Indigo Blues Smoothie (Day 2 – Indigo)
This recipe is part of a series of colorful smoothie posts to celebrate Pride month.
When I named this smoothie yesterday, all I could hear was Jim Morrison singing Indigo blues, indigo blues, yeah!…..
Only to find out this morning that the lyrics are in fact Into your blues, into your blues, yeah!
I like my version better.
This smoothie is a nutritional bombshell. It’s got black grapes, frozen blueberries, banana, apple, spinach, oats, spirulina and water. It goes down like a popsicle on a sweltering day. However, the quantity of greens (spinach and spirulina) was probably a tad excess for a true indigo smoothie; so if you’re going for color, omit the greens altogether. If you’re going for energy, then leave them in!
I garnished this one with more frozen blueberries and some dried coconut – but you could leave those out too.
Grapes, anyone? Grapes, which come from the berry family, have been studied extensively for their cardiovascular protective properties (1,2). They’re full of antioxidants, specifically polyphenols (flavonoids & resveratrol), that have shown to reverse atherosclerosis by reversing the build-up of plaque in arteries. Because most of the polyphenols are present in the skin, the darker you go, the more health benefits you’ll reap (2)!
Note: Grape skins are prone to heavy pesticide residues; so either go organic when you can, or wash them thoroughly before using.
Indigo Blues - Black Grape & Blueberry smoothie
- 3 cups water
- 1-2 cups black grapes organic if possible
- 1/2 cup frozen blueberries
- 1 banana
- 1 small apple
- 1 cup spinach
- 1 tbsp spirulina optional
- Wash and prep all ingredients.
- Toss into the blender along with the water.
- Blend slowly at first, then on high speed for 30 seconds. Add more water or ice-cubes if you'd like it thinner and blend again.
(1) Dohadwala, M. M. & Vita, J. A. (2009). Grapes and cardiovascular disease. In the Journal of Nutrition. 139(9). Retrieved from: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2728695/.
(2) Murray, M., Pizzorno, J., & Pizzorno, L. (2005). The Encyclopedia of Healing Foods. New York, NY: Atria Books.