Go Green Soup and 10 Benefits of Blending Food

My journey to a raw and living foods lifestyle began almost three years ago when I went to the Ann Wigmore Institute (AWI) in Puerto Rico and received a certificate in the Living Foods Lifestyle. Dr. Ann Wigmore was a pioneer in the use of wheatgrass juice and Living Foods for detoxifying and healing the body.

Go Green Soup was inspired by Ann Wigmore, but is not the same blended soup that is taught or consumed at the AWI. Most students from AWI would probably agree that the soup there is very hard to eat if you are not used to eating greens, sprouts and fermented foods. Therefore, I’ve made up my own version that is more palatable.

Whether you went off track–or didn’t–this is a really easy, healthy recipe of a green blended soup to make you feel more grounded. Green blended soups changed my life. So in addition to sharing a great recipe I also want to share with you the benefits of blending foods:

1. Blending is a great way of consuming more fruits and vegetables.

2. Blended food is predigested and helps release nutrients from the surrounding fiber, making them more bioavailable. Especially minerals. Blending is similar to chewing. By Blending and chewing we absorb more nutrients. Take the example of an apple cut into small pieces. There is more surface area for nutrients to enter body than if you try to swallow the whole apple. More nutrients equal more energy. You save energy and your body can focus on healing and detoxification.

3. Cooking destroys enzymes when cooked on high degrees as well and depending on which cooking method you use some nutrients may also be lost.

4. It’s convenient and saves time. Most people don’t have enough of it to make sure they’re receiving adequate diet benefits from their diet. Planning meals and cooking food takes a lot of time. On the other hand, a smoothie or blended soup in the morning takes only minutes to create. You can easily get 3 or 4 servings of vegetables.

5. Clean Up – Cleaning your blender is easy – as long as you do it immediately after using it. It literally takes 10 seconds to adequately rinse your blender for storage. This is where you can really save time.

6. Has lots of vitamins and fiber.

7. More Greens - The vast majority of people could improve their diet by eating more fresh greens. They’re packed with nutritional diet benefits and they’re very low in calories. Beet, collard, dandelion, mustard, kale and turnip greens all have around 30 calories per cup. Fill up on your greens!

8. It’s healthy. Blending raw fruits and vegetables breaks them down into particles that are easy to assimilate by the body. This is especially important, considering the fact that many of us do not chew well enough and/or have compromised digestion.

9. It’s tasty. Raw soups, smoothies, etc., are super tasty — everybody loves them. You’ll have no trouble converting your family or kids to become fruits and vegetables lovers with blended raw foods.

10. It’s great for kids. Blended raw fruits and vegetables are the ideal baby foods and can be added to a child’s diet from an early age.


Yield: 4 cups or 2 servings


2 tomatoes

I small green onion

1/2 avocado

1 rib celery

3 cups mixed greens

1 tablespoon cilantro

1 cup water

Juice from one small lemon (to taste)

1 pinch of Himalayan sea salt

Avocado, for topping

Sprouts, for topping

Smoked paprika, for topping

Blend everything together, retaining some texture (unless you really don’t like any chunks at all!). Top with the avocado, sprouts, a small sprinkle of smoked paprika, and enjoy!


  • Swap in different veggies: different greens, veggies like red pepper, carrots, etc.
  • Add 1/2 cup of fresh unsweetened almond milk.
  • Try different spices: cayenne, chili powder, etc.
  • Add garlic or more pungent ingredients.
  • Lemon, lime or a little bit more sour flavors


High powered blender such as this Vitamix or Blendtec.

It is always good to add a variety of foods in our diet; at our house we rotate our leafy greens to enjoy the diversity of flavors, textures, and nutrients offered by different leafy greens. For example, we might have kale as our main leafy green on one day, dandelion greens the next, frisée greens the next, and so forth.


Living Light Institute:

Ann Wigmore Institute:

Dr. Karin and Rick Dina:

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