Would you like to have a new relationship with vegetables?
One that doesn’t involve willpower or deprivation?
And actually tastes good?
You can sign up at anytime.
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***New***
Live in Brooklyn?
Sign up as a group and receive:
- a week’s worth of ingredients to get you started
- 20+ recipes
- 4 weekly check-in sessions (via teleconference)
- unlimited email support (you’ll get a private group to for support)
Investment: 600
Maximum participants: 12
Must be scheduled at least two weeks in advance of intended start date.
Click here to get started
About the Challenge
Several years ago, I transitioned to a 100% plant-based diet to heal from chronic sinus infections and excessive mucus. To my surprise, I discovered a community of junk food vegetarians – vegetarians and vegans whose diets very closely mimicked S.A.D. (Standard American Diet). Everytime I heard omnivores talk about vegetarian diets, they made it seem like all we ate were salad, nuts, and berries. But that wasn’t what I was seeing as I joined several vegetarian dining clubs in the city. They didn’t eat animal flesh, but they consumed a lot of what I consider deficient foods – foods that are highly processed, denatured, and low in nutrition value.
When I found out that I was sensitive to soy, it severely limited the plant-based protein options that were available to me in the ready-to-eat meal categories of the supermarket or at vegetarian restaurants (at the time; so much has changed in the past ten years), so a lot of my time was spent preparing almost all of my meals at home, from scratch.
My research into plant-based diets led to a whole foods approach and raw foods, two philosophies that support eating fresh fruits and vegetables as close to their whole form as possible. That was right up there with what I thought a plant-based diet should look like, but I was still faced with another problem: Countless hours of food prep.
Don’t get me wrong, I love to cook. But preparing all of my meals, beverages, and snacks was a major production. I’ve since learned how scale back the amount of time I spend in the kitchen by planning meals, buying in bulk, and getting creative with leftovers. And then a coworker showed up with a water bottle full of a thick, green liquid, and it changed my life.
As important as it is to stop and smell the roses every now and again, I recognize that most of us move fast and don’t have all the time in the day to make ensure that we’re getting the recommended amount of fruits and vegetables.
This is where green smoothies come in.
The current recommendation for fruits and vegetables is 5 to 9 servings a day. What if you could get half that everyday – in liquid form?
Let’s face it: You’re not going to eat a salad every day or even remember to throw in a little fruit at breakfast. But with a green smoothie, you can drink 3-4 servings of leafy greens and fruit a day and go about your business.
And that’s what’s so great about green smoothies.
The Challenge:
Drink a thirty-two ounce green smoothie everyday for thirty days.
Click here to get started
32 ounces a day of leafy greens and fruit, blended into a beautiful green mix of vitamins, minerals, amino acids, and other benefits that will radically improve your health.
Since this is not a diet plan, detox, or cleanse, you can continue to eat and drink whatever you want.
The takeaway:
You’ll discover a delicious way to eat more fruits and vegetables in less than ten minutes a day without dieting, deprivation, or willpower.
You’ll actually enjoy this experience.
Green smoothies are a game changer.
Sign up for the challenge and you’ll receive:
- A basic overview of green smoothies and how to plan for the challenge
- Over 20 recipes featuring the most widely available leafy greens
- Ongoing support to help you keep up and keep going
- My best tips and tricks for selecting ingredients, preparing, and storing your green smoothies
- What to do when you hit a roadblock, literally, like constipation and figuratively, like boredom and time management
- Unlimited email support
- And so much more!