoons chia seeds, soaked for about 10 minutes
- 8 ounces of filtered water
Start by adding the liquid to your blender (I use a Vitamix), followed by the soft fruit. Blend on high for 30 seconds or until the smoothie is creamy.
Fiber: 21.5g (72% RDA)
Calcium: 18% RDA (Recommended Daily Allowance)
Vitamin A: 107% RDA
Vitamin C: 195% RDA
This smoothie is also a rich source of vitamin B1 – vitamin B6, vitamin K, copper, manganese, magnesium, phosphorus, potassium and zinc.
Serving Size: One. (This recipe makes a large, 32-ounce smoothie. It is a meal-replacement smoothie and not a snack. I recommend drinking half right away and the other half about 30 minutes later. If it is too much for you, store leftovers in a sealed container in the refrigerator for up to 24 hours.)
Browse more green smoothie recipes.