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 (see my blender recommendations), 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.