I recently had a delicious celery and pineapple green juice at a local juice bar so I wanted to experiment with that combination in smoothie form.
To ramp up the greens and minerals, I add arugula, parsley and rosemary. These are all very flavorful greens and herbs so if you are sensitive to strong flavors, don’t go overboard with these greens.
Parsley is an excellent source of iron. This smoothie has 6.1mg of iron. It also contains 20% RDA of calcium. This particular smoothie recipe is loaded with vitamins A (as beta-carotene) and C.
Both pineapple and aloe aid in digestion and celery helps lower blood pressure. Dulse flakes are an excellent source of iodine. Your body needs iodine (in moderation) to help produce important hormones that promote the healthy function of your thyroid gland.
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.
Tropical Pineapple and Herb Green Smoothie Recipe
- 1 mango, pitted
- 2 cups pineapple, cubed
- 4 medium stalks of celery
- 1/2-inch piece of aloe gel*
- 1/2 teaspoon dried dulse flakes
- 1 cup fresh baby spinach
- 1/2 cup fresh arugula
- 1 cup fresh Italian (flat leaf) parsley
- 1/2 to 1 teaspoon fresh rosemary
- 8 ounces of 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.
* Aloe gel is the gelatinous portion of an aloe leaf between the green outer skin. Simply cut a 1/2-inch piece of aloe leaf near the widest part. Carefully cut the spines off the edges and slice the section in half lengthwise. Use a spoon to scoop out the gel and discard the green skin.
Calcium: 20% RDA (Recommended Daily Allowance)
Vitamin A: 346% RDA
Vitamin C: 343% RDA
Folate: 399.6 micrograms
This smoothie is also a rich source of folate, vitamin B1 – B6, vitamin K, copper, magnesium, manganese, phosphorus and potassium.
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.)
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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.