When I think about foods that really work for the health of my body, blueberries and ginger usually come somewhere in the top 10. They’re both have a lot to offer, including detoxifying properties, and taste really good – especially when paired together.

Blueberries contain a potent flavonoid called anthocyanins. Research has shown that consumption of blueberries is associated with protection against cardiovascular disease, diminished vision, diabetes, high LDL cholesterol and varicose veins.

With few exceptions, when you cook, process or allow a food to be exposed to the elements for too long, nutrients dwindle. The reason why I like to use, and recommend, frozen blueberries for this smoothie and my the 3-Day Cleanse of The Belly Burn Plan is because the nutrients stay intact, or at least aren’t as affected if you were to let them sit in the refrigerator for a few days. If you decide to go the fresh route, I highly recommend buying them organic.

Ginger contains the strong anti-inflammatory compound, gingerol. Found in fresh ginger specifically, this compound has shown promise with anti-cancer and anti-rheumatoid properties.

This recipe calls for freshly grated ginger. Grating ginger doesn’t need to be tricky. Simply use the fine side of a regular cheese grater and work away.

Serves 1

Ingredients
1 cup unsweetened non-dairy milk (coconut, almond, hemp)
½ cup blueberries, frozen
1” fresh ginger, peeled and grated
1 tbsp lemon juice
1 tbsp honey

Preparation
Add all ingredients to a blender and blend for 60 seconds, or until mixture is smooth.

 

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