Green Smoothie Recipe for Babies and Toddlers

If you have a baby or toddler and are ready to introduce them to the lovely world of green smoothies then keep reading. If you are an adult who's curious about green smoothies or have a child who has never tasted one before, then keep reading. This post is for you too!

By about 8 months of age, most babies are ready for green smoothies. We like to avoid plastic sippy cups and instead use small glass or ceramic cups (I just go to the thrift store for these) for introducing green smoothies and other liquids. This gives babies and toddlers the opportunity to learn how to properly drink from a real cup right from the beginning. And, as an added bonus, they lessen their exposure to very toxic substances found in plastic: BPA and BPS!


                        Tom's TED talk on cruciferous vegetables

Why introduce green smoothies to a baby? This is the perfect time! Children's taste buds develop in the first 3 years of life so it's best to take advantage of this time and offer a wide variety of healthy food choices. This helps to establish a taste bud-brain connection to different flavors and textures! Kale and other dark leafy green vegetables can have a strong flavor but are also a powerhouse of nutrients. The amazing chemicals in kale and other raw cruciferous vegetables assist in detoxification. In fact, sulforophane in these dark leafy greens ramps up phase 2 detoxification in the liver, providing over 72 hours of protection from both environmentally and internally produced toxins. Considering that cancer is the leading cause of death by disease for children in the US today, I think it's very important to make sure that older babies and toddlers are receiving at least one small serving of raw cruciferous vegetables every one to two days. Green smoothies are a perfect way to get them in!

Creamy Almond Kale Smoothie

If there was one thing you could do right now to improve your health would you do it? Eating raw cruciferous vegetables daily might be our saving grace in this increasingly toxic world. Cruciferous vegetables will upregulate or "produce" the enzymes your body needs to eliminate environmental toxins and properly metabolize estrogen. They also provide the sulfur, folic acid, and magnesium these enzymes need to function optimally. Worried about cruciferous vegetables causing thyroid problems? If you closely examine the scientific literature, you will see that people who have thyroid issues after eating cruciferous vegetables are iodine insufficient. Eating nori, cooking your beans with kombu, and eating wild caught Alaskan salmon are ways to increase your iodine intake. We (including our children) also take a kelp extract supplement daily. Researchers are now finding that environmental toxicants have a major role in the rise of thyroid related disorders.....so eating raw cruciferous vegetables protects your health on many levels.

Peach Ginger Mint Green Smoothie

This fresh, summery smoothie will quench your thirst and rejuvenate your cells! My ingredients veer a little from the smoothie ingredients we typically use. This one makes use of all of the produce (except ginger) you can find at your your local Farmer's Market or food co-op right now! Since I have a smoothie recipe for winter, spring, and autumn, I thought a summery green smoothie recipe was in order. You can check out my Super Antioxidant Smoothie which does use summer produce (but it's not green!).

This recipe can be used during the Detox Phase (phase 1) and all phases of our Elimination Diet. Also, since it doesn't have citrus, it is a great first smoothie for older babies! We've been teaching our baby to drink from a cup by giving her little bits of liquid in tiny glasses (bought from Goodwill) since she was 8 months old. We started with water or fresh coconut water and now she can drink a smoothie out of a cup.....no plastic sippy cup needed!

If we give our children the opportunity to learn how to use regular silverware and cups from the beginning, they learn pretty quickly, and all of those baby products you thought you needed become obsolete. Sure, I bought plastic spoons, cups, and bowls with my first baby, even though in the back of my mind it didn't feel quite right. We gave them all away years ago and now that I understand the dangers of using plastic, there is no way I would ever purchase these things again. Babies and toddlers can use small ceramic or glass bowls, wooden bowls, wooden silverware (for young babies), small stainless steel silverware (for older babies), and small glass cups instead of plastic sippy cups.

Low Sugar Green Smoothie

Okay, this smoothie doesn't look too green now does it? Berries and greens blended up equal brown. Although the color may not look too appetizing, the flavor is amazing! Our 4-year old twin boys drink it with a straw. They now race to see who is done first. We hear "done" and then "done" and then "no, I was done first" and then "I'm not playing first game." Just so you all know, drinking your smoothie as fast as you can is not optimal for digestion. It is best to let each sip sit in your mouth for at least 30 seconds to allow for enzymes such as amylase to begin to break down the fruit sugars.

We've been asked many times to offer green smoothie recipes that don't contain too much fruit sugar. Normally we use two tart apples and two pears in each smoothie, but by using berries and citrus instead you can lower the glycemic index and keep the overall FODMAP content much lower. FODMAPs are short-chain carbohydrates found in fruits such as apples and pears (and many other foods) that can contribute to gas, bloating, and other GI issues for those who are sensitive, or who have imbalanced gut microflora.

The combination of the berries, cherries, and greens create a superfood smoothie! No need to buy expensive, exotic fruits such as the acai berry! Did you know that blueberry consumption can lead to an increase in beneficial bifidobacterium in the gut? They are also effective at eradicating harmful, pathogenic bacteria in the gut. Another reason to make blueberries a regular part of your diet!

Use a glass or stainless steel straw for children. Straws seem to make green smoothies much more fun to drink!

Detox with Spring Greens

Spring Nettles

I'm spending all of my writing time finishing the new cookbook so today I have another guest post for you from a friend and acupuncturist here in Northwestern Washington. Nancy Moore runs a busy acupuncture and Chinese herbal medicine practice. She can also be found on her oriental medicine blog. Today she talks about bitter spring greens and why, at this time of year, it is of utmost importance to support our detoxifying organs, the liver and gallbladder. ~Ali

Green is the color associated with springtime in Chinese medicine, which, in the Five Element cycle, is the Wood phase, a time to cleanse and nourish the Liver and Gallbladder systems.

The best remedies for stimulating and supporting the Liver-Gallbladder systems are colored green! Chlorophyll-rich leafy greens have the new, active, ascending nature of spring within them to help detoxify and de-stagnate our bodies in this season of renewal.

Some of these greens also have the bitter taste that is almost completely absent in our diet, which herbalist Jim McDonald feels is essential for health. In a great article entitled “Blessed Bitters” McDonald suggests that many of our modern-day health woes are the result of Bitter Deficiency Syndrome. He states that bitters stimulate all digestive secretions and stomach acid, help regulate the absorption of vitamin B12, normalize blood sugar, promote the production and release of pancreatic enzymes and bile, strengthen the tone of tissues throughout the digestive tract, heal damaged mucous membranes, soothe gastric reflux, aid intestinal peristalsis, and reduce cravings for sweets.

On an emotional level, dark green leafy vegetables and bitters have both a grounding quality and a “releasing” property—calming an edgy-irritable system and helping us let go of sluggish, stuck, negative energy. This makes sense when we remember that a large portion of our “feel-good” neurotransmitters—including serotonin and dopamine—are utilized in the gut, not the brain. Greens, especially those that are pungent (sour) or bitter, stimulate these!

Photo Credit: Nancy Moore

Greens for Liver-Gallbladder Stimulation and Health:

• Arugula 
• Radicchio
• Collards 
• Kale 
• Endive 
• Escarole 
• Mizuna 
• Sorrel 
• Spinach
• Parsley 
• Watercress
• Red or green mustard greens 
• Dandelion greens
• Nettles 

In other words, the same kind of greens you find in an expensive restaurant salad!

The last two—dandelion greens and nettles—are abundant and free greens in this area, both packed full of super nutrients. Dandelion greens (in our local food co-op salad section now, or in some backyards near you) have been used for centuries for general detoxification, liver, gallbladder, and kidney health, joint problems, blood purification, eczema, poor digestion, and breast health. Harvest them in less traveled areas away from animal contamination. Nettles are high in calcium, magnesium, potassium, boron, carotenoids, iron, and the flavonoid quercetin, which has been found to have anti-inflammatory and anti-histamine effects for seasonal allergies. Nettles can be collected all around the area—just wear gloves and cook or dehydrate them to eliminate the stinging properties.

If the bitter flavor of some greens is not appealing, try adding them slowly into the diet to allow the brain and digestive system time to adjust. You can add a little vinegar or lemon juice to mellow the bitter flavor which will also aid in the assimilation of minerals. Adding freshly grated ginger to a dressing “warms up” the flavor of salad greens.

Above all, open yourself to new tastes, ideas, and experiences in this amazing season of growth. Go green, baby!

by Nancy Moore, Licensed Acupuncturist & Herbalist

Spring Chives in my Garden

Some recipes using greens you might like:

Spring Green Smoothie

Beet Pear and Almond Salad

Raw Kale and Avocado Salad

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Harvest Green Smoothie

It is harvest time and we are working on ways to not only preserve the harvest but also to use up nature's bounty while it is nice and fresh. Green smoothies are a great way to use up fresh produce. Plus, they are the perfect vehicle to deliver raw, digestible green vegetables to your children! We began giving green smoothies to our children when they were around nine months old. We always made them without lemon until they were at least twelve months old because citrus can sometimes be harsh on a baby's digestive system.

Offering smoothies when they are young primes their taste buds and other sensory organs, such as the eyes, to like and beg for these drinks. Children who don't get them when they are very young sometimes have a harder time adapting to drinking something bright green when first introduced. Our 3 year old twins love green smoothies. You can watch them help prepare a smoothie with Tom in this video when they were two years old. The other day, I told them that I was going to make a green smoothie but I was still busy in the kitchen with another project. One of my twins said...."mommy when are you going to make the green moothie......momMY, PLEASE make the moothie NOW!" After I made it they each gulped down about 12 ounces. If your child isn't fond of green smoothies, try making them with mostly fruit and maybe only one kale leaf, then, over the days and weeks that you make them, slowly add more greens to let your child's taste buds adapt. Keep trying! Sometimes it takes 15 times of tasting something new for your child to accept it. A straw can also make smoothie time fun! I don't buy plastic straws, but if I were ever to buy some I would purchase either stainless steel or glass drinking straws.

Cherry Beet Detox Smoothie

What? Beets in a smoothie? I know that may sound interesting, but it is truly delicious as long as you use a smaller sized beet. Too many beets in a smoothie causes it to become inedible, at least for my taste buds. The beautiful purple hue coming from the cherries and beets is very appetizing. At first sip, you'll be hooked. This recipe is perfect to use during the detox phase of The Elimination Diet.

Why is this a detox smoothie?

Pears:
Pears are an excellent source of soluble fibers. These fibers act as a sponge to mop up toxins that are released from the liver via the bile and excreted into the intestinal tract. Once they are mopped up, they can be easily excreted out of the body. If there is no soluble fiber around, some toxins are more likely to be reabsorbed in the intestines and cause more havoc on your body.

Beets:
Beets have unique detoxification support chemicals, call betalains, that help the liver process toxins while keeping antioxidants levels high. These magical compounds are best preserved when beets are raw or cooked lightly. Speaking of antioxidants, beets are a surprisingly good source of the potent carotenoid antioxidants, lutein and zeaxanthin.

Cabbage:
Cabbage has long been known as a fantastic food for the reduction of cancer risk, and for the healing of the intestinal tract. It turns out that there are numerous factors that play into those abilities. These include the beneficial fibers in cabbage, the content of glutamine (an amino acid-like substance used by intestinal cells for healing), and a high content of miraculous compounds called glucosinolates. Glucosinolates are sulfur containing molecules that have glucose attached to them. When you break open the cell walls of cabbage, an enzyme is released called myrosinase that removes the glucose from the sulfur compounds commonly called isothiocyanates. One of these isothiocyanates, sulforaphane, has an amazing capacity to turn on a part of our genes called the Antioxidant Response Element. When it does this, we start producing more antioxidant proteins, and detoxification proteins (enzymes actually) that provide us 72 hours of protection from environmentally and internally produced toxins. Some doctors from John's Hopkins are saying that sulforphane may be one of the best known cancer protective substances on the planet.

Cherries:
Another super star loaded with beneficial detox promoting fibers, cherries have their own stockpile of antioxidant chemicals. The beautiful maroon-colored anthocyanins packed in the skins and flesh of cherries not only quench free radicals, but also have a dampening effect on COX2, a potent pro-inflammatory enzyme. Instead of aspirin, perhaps we should be eating cherries?!

This smoothie recipe was inspired by Diane's Cherry Smoothie with a Secret and Melissa's Cherry Cabbage Chia Recovery Smoothie. Thanks gals!

Blueberry-Cucumber Smoothie

Blueberries and cucumbers are in season right now and with these hot sunny days, a light, refreshing smoothie is simply delightful. Sometimes I like to add everything but the kitchen sink to my smoothies, but a friend of mine who was recently visiting suggested these ingredients and urged me to keep it simple. So, reluctantly, I added just 3 ingredients. Now this is one of our favorite summertime smoothies. Cucumbers are naturally cooling and blueberries are very high in antioxidants, helping to protect our bodies from the damaging effect of the sun's rays.

Our children think this smoothie is divine! When they woke up this morning I asked them what they would like for breakfast, they emphatically exclaimed, "blueberry-cucumber smoothie mom!" Well, we made green smoothies and oatmeal, but will enjoy the cucumber smoothie for a snack later on.

This smoothie recipe can be used during Phase 1: DETOX (and all phases) of the Elimination Diet, which includes bone broths, soups, green smoothies, and fresh-pressed vegetable juices. I am sure you could get very creative here and add some greens to increase the nutrition. I would start by adding a few handfuls of fresh spinach.

How to make a Green Smoothie ~ an uncooking video

You are about to bear witness to our first ever cooking video. We decided to bring our digital camcorder with us to Hawaii in hopes of producing a few cooking videos with all of the "free time" we would have. Instead, the camcorder was filled with laughing children boogie boarding down sand hills, toddlers chasing the crashing waves, and Ali relaxing in the sun. We shot one cooking video, one take, that's it.

We packed our Vitamix with us and are about to show you how to make a Green Smoothie from local Hawaiian fruits and greens. Edited down to a little less than five minutes.

The boys, now 27 months, help me prepare the green smoothie every morning. Their favorite part? You guessed it - revving the 2.2 horsepower motor to the max. And off again. And on again. Then time to drink our smoothies. The other morning they drank three full glasses each. That's over 24 ounces each in those tiny bodies! Needless to say, they have no issues with their digestion and elimination.

Winter Green Smoothie

This is one of the green smoothies we make in the winter. It is chock full of healing dark leafy greens, cabbage, fruit, and cranberries! Adding the tart green apples and tart cranberries make it palatable without lemon juice.

This smoothie is ideal if you are following The Elimination Diet. I've been enjoying it all day today! I think my toddler boys each drank 2 cups this morning. I couldn't pour it fast enough!

We own and use a Vitamix 5000 series for making our smoothies. If you don't have a high-powered blender then you'll want to make sure your blade is very sharp. You'll also want to half the recipe below.

Super Antioxidant Smoothie

We've been drinking a lot of these yummy, dark purple smoothies lately. Since fresh fruit is in abundance right now, why not?

For those of you on the elimination diet, this drink is great during the two day green smoothie cleanse. Yes, I know, it's not green, but it still works, especially if you are feeling bored with the color green and need a change of pace. It does actually have a little spinach in it so we could technically call it a green smoothie, hey!

The beautiful purple color in this smoothie comes from Anthocyanins (from Greek: (anthos) = flower + (kyanos) = blue). Anthocyanins are plant chemicals that act as powerful antioxidants, in fact, they are over 40 times more potent that vitamins A and C!

Fruits and vegetables are the staff of life. They contain signaling molecules that tell our genes how to operate. So if we are sitting on the couch all day eating potato chips and drinking soda, our genes respond in a way that sets the stage for disease. But if we are drinking purple (or green) smoothies, thinking wonderful thoughts, enjoying life, and eating whole grains, beans, and other amazing whole foods, our genes say hooray, let's be healthy and vibrant!

Spring Green Smoothie

Spring is here, hurray! Spring is a time of change, a time to detox, and a time for greens. How fitting that after a long season of warming dense foods one of the only fresh things available at this time (if we just reverted back to the pre-industrial era) are bitter greens.

Bitter greens contain compounds that help the liver with its multitude of functions. If you are curious, the liver is the second largest organ in the human body and performs over 500 different jobs! We need to take care of our livers. We breathe, ingest, and absorb toxic compounds daily. In addition, our bodies produce poisonous compounds during normal biochemical reactions. It is the liver who is responsible for filtering the blood to remove these toxins and excess hormones. The liver then changes the chemical structure of those toxins to make them water soluble so that they can be excreted in the urine.

Did you know that many of the most dangerous toxins are fat soluble? Unless these compounds are detoxified they are more likely to lodge in your cells and remain there causing damage. This is why a diet high in animal products, organic or not, dramatically increases your intake of toxic compounds. (Organic and sustainably raised animal products have less toxic compounds stored in their bodies, but it isn't possible to get away from them completely). By supporting your liver with certain foods, you can detoxify and dramatically increase your energy and quality of life!

Now, what foods support the liver? We are looking for foods that contain nutrients to produce and activate enzymes involved in the various phases of detoxification. So what are they?

• Sulfur-containing foods such as onions, garlic, and legumes are a good start.
• Cabbage family vegetables such as broccoli, Brussels sprouts, kale, and cabbage are very important.
• Foods high in water-soluble fiber such as pears, apples, and oatmeal are fairly easy to consume on a regular basis.


• Certain spices even help such as turmeric, cinnamon, and licorice root. Hmmm, you see why we eat a lot of curry!
• And lastly, greens, glorious greens! All green foods are particularly important in liver health.

Smoothies & Lettuce Wraps

Its Friday night and Tom is dutifully doing all the dishes so I can write. Yes its late, but our twins, now nearly 11 months old, have awoken twice already this evening. They are great at not sleeping, but somehow we survive on what little sleep we manage to get. I am hoping that by the time they turn a year we will have them sleeping at least a five hour stretch at night.

Stammering down the stairs this morning in a half asleep state all I could think about was water and a tall glass of green smoothie. You see, I nurse those babies all night long and am dehydrated by the morning. Nevermind that I have drunk all the water I had next to my bed during the night, I am thirsty in the morning.

We make a green smoothie nearly every morning with what we have available. This morning it was a tropical-tasting smoothie with banana and pineapple. A few months ago I bought a few pineapples and cut them into chunks and froze them. Today I used a handful of those frozen pineapple chunks, 2 small bananas, 1 large pear, 1 large apple, a chunk of ginger, and 1 Meyer lemon. I added a few cups of water and then blended it all up until smooth and then stuffed the Vita-Mix with as many fresh greens as could fit. I used spinach, collards, and parsley. Blend again until smooth. Drink up! My 3-year-old slammed down a whole glass faster than I did. Oh, hydration, its a wonderful thing!


While the babies were taking their morning nap, I managed to start a pot of garbanzo beans, make a pot of vegetable and leek soup stock, and make lettuce wraps for lunch. My 3-year-old daughter, Grace helped me by skimming the foam off of the boiling garbanzo beans. The white, frothy foam that rises to the top of a pot of cooking beans contains the indigestible starches that can cause your belly to get upset. Soaking your beans overnight, skimming the foam off of the top, and cooking with the seaweed, kombu, all help to make beans more digestible.

When I cook beans, I cook beans! That is to say, I don't just cook a small pot. I cook as much as can fit into my 8-quart stock pot. It is much easier to cook a large pot of beans and then freeze them in 2 or 3-cup containers for future use. In fact, the adzuki beans I used for the lettuce wraps today were in the freezer. All I needed to do was run the jar under hot water and place them into a pot to reheat. Easy!

The garbanzo beans I cooked today will be used for hummus tomorrow, some will be frozen, and some were used in the Fall Vegetable Stew I made for dinner tonight. Served it over quinoa with a green salad on the side. A warming autumn meal.

Lunch today: lettuce wraps, or shall I say lettuce tacos? The romaine lettuce I used was a little to small to be used as a "wrap" so it was a taco. I am often not in the mood for something heavy at lunchtime. I need something light and energizing to keep me going through the afternoon.

This recipe is from our cookbook in the Elimination Diet section in the appendix. Tom created it for Phases 1 and 2 of the diet.

This fall we took a group of 19 people through the diet with weekly cooking classes and meetings. During the first phase of the diet a friend of ours, who was doing the program, approached me and asked me to create recipes she could eat with sauces. She said "just give me sauces and I can eat anything." So I did, and during the next class, elimination diet sauces were born. Atop our brown jasmine rice, adzuki beans, and yam "wraps" comes a creamy, salty, slightly sweet, rich, green sauce made from pumpkin seed butter, coconut milk, fresh cilantro, Herbamare, raw garlic and ginger, and a little agave nectar. I don't have exact amounts for the sauce but I can give you estimates. Use your taste buds and intuitions to find the right balance of flavors. Add a little of this and a little of that, blend, taste, and adjust. Be creative, its simple.

Garlicky Green Sauce

1/4 to 1/2 cup pumpkin seed butter
1/2 cup coconut milk
large handful of fresh cilantro
5 cloves garlic (start with less and add more as your tastes desire)
1/2-inch chunk of peeled fresh ginger
1 tablespoon raw agave nectar
1/2 teaspoon Herbamare
water (I think I used about 1/2 cup to 1 cup)

Place all ingredients into a blender and blend until smooth and creamy. Add water to desired consistency. Add more salt to taste. Drizzle it over cooked grains, steamed veggies, chopped romaine lettuce.

After eating one lettuce "wrap" I decided to just throw the rice on the plate and top it with beans, steamed yams, and crispy chopped romaine lettuce and then smother it all with the Garlicky Green Sauce. Much easier to eat and make. Enjoy!