Anti-Inflammatory Vegan Green Smoothie

RECIPE BY HEALTHY LITTLE VITTLES

This green smoothie is a complete meal. Best served in the morning for a great boost in health and energy. 

INGREDIENTS

• 1 cup flax milk (or other plant milk) 

• 1 cup frozen mango chunks 

• 2 cups loosely packed spinach leaves 

• 1/2 avocado 

• 1/2 large frozen banana 

• 1/2 teaspoon cinnamon 

• 1/4 teaspoon spirulina powder 

• generous pinch of turmeric 

• 1 tablespoon chia seeds 

• 1/2 teaspoon pure vanilla extract 

• 1 tablespoon pure maple syrup 

• 1 tablespoon almond butter/sunflower seed butter 

• 3-5 tablespoons orange juice 

• pinch of black pepper (optional)

METHOD

1. Add all of the ingredients to your high speed blender starting with the milk and blend until smooth. I like to add the orange juice at the end as it's blending to help it along if the frozen fruit gets stuck, but just add it 1 tablespoon at a time until you achieve the desired smoothie consistency. If it's too thin, add a few more chunks of frozen mango.

2. Serve in a jar and sip with your Bamboo Straws!

 

@healthylitttlevittles | www.healthylittlevittles

Gina Fontana, is the recipe developer, photographer, and certified health coach behind the popular blog Healthy Little Vittles, where she shares delicious plant-based, vegan, gluten-free recipes. In 2013, after a lifelong search for answers to her unexplained health ailments, Gina was diagnosed with thyroid disease. Switching to a gluten-free, plant-based diet transformed her life, prompting Gina to share her journey with others. Through her story, recipes and creative photography, Gina’s mission is to inspire people to pursue a healthier lifestyle. She is the published author of the books Moon Milk and The Beginner's Guide to Gluten-Free Vegan Baking. She lives in Columbus, OH with her husband, 5 year old son, 3 year old daughter, and two fur babies.