Looking for a delicious way to reduce inflammation and support your health? This anti-inflammatory pineapple smoothie is packed with powerful, nutrient-rich ingredients that not only taste great but also offer numerous health benefits.
Ingredients:
- 1 cup pineapple: A tropical fruit rich in bromelain, an enzyme with anti-inflammatory properties that can help reduce swelling and support digestion.
- 1 banana: A natural sweetener that’s high in potassium, which helps maintain electrolyte balance.
- 1 cup apple: Provides a good dose of fiber and antioxidants for a healthy gut and immune system.
- 1 tbsp ginger: Known for its anti-inflammatory and antioxidant effects, ginger can ease digestion and support overall health.
- 2 tbsp lemon juice: Loaded with vitamin C, lemon juice helps detoxify the body and boosts immunity.
- 2 tbsp cayenne pepper: Adds a spicy kick and is known for its metabolism-boosting and anti-inflammatory properties.
Instructions:
- Combine all the ingredients in a blender.
- Blend until smooth and creamy. Add water or ice cubes if needed to adjust the consistency.
- Pour into a glass and enjoy immediately for maximum freshness and nutritional benefits.
Why This Smoothie Works:
Each ingredient in this smoothie has been carefully selected for its anti-inflammatory and health-promoting properties. From the enzyme-rich pineapple to the zesty kick of cayenne pepper, this drink offers a potent combination of flavor and function.
Tips for Best Results:
- Use fresh, ripe fruits for the best taste and maximum nutritional value.
- Adjust the cayenne pepper to your spice tolerance.
- Drink this smoothie as a refreshing breakfast, post-workout snack, or afternoon pick-me-up.
Final Thoughts:
Incorporate this anti-inflammatory pineapple smoothie into your routine to enjoy its health benefits and delightful taste. It’s a simple, natural way to promote overall wellness while satisfying your taste buds.
![Follow @conveganence for daily vegan recipes!
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Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
