This recipe is my go-to green drink—it's nice and sweet thanks to the apple, pineapple and mandarins, yet still has plenty of green goodness from the cucumber, parsley, mint and lime.
I recommend adding a generous handful of parsley too, even if you're not a huge fan of the herb. Apart from having a lovely fresh flavour, parsley is also an excellent source of vitamins K and C, and a good source of vitamin A, folate and iron. Plus it contains a compound called apigenin, which has shown promise as an anticancer agent in preclinical studies and in mice grafted with human tumours.1
Another star ingredient in this raw recipe is the mandarin oranges, also rich in antioxidant vitamin C. A couple of Japanese studies have suggested that eating mandarin oranges (or drinking their juice) could cut your risk of developing liver cancer as well as other serious diseases, including atherosclerosis (hardening of the arteries) and insulin resistance (linked to diabetes).2
This smoothie is best consumed immediately, but will keep in the fridge for up to 48 hours if stored in an airtight container.
Clean Green Smoothie
Makes 2 glasses
- 1 cucumber, whole (peeled if not organic)
- Handful parsley, fresh
- Handful mint, fresh
- 3 Mandarin oranges, peeled
- 1-inch pineapple, fresh, peeled
- 1 apple
- ½-inch ginger root, fresh
- ½ lime, peeled
- 1 tsp chia seeds
- 1 cup pure (filtered) water
- Blend all ingredients together in a high-speed blender until smooth.
- Drink immediately, or refrigerate first if preferred.
Markéta Bola is a natural nutritionist and raw living-food chef who leads raw-food workshops, classes, dining experiences and Tree of Life Wellbeing & Vitality Festivals in the Midlands.