Anti-inflammatory Breakfast Smoothie

There are literally hundreds of smoothie recipes, but I like to keep mine clean and simple and I focus on using powerful ingredients.
Breakfast is often a challenge for many. We have been programmed to believe that sugar-coated wheat flakes are normal to eat at this time of the day, as they are quick and taste nice. Well, a breakfast smoothie is often a winner for most. Now, I know that pineapple and mango aren’t seasonal fruits in the UK, but combined with turmeric and ginger they make a delicious winter breakfast drink. By all means play around with different fruits – banana works well, too.

The key to a great smoothie, and to make sure it keeps you feeling full, is to add protein, which is why I have included chia seeds. I also make a warm chia porridge version of this, which is delicious and sometimes more appealing than a cold smoothie on a dark winter morning, so experiment with different ingredients and flavours to get the right combination for you.

Pineapple Smoothie

Ingredients:

  • 250g chopped fresh pineapple or mango (or a mix works too)
  • 1 tsp ground turmeric or 1cm cube of fresh turmeric, peeled
  • 250ml coconut milk (I use Koko from a carton – this is not the same as milk from a can)
  • 1 tsp coconut oil
  • Small pinch of vanilla powder (available in all good food shops)
  • 1/2 tsp ground cinnamon
  • Small cube, about 1cm (or more, depending on your taste) of fresh ginger, peeled, or 1/2 tsp ground ginger
  • 1 tbsp chia seeds

Method:

Put all the ingredients into a blender (I use a Vitamix) and blend until smooth.
You can add a couple of ice cubes to make it really cold, if you wish. Serve.

 

recipe_pineapple_01

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