I’m happy to share that I’m partnering with Blue Diamond Almond Breeze to share healthful recipes made with almond milk, like this immune booster solution that’ll keep everyone in tip top form.
Because every year, like clockwork, it’s the same dang thing.
The weather warms up. The trees send out their leafy starts and flowering buds. We shed our coats too quickly because, hey! It’s sunny out. Summer is practically here (even if it is only 43 degrees.)
And every year, as the seasons change, that’s when the whole family comes down with one ailment or another. Whhhhhyyy now? We made it through the whole winter with nary a chill. Now we have sneezing. Aches. And pains. And heads that just might explode if one were to lift their gaze just a little too quickly. Just let me lay in bed and bring me another blanket please?
This year I’m sick and tired of everyone else being sick and tired. So this sheriff is enforcing some new rules in this here neck of the woods.
And it starts with nourishing and protecting from the inside out. It starts with this immune boosting green smoothie made with Almond Breeze for some good old fashioned preventive medicine.
It seems like lately I’ve been creating recipes that totally hit the trend. Of 2011. Recipes that now are practically mainstream. Avocado toast, anyone?
Green smoothies are far from anything new, but just like my beloved chocolate chip cookie, they are definitely one classic you need in your recipe rolodex.
Immune Boosters to the Rescue
Your grandma said it. Your mom said it. And if you’re at all aware of today’s culinary landscape, you’re saying it too. “Eat your greens.”
Science has proven you can boost your immune system by eating the right, vibrant and vitamin-fortified, antioxidant-filled foods straight from nature. It’s in their DNA. And green smoothies are one of the easiest ways to get your daily fill.
About the recipe
Let’s run down our smoothie benefits.
This green smoothie is a far cry from tasting anything like the mega doses of greens and vitamins in it because of the natural sweetness of the fruit we’ve added to our blend.
I used both kale and spinach in this recipe for a mega doses of vitamin C. They provide s a powerful antioxidant punch, plus calcium, folate and fiber to help boost immunity and sometimes even fight off infection.
The key to a well blended green smoothie is blending the liquid with the greens really well before adding the rest of the ingredients. It’s the best way to avoid green chunks in your slurping straw and later in your toothy smile.
Next up: the sweet stuff. Vitamin C packed mango, pineapple and kiwi give this smoothie its sweet slurp. Mango has even been shown to protect against cancer and lower cholesterol. An extra squeeze of purifying lemon juice adds a fresh, bright squeeze, too.
To help ward against cold bugs even more, I added fresh ginger to the mix. Ginger has been proven to help with nausea, pain and inflammation. All the extras that come with a cold and general malaise.
To make this smoothie extra easy to prepare on a day to day basis, a little meal prep goes a long way.
I chop up all of my fruit at one sitting then portion it out to small freezer bags. Before loading up the bags I use a Sharpie to write the recipe directions out directly on the bag so there’s no questions of what or how much to add, so my daughter or husband can make this blend for themselves.
A lot of smoothies add banana for creaminess, but here simply freezing the fruit before blending does the job. If you’re making this smoothie with fresh instead of frozen fruit, simply add 3-4 ice cubes when blending the liquid and greens and blend well.
Every smoothie needs a liquid and Almond Breeze Original Almondmilk does the best job here. I always have a box or two of the shelf stable Almondmilk in my pantry so that smoothie making is always an easy option. I used the unsweetened original flavor in this recipe but you could easily swap it with the coconut or vanilla flavor too.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
- 1 cup roughly chopped spinach and kale, packed tightly
- 1½ cups Almond Breeze Unsweetened Almondmilk
- 1½ cups frozen mix of mango, pineapple and kiwi chunks
- ½ teaspoon freshly grated ginger
- ½ lemon, juiced
- Add the spinach and kale to a blender with the Almond Breeze and blend well.
- Add the frozen fruit, ginger and lemon and blend until smooth. If the smoothie is too thick, add more almond milk 1 tablespoon at a time.
- ** If using fresh fruit instead of frozen, reduce the almond milk amount to 1 cup and slowly add more to make your preferred thickness. Or, add 3-4 ice cubes before blending.
Have a great day, and make something good.
This post is part of a partnered series with Blue Diamond Almond Breeze. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
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