Makes: 8 cups
- 1 cup baby spinach
- 1 cup dandelion greens
- 1 handfuls parsley
- 1 medium green apple
- 1/2 medium cucumber
- 1 coconut milk, canned
- 2 cups coconut water
- 1 tablespoon matcha green tea powder
- 1 teaspoon spirulina
- 2 tablespoons pumpkin seeds
- 1 raw eggs, optional
- 1/2 teaspoon fresh ginger root, chopped
- 2 cups frozen green grapes
Put all ingredients into a Vitamix or blender. Start on the low setting and move up to high, using a muddler as needed. Blend until all ingredients have been thoroughly liquefied. Serve!
There is a method to this recipe madness! Really!
This mixture is my personal favorite because I can combine many helpful ingredients into one easy to digest, hydrating beverage. I add Matcha green tea and spirulina powders to this recipe for the extra hit of antioxidants and chlorophylls that bind to toxins and escort them out of the body. This concoction also enhances metabolic and digestive processes, while protecting the brain.
Coconut water is nature’s best electrolyte drink. It helps to replenish potassium lost via the diuretic effect of alcohol, and it provides water for rehydration.
Eggs contain abundant amounts of cysteine, an amino acid that breaks down acetaldehyde (the toxin that causes the hangover). This fact may explain why the body craves a nice fatty egg breakfast on the day after.
Green tea is a neuro-protective substance that has an affinity for brain cells where much of the damage from overconsumption can occur.
One of the worst symptoms of too much alcohol is nausea. And ginger is renowned for its nausea-reducing properties. While sucking on a piece of ginger when hung over doesn’t sound tempting, this recipe is absolutely delicious!