Anti-Inflammatory Pineapple Green Smoothie

It’s that time of year when people are starting to feel the effects of allergies. That means runny noses, itchy eyes, and sneezing! Fortunately, anti-inflammatory pineapple green smoothies can help relieve some of these symptoms. Today we will show you how to make an anti-inflammatory pineapple green smoothie using ingredients from your local grocery store.

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The Many Benefits Of Turmeric

Turmeric is gaining a lot of attention, and for good reason. Only a small amount is required to nourish your entire body with all of its benefits, making it easy to add to any meal or drink.

The bright pigment of curcumin is the key to its effectiveness. It all revolves around the brilliant compound: curcumin. The list may continue indefinitely, but two significant advantages are that it contains a lot of antioxidants and that it is a powerful anti-inflammatory. It’s also been found to have beneficial effects on the body, brain, and even some diseases

Dried Turmeric

Turmeric comes from a combination of different roots, leaves, and stems that are carefully dried to result in a ground texture. It loses some of its pungency while still retaining much of its colour after being dried. Turmeric tea, sprinkling it over smoothies or sautés, and using it in curries are just perfect.

Specialty spice shops, on the other hand, generally keep a more current selection. You may also get it at your local supermarket. Take notice of its fragrance and colour to see if the quality is good. The stronger the smell, the better the quality.

What you’ll need

For this anti-inflammatory turmeric smoothie you’ll need:

• 2 cups (480ml) almond milk, unsweetened
• 2 cups (60g) spinach, packed
• ½ tsp. ground turmeric
• pinch of black pepper
• 2 tbsp. chia seeds
• 2 cups (330g) pineapple chunks, frozen

Substitutions

Pineapple – start with frozen pineapple chunks or fresh pineapple and simply freeze it first. You could also try substituting it for something like frozen mango as well.

Spinach – use spinach if you are newer to green smoothies as it has less flavour or if you like substitute this for kale

Blending liquid – we used unsweetened almond milk but you can also try it with oat milk, dairy milk, coconut water, or water

Black pepper – according to this Healthline article, black pepper helps enhance the absorption of the active anti-inflammatory component in turmeric. You don’t need to be worried; you won’t even know it’s in there

How to make the smoothie

Place all the ingredients into a high-speed blender and blend until smooth.

Serve straight away.

To make frozen smoothie packs

Add to a 1-pint jar in the following order: frozen pineapple, turmeric, black pepper, chia seeds, and spinach on top.

Do not add milk until you are ready to blend

Bring the jar to the freezer as soon as possible so that the fruit does not thaw and then refreeze in the jar (it’s difficult to extract it). Or you can use freezer bags if you prefer.

Scrape gently with a spoon to remove yourself from the jar. If anything is caught, fill the jar halfway with almond milk and let it sit for one minute. Put the lid on and shake it up, and everything should come loose.

Dump the contents of the smoothie bag into the blender with almond milk and blend until smooth.

Recipe tips

If you don’t have a high-quality blender, use the blending liquid to puree the spinach first. Then add in the defrosted pineapple and any other ingredients.