Anti-Inflammatory Green Smoothie

This recipe was inspired by the green smoothie I had at Resonance Cafe (an all vegan restaurant) in Montreal, Canada. It was a very delicious and satisfying smoothie. Honestly, I never really got onto the whole green smoothie bandwagon… until now. I still prefer my ginormous veggie bowls and salads, but sometimes it’s just refreshing to sip on a tasty little drink of goodness! I don’t foresee myself ever getting into juicing since beneficial fiber—which is important for good gut bacteria— as well as some disease fighting phytonutrients are stripped away from the fruit/ vegetables when juicing. 

Why is this an anti-inflammatory smoothie!? Well, adding herbs — like mint– add boat-loads of antioxidants in just a pinch! Ginger is one of the top anti-inflammatory spices. Adding these dynamic duos together with greens— like kale and spinach— is a great way to get in lots of antioxidants, vitamins, and minerals that your body needs to fight of diseases and repair tissues and cells. 

Anti-Inflammatory Smoothie
Serves 2
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  1. 1 banana
  2. 1-2 inch slice of fresh ginger
  3. 1/4 cup packed fresh mint leaves
  4. 2 cups power greens (kale, spinach)
  5. 1-2 cups unsweetened plant-based milk (e.g. almond, soy, coconut)
  6. ice (optional)
  1. 1. Wash the greens, mint leaves, and ginger. Peel the skin off the outside of the ginger.
  2. 2. Add the ingredients to the smoothie. Start with less milk and add more as desired.
  3. 3. Blend until smooth and pour into cups. Enjoy!
Kristina DeMuth