Nutritional Organic Drink Essential for Brain and Body Development

To get most out of life, you need to get the most out of your food. Organic foods is an option for you. It’s true that organic foods can be more expensive. Fruits and vegetables with removable skins helps protect the flesh from absorbing pest control chemicals. When you remove the skin of an orange, banana, or avocado, the pesticides that may have been used during the growing process are also removed. When deciding which produce to buy organic, it’s highly recommend fruits and vegetable that do not have removable skins.

Build your Nutritional organic Drink 4 easy steps

1. Fill the cup with 50% leafy green + 50% fruits
2. Fill only up to the max line with fluid (add ice if you want, but do not exceed 25% of the total volume of ingredients).
3. Add 1/8 to ¼ cup of nuts or seeds if desired.
4. Twist on the NutriBullet blender blade and blend until smooth.

Selection of Leafy Greens, Fruits, and Boosts

Leafy Greens – 50%

Choose one from the following list of leafy greens, or mix and match! Fill the blender tall cup up to 50% with leafy greens. Work up to 2 handfuls of leafy greens per smoothie. Greens are a great source of anti – oxidants and fiber. The more you eat, the more benefits your body will gain.

• Collard Greens
• Kale
• Romaine
• Spinach
• Spring greens
• Swiss chard

Fruits – 50%

Choose as many fruits as you want to equal the 50% of your nutritional organic drink to make it more creamier. Fruits are a great source of vitamins and fiber. Vary your fruits daily to get the maximum nutrition for your child.

• Apple
• Avocado
• Banana
• Blackberry
• Blueberry
• Cantaloupe
• Cranberry
• Fig
• Green grapes
• Guava
• Honeydes
• Kiwi
• Mango
• Nectarine
• Orange
• Papaya
• Peach
• Pear
• Pineapple
• Plum
• Raspberries
• Red grapes
• Strawberry
• Watermelon

Boosts

The following ingredients are an important part of your blended organic drink, adding additional fiber and nutrition to every sip. Add 1/8 to ¼ cup to any smoothie.

Nuts

• Almonds
• Cashews
• Walnuts

Super Chargers

• Goji Berries
• Acai Berries

Seeds

• Chai Seeds
• Flax Seeds
• Hemp Seeds
• Pumpkin Seeds
• Sesame Seeds
• Sunflower Seeds

Fruits Benefits and Selection Process

Apples

Apple is believed to fight several types of cancer, anti-oxidant rich apple fruit may very well be key to keeping the doctors away. They are also helpful in fighting heart disease, weight gain, and high cholesterol. The fiber contained in apple fruit is vital in preventing cholesterol re-absorption. 

Always look for apple fruit without any softness or bruises. Green apple fruit that have taken on a yellow hue are likely to be past their prime.

Avocados

Avocado fruits is rich in vitamins and minerals, and are considered a perfect food. Each fruit contains a surprising 4 grams of protein; that’s more than any other fruits. It also contain the highest concentration of monounsaturated fats among all fruits, compound that are essential to healthy brain development.

Choose firm but tender avocado fruit with no soft spot. Ripe avocados will have a consistent, slightly soft exterior. Avoid avocados with blemishes, broken skins or dents.

Bananas

Bananas are easy to digest and contain potassium, fiber, manganese, and vitamin C, making them an excellent food for chicken and those recovering from illness. They assist with sleep and enhance immune system function, and also assist with the absorption and preservation of calcium in the body.

Choose bananas that are free of bruises. Bananas are best eaten when they begin to show a few tiny dark spots. Ripe bananas can be stored at room temperature for 3 to 4 days, or in the refrigerator for up to two weeks ( the skin will brown, but the fruit inside will be fine). To freeze bananas, remove the skin and place in a sealed plastic bag.

Blackberries

This magic purple berry is packed with antioxidants and contains fiber, folate, and vitamins C and K. Blackberry seeds are also rich in Omega – 3 and Omega – 6 fatty acids, which can be released through the blender’s extraction blades.

Look for blackberries that are slightly heavy and firm to touch. Avoid wrinkld, shriveled or dried out berries. There should be little to no evidence of juice at the bottom of the container.

Blueberries

Blueberries contain a wide range of micro nutrients including manganese, vitamin C, and vitamin K. These power fruits are also high in fiber, and renowned for their anti-inflammatory and cancer fighting chemicals.

Look for a dark – blue blueberries – don’t worry too much about scent. They should feel heavy in your hand, and have very few to no greenish or purplish berries in the package.

Cantaloupes

Cantaloupes is an excellent source of vitamin A, vitamin C, potassium and folate. Cantaloupes also wonderful for promoting lungs and vision health.

Choose a cantaloupe fruits without bruises or soft spots. They should be heavy for their size and have a hollow sound when tapped.

Cranberries

With their anti-inflammatory qualities and high levels of vitamin C, cranberries work wonders for the body’s cardiovascular, digestive, urinary, and immune systems.

Fresh cranberries are plump, deep red, and quite firm. Those with a darker hue contains higher concentrations of beneficial anthocyanin compounds. Cranberries can be stored in the refrigerator up to 20 days. It is normal for the berries to feel a bit damp when taken out of the fridge. This does not indicate spoilage unless the berries are discolored, sticky, leathery, or tough.

Figs

Sweet, luscious figs are a surprising source of calcium, which assists in building bone density. Figs are also a wonderful source of dietary fiber, which aids in weight management and has been shown to help fight breast cancer.

Fresh figs are highly perishable, so only pick them a day or two in advance. Look for figs with a rich, deep color. They should be plump and tender, but not mushy, and smell mildly sweet – never sour.

Grapes

Grapes work absolute wonders for heart. The polyphenols within their skins decrease the risk of cardiovascular disease and protect good cholesterol within your body.

Choose grapes that are plump and wrinkle free. It should be fully intact with no leaking juices and firmly attached to a healthy looking stem. Green grapes should have a slightly yellowish hue, and red grapes should be mostly red.

Guavas 

Often listed as a super-fruit, guavas are rich in dietary fiber, folic acid, potassium, copper, manganese, and vitamins A and vitamin C. A single guava fruit contains roughly four times the amount of vitamin C as an orange.

Smell is the best indicator of a guavas’s freshness. Choose fruits with a softly sweet aroma. Some skin discoloration is normal, just avoid fruits that are obviously damaged or rotting. Guavas are ripe and ready to eat when they yield under mild pressure.

Honeydew melon

Honeydew melon fruits contains potassium, which helps to lower blood pressure, as well as antioxidant – dispensing vitamin C.

Look for creamy yellow skin with a slightly waxy feel. They should be firm, but not too firm. Avoid any with blemishes or green skin. They should be fairly large with some slight softness at the stem.

Kiwifruit

Kiwifruit is another rich source of vitamin C and dietary fiber. Additionally, the vitamin E and omega – 3 fatty acids within its seeds have a thinning effect on the blood, which may reduce the risk of blood clots.

Choose kiwifruit that gently yields to the pressure of your thumb and forefinger. Avoid those that are too soft or firm, shriveled or bruised. They can be stored iether at room temperature or in the refrigerator.

Mangos

The mango’s high levels of prebiotic dietary fiber, vitamin C, diverse polyphenols, and provitamin A carotenoids work wonders for the immune system.

Choose only mangoes who is look firmer, heavier and free from blemishes that yeild slightly and evenly to pressure.

Nectarines

Floral and juicy nectarines are loaded with antioxidants, which prevent free radicals in the environment from entering your body, prolonging the aging process and helping to maintain glowing skin and healthy body weight.

Look for bruise free nectarines with an even, deep red hue. The best fruits give off a sweet aroma and yield under light pressure. Their season lasts from late spring to early fall.

Oranges

Renowned for their concentration of vitamin C, juicy and sweet oranges contain healing properties that have been associated with a wide variety of phytonutrient compounds. Citrus appears to offer the most significant protection against esophageal, orophayngeal / laryngeal (mouth larynx and pharynx) and stomach cancers.

Choose a fully ripened oranges for the most potent antioxidant power. Pick only organic oranges whenever possible and avoid those with soft spots or mold. In general, smaller oranges with thinner skins will be juiciest. Choose oranges with smooth skin which seem heavy for their size.

Papaya

Colorful and buttery smooth papayas are renowned for their digestive benefits. They are also rich sources of antioxodants, folate, potassium, fiber, vitamin E, and vitamin K. These nutrients promote cardiovascular health and help protect against colon cancer.

Papayas with reddish orange skin are ready to eat. Those with yellow patches will take a few days to ripen. Avoid any overly soft or bruised papayas. Eat them fully ripened for the most antioxidant.

Peaches

Juicy, succulent peaches are packed with vitamin C, beta – carotene, and antioxidants. They are quickly joining the ranks of the usually purple anti-oxidant rich super fruits.

The process for choosing peaches and nectarines are almost the same. Pick fresh over frozen or canned if you can, and never buy canned peaches that have been packed in syrup. The best peaches will be fragrant, soft, and free of bruises. Ripe peaches should be eaten as soon as possible.

Pears

Pears are hypoallergenic – less likely to cause allergic reactions – and high in colon clearing dietary fiber. The fresh, buttery fruit also contains free radical – fighting copper and vitamin C.

The process for choosing, pears are quite perishable once ripe, so grocery stores generally sell them a few days before they’re ready to eaten. Buy smooth, unblemished pears and set them on your counter to ripen. You’ll know they’re ready to eat once their skin gives way to gentle pressure.

Pineapples

Just one cup of sweet, refreshing pineapple supplies 76.5% of the daily-recommended amount of manganese – a trace mineral essential for generating energy and antioxidants. Pineapple also contains vitamin C, which supports immunity. Additionally, pineapples soothes digestion and provides anti-inflammatory benefits.

Ripe pineapple will smell sweetly fragrant at its base. Choose fruits that seem heavy for their size. While there is generally no difference in quality between smaller and larger fruits, their density indicates juiciness. Make sure your pineapple is ripe when you pick it.

Plums

Juicy summer season plums offer significant antioxidant protection with their high quantities of phenols and vitamin C – the latter of which also assist your body in iron absorption.

The best plums are deeply colored and often covered with a whitish “wax bloom”. Look for plum fruits that are free of bruises and punctures, and yield to gentle pressure. They will be slightly softer at the tip when ripe. Ripe plums can be refrigerated for a few days until they are ready to be eaten.

Raspberries

Who can resist the delightfully soft, sweet – tart raspberry? These little fruits are cancer fighting powerhouses full of free radical blocking phytonutrients and antioxidant ellagitannins unique to raspberry.

Like all berries, raspberries are extremely perishable; so only pick them a day or two before eating. Look for berries that are firm, plump, and richly colored. Avoid berries that have been packed to tightly if your buying them prepackaged. Raspberries freeze very well and can keep for up to a year if stores properly. Freeze the berries in a single layer on a cookie sheet, and then transfer to an airtight plastic bag. Add a squeeze of lemon to preserve color.

Strawberries

This sweet favorite is loaded with heart – protecting, anti – cancer, and anti – inflammatory phenols. Strawberries have widely versatile flavor and compliment a wide variety of other flavors and textures, making them perfect additions to your smoothies.

Smaller to medium – sized berries generally have more flavor than their larger counterparts. Make sure to choose plump, firm, bright red berries attached to green spotless leaves. Strawberries are very perishable and susceptible to mold, so remove any moldy or damaged strawberries from the container prior to eating, and enjoy within one or two days. To freeze, follow the same process as outlined for raspberries.

Watermelon

Though 92% of watermelon is composed of water, the other 8% is loaded with nutrients, especially antioxidants. These include vitamin A, vitamin C, and lycopene which helps to neutralize free radicals.

You can always buy pre-cut and packaged watermelon at the supermarket, but you will get a lot more for your money if you opt for the whole fruit. Look for a smooth rind with one side darker than the other side. This indicates ripeness, as the sun darkens the exposed side of the melon while the side touching the ground stays its original color. The melon should be feel heavy for its size.

Leafy Greens Benefits and Selection Process

Collard Greens

Collard Green generally conjure up images of southern soul food dishes stewed in ham fat and smothered in butter. Fresh collard greens are some of the most nutritious plants on the planet. These leaves are low calories and high in fiber, vitamin K, vitamin A, and vitamin C, manganese and antioxidants.

Look for firm, deep green, unwilted leaves. Smaller leaves will be tastier and more tender than larger ones. To store, place collards in a plastic bag and remove as much air as possible. They keep in the refrigerator for 3 to 5 days.

Kale

Kale contains very high concentrations of two important antioxidants – carotenoids and flavanoids – proven to aid in the prevention of bladder, breast, colon, ovary, and prostate cancers. Kale also contains a wide variety of vitamins and minerals that boost cardiovascular health and detoxify the system.

Look for firm, unwilted, deeply colored leaves free of browning or yellowing. Like collards, smaller leaves will be more tender with a milder flavor. Don’t wash your kale before storing – it will spoil faster if you do. Store as outlined for collard greens, and remember that the longer kale sits, the more bitter it becomes.

Romaine Lettuce

This crisp, refreshing, and popular lettuce supports heart health with its wealth of vitamins A, vitamin K, and vitamin C.

Look for the lettuce with crisp, unwilted leaves free of slimy areas. The edges should be all green – never brown or yellow. Lettuce head should be compact, that is leaves should cluster tightly around the center of the head. Wash and dry your lettuce before storing it in refrigerator for 5 to 7 days. Store separately from ethylene – producing fruits like apples, bananas, and pears, as these will cause the leaves to brown more quickly.

Spinach

While it may not make you quite as buff as Popeye the sailor-man, spinach will give you heavy dose of nutrients. Locked within its tender, delicious leave are blood pressure reducing proteins called peptides, cancer fighting phytonutrients, and bone building molecules of vitamin K.

Spinach leaves should be a vibrant deep green. Never eat spinach that has yellowed or grown wilted or slimy. Do not wash spinach before storing in the refrigerator – it will rot the leave faster. Instead wrap the spinach leave with paper towel, and then place in a tightly zip plastic bag.

Spring Greens 

Closely resembling wild cabbage, spring greens are looser, darker, and slightly more bitter than other greens. If you’re not fan of bitter tastes, don’t worry. The fruits in your NutriBullet blender will easily balance the greens flavors, and you definitely don’t want to miss our on the wonderful dose of vitamin C, folic acid, and dietary fiber.

Spring greens are frequently sold with other lettuces like radicchio in pre-washed salad bags. Feel free to experiment with these mixtures or seek out loose spring greens in produce aisles or farmers markets. Look for smoother, darker leaves with no yellow areas. Store like other greens in fridge – wrap lightly once opened and use within 5 or so days.

Swiss Chard

Chard offers dietary fiber, which helps to regulate blood sugar levels during the digestive process. It also contains a wealth of vitamins C, E, and K, beta – carotene, manganese, and antioxidants.

Look for vivid green leaves with crisp and unblemished stems. Do not wash your chard before storing, as moisture will cause it to wilt and rot quickly. Place and wrap chard in a plastic bag, squeeze out excess air, and refrigerate up to five days.

Seeds and Nuts Benefits and Selection Process

Almonds

The perfectly dense and floral almond is rich in monounsaturated fats, which, when included in the diet, can help reduce the risk of heart disease. Almond seeds also high in heart – healthy magnesium and blood pressure regulating potassium.

Make sure to buy raw almond. Give them a smell for any hint of rancidity and avoid getting any shriveled pieces. Unshelled almonds have the longest shelf life, while shelled almonds will stay fresh when stored in a tightly zip container in a cool dry place. Refrigerated almonds will keep for several months, and frozen almonds will extend up to a year.

Cashews

The tender, delicately flavored cashew is celebrated for its high monounsaturated fat content. These fats contain the same heart healthy oleic acid found in olive oil that’s especially healthful for diabetics. They also add delicious froth and bulk to your smoothies.

Always buy raw cashew nuts. Like in almonds, avoid shriveled pieces and smell to check for rancidity. Cashew nut can be keep for six months in the refrigerator and extend for a year in freezer.

Chia Seeds

This Mayan strength seed contains a killer blend of protien, carbs, fat, and fiber, making it an ideal energy booster. It also high in Omega – 3 and omega – 6 fatty acids, which help the body stablize blood sugar and low carbohydrate digestion. Additionally, chia seeds are a good source of iron, calcium, and zinc. These tiny seeds have all the nutrients need for good brain and body development.

Chai seeds are available in most health food stores and online. They may be located in various areas of the store, so check the more affordable bulk section first. When kept whole, these little wonders will keep in your pantry for five years.

Flax Seeds

Nutty, crunchy flax seeds are king of the Omega – 3 fatty acid – rich seeds and offer a great alternative to chemically derived omega – 3 supplements. They also supply a healthy dose of dietary fiber, and contain organic compounds that help lower cholesterol and strengthen bones.

Whole flaxseeds are available both in bulk and in prepackaged varieties. Make sure seeds are dry before buying to ensure ultimate freshness. Flax seeds will keep for several months when stored in air tight container in cool and dark place. Ground flax seed has a shorter shelf life than the whole seeds and it should be stored in refrigerator or freezer to keep from going rancid.

Goji Berries (dried)

Also known and sold as the wolfberry, this antioxidant powerhouse is renowned for slowing the aging process, boosting brain cell counts, and protecting the body against disease. The goji berry’s vitamin A content boosts immune response and eye health, and helps to prevent heart disease.

Hempseeds

Hempseed is loaded with nutrient rich natural oils, as well as easily digestable protien. Just two tablespoon of the seed offer 11 grams of high quality protein to help your cells grow and regenarate. Hempseed is also a good source of omega – 3 and omega – 6 fatty acid, which helps regulate our heart, immune system, and hormones.

Pumpkin Seed

These edible seeds of our favorite Halloween squash store phytosterols that lower cholesterol, sthrengthen our bones and immune system, decrease the risk of certain cancers. Pumpkin seeds is noted for their high zinc content, which helps prevent prostate cancer. It also a great source of iron and protein.

Sesame Seeds

These tiny gems are absolutely packed with nutrients. Sesame seeds contain the plant compound sesamin, which has been shown to lower cholesterol, prevent high blood pressure, and protect the body from liver damage.

Sunflower Seeds

Sunflower seed is rich in phytosterol. These natural chemicals house the power to lower LDL cholesterol. Sunflower seeds also contain vitamin E and selenium. The former helps prevent heart disease and relieves arthritis and asthma symptoms, while the latter activates DNA repair in damaged cells, kills cancer cells, and detoxifies the liver.

Walnuts

Walnuts contain gamma – tocopherol, an especially heart healthy form of vitamin E. Walnuts also boast the highest antioxidant level of any nut, and contain anti – inflammatory compounds as well as omega - 3 fatty acids, making them a powerful tools in everything from fighting inflammation to showing the aging process.

Source: NutriBullet blender an ideal tool for health-conscious individuals looking to fuel their exceptionally busy lives.