Anti-Inflammatory Blender Bomb Smoothie Cubes
Servings: 8 cubes
Pineapple, fresh ginger, turmeric, lemon, flaxseed oil and a pinch of black pepper freeze into 8 anti-inflammatory blender bombs. They are the ingredients people reach for in an anti-inflammatory smoothie, and you just drop one into tomorrow's blend.
Ingredients
- 3 cup pineapple
- 8 tbsp flaxseed oil
- 8 tbsp lemon juice
- 4 tbsp ginger root finely minced
- 4 tbsp raw honey optional
- 8 tsp fresh turmeric root or 4 tsp ground turmeric
- 1 tsp black pepper, ground
- water if needed
Instructions
- Place the pineapple, flaxseed oil, lemon juice, ginger, honey, if using, turmeric and black pepper in a blender and blend until smooth, adding a little water if needed. Add enough water to bring the puree to the 4-cup line.
- Pour into two standard 16-well ice cube trays. Freeze until solid, at least 4 hours or overnight.
- Pop the cubes out of the trays and transfer to a resealable, freezer-safe bag or container.
- To use, add the cubes to your favorite smoothie in place of some of the fruit.
Notes
- Pineapple Tip: In a high-speed blender, you can leave the pineapple core in. Here's how to cut a pineapple; apples or pears with the peels on can replace it if needed.
- Ingredient Swaps: Extra-virgin olive oil works in place of the flaxseed oil. Leave out the honey or use maple syrup to keep the cubes vegan.
- Turmeric Tip: Fresh turmeric stains hands and cutting boards, so wear gloves or use ground turmeric instead.
- Freezing: Store the cubes in a freezer-safe bag or container for up to 3 months. Add 1 or 2 cubes to the blender straight from frozen.
Nutrition
Serving: 16oz, Calories: 52kcal, Carbohydrates: 5g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Sodium: 1mg, Potassium: 39mg, Fiber: 1g, Sugar: 4g, Vitamin A: 10IU, Vitamin C: 9mg, Calcium: 4mg, Iron: 1mg
