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all that to bed and say: “We get it”. Cram a lot of greens into a smoothie and if you balance that with other well-chosen ingredients you’re sure to get a highly nutritious drink. Job’s done. The percentages are just an indication that you need greens. By the way, if, in the beginning, you can’t do that in a smoothie, then eat a few salads.

    Ingredient Quantities In This Book
    My aim is to make these recipes easy to make. I have read many recipes over the decades that suggest using a bunch of this or that. A bunch? Sorry, that does NOT compute. Sometimes bunches of say, basil are just a couple of stems with a few dozen leaves. While at other times a bunch is a veritable bounty of literally hundreds of the fresh green fragrant herb.
    Or what about when you read something like ‘a small pineapple’? I live in pineapple country. I can find pineapples that would yield less than 1 cup and other ones that you could get over 2 cups out of and both of which you COULD consider small. So ...

    Instead of telling you a bunch of basil, you’re more likely to be told a quantity. You’ll see ‘1/2 cup basil’ or ‘1 cup of pineapple’.

    Handfuls, Bunches Or Cups?
    You won’t be told to throw in a ¼ ‘bunch’ of basil. There is the very occasional handful (of nuts or mint). Smoothie-ing is not an exact science because the produce you buy is variable. However it is easy to measure a cupful of greens or fruit.
    In this book you’ll find that I have included a simple and as accurately-reproducible guide to measuring ingredient quantities as I could manage.
    While fruit sizes can change, where it matters I have quantified it for you.

    Which Vegetables Are Starchy?
    I agree with many other smoothie greats (!) that starchy vegetables should be avoided in smoothies. If you need proof of that, then try to imagine a potato smoothie. Hahaha
    There are degrees however. Some will tell you not to put in beets (beetroot) or carrots because they are too high in carbs or even starchy. They say it’s because it needs to sit within the guidelines of a combination diet.
    So to make it easy, how about I give you a quick guide on starchy and non-starchy veggies (at least the ones that are sometimes in contention!)?
    Starchy Vegetables To Be Avoided In A Green Smoothie
    Don’t put these in your smoothie:
     
Corn, squash and pumpkin, potatoes and sweet potatoes, peas and parsnips.
    You will see that in this book that I often love to use the leaves of the sweet potato. They are very mild and blend well. They’re also high in iron. :)
    Non-Starchy Vegetables
    There are plenty of non-starchy vegetables. Let me AVOID making this a long list, because frankly, common sense tells you that you’ll want to avoid putting eggplant or mushrooms in your smoothies!
    Instead I have listed the vegetables that go very well in green smoothies for their nutritional profile and the way they complement the other ingredients. Some of these vegetables will have a tiny amount of starch in them.
    Nature really does things in a way that does not necessarily ‘comply’ with man-made rules. Trust me, these vegetables work really well in a green smoothie! (I should know – I tested every single one of them!)
     
Carrots, beets, broccoli, celery, onion, tomato and peppers and cucumbers (those last three are technically fruits) and of course just about all your ‘green leafies’.
    I’ve made sure that the recipes in this book reflect the best way to give a good blend and flavor.

 

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    Not All Green Smoothies Are Green
    Well ... they are and they aren’t. To me, a green smoothie is all about putting lots of green leafy vegetables into a well-assimilated good-tasting drink. A so-called green smoothie based on raspberries or blueberries is more likely to be purple, blue or even browny! They’re not all green in color .
    In fact I have enjoyed smoothies of colors of a wide spectrum from yellowy lime, to vivid green, to dark green, browns, purples and