I have decided to share with you a series of smoothies that I personally love and hydrate from daily. There will be a smoothie of all the colours of the rainbow. Today’s colour is purple.
The purple component in this refreshing smoothie is the cabbage. I’m using the pointy, purple kind.
Benefits of purple cabbage
Purple cabbage reduces cholesterol levels in the immune system and works to slow the conversion of carbs and sugars into fat, which is why a lot of dietitians swear by this juicy vegetable to promote weight loss, as it also has a very high ratio of nutrients and vitamins to fat and calories.
It contains high amounts of vitamin C, vitamin A, vitamin K, calcium, magnesium, folate and potassium. On top of that, as the deep purple colour indicates, this beautiful vegetable is a rich source of anthocyanin compounds, which can help lower your risk of lung cancer, stomach cancer, colon cancer, prostate cancer, heart disease, macular degeneration and many other diseases.
When cabbage is cooked, it loses many of its valuable minerals and vitamins. However, the antioxidants in purple cabbage are easier for your body to absorb from a cooked state. For the best benefit, eat a mixture of raw and cooked purple cabbage. Make sure it’s organic, although non-organic vegetables are better than no vegetables at all.
Today, we’re blending it up and drinking it for breakfast. Mmmm.
The Purple Smoothie
- Half a pointy, purple head of cabbage
- 2 paraguayos peaches / also called donut, saturn etc.
- 1 kiwi fruit
- 1 tablespoon lemon juice
- 1 teaspoon agave (optional)
- 1 handful of fresh mint
- 2 dl filtered water
Put everything in your blender, blend for about a minute or until smooth, serve as it is or garnish with fresh mint, coconut flakes, pistachios and a cute straw.
Hope you enjoy! If you make this, and you’re on instagram, please tag #milkingalmonds so I can see your recreations.