LEMONY CABBAGE AND CRANBERRY SMOOTHIE

This smoothie has a beautiful pink hue from the cranberries and is as medicinal as it is delicious. Cabbage is a rich source of cancer-fighting phytochemicals called glucosinolates. Cranberries are also a rich source of phytochemicals including proanthocyanidins, which work in the body to prevent and treat urinary tract infections; quinic acid, which helps to prevent kidney stones; and anthocyanidins, which have been shown to inhibit the development of atherosclerosis, cancer, and other degenerative diseases. Fresh cranberries have the highest antioxidant levels compared to dried cranberries or processed juices.

Place the apple and pear chunks, water, and lemon juice into a high-powered blender and blend until smooth and creamy. Add the cranberries, cabbage leaves, and ginger and blend again on high until very smooth. Serve immediately, or store in a glass jar in the refrigerator for up to 2 days.+

Drinking your greens in a smoothie is an easy and digestible way to get many of the green vegetables we need daily to support and recharge our bodies. Kale is a powerful, medicinal food providing ample protective phytochemicals. This recipe is very adaptable to what you have on hand; try substituting the banana for another pear and add the juice of a lime.

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Place the banana, apple, and pear chunks, lemon juice, and water into the blender. Blend on high, stopping as needed to push the fruit down. Add the spinach leaves, kale, parsley, and mint and blend again until very smooth, adding more water if needed and blending until completely smooth and a brilliant green.

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