Eagles Green Smoothie

Over the past century, most of the infectious diseases that once crippled our society have been conquered through medical advancements. Yet as the rate of infectious disease has dropped, the rate of non-communicable diseases, especially chronic diseases related to diet, have steadily increased.

There is more information available and greater access to health and fitness resources for the average person now than at any point in history. So why are so many people still getting sick? Statistics cite that nearly half of U.S. adults suffer from a chronic health condition. The cumulative effect of poor eating, especially when combined with poor physical activity habits, has led to significant nutrition related health challenges; it’s no surprise that the plant-based movement has taken so many professional sports organizations by storm. It’s also no coincidence that New England Patriots quarterback Tom Brady has become one of the most widely admired plant-based athletes. (Can you tell there might be a little rivalry going on in my family, some of which are from Boston?) This week, however, the Philadelphian’s are rooting for the underdogs.

Because obesity rates have continued to skyrocket leading to a lower quality of life, it’s more important than ever to focus on prevention. Even the smallest changes in behavior and lifestyle patterns can remedy many chronic health related problems. The solution of course starts with proper nutrition. Why not begin by rooting for our hometown team this weekend with an “Eagles-Green” smoothie? If you’ve been following my columns for the last 5 years, you might recognize that this recipe was published in Berks Country once before, back in January of 2013. We thought it was an opportune time to reintroduce our readers to this crowd favorite. Why not give it a try? The taste will surely be a sweet surprise…on the way to victory!

1-2 “sprigs” of Kale (wash thoroughly & remove from stem)
2-3 cups Fresh Spinach
1 Tbsp Almonds
2 Tbsp Chopped Dates (or 2 medjool dates)
2 Tbsp Maple Syrup
1 tsp Cinnamon
1 cup any plant-based milk such as almond or rice milk
About 2 cups of Ice

Blend almonds and dates first, then add kale, spinach and plant-based milk. Add maple syrup and ice at the end. Blend to desired consistency and top with another dash of cinnamon.

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