Tangy Fruit and Cabbage Smoothie
We make a lot of smoothies around here. During the school year they often serve as healthy, refreshing after-school snacks. I discovered a couple of years ago that a smoothie after school helped smooth out the transition from school time/behavior to home time/behavior. After-School Smoothies of Love (TM) also keep me from being (unjustly) perceived as the Bad Guy. So it’s a habit I embraced fully.
In summertime, smoothies often serve as breakfast. We don’t serve the kids eggs every morning in the summertime, though that’s generally the rule during the school year. A lighter breakfast is OK in summer because they are here and able to snack when they need to.
I’ve created a new smoothie recipe and thought I’d share it.
2-3 handfuls frozen mixed berries
1 banana
1 mango
1 to 1.5 c orange juice
1-inch thick slick of cabbage from whole cabbage head
Optional: Whey protein powder
Purée until smooth.
The cabbage adds a tangy quality that most berry smoothies don’t have. It also adds beta-carotene, vitamin C, and heaps of fiber. Several studies indicate that indole-3-carbinol in cabbage boosts DNA repair in cells and appears to block the growth of cancer cells.
Makes 3 to 4 12-oz smoothies.
