I don’t know about you, but every weekday between lunch and dinner my blood sugar gets so low that I crave things I wouldn’t normally eat like sweets, soda, chocolate…you get the picture. This is actually a normal physiological reaction that happens as a result of a combination of dipping blood sugar during “fasts” or periods between meals, combined with specific areas of the brain [hippocampus, insula, caudate] being activated by stress, which triggers food cravings. There’s nothing wrong with indulging in moderation in these things once in a while, but the resulting spike in your blood sugar after eating something processed or unnaturally sweetened can cause crashes, lethargy, and can effect your cravings and choices for later meals. I’ve come up with a much healthier, long-term solution that serves the double-duty of addressing that natural sugar craving we have with the sweetness of berries, while detoxifying your liver with the properties of antioxidants and cucumbers, which is something we could all stand to do between meals! When I pack my lunch for work, I also pack this green smoothie, which you can freeze the night before and drink when it is defrosted, or make the morning of, and store in your fridge at work. Your day can totally change with one healthy choice, and this is an easy and impactful one. I use a NINJA blender for my smoothies so that I can include and really liquify fibrous veggies, which pack in so many nutrients!
Liver Detoxifying Green Smoothie
1 cucumber, peeled
1 cup of berries
1 cup of almond milk
1/2 cup of yogurt (see my post on how to make your own yogurt!)
handful of spinach