Simon Romanov
Anti-Inflammatory Lemon-Blueberry Smoothie
Ingredients: – 1 cup frozen blueberries (plus extra for garnish if desired) – 1 medium banana, peeled and frozen – 1 cup packed baby kale or spinach (or a mix of both) – 1/2 cup unsweetened almond milk (or your preferred plant-based milk) – 1/2 cup chilled unsweetened brewed green tea (or water) – 2 tablespoons hulled hemp seed – 3/4 teaspoon lemon zest (freshly grated) – 1 1/2 tablespoons lemon juice – 1/2 teaspoon ground ginger (optional) – Honey (optional, to taste)
1. Add all ingredients to a blender. 2. Blend until smooth and creamy, scraping down the sides as needed. 3. Taste and adjust sweetness with honey (if using) or additional lemon juice. 4. Pour into a glass and garnish with extra blueberries and/or lemon zest (optional).
– Blueberries: Packed with antioxidants that fight inflammation. – Leafy Greens: Rich in vitamins, minerals, and antioxidants. – Lemon: Aids digestion and provides a source of vitamin C.
– Ginger (optional): Has anti-inflammatory properties. – Hemp Seeds: A good source of plant-based protein and healthy fats.
– For an extra creamy smoothie, add half an avocado. – Frozen banana adds natural sweetness and creaminess. If not using frozen banana, add a few ice cubes.
– Adjust the amount of lemon juice and ginger to your preference. – This smoothie can be prepared ahead of time. Blend all ingredients except the greens and store in the refrigerator for up to 24 hours. Add the greens just before serving.
If you can’t find baby kale, baby spinach will work well in its place. Banana adds natural sweetness. If you want it a little sweeter
just a touch of honey will do the trick.
Enjoy this delicious and healthy anti-inflammatory smoothie!