National Nutrition Month

Thank you to everyone who stopped by the Health and Wellness Table on
Hospitality Weekend with a focus on National Nutrition Month®. There was a variety of information available to promote eating fruits and vegetables and to be aware of the sugar content in the beverages that we drink. There were samples of a green smoothie and avocado-lemon hummus to taste with carrots. Many wanted the green smoothie recipe to make at home.

The recipe is from and it is called the
Beginner’s Luck Green Smoothie. It is full of iron, potassium and vitamins. It is recommended to use organic spinach and fruits. Ingredients:
one cup of fresh spinach; one cup of water; one half cup of frozen mango; one half cup of frozen pineapple and one peeled banana. Tightly pack spinach into a measuring cup. Add spinach to blender with water. Blend together until are chunks are gone. Add pineapple, mango and banana to the blender. Blend together until smooth and creamy – thirty seconds to two minutes depending on the type of blender. Serve immediately. The smoothie can be stored in a container with a tight lid up to two days in the refrigerator. This makes one to two servings. Enjoy!!

Our seminarian, Senovio Sarabia drinks a green smoothie every morning and encourages others to do so. He feels that the smoothie gives him energy and helps him to be clearheaded and calm. By blending the fruits and vegetables, they are “predigested” so that the body does not have to work to break down the foods and waste unnecessary energy in digestion. The smoothie provides powerful antioxidants, vitamins and fiber which helps keep you feeling fuller throughout the morning into lunch. The recipe for the Glowing Green Smoothie® by Kimberly Snyder at is as follows. It is suggested to use organic fruits and vegetables and a blender with a motor that can handle the blending of the following ingredients: one to two cups of cold water (depends on your preference of thickness); one head of romaine lettuce (about six cups, chopped); one half head of spinach (about seven cups, chopped); a juice of half a lemon (about two tablespoons); three to four stalks of celery; one pear (cored); one apple (cored); and one ripe banana. Fill the blender with water, blend spinach and romaine until smooth. Add celery, apple and pear – blend until smooth. Add lemon juice and banana and blend. Pour and drink! This recipe makes a big batch that can be kept in the refrigerator in a container with a tight lid for up to two and a half days or it can be frozen and thawed out in the refrigerator.

These recipes can be modified to what fruits and vegetables that you prefer. Be sure to check with your physician to see if the dark leafy greens will interfere with medications that you are taking such as anticoagulants. Be aware that the increased intake of fiber may have an effect on the gastrointestinal system. If you have any concerns or questions, please contact Jolene LeRoy RN.