Beet and Berry Anti-Inflammatory Smoothie
Servings: 1
Earthy beets, fresh ginger and pineapple anchor this anti-inflammatory smoothie, with kale, mixed berries and chia seeds for 18g of fiber. It's banana-free and nut-free, and the fruit makes the beets taste bright instead of earthy.
Ingredients
- ½ cup kale
- ½ cup beets peeled and chopped
- ¾ cup water
- ½ orange peeled
- 1 cup mixed berries frozen
- ½ cup pineapple frozen
- 1 teaspoon ginger root peeled
- 2 tablespoon chia seeds
- 1 teaspoon coconut oil optional
Instructions
- Pour the water into a blender. Add the kale, beets and orange and blend on high until smooth, scraping down the sides if any pieces of greens stick.
- Add the berries, pineapple, ginger, chia seeds and coconut oil, if using. Blend on high until smooth, 45 to 60 seconds, adding a splash more liquid if it's too thick. Pour into a glass and serve immediately.
Notes
- Ingredient Swaps: Carrots can stand in for the beets, and frozen mango works in place of the pineapple.
- Greens Swap: Use baby kale, spinach or other mild leafy greens for a less bitter smoothie.
- Beet Tip: Chop raw beets small so they blend smoothly. Cooked beets give a sweeter, softer result.
- Storing: Best fresh, but it keeps in a sealed jar in the fridge for up to 24 hours. The chia seeds thicken it as it sits, so shake and add a splash of water before drinking.
Nutrition
Serving: 16oz, Calories: 336kcal, Carbohydrates: 55g, Protein: 7g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 1g, Trans Fat: 0.03g, Sodium: 74mg, Potassium: 656mg, Fiber: 18g, Sugar: 32g, Vitamin A: 1351IU, Vitamin C: 92mg, Calcium: 244mg, Iron: 3mg
