kathryn matthews | The Nourished EpicureanMy beef with commercial “green” smoothies is that they often contain more fruit (sugar) than actual greens.  Commercial smoothies can also contain ingredients that sound “healthy”—for example:  coconut nectar, agave, mango puree, apple juice or yogurt—but are really hidden sources of sugar that add up to a high-calorie or high-carb load for that smoothie.
I prefer to make my own green smoothie. I also favor making a delicious-tasting smoothie that does NOT rely on plant-based milks, like almond, coconut, cashew, oats or rice.  Why? For starters, I am allergic to all nuts (almond, cashews), and my body does not tolerate grains (oats, rice). Secondly, while I am not inherently against the idea of plant-based milks, most contain emulsifiers and thickeners, such as guar gum, cellulose gum or xanthan gum. For those who are sensitive (and I am), these additives can trigger digestive distress, like bloating, or contribute to gut inflammation.
Instead, I use filtered water OR a high-quality, glass-bottled spring water in my smoothies.
This delicious smoothie, loaded with greens and gently sweetened with half of a Bartlett pear, has a bright and zesty kick, thanks to fresh cilantro, ginger and sparkling water. The combination of fresh, organic ingredients also promotes detoxification (e.g., try this if you are constipated!)  and supports liver health.

Detox Spinach-Pear Smoothie

Serves 1-2
3 cups organic baby spinach
1/2 ripe Bartlett pear (remove core; keep skin on—do not peel), chopped
1 tablespoon fresh-squeezed organic lemon juice
1/2 cup chopped cilantro
1-inch knob peeled, chopped gingerroot
1 cup spring water or filtered water
1/2 cup sparkling mineral water, like Pellegrino or Mountain Valley
Place all ingredients in Nutribullet or high-powered blender and blend until smooth.