Anti-Inflammatory Cherry, Beet & Kale Smoothie Recipe
This Anti-Inflammatory Cherry, Beet & Kale Smoothie combines nutrient-dense cherries, beets, and kale to deliver a refreshing and health-boosting drink rich in antioxidants and anti-inflammatory compounds. Perfect for those seeking a delicious way to support heart, gut, and overall wellness with a vegetarian and gluten-free option.
- Prep Time: 5 mins
- Cook Time: 0 mins
- Total Time: 5 mins
- Yield: 1 serving
- Category: Smoothies
- Method: Blending
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Fruit and Vegetables
- 1 cup frozen sweet or tart cherries
- 1 cup packed stemmed and torn curly kale leaves
- 1/2 cup sliced frozen banana
- 1/3 cup chopped cooked beets
Liquids and Dairy
- 1/2 cup unsweetened plain almond milk
- 1/4 cup nonfat vanilla strained (Greek-style) yogurt
Nuts and Seeds
- 1 tablespoon unsalted roasted pistachios or 1 1/2 teaspoons pistachio butter
- Chopped pistachios for garnish (optional)
Instructions
- Combine Ingredients: Place the frozen cherries, kale leaves, sliced banana, chopped cooked beets, unsweetened almond milk, nonfat vanilla Greek-style yogurt, and unsalted roasted pistachios or pistachio butter into a blender.
- Blend Smooth: Process the ingredients until smooth, about 20 seconds, ensuring all components are fully incorporated to form a creamy smoothie.
- Garnish and Serve: Pour the smoothie into a glass and garnish with chopped pistachios if desired for extra texture and flavor. Serve immediately for the best taste and nutrition.
Notes
- Using cooked or steamed beets simplifies prep and maintains a smooth texture.
- If using tart cherries, balance the tartness with a small drizzle of honey or maple syrup.
- The smoothie is best consumed fresh but can be refrigerated for up to 24 hours.
- Frozen ingredients help create a naturally cold and thick smoothie without needing ice.
