Very Veggie Smoothie
For patients with IBD, particularly those with symptoms or in the midst of a flare, finding easy and healthy ways to eat fruits and vegetables can be a challenge. This is particularly true in winter, when many fresh fruits and vegetables are not at their peak.
“Patients with IBD may need to be cautious and avoid seeds, peels, firm leaves, and stems, especially if they are having symptoms,” explains Lori Welstead, RD, registered dietitian for the University of Chicago Digestive Diseases Center. “But smoothies are an adaptable way to add nutrients and variety to your diet.”
Including almonds adds a small amount of monosaturated, heart-healthy fat, which promotes absorption of fat-soluble vitamins.
This recipe is very flexible! Try different varieties of vegetables and fruits to vary the taste, color, and nutrients. To maximize flavor and minimize a bitter taste, keep the ratio of fruit to vegetables 2:1.
Very Veggie Smoothie
- 1 cup very cold water
- 1 cup ice cubes
- ½ cup orange bell pepper
- ½ cup cucumber
- 1 cup swiss chard leaves or baby kale leaves
- 1 apple, peeled and cut up
- 2 cups frozen mango
- 1 T. slivered almonds
Juice ingredients, or blend on high until very well blended.
Serves 2.
Adapted from the IBDAID diet.