Local author JJ Smith better chug an extra energizing blend of fruits and veggies on Saturday. At least 600 people are expected to show up for an event celebrating her New York Times bestseller “10-Day Green Smoothie Cleanse” at the Barnes & Noble in Bowie, Md. Attendees who show up early for the 6 p.m. signing will score invites to the VIP after-party, where guests from around the country will share their smoothie success stories.

Smith says the reason so many folks have seen results is because of her active Facebook group, which boasts more than 100,000 members.

“We have built-in support, so you don’t fall by the wayside,” Smith says.

Simon & Schuster recently bought rights to Smith’s book and will release a revised edition in January. This one will feature before-and-after stories from readers, as well as full-color photographs of the recipes, which should reduce the number of questions Smith gets about the proper hue of a drink. (“Green smoothies are called green smoothies because they have greens in them,” but if you add blueberries, the result may be purple, she explains.)

Smith also has plans to tweak a few recipes that aren’t quite as popular — turns out kale isn’t a fan favorite — and emphasize the right way to use the program. She’s concerned that some readers have ignored her advice to limit the cleanse to just 10 days.

“It’s a detox, a jump-start to healthy eating,” Smith says. “But you can’t live off of smoothies. If you do it for 30 days, you run the risk of slowing your metabolism.”

Pineapple Spinach Smoothie

2 cups of spinach
2 cups of water
1 cup of pineapple chunks
2 cups of frozen peaches
2 bananas, peeled
11⁄2 packets of stevia
2 tablespoons ground flaxseed
1 scoop protein powder (optional)

Place greens and water into blender and blend until mixture is a green juice-like consistency. Stop blender and add remaining ingredients. Blend until creamy. (reprinted from “10-Day Green Smoothie Cleanse”)


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