sweet banana & spicy ginger whirl up in your greens
Ever since I suggested that you add fresh ginger to your green smoothies, I couldn’t resist. I’ve been adding it to mine, and wow, has it taken me for a tasty ride!
I’m a sensitive one. If I eat too much ginger, I get esophagitis. Especially if that ginger is raw. One time I drank raw beet and ginger juice. That one hurt. Real bad. That experience scared me away from adding gobs of fresh ginger to my smoothies. If my esophagus is flared up, then I can’t enjoy the spicy Indian and Thai food that I love so much. And then I’m downing DGL and slippery elm to get it back to normal.
So, sensitive ones, easy on the ginger, ok?
This smoothie is easy on the ginger. All you need is a green pea size of ginger, and the ginger zip is totally there and alive on your tongue, but still friendly to your food chute. Plus, the bananas balance out the spice of the ginger. Bananas are good for esophagitis. They cool it down.
Speaking of going easy, I’ve got to go easy on these bananas. Bananas are high in sugar. I’m sure you knew that, right? That means if you are diabetic, pre-diabetic, or have insanely chronic problems with hypoglycemia, you should steer clear of the yellow mushy monkey food. Tomorrow, I’m going to do this smoothie with full fat coconut milk (gotta get that tropical feel in there) and some stevia to replace the missing banana sugars. You can do this too, if you can’t have bananas. Smoothies are flexible!
Spinach, Banana, & Ginger Smoothie
Makes about one serving of two cups
- 1 frozen banana
- the juice of 1/2 a lemon or 1 Tablespoon organic lemon juice
- 1 pea sized piece of peeled, fresh ginger
- 3 super good handfuls of raw, organic spinach (handfuls are flex.)
- water as needed
Throw everything in a blender and blend away! If you use a Vita-mix, protect your ears like I do with your styling Peltor junior earmuffs.
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