Servings: 1 large smoothie
Anti-Inflammatory Smoothie
A healthy anti-inflammatory smoothie recipe that is banana-free
Ingredients
- 2/3 cup beet roasted, chopped and frozen
- 2 cups ripe strawberries chopped and frozen
- 1 tsp fresh turmeric peeled and grated*
- 1 tsp fresh ginger peeled and grated
- 1 cup unsweetened almond milk or non-dairy milk of choice
- ½ cup orange juice
Optional Toppings or Additions:
- Hemp Seeds
- Goji Berries
- Raw cashews or almonds
- Yogurt or coconut milk
- Fresh fruit of choice
- Almond butter
- Protein Powder
Instructions
- Start by roasting or steaming your beet. I chop my beets into ½” pieces, wrap them in foil, and bake them in the oven for 45 to 50 minutes at 400 degrees. You can also chop the beet in half and steam it for 15 to 20 minutes or until it’s soft when poked with a fork.
- Once your beet is cooked, allow it to cool, then freeze it for at least two hours. You only need 2/3 cup so you may have extra roasted beet, which you can use for your salads.
- As an alternative, you can allow the beet to cool to room temperature and add ice to the smoothie if you don't want to take the time to freeze the beet.
- Add all ingredients to a blender and blend until completely smooth.
- Pour the smoothie into a glass, and enjoy! If you'd like, you can top the smoothie with fun ingredients like goji berries, hemp seeds, raw cashews, cacao nibs, etc.
Notes
*Use 1/2 tsp dried turmeric if you can't find fresh turmeric.
Swap the orange juice for cranberry juice or apple juice if you'd like.
Nutrition
Serving: 1Smoothie, Calories: 326kcal, Carbohydrates: 61g, Protein: 8g, Fat: 10g, Fiber: 10g, Sugar: 38g