This smoothie is soooo refreshing and super simple to make! Kids will like it, too. If you want it thicker, use less water and use frozen pineapple. If you want it thinner, add more water. If you want it as a sorbet, don’t use any water at all, and you will need a blender with a tamper, or you can make the sorbet in a food processor. The pineapple and banana combo is a great base for green smoothies. Parsley goes especially well and you can also try adding other greens like spinach, kale, chard or cilantro. This recipe makes one serving, about 2 cups. Enjoy!
Ingredients:
- 2 frozen bananas (peeled)
- 3/4 cup chopped pineapple (fresh or frozen)
- 1/2 cup (or more) fresh parsley leaves
- 1 cup water
Instructions:
- Blend all ingredients in high-speed blender, until smooth.
- Pour into a glass and enjoy!!!
Benefits of main ingredients
Bananas are known for being a wonderful source of potassium, which plays an important role in muscular health. They also are a great source of dietary fiber, which supports good digestive function. (1)
Pineapple is low in calorie and is a good source of soluble fiber, insoluble fiber, and vitamin C. The enzyme bromelain helps digest food by breaking down protein. Pineapple also contains b-complex vitamins, and minerals such as potassium, manganese and copper. (2)
Parsley plays a role in cancer prevention and is incredibly beneficial for the blood. By boosting your intake of vitamin K, it helps blood clot formation in healing wounds. It also boosts your iron intake, which impacts your red blood cells ability to transport oxygen. Parsley also contains vitamin A, which benefits eye and skin health. (3)
Parsley’s volatile oils—particularly myristicin—have been shown to inhibit tumor formation in animal studies, and particularly, tumor formation in the lungs. Myristicin has also been shown to activate the enzyme glutathione-S-transferase, which helps attach the molecule glutathione to oxidized molecules that would otherwise do damage in the body. The activity of parsley’s volatile oils qualifies it as a “chemoprotective” food, and in particular, a food that can help neutralize particular types of carcinogens (like the benzopyrenes that are part of cigarette smoke and charcoal grill smoke).
The flavonoids in parsley—especially luteolin—have been shown to function as antioxidants that combine with highly reactive oxygen-containing molecules (called oxygen radicals) and help prevent oxygen-based damage to cells. In addition, extracts from parsley have been used in animal studies to help increase the antioxidant capacity of the blood(4)
Sources for this article include:
(1) foodfacts.mercola.com
(2) www.nutrition-and-you.com
(3) www.livestrong.com
(4)http://www.whfoods.com
Article originally published on RawFoodWorld.com republished with permission.
