Last fall I made huge changes to my eating style: fruit smoothies for breakfast, 2 tablespoons of light olive oil in a few ounces of water for lunch, and roasted vegetables with 3-4 ounces of protein for dinner. I lost weight, had more energy than I’d had in years, and felt great until three months into it when my neuropathy returned in part because I wasn’t eating quite enough protein or nutrients. My blood glucose levels were also elevated. I’m now trying to return to that diet but with a few major changes: less carbohydrates and more protein.
Bananas were the base of my fruit smoothies but they’re very high is carbohydrates and sugar. A little research showed that unripe (green) bananas are high is resistant starch but not sugar. Resistant starch doesn’t affect blood glucose levels like other carbohydrates. Green bananas aren’t the tastiest fruit, though. They are used much like their cousin the plantain in many parts of the world. They’re fried, boiled, and sometimes used in curries. That gave me the idea for this smoothie. I choose the other ingredients for their flavor or nutrient values. It’s a little more savory than most smoothies but it tastes good and is nutritious. The turmeric in yellow curry powder is supposed to have anti-inflammatory properties and cinnamon improves blood glucose levels. I also add my liquid iron supplement to the smoothie.
Chia seed meal could be used instead of flaxseed meal, both are high in fiber and omega 3 fatty acids. Pumpkin seed protein powder can be used instead of hempseed protein powder, both are complete proteins. And coconut milk can be used instead of almond milk, I just keep almond milk on hand.
1 unripe banana, sliced
1 cup frozen mango, diced
1 1/2 cups unsweetened almond milk
1 Tbs flaxseed meal
1 Tbs hempseed protein powder
1 tsp mild yellow curry powder
1/2 tsp ground cinnamon
1/4 tsp ground ginger
dash of ground cloves
Add all ingredients in the cup of a blender. Blend until smooth and serve.