While I haven’t done much research on the benefits of blending versus juicing, I personally believe blending is the better way. A smoothie can sometimes be a meal in itself as all the beneficial fiber from the fruits and vegetables is retained, thus it is more filling. It’s like chewing a meal very, very well. Juicing, on the other hand, is known to make the nutrients more easily available for the body to absorb. I’m sure that’s a good thing, but I can’t get over all the good stuff (residue/pulp) that’s left behind when juicing. Yes, you can find other uses for it, but why not simplify your life and just eat it in the first place? Plus, no matter how you look at it, a juice will never be a meal.
I should add that my choice of blending versus juicing is also based on personal preference. I’m just not a fan of juice, period. In general, my liquid intake consists of water, smoothies and one coffee per day. Of course, I enjoy an occasional glass of wine with dinner (or while cooking – even better), and socially, too. Otherwise, I rarely ever drink juice, let alone soft drinks. How about you? Are you sold on blending or juicing?
Today’s recipe for Chicory & Grapefruit Green Smoothie came about randomly. I had chicory on hand (sometimes called curly endive), a bunch of herbs, grapefruit, ginger and I thought “why not?”. This combo turned out a winner. The mild sweetness of the grapefruit nicely counteracts the bitterness of the chicory. Delicious!
Chicory & Grapefruit Green Smoothie
- 2 cups chicory leaves, packed (also known as curly endive)
- 1 red grapefruit
- Up to 1 cup water, to taste
- 6-7 mint leaves
- 1 tbsp fresh parsley
- 1 tbsp fresh cilantro
- 1 tbsp mung bean sprouts or other sprouts (optional)
- 1 tsp fresh lemon juice
- 1 tsp apple butter
- 1/2 inch knob fresh ginger
- Hemp seeds, as a garnish (optional)
With the same knife, cut in between the skin to release each grapefruit segments. Save all juices. You just supremed your grapefruit.
In a blender or the measuring beaker that came with your immersion blender, squeeze in the juices from the grapefruit peel and skin. Discard.
Add the chicory leaves, grapefruit segments and juices, mint, parsley, cilantro, bean sprouts, lemon juice, apple butter and ginger. Depending on how juicy the grapefruit is, add up to 1 cup of water. Process until smooth.
Note: If you are using an immersion blender with a 500 ml beaker (like I am), you will have to process in two batches. Simply split all ingredients in half, process and repeat with the remainder.
Pour the smoothies into clear glasses, for best enjoyment of your green drink. Decorate with a lemon wedge if you wish.