Smoothie Blending Basics

Blending Basics

The Base
As simple as blending sounds, when I first started I had no idea what I was doing. I blended  some vegetables and ended up with a thick soup like consistency. It took me a few attempts to realise that something was missing. Some sort of liquid base! Water was the obvious liquid of choice at first and then I began to experiment with coconut water and the nut milks such as almond, hazlenut, rice or oat. Now, I have discovered that water or coconut water is the most neutral liquid medium for making green smoothies and the ones I prefer the best. The key is to listen to your taste buds and find one that works really well for you.  Now is a good time to tell you that when I make all my smoothies, I make them dairy free and I stay away from the use of pasteurised fruit juices and I do not recommend putting any form of frozen yoghurt in to make them creamier. This can be done by simply blending the right fruits and leafy greens together with perhaps some avocado to add in those incredible fats.

You may be reading this and thinking what's wrong with using juice as a base? And might I say what a great question that is! If you look at the previous blog entry I have written on fibre, you will understand that if we juice fruit and add it as a base, you will lose the fibre benefit of that fruit from your smoothie drink. The very nature of a smoothie is the preservation of the whole fruit. However, that said, it is vital that you understand the following statement. Some people with serious health conditions will not be able to digest the smoothies due to their high fibre content and it is in this instance, that juices are advisable.  Again reference this dietary change with a health practitioner for best results and safety.

Blending Pointers for the Beginner.

It is good to be aware that certain vegetables taste better with some fruits more than others. This will be a case of trial and error at first, but do it is good to begin blending with one fruit with one leafy green and seeing how they tastes. You can always work up to more complex blends, but go easy at the beginning.

The combination of fruit and starchy vegetables are not as beneficial to health since they tend to produce the unpleasant side effect of generating gas when ingested.

It is worthwhile having some evaluation of the effect foods have in your digestive system. Different foods have different transit schedules, (the time it takes from entry to exit) and because they require varying acid/alkaline conditions, starch veg require digestion in the mouth, stomach and intestines, whereas fruit sugars are best absorbed in the intestines.

In relation to your green smoothie, leafy greens are not classified as a starchy vegetables, therefore combine beautifully with most other fruits.

If you are interested in finding out more, a very good book on the subject is Food Combining Made Easy, by Dr. Herbert Shelton.

Some examples of Starchy Veggies

Aubergine

Beetroot
Broccoli
Butternut Squash
Cabbage
Cauliflower
Carrots
Corn
Courgette
Green beans
Parsnips
Peas
Sweet Potato

While these vegetables are nutritious and beneficial for our health, they do not combine well with fruit due to their high starch content and I do not recommend their use.

If you would like to ask me any questions on any of the above, I would be delighted to answer them, so just drop me an email and I hope to be able to help you.

As always, I wish you excellent health and happiness.

Happy Blending!

Ruth.