Blending and drinking your vegetables is an excellent way to boost overall vegetable intake. Note: Avocado, when exposed to air, will brown because of an enzyme called polyphenol oxidase. If there are leftovers, store them in an airtight container; if the top of the smoothie still turns brown, you can simply skim off the oxidized portion (brown color) and enjoy the bright green smoothie that waits underneath it. Serves 3 (1 cup each)
Combine the chard, celery, cucumber, kefir, and almond milk in a blender and blend until smooth. Add the avocado, grape juice, water, and salt; blend again, until smooth.
Divide among 3 glasses and serve, or store in the refrigerator for up to 3 or 4 days.
nutrition facts (per serving)
180 calories, 10 g fat, 1½ g saturated fat, 0 g trans fat, 0 mg cholesterol, 250 mg sodium, 18 g carbohydrates, 5 g fiber, 13 g sugar, 5 g protein, 30% vitamin A, 25% calcium, 40% vitamin C, 4% iron