Anti-Inflammatory Pineapple Smoothie (Print Version)
# Ingredients:
→ Main Smoothie
01 -
3 cups frozen pineapple
02 -
1 ¼ cups dairy-free milk (add more as needed)
03 -
2 fresh soft pears, cored and peeled or not, about 1 cup chopped
04 -
1 tablespoon lemon juice
05 -
½ to 1 teaspoon celery seeds
→ Pink Layer
06 -
½ cup pineapple smoothie
07 -
¼ cup raspberries
→ Yellow Layer
08 -
¼ cup pineapple smoothie
09 -
Pinch turmeric powder
# Instructions:
01 -
Blend all pineapple smoothie ingredients (frozen pineapple, dairy-free milk, fresh pears, lemon juice, celery seeds) until frosty and smooth.
02 -
Blend ½ cup of the pineapple smoothie with ¼ cup raspberries or muddle raspberries into the smoothie.
03 -
Mix ¼ cup of the pineapple smoothie with a pinch of turmeric powder to create a vibrant yellow layer.
04 -
Layer the original smoothie, pink mixture, and yellow mixture sequentially in a serving glass. Optionally top with fresh coconut yogurt and shredded coconut for a tropical feel.
# Notes:
01 -
For a tropical flavor, coconut milk pairs especially well with pineapple. Use carton coconut milk from the dairy section for a lighter taste or canned coconut milk for a richer flavor.
02 -
Pears work great as a natural sweetener. Use soft, ripe pears for the best results. Avoid unripe, green pears.
03 -
Green grapes or a ripe banana can be substituted for the pears if desired.