Earlier this year I spent some time with a few friends who were very into drinking green smoothies. I used to make green smoothies several years ago when I was a vegan, but quit drinking them when I transitioned into eating a traditional-whole foods diet.
I was 2 months pregnant and thought it might be a good idea to start drinking the green smoothies again. I didn’t enjoy them much, but I thought for sure I was eating a ton of nutrients that would benefit my baby and I. Or so I thought…
After a few weeks of drinking the smoothies I realized they weren’t as nutrient dense as I thought they were. And to boot, the green veggies I was using in my smoothies (spinach & kale), are not veggies one should eat raw very often. Spinach contains high amounts of oxalates. If eaten often, you may find yourself with kidney stones!
Virtually everybody who eats a large spinach salad every day is going to succumb to kidney stones. I’ve tested them over and over again and the people who have the highest oxalate values invariably tell me that a cornerstone of their daily diet is a large spinach salad. If they add nuts to their salad and textured soy protein, both of which are very high in oxalates, you’ve got a cocktail made to produce kidney stones. Spinach is so high I would not recommend eating it even cooked, as a main course. [Source]
Kale is a cruciferous vegetable, and like other cruciferous veggies (cabbage, broccoli, brussels sprouts, collard greens), it should always be cooked or fermented before consuming. [Source]
So I gave up the green smoothies and continued to follow the diet recommended for pregnant and nursing mothers by the Weston A. Price foundation. The two foods I have the most difficult time consuming on the diet are fish roe and liver. Both are extremely nutrient dense, but they taste awful (to me anyway). Last year I started making my own dessicated liver capsules, which is the easiest way for me to consume liver. I now just eat the dessicated liver off the spoon and wash it down with a glass of water. I’ve also found a way to consume the roe easily! I started making a smoothie with raw milk, egg yolks, fruit and raw frozen salmon roe!
Fish roe or fish eggs have been a sacred food across the globe since ancient times. In his writings, Dr. Price detailed the great lengths the natives of the Andes went to carry dried fish roe from sea level back to their villages high in the mountains—sometimes hundreds of miles—to supply those of childbearing age with the nutrients needed to make the healthiest of babies. These nutrient- dense eggs are rich in vitamins A, D, and K2 (Activator X) along with zinc, iodine, and the brainbuilding fatty acid DHA, making them a powerful superfood for babies and adults alike. According to a recent WAPF-funded analysis by UBE Laboratories, fish eggs contain 17,000 IU vitamin D per tablespoon! [Source]
Not only does this smoothie taste better than the green smoothie I had been making a few months ago, but it’s also quite a bit more nutrient dense!
My Pregnancy Superfood Smoothie
- 1 Cup Raw Grass Fed Milk
- 2 Raw Egg Yolks
- 1 Tsp – 1 Tbs Roe
- 1 Banana, Frozen
- Optional – gelatin, acerola powder, colostrum, nutritional yeast, dessicated liver, cod liver oil, grass fed cream, more egg yolks, etc…
Blend all ingredients until smooth and creamy. Drink up!
I have tried to add cod liver oil to my smoothie, but it was too fishy for me. So I just take the capsules. I’ve also added the dessicated liver to my smoothie, which gave the smoothie an overwhelming liver flavor. I don’t recommend adding liver to the smoothie unless you enjoy the taste :).
My two year daughter loves this smoothie and drinks one every morning with me!
This post is linked to Monday Mania hosted by The Healthy Home Economist, Fat Tuesday @ Real Food Forager, Real Food Wednesday @ Kelly The Kitchen Kop, Simple Lives Thursday hosted by GNOWFGLINS, A Little Bit of Spain in Iowa, Sustainable Eats & Culinary Bliss, Pennywise Platter Thursday @ The Nourishing Gourmet, Fight Back Friday @ Food Renegade
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