That’s the abbreviated title. The full name is:
The Raw Vegan, Anti-Cancer, Super Anti-Oxidant Fruit Smoothie!
This recipe was given to me as part of my Anti-Cancer Diet by my Naturopath John Smothers and I’ve been drinking it nearly everyday since 2004, either as a meal or a snack.
Surgeon Generals Warning:
Highly Addictive Deliciousness.
Here is the recipe:
1 Young Coconut
I buy a case of nine for around $12 at a local Asian market.
Make sure you ask for “Young Coconuts”, they are much softer and easier to cut than fully mature coconuts.
I love Asian markets. It’s like stepping into a strange exotic world. The shelves are filled with weird products and food you will never see anywhere else; all written in a language you can’t read. So be prepared. Also the employees may not speak English very well, if at all. Lots of nods and smiles. And there will be some strange odors.
The Chinese market I frequent keeps cases of coconuts in the back freezer.
I always ask someone to fetch me a case from the back because it’s easier than trying to carry nine coconuts in those little hand baskets. A case of 9 coconuts costs me about $14.
Some grocery stores sell them individually for around $2 each.
I love the instructions on the case:
1) Touch knife to coconut
2) Insert straw and flower
Ok here’s the recipe:
1-2 cups of Frozen Organic Berries
I buy them prepackaged in the frozen section of my local Whole Foods Market, and you may find them at conventional supermarkets as well. They usually cost around $3.99 for a 1 lb bag.
They usually contain blueberries, raspberries, blackberries, and strawberries; and a package should have about three servings. I recently discovered that Costco also sells huge bags of Organic Berries. Score!
Some of the known anti-cancer nutrients in these fruits:
Blueberries contain ellagic acid, anthrocyanins, OPC, and caffeic acid.
Raspberries and Strawberries contain ellagic acid, and laetrile.
Blackberries also contain ellagic acid and have anti-mutagenic effects as they protect cell dna from damage
1 Frozen Organic Banana
The frozen banana makes it sweet, thick, and frosty like adding ice cream would. Ice is optional, if you like it icey.
For anyone out there worried about the sugar in fruit, you should know that the fat in the coconut slows down the absorption of the fruit into your blood stream, keeping your insulin in check.
Next the fun part: Getting the coconut open. The goal is to cut the top off the coconut without 1) injuring yourself or 2) spilling the juice everywhere. You will need a strong and sharp serrated knife. A bendy blade ginsu knife is not going to get it.
I’m partial to Cutco Cutlery.
Here’s how you do it:
CAREFULLY insert the blade straight down with a stabbing motion into the top of the coconut (Hi-ya!), then make a sideways cut about 2-3 inches long. Repeat this 4 to 6 times, working your way around the top of the coconut connecting the cuts until you can easily remove the octagon-shaped top.
-Pour the coconut juice into a blender.
-Scoop out the white coconut meat with a spoon and put it in the blender.
-Blend the juice and meat together to make coconut milk.
(I use and highly recommend the Vita-Mix 5200 Blender.)
In most blenders you’ll need to blend up the juice and meat before adding other ingredients. It will be lumpy if you don’t.
-Blend in 1 cup of frozen organic berries
-Blend in 1 banana (frozen is best, if your blender can handle it)
Of course there are lots more ingredients you could add to jazz it up, but that’s the basic simple smoothie I drink nearly everyday.
So prepare to enjoy a delicious, super healthy, high anti-oxidant, cancer-fighting smoothie!
Note: If you can’t get young coconuts locally, you should be able to find canned organic coconut milk at the grocery store. It’s more economical as each can contains 7 servings for around $2.00. We keep a few cans of it handy to use when I run out of fresh ones.
The total cost of ingredients is about $3.50 and it makes 32-40 oz of smoothie, depending on the size of the coconut. That’s less than a dollar per 8 oz. serving!
The best way to freeze bananas:
Peel a bunch of ripe bananas and put them all in a freezer bag. Ripe means they have what my mother-in-law calls “sugar kisses” on them. We just call them brown spots.
Some people individually wrap them in cellophane. I think it’s too much trouble.
You can also put a kabob stick in them and eat them like a popsicle once they’re frozen. This is a great healthy alternative to popsicles. Hey parents! Kids love frozen bananas. Another cool thing you can do is run a frozen banana through a Champion Juicer and make banana “ice cream”.
Some blenders just can’t handle frozen bananas.
The Vita-Mix 5200 is a commercial blender that will destroy anything in it’s path.
It’s the one most smoothie places use and its 2HP motor will make your blender at home look like a toy.
It comes with 400 recipes for smoothies, blended veggie juice, nut butters, soups, salsa, guacamole, healthy ice cream, even how to churn fresh butter, and mill whole grains.
This is the single most versatile kitchen appliance on the planet! They give you a 30 day free trial and a 7 year warranty. And it comes in red, white, and black. We got the red one and we love it!!!
This link will get you free shipping when you checkout:
If you’d like to see my coconut smoothie skills in action,
I made a how-to video you can watchHERE.