So I’ve been yard-foraging for green smoothies.
Since starting the Wahl’s Paleo Plus diet a few days ago, I’ve been having dandelion-blueberry-rhubarb smoothies every morning.
Dandelions are detoxifying. Seriously. Especially for the liver. If you have a lot of toxicity in your body you might want to start small when incorporating dandelion leaves. My partner Matthew, who has multiple autoimmune conditions and a lot of residue from pharmaceuticals in his liver, has a severe detox reaction to even small amounts of dandelion leaves. Better out than in, but you might want plan detoxing for a day when you can just rest if you need to. I have no problem with dandelion greens.
The Wahl’s Protocol is Autoimmune Protocol compatible, though it does allow some foods that the AIP doesn’t (like nightshades and soaked nuts & seeds, but you don’t have the eat those!) The Wahl’s Paleo Plus, the version I am doing currently, is the most extreme of the 3 Wahl’s Protocol diets & it relies on coconut fat for most of its calories. This smoothie is a great way to get more coconut fat in, but you can also use homemade coconut milk if you are on the AIP & don’t need as much fat.
Dandelion~Blueberry~Rhubarb Green Smoothie (AIP & Wahl's Paleo +)
Tinned coconut cream is not AIP-friendly because it contains guar gum, however full-fat tinned coconut milk is permitted on the Wahl’s Protocol. To get coconut cream from tinned coconut (more fat, less carbohydrate than the contents of the whole tin), refrigerate the tin overnight & scoop out the cream on top.
If you’re on the Wahl’s Protocol, this recipe gives you coconut fat & all your categories of plants: sulfur-rich, dark green leafy & 3 colours. Just add protein!
- 1 3/4 cups (tightly packed) arugula
- 1/4 cup (tightly packed) dandelion greens
- 1/2- 1 cup cup blueberries
- 1/4 cup rhubarb (optional)
- 1 batch homemade coconut milk; or 1/2 cup (or more) coconut cream plus 2 cups of water
Whirl all ingredients on high in a blender. This recipe will fill a quart-sized mason jar. Highly portable!
- 1½ cups loosely-packed ground coconut
- 2½ cups freshly boiled water, cooled slightly
Grind coconut in a blender before measuring. (3 cups Wilderness Family Naturals brand coconut ‘chips’ makes about 1½ cups of loosely-packed ground coconut.)
Whirl ground coconut & hot water in the blender for 3-4 minutes.
Pour mixture through a nut milk bag into a bowl. If your bag doesn’t have a drawstring, you can use an elastic band to hang the bag from a cupboard knob over the bowl until the contents are just cool enough to squeeze all the coconut milk out.
Homemade coconut milk is also fabulous for lattes!