Ginger Berry Anti-Inflammatory Smoothie

It's finally starting to feel like summer around here.

The temps are rising, the sun is out, and I'm eating berries at an alarming rate. Smoothies have also made a steady comeback into my weekly eats. All things that point to summer.

This post is sponsored by Earthbound Farm.

I've recently been experimenting with packing smoothies full of anti-inflammatory ingredients. You may be wondering, why? No reason in particular, except for general well-being and to try something new. It's fairly well known that excessive + chronic inflammation in the body is not ideal for a variety of reasons. Excess inflammation can be triggered by a diet heavy in processed foods, refined sugars and carbohydrates, and trans fats. While I don't eat a strict, anti-inflammatory specific diet, I do strive to consume foods that fit into this category on a daily basis.

It seems appropriate during these warm, summer months that Earthbound Farm is celebrating smoothies. They're focusing on creating recipes that include spicy additions (not necessarily spicy-hot) you may not automatically think about adding to your daily mix. It's easy to overlook fresh and dried spices when making smoothies, but they can add an amazing pop of flavor and tons of healthy benefits. I really wanted to think outside the box for my contribution to their summer smoothie recipes, which is what spurred my interest in anti-inflammatory ingredients. 

I did quite a bit of ingredient research and a lot of experimenting in the kitchen to come up with today's smoothie recipe. This was the most challenging smoothie recipe I've ever tried to create. The first few were barely drinkable and definitely not share-worthy. I wanted to pack in as many of these anti-inflammatory ingredients as possible:

• berries
• ginger
• basil
• turmeric
• chia seeds
• pineapple
• beets
• walnuts
• leafy greens
• tart cherries
• hemp seeds
• avocado

Luckily, EBF's product lineup is filled with many of these anti-inflammatory foods, in fresh + frozen form. And with conventional produce like strawberries and spinach having some of the highest pesticide content loads you'll find, it's comforting knowing everything grown from Earthbound Farm is organic and non-GMO. 

And for this spiced summer smoothie, I went outside of my comfort zone and added frozen organic beets. If you know me, you know that I am not a fan of beets. However, I know they're incredibly healthy and full of anti-inflammatory properties, so I wanted to give them a chance.

Thanks to the berries, pineapple, and ginger, I was able to incorporate the beets without detection. I packed this smoothie with berries for their antioxidant powers and the pineapple for a nice boost of vitamin C. The avocado + chia seeds add healthy fats and staying power, to really help this smoothie stick with you all morning long. The avocado also adds a super creamy texture without the use of banana. I wanted all of the banana haters out there to be able to enjoy this smoothie, too! Turmeric and ginger are loaded with anti-inflammatory super powers, and ginger gives this smoothie a major kick of flavor + spice. I'm totally addicted.

Print Recipe!

Ginger Berry Beet Anti-Inflammatory Smoothie

gluten-free, vegan option // yields 1 large smoothie

• 1+ cup non-dairy unsweetened milk
• 1 cup frozen berry blend
• 3/4 cup frozen pineapple
• 1/4 cup frozen red beets
• 1 teaspoon freshly grated ginger
• 1/2 teaspoon freshly grated turmeric
• 1/4 small/medium avocado
• 1 tablespoon chia seeds
• 2 teaspoons raw honey (raw agave or pure maple syrup)

Place 1 cup of milk in your blender. Add all other ingredients. (If your berries are stuck together or there are large strawberries in your mix, try chopping them for easier blending.) Blend until smooth, adding more milk if needed. Taste and blend in more fruit/beets/avocado to your liking. 

Serve immediately, or store in a sealed bottle in the fridge for 24hrs (for the best flavor).

I like my smoothies super thick + served in a bowl with lots of toppings. How about you?

Ashley

Today’s post is sponsored by Earthbound Farm. Product opinions are always my own. If I didn’t love it, you wouldn’t hear about it.Thank you for supporting the occasional sponsored post that helps fund all the deliciousness + behind the scenes action you see here.

Breakfast Friday | Giant Buckwheat Pancake

It's Friday!

And I've got breakfast! 

In the form of a giant buckwheat pancake! 

This giant buckwheat pancake is a simple and super healthy go-to breakfast for my weekday mornings. It takes about 3 minutes to mix together and 6 minutes to cook in the pan. While it cooks, you can prep a few topping ingredients or maybe flat-iron your hair.

It's thick (but fluffy!) + hearty and will definitely fuel you through til' lunch. Plus, it's chock-full of protein, fiber, and healthy fats. I have a huge morning appetite and this is one of the only breakfasts that can keep me satiated for over 5 hours. Top this giant cake with nut or seed butter + fresh berries and you're all set. Just don't forget the coffee.

You may want to start with 1 teaspoon of cinnamon and see what you think (cinnamon varieties vary in intensity). I like to add about 2 1/2 teaspoons. I'm sort of cinnamon obsessed, though. You can always add more the next time, and there will definitely be a next time with this recipe!

Enjoy!

Print Recipe!

Giant Buckwheat Pancake

gluten-free // yields 1 large serving

• 1-2 teaspoons ghee/coconut oil
• 1/2 medium banana
• 1 large egg
• 3 1/2 tablespoons buckwheat flour
• 2 tablespoons sorghum flour
• 2 tablespoons almond meal
• 1-3 teaspoons cinnamon
• 1/8 teaspoon baking powder
• 1/4 cup unsweetened almond milk (2%, whole milk, soy, hemp, etc.)

Heat a large pan (at least 10-inches) or skillet over medium heat with 1-2 teaspoons ghee or coconut oil.

While heating, thoroughly mash the banana in a small mixing bowl. Add the egg and whisk into the banana (a fork is fine). Add the flours, cinnamon, baking powder, and milk. Mix together until just combined. The batter should be thick but pourable, not runny.

Pour batter into the pan and spread to about 8-9 inches. (Leave room around the pancake so you can slide a spatula underneath.) Let cook for about 4-5 minutes until the edges are set and you can slide a stiff metal spatula all the way around the pancake to help release. Slide the spatula about 1/2-way under the pancake and quickly flip over. If your pancake feels floppy as you slide the spatula underneath, let it cook for another minute. Once flipped, cook for another 1-2 minutes.

Serve hot and top as desired.

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Notes:

• Feel free to make this in advance, let it cool, then refrigerate in an airtight container for up to 4 days. They can also be frozen once fully cooled.
• Cashew meal, hazelnut meal, pistachio meal, or sunflower seed meal should be suitable subs for the almond meal. Sift before using.
• Feel free to use freshly ground raw buckwheat flour (from raw groats) if desired. I advise against using flour made from toasted/Kasha buckwheat groats, as the flavor is very intense. For this recipe I used Bob's Red Mill buckwheat flour.

Now let's do this weekend thang.

Ashley