Soups, besides smoothies, are some of my favorite meals to prepare. I’m making them almost every other day, so I can say I learned a few useful tricks to make the process super-easy while keeping the results super-healthy. Here is one example: I’m super excited to have one of my soups featured on CookingQuinoa.net website. Check out my recipe for cream of broccoli soup (with quinoa).
Leek and Potato Soup Recipe
The leek and potato soup that I want to share with you today is among the greatest classics of French homemade soups — an inexpensive, filling, and elegant concoction that is welcome when you’ve been feeling under the otherwise balmy weather.
This modern take on a classic leek and potato soup makes is faster and lighter than traditional potato leek soup – you won’t miss the fat or the extra time!
Some people may find leeks intimidating, but I love their sweet, mellow taste, and use them very often in my cooking, especially in soups. They work great as a more flavorful substitute for onions. The best way to cook leeks is to “sweat” them, which means cooking them with a few tablespoons of water or oil over pretty low heat until they get soft, but not browned.
Note: Make sure to clean the leeks thoroughly before using to avoid a gritty soup. To do that, cut the leek into pieces first, and swirl them in water to remove the grit, then drain them well. Just never pour into a colander because you will pour the heavy dirt over the clean leeks. You may want to do it twice to be sure… like spinach takes 3 washes.
As I don’t like wasting produce, I like to use the whole leeks, white and green parts. I discard only wilted, really tough or damaged outside leaves or top parts.
Ingredients
- 2 onions, chopped
- 2 large leeks, rinsed well and chopped (white and green parts)
- 2 cups spinach or other leafy greens, for deeper green color (optional)
- 4 garlic cloves, chopped
- 2 potatoes (about 2 lbs. total), peeled and chopped
- 4 cups water or vegetable broth
- 2 cups non-dairy milk or cashew cream (or substitute with vegetable stock/water)
- a few sprigs of fresh thyme (about 2 teaspoons of chopped fresh thyme) or 1 tsp. dried
- fresh ground pepper and salt (if using) to taste
Instructions
- Preheat a large, non-stick pot over medium heat. Add onions, leeks and garlic, and sauté in 2-3 tablespoons water or broth on medium-low heat for 5-7 minutes, until onions are translucent.
- Keep the heat low enough that the garlic doesn't brown; you just want everything to sweat. Cover the pot to prevent the liquids from evaporating, and stir frequently to time to keep vegetables from sticking to the bottom and burning.
- Add potatoes, thyme and pepper, and broth and bring to a boil. Reduce heat to maintain a steady simmer and cook until potatoes are very tender, about 20 minutes. Purée soup with a hand-held blender or, working in batches, transfer to a standing blender to puree.
- Add non-dairy milk or cashew cream and gently heat, but do not boil. Season to taste. Serve hot. Makes about 6-8 servings.
3.1
https://greenreset.com/leek-and-potato-soup/
Variations:
- Leeks are essential to this soup; there is no replacement for them in this recipe. You can add a little onion, too, but leeks, potatoes, and stock are basically all you need.
- The leek and potato soup is usually pale in color, so for more vibrant color, I like to add two cups of fresh spinach leaves or one cup of frozen spinach to the soup.
- You may blend the soup until very smooth, or leave it slightly chunky.
- I love using cashew cream in my soups. They make soups super creamy, without the added cholesterol. To make cashew cream, blend a handful of raw cashews with a cup of water in a high speed blender until very smooth, and add to the soup.
- The soup can be poured into containers and frozen.

More Creamy Soup Recipes:
Asparagus Soup Recipe
Cream of Celery Root Soup with Granny Smith Apple
For all my blending recipes I use Vitamix. If you don’t already own a VitaMix, I strongly encourage you to check out what this machine is capable of! For more information about VitaMix you can go directly to the VitaMix website. You may also want to read my post about the Best Blender.
I LOVE my VitaMix and highly recommend investing in one if you are ready to make serious changes to your diet. I have had mine for almost 5 years and use it daily!
If you decide to purchase Vitamix – be sure to use Promotional Code 06-004554 to get free shipping.

The Making of Leek and Potato Soup: Blending in Vitamix
Questions? Comments? Suggestions?
If you have a favorite recipe, why not submit it here in the comment section of this green smoothie and healthy recipes blog for others to enjoy too!
I also welcome any comments, questions and suggestions. Thanks!
One of the biggest factors that may hinder your efforts when trying to lose weight or eat more healthfully is time management.
Mornings in particular seem to be a challenge as this is the time you may feel the most rushed. As you wake up in the morning and continue to push the snooze button for that additional five minutes of sleep you may be sleeping away the most important meal of the day. Instead, you can start your day off right with super food smoothies as a healthy breakfast.
With the right planning, it is really quick and easy to start your day off right with a breakfast smoothie. Simply keep a supply of fresh greens, vegetables and fruits always available, throw those you want each morning in the blender, and enjoy a quick and simple breakfast at home or on your way out the door. You’ll find that mornings start better with a delicious morning smoothie. Here are some tips to make it easier for yourself:
1. Prepare your ingredients in advance. If you know you are going to be in a rush, prepare the ingredients ahead of time. One way to do it is to use resealable plastic bags or containers to keep the exact ingredients for a smoothie. Put 2-4 cups of greens, the fruits of your choice (pre-cut and de-pitted if necessary), as well as veggies; sprinkle with some lemon juice to prevent browning (especially, when using avocado, apples or pears), and add any grains, nuts and seeds that you want, close the container or seal the bag, and place it in your fridge. You can prepare ingredients for a couple of days of smoothies. Then, when the time comes, you’ll only need to take the bag/container out of the fridge, transfer them to your blender, add liquid, blend, and you’re ready to go.
2. Add some superfoods for extra boost. It is a good idea to have a nice handful of a few of your favorite superfoods on hand for when you want to boost your blends. You do not need ALL the superfoods out there, just a few. I think 3-5 is a good number. Here are a few examples: spirulina powder, maca powder, goji berries, cacao powder, cacao nibs, hemp seeds, flax seeds or oil, chia seeds, acai powder, mesquite powder, lucuma powder, wheatgrass powder, superfood blends, green tea powder (matcha) and more. Choose a few and experiment with boosting the nutritional wellness of your blend.
3. Invest in a portable bottle and super-wide straws. This way you’ll be able to take your smoothie with you. You may choose a translucent bottle, or one that conceals the color of your drink.
Breakfast Smoothies to Start Your Day Right
1 peach (pit removed)
1 banana
2 cups spinach (or other leafy greens or sprouts)
1/2 cup water
Blend all ingredients until smooth and creamy.

How about pina-colada-type smoothie for breakfast? This pineapple smoothie will make you smile all day!
1 cup fresh pineapple, cut into pieces, or frozen pineapple chunks
1 cup strawberries, fresh or frozen
1 ripe banana (optional)
2 leaves of spinach or other leafy greens
1 cucumber, peeled and/or 2 stalks of celery
a piece of fresh ginger (optional, it gives the smoothie nice “zing” that I love)
1 cup water (more or less, to desired consistency)

This winning combination of limes and oats creates a smoothie that’s both filling and refreshing.
2 cups non dairy milk (use whatever you like or have in your kitchen: oat, rice, soy, almond, hemp, coconut, etc. )
2 bananas, fresh or frozen.
2 cups leafy greens (spinach, Swiss chard, kale, etc.)
1 handful of parsley
2 tablespoons sunflower seeds (or other seeds or nuts that you have). Pre-soaking your seeds and nuts is recommended, but not required.
¼ cup of dates (or any other dried fruit)
1 cup oats
Juice and zest of 4 limes

1 1/2 cup mixed berries (I use frozen mix of strawberries, raspberries, blueberries and blackberries)
2 or 3 celery stalks
2 bananas (you can use less if you want a less sweet smoothie)
a slice of ginger root (optional, it gives the smoothie a little tangy kick)
1/4 avocado (optional, for more creaminess)
2 cups kale or other leafy greens (optional)
1 cup water (or a little more, depending on how thick or thin you like it)

Spinach-Mango Green Smoothie
1 large banana, ripe
1 cup mangoes
1/2 cup strawberries
5 oz spinach
1 1/2 cups water

4 cups organic baby spinach or other leafy greens (you may use less if you are just starting up with green smoothies)
1 cup pomegranate seeds or juice
1 cup blueberries, frozen
1 cup strawberries, frozen
3 dates, cut in half (optional)
2 tablespoons flaxseeds, ground
1/2 avocado, optional

1 large orange, peeled or two small tangerines (seedless)
1 cup kale or spinach (or any variety of greens you have- collards, chard, arugula, parsley)
1/2 small avocado
1/2 cup apple, chopped
1 cup coconut water, grapefruit juice or water, chilled
1/2 cup ice or frozen grapes
1/2 banana (optional, adds creaminess)
1 Tbsp lemon juice

Version #1 with Non-Dairy Milk
2 ripe mangoes, pitted, peeled and roughly chopped, or 2 cups frozen mango chunks
1 cup vanilla non-dairy milk, such as almond, flax, or soy
1 cup light coconut milk
1/2 cup ice cubes (optional)
1/2 teaspoon ground cardamom (optional, to taste)
Version #2 with Cashews
2 ripe mangoes, pitted, peeled and roughly chopped, or 2 cups frozen mango chunks
1/4 cup cashews
2 cups water
4 small dates, pitted
1/2 teaspoon ground cardamom (optional, to taste)
1/2 cup ice cubes (optional)
If using cashews, start by blending them with water until smooth.
Add all ingredients to your blender, and blend until creamy.
You may need to add a bit more water or milk, depending on how thick you want your lassi to be.
Pour into a glass, sip, and smile!

The benefits of a smoothie in the morning include:
- Super nutrition to jump start your day. For many people, breakfast is the most important meal of the day. Not only does a good breakfast provide needed nutrition for your body, it can actually jump start it by increasing your energy level and increasing your metabolism to encourage it to work more effectively. If you are trying to lose weight, not eating breakfast may sabotage your efforts. Although some people do well on little or no food in the morning, for most of us having meal at breakfast time can actually help to encourage weight loss. A super food smoothie in the morning floods your body with essential vitamins, mineral and phytonutrients that will not only satisfy hunger but provide the fuel for your body’s systems to work at their best.
- Super quick and easy to make. With the needed ingredients on hand you simply need to add them to a blender in the morning and within only a few minutes you’ll have a nutritious smoothie full of essential vitamins and minerals as well as full of flavor.
- Smoothies are very portable. Simply pour the smoothie into a travel save mug or container and drink it on your way to work. For those who spend the last minutes of the morning sleeping you’ll find that smoothies are a great way to reclaim breakfast.
- Smoothies fill you up. Because super food smoothies have high quality ingredients you will find that beginning your morning with one will make you feel fuller longer. You’ll be providing your body with all of the nutrients it needs to have the energy to make it through the morning.
Other Healthy Breakfast Ideas
If you are still hungry after your smoothie, or would like something different than a blended drink, here are some other healthy choices for breakfast:
Oatmeal is one of the easiest breakfasts to prepare. It’s also one of the cheapest and healthiest (find out more about health benefits of oatmeal here). I like to use the quick-one-minute rolled oats for a quick, no-cooking-required healthy breakfast. I soak them for a few minutes in almond or soy milk, and toss in some dried fruit, nuts and seeds for even more nutritional benefits.

This may not seem like a quick breakfast idea, but it can be – if you prep your veggies in advance. Whenever you are not in a hurry, e.g., when you are cutting vegetables for a soup for dinner, cut some extra veggies and save them in a container in your fridge for later. Then, in the morning, simply heat a thick bottomed pan, add the veggies with a few tablespoons of water, some spices (I like to add a french herb mix – which contains majoram, thyme, and other herbs, as well as some cumin, and tamari sauce), and saute the vegetables for a few minutes. You can even leave them on the stove – on low heat, covered keep water from evaporating and prevent burning, while you are getting dressed.
Here is the recipe for a veggie-tofu scamble. You can skip tofu and simply sautee vegetables, such as onions, mushrooms, zucchini, peppers, tomatoes, spinach and other.

Egg Free Pancake Recipe

Egg-Free Pancake Recipe
For all my blending recipes I use Vitamix. If you don’t already own a VitaMix, I strongly encourage you to check out what this machine is capable of! For more information about VitaMix you can go directly to the VitaMix website. You may also want to read my post about the Best Blender.
I LOVE my VitaMix and highly recommend investing in one if you are ready to make serious changes to your diet. I have had mine for almost 5 years and use it daily!
If you decide to purchase Vitamix – be sure to use Promotional Code 06-004554 to get free shipping.

Blending in Vitamix
Questions? Comments? Suggestions?
If you have a favorite recipe, why not submit it here in the comment section of this green smoothie and healthy recipes blog for others to enjoy too!
I also welcome any comments, questions and suggestions. Thanks!
Have you ever tried broiled grapefruit? I have a few days ago.
Up until recently, I’d just cut it and eat it straight from the bowl. Turns out, broiled grapefruit is delightful!
Broiling brings out the sweetness and tampers the acidity of the grapefruit. It’s a wonderfully sweet and delectable addition to any meal or dessert.
It can easily be modified to use many different fruits such as peaches, apricots, or pineapple.
I strongly suggest cutting sections prior to broiling. Otherwise, you’ll have a very sticky mess on your hands!
Broiled Grapefruit Recipe
Broiled Grapefruit: Easy Dessert Recipe
Ingredients
- 2 grapefruit, cut in half
- 1 banana or other sweet fruit (optional)
- 2 teaspoons (or to taste) brown sugar (stevia or agave syrup will work too)
- a dash of cinnamon (pumpkin spice, nutmeg, or ginger powder)
Instructions
- Preheat your oven's broiler.
- Cut the grapefruits in half and place them cut sides up, onto a baking sheet. Use a small serrated knife to cut out the sections in the halves.
- Slice banana and place the slices on top of the grapefruit halves.
- Sprinkle brown sugar over grapefruit sections, using more or less as desired.
- Broil for 4 to 6 minutes, until sugar is starting to turn brown.
- Let cool for a few minutes before eating warm.
3.1
https://greenreset.com/broiled-grapefruit-easy-dessert-recipe/
To make it easy to eat the grapefruit, use a serrated knife to slice the segments and then all around the outside (see instructions here). It will make it easier to eat. They also make grapefruit spoons.
If you aren’t into adding sweetener, then just broil the grapefruits without any sugar. If you’re OK with adding a little sweetener, then use whatever you have in your pantry – regular sugar, brown sugar, agave or maple syrup, or stevia.

These would be a great dessert to impress your guests – even at those who come unexpectedly – because they look pretty and take under under 10 minutes to prepare.




Just like regular grapefruits, these are great anytime – breakfast, lunch, dinner, snack, dessert.

I’d never think about broiling a grapefruit, until I found this inspiration. When I saw the amazing pictures on that site, I knew I had to try it.
Questions? Comments? Suggestions?
If you have a favorite recipe, why not submit it here in the comment section of this smoothie recipes blog for others to enjoy too!
I also welcome any comments, questions and suggestions. Thanks!
(Guest Post)Whether you are planning a dinner party, or just want to make a special dessert for a family dinner, these recipes are sure to please. The ingredients are wholesome and keep it healthy, but the are still delicious. Dessert is a great way to round out a meal and gives everyone a special sweet treat to look forward to. The following recipes are sure to become guilt-free, animal-product-free, favorites. Those recipes included are also very versatile, they can be packed in lunches for a midday treat or served at your next summer barbecue…everyone needs to have at least a couple sweet recipes that can be made when time is short.
Caramel Bananas
This recipe is from the blog Uncooking 101, and is so ridiculously easy that you could let the kids make it for you. They would even be great served alongside a scoop of raw vegan ice cream. The ingredients list is really short, consisting of:
- 3 raw bananas
- 1/2 cup cashews that are nice and dry; and
- 2 tbsp of coconut crystals
On the blog there are detailed instructions, not to mention some great pictures as to how to assemble these impressively delicious treats that are going to be sure to please. The gist of it is that the bananas are cut into lengthwise pieces, that are halved, and then sprinkled with a crumbly mixture of the coconut crystals and cashews. Something this simple is exactly what you need when there are unexpected guests–Oh, and they are raw vegan as well!
Mmmm Cookie Dough Balls!
Over on the blog Averie Cooks, there resides a recipe that will please vegan, non vegans and raw foodists–even picky children. There can’t possibly be a person on this earth who doesn’t love cookie dough. This cookie dough is a million times better, in taste and health wise. The ingredients for these tasty, no bake morsels are:
- 2/3 cup raw cashews
- 1/3 cup rolled oats
- 2 tablespoons agave nectar
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup chocolate chips
The ingredients list above is not truly raw, if that is a concern for you the actual post tells you how it can be adjusted to be a real raw recipe. Once you have all the ingredients the mixing can all be done mechanically with a high powered blender or food processor. Then all that is left to be done is roll it into balls–or just eat it with a spoon!
Lemon and Coconut–Oh my!
If you love light , melt in your mouth types of cookies, then this is the perfect recipe for you. To make these sweet treats from the blog Addicted to Veggies you will need:
- 1 ½ cups almond flour
- 1 ½ cups dry shredded unsweetened coconut
- 1/3 cup coconut flour
- 2 pinches salt
- 6 tablespoon agave nectar
- 4 tablespoons lemon juice
- 2 teaspoons vanilla
- 1 tablespoon lemon zest
The rest is simple, mix the wet, mix the dry, and then mix them both together. To finish the cookies there are a few options which are well detailed in the original post. You can choose to put them in a dehydrator, or chill them before serving. Whichever method you choose, they will both provide excellent results.
The three recipes above are great for the summer because they don’t involve cooking, but they are also good for the winter when comfort food abounds and the call to consume some, maybe, less than healthy foods beckons you. The saying guilt-free treats truly applies to these, and you should be able to master them whether you are a Nigella, or a kitchen newbie.
This article is a guest contribution by Georgia Webster. Georgia is a vegan who loves sharing the great recipes that she has found and enjoyed.
When someone is eating a healthy diet, high in fresh fruits, vegetables, greens, legumes, whole grains, nuts and seeds, and low in harmful substances – do they still need to take multivitamins?
I always stress the importance of a whole foods plant-based diet and urge everyone to get their nutrients directly from the source: plants. Just as people are trying to find an easy solution for wellness through pharmaceuticals, many are also replacing proper eating with vitamin and mineral supplements.
But does eating a healthful diet based on whole plant foods offer sufficient protection against chronic disease and excessive weight gain?
According to many experts, there are some nutrients that are lacking even in an ideal diet, and deficiencies can undermine your health. Also, we cannot be really sure that we are getting the precise optimal amounts of vitamins and minerals every day from our diet – especially since absorption efficiency and utilization of nutrients varies from person to person.
So, a high quality supplement can fill these gaps, ensuring that we get adequate amounts of essential micronutrients.
If I drink green smoothies and eat a healthy diet, do I still need a multivitamin?
The best way to find out whether or not you have any nutritional deficiency is by getting tested.
The following vitamins and minerals are often lacking even in a healthy diet and need to be supplemented:
- Vitamin B12
- Vitamin D
- Vitamin K2
- Iodine
- Zinc
Vitamin B12
Vitamin B12 is required for important biological functions like red blood cell production, nervous system function, and DNA synthesis. Deficiency in B12 can cause a variety of health problems including elevated homocysteine (a cardiovascular risk factor), anemia, depression, confusion, fatigue, digestive issues, and nerve damage. Insufficient B12 levels are also associated with increased risk of Alzheimer’s disease.
Vitamin B12 is unique in that it is made only by microorganisms. Because our produce is washed and often transported far before we eat it (soil contains B12-producing microorganisms), most of us are unable to get sufficient B12 from plant foods alone. Some foods (seaweed, mushrooms, tempeh, miso, tamari, and spirulina) have been marketed as good sources of B12, but this was based largely on faulty testing methods. Though they may contain some amounts of B12, many experts contend that these levels are not consistent enough for people to rely on these foods as the sole source of B12 in their diet.
B12 deficiency is common, especially in vegans who don’t supplement and in the elderly – our ability to absorb B12 decreases with age, and about 20% of adults over the age of 60 are either insufficient or deficient in vitamin B12. Supplementation with vitamin B12 is likely important for most people, and absolutely required for most vegans to achieve sufficient B12 levels.
Vitamin D
The best source of vitamin D is the sun, but many people spend most of their time indoors or wear sunscreen, which blocks the absorption of vitamin D. People living in northern climates – or in states with long, cloudy winters – miss out on this “sunshine vitamin.” Also, although most light-skinned people can make enough vitamin D exposing the face and arms each day with five to fifteen minutes of warm sunshine, people with darker skin need at least a half-hour.
Insufficient vitamin D levels are very common. Low levels of vitamin D levels are associated with several cancers, diabetes, cardiovascular disease, depression, and autoimmune diseases. Supplementing is often the best choice for achieving adequate vitamin D levels. Supplementing with at least 1000 IU or even 2000 IU – if you are deficient – you may want to get a blood test to confirm adequate levels.
Vitamin K2
There are two forms of vitamin K, K1 and K2. Vitamin K2 seems to be more important to supplement – vitamin K1 is abundant in leafy green vegetables; vitamin K2 is produced by microorganisms and is low in plant foods. Vitamin K2 supplementation has been shown to reduce the risk of fracture, reduce bone loss, and increase bone mineral density in women with osteoporosis. In several studies, vitamin K2 intake was associated with reduced risk of heart disease or coronary artery calcification (an indicator of increased cardiovascular risk). The human body can synthesize some K2 from K1, and intestinal bacteria can produce some usable K2, but these are very small amounts. Therefore, it is likely important to supplement with K2.
Iodine
Iodine is required by the body to make thyroid hormones. Most plant foods are low in iodine due to soil depletion. Kelp, a sea vegetable, is a good source of iodine, but is not commonly eaten on a regular basis and may actually provide excessive amounts of iodine. The chief source of iodine in the typical American diet is iodized salt. Since salt should be avoided for good health, it is important to supplement with iodine to maintain adequacy.
Zinc
Zinc is essential for immune function, growth, and reproduction, and supports hundreds of chemical reactions. Zinc is abundant whole plant foods, but is not readily absorbed. Beans, whole grains, nuts, and seeds contain zinc, but also contain substances that inhibit zinc absorption. Zinc is especially important for men, because it is concentrated in the prostate and promotes death of cancer cells, possibly by suppressing the activity of inflammatory molecules. Long-term zinc supplementation is associated with reduced risk of advanced prostate cancer.
Calcium
Calcium is a vital nutrient for bone health, muscle contraction, nerve transmission, blood clotting and much more. Calcium requirements vary by age. For adults it’s about 1000 mg. Getting enough calcium should not be a problem for anyone eating a healthy diet, rich in leafy greens, beans, nuts, as well as calcium fortified foods. Although dairy is usually considered the best source of this nutrient, there are many problems with this food group. Read more about calcium rich foods.
Iron
There are some variations for babies, toddlers, and seniors, but the daily recommendation for the U.S. and Canada is 8 milligrams for adult men; 18 milligrams for adult menstruating women, and 27 milligrams for pregnant women; 9 for lactating women (since they’re not menstruating); and 8 for postmenopausal women over 50. None of these groups should exceed 45 milligrams a day, as too much iron can cause an overload.
I get a significant amount of my iron from leafy greens such as parsley, kale and dandelion as well as through other sources in my diet throughout the day. I don’t rely solely on green smoothies for iron, however. Other iron-rich foods include iron-fortified cereals, beans, whole grains (oatmeal, quinoa), seeds (pumpkin) and dried fruits (apricots).
Generally, iron supplements should be avoided (see below). The appropriate times to supplement with iron, are when there is a deficiency or an increased biological need, such as in pregnancy.
Multivitamins must be chosen wisely
Though supplements may be essential when there is a true deficiency or need, they can be unnecessary or even detrimental when we use them as a substitute for a healthful diet. While most people can certainly benefit from a multivitamin, it is important to choose the right one. Some common ingredients in multivitamins may be harmful in isolated supplement form.
The following ingredients should be avoided:
- Vitamin A
- Beta-carotene
- Vitamin E
- Selenium
- Copper
- Folic acid
The synthetic folic acid in supplements is not the same as natural folate, found in high concentrations in green vegetables. If you are drinking green smoothies and/or eating your leafy green vegetables, you should be getting enough of this nutrient. Taking supplemental folic acid may increase the risk of breast, prostate, and colorectal cancers. Vitamin A and beta-carotene in supplement form have also been shown to increase the risk of cancers, possibly by interfering with the absorption of other carotenoids, and supplemental vitamin A, beta-carotene, or vitamin E are all associated with increased risk of death. These shocking scientific findings mean that most conventional multivitamins act as a double-edged sword, containing both helpful and harmful elements.
Excess iron may build up and become toxic. The most common culprits of iron and copper excess are red meat and multivitamins. The human body evolved to store excess iron and copper to fuel these reactions in case of extreme conditions like bleeding or famine. However, their accumulation over time may be detrimental because both metals are involved in generating oxidative stress, a byproduct of energy production, which contributes to chronic diseases — specifically cardiovascular disease and brain disorders like Alzheimer’s disease.
Resources:
http://www.drfuhrman.com/library/healthydiet_multi.aspx
http://www.drfuhrman.com/library/mulitvitamins-ingredients-to-avoid.aspx
http://www.compassionatecook.com/writings/podcast-media/the-safety-of-supplements-2
Questions? Comments? Suggestions?
If you have a favorite recipe, why not submit it here in the comment section of this smoothie recipes blog for others to enjoy too!
I also welcome any comments, questions and suggestions. Thanks!