Did you know that by consuming 1-2 glasses of green smoothie a day you could be consuming 5-8 servings of fruits and vegetables? That’s ideally the daily, recommended amount. Most people don’t even get 2 servings a day! Did you also know that drinking green smoothies is one of the easiest ways to digest the full nutrients of fruits and vegetables?

Not only can you really not taste the greens at all, because of the sweetening effect of fresh fruit but also, you will be getting a huge boost in nutrition. Greens and fruits made in the right combination have boosting energy, building your immune system, detoxing impurities, and loosing weight.

Greens are rich in important enzymes, magnesium and alkaline minerals like calcium and are superb in their Omega-3 unsaturated fat content. Believe it or not, greens are one of the richest sources of protein.

The best combination is a balance of 60% greens to 40% fruits but you can reverse those percentages if you are a beginner. Keep the greens varied as well. Spinach and Romaine Lettuce are my favorite. Other options include: kale, celery, chard, turnip greens, parsley, beet greens, and collard greens.

I have found you can make a green smoothie out of pretty much any fruit and greens combination! However, we have to be slightly cautious when it comes to combining veggies with fruits. There’s a small difference between greens and veggies.

Keeping greens in the same category as vegetables is misleading and can even be harmful to public health. It would be great if produce departments have at least the following three separate sections: fruits, vegetables, and greens.

"Greens” are the flat leaves of a plant, attached to the stem, that can be wrapped around a finger, with a very few exceptions, including nopal cactus leaves and celery.

Dr. Anne Wigmore, who pioneered living food nutrition in the United States, taught in her lectures that green leaves are the only food that can be combined with every other food group without any negative effects.

In his book Food Combining Made Easy, Dr. Herbert Shelton explains that starchy foods have to be eaten alone because starches are digested with enzymes different from those used for any other food group. Combining starchy foods with fruit may cause fermentation and gas. Dr. Shelton has found that combining green vegetables with every food group produces favorable results.

There are several benefits in adding greens to other foods. For example, beside having high nutritional value, greens contain a lot of fiber. The fiber in the greens slows down the absorption of sugar from fruit. This quality makes drinking green smoothies possible, even for people with high sensitivity to sugar, such as those who have diabetes, candida or hypoglycemia.

Vegetables such as carrots, beets, broccoli, zucchini, daikon radish, cauliflower, cabbage, brussel sprouts, eggplant, pumpkin, squash, okra, peas, corn, green beans, and others do not combine well with fruit due to their high starch content. While these vegetables are nutritious and beneficial for our health, their high starch content makes them unsuitable for use in smoothies.

If you do not want to mix sweet fruit into your green smoothies, you can use non-starchy vegetables such as tomatoes, cucumbers, bell peppers, avocados, celery, and others. You can also consider using low–glycemic index fruit such as berries (any kind), apples, cherries, plums, and grapefruit.

So, can we combine greens and fruits in our smoothies? Absolutely.

Stay tuned on this blog for my green smoothies and juices video series on how to improve your overall well-being by making simple recipes in your very own kitchen.