These smoothie booster cubes may help naturally calm inflammation and pain, as well as provide essential nutrients, thanks to anti-inflammatory superstars turmeric, pineapple, flaxseed oil, lemon, and ginger.
- 3 cups fresh or frozen pineapple
- 8 tablespoons flaxseed oil
- 8 tablespoons fresh lemon juice
- 4 tablespoons fresh ginger, finely minced
- 4 tablespoons raw honey (optional)
- 4 teaspoons ground turmeric OR 8 teaspoons fresh turmeric
- 1 teaspoon freshly ground black pepper
- Water, if needed
- Place all ingredients into a blender. Puree until smooth. If needed, add a little water. If there isn’t 4 cups of puree, add enough water to equal 4 cups.
- Pour into two 16-well standard ice cube trays. Place in freezer for at least four hours, preferably overnight, or until frozen solid. Pop cubes out of tray and transfer to a resealable, freezer-safe bag or container.
- To use, add 4 cubes to your favorite smoothie in place of 1/2 to 1 cup fruit. (See notes below for more info.)
- For an extra boost of bromelain, and if using a high-speed blender, don’t remove the hard, fibrous core. The core is where the highest concentrations of bromelain are found. The core is completely edible, but is often removed because it is too fibrous to eat for most people.
- Olive oil, preferably extra virgin and very high quality can be used in place of the flaxseed oil. Both oils have a bit of a strong flavor, but the other ingredients in the booster cubes will help mask it, particularly the lemon juice.
- If allergic to pineapple, swap with the equivalent of fresh apples or pears, including the peels.
- Canned pineapple is ok, but the bromelain won’t be present anymore due to heat. Use pineapple that is canned in 100% pineapple juice.
- Raw honey is optional, but has many benefits. Adjust the amount of sweet fruits in the smoothie recipe to account for the extra sugar, or use low-sugar berries.
Keywords: anti-inflammatory smoothie with turmeric