AIP Friendly Green Apple Cinnamon Smoothie
Crisp green apple and cool cucumber make for a refreshingly light base, while full-fat coconut milk blends everything into something genuinely creamy and satisfying. A pinch of ground Ceylon cinnamon and a teaspoon of fresh grated ginger add just enough warmth to balance the brightness of the lemon juice — it tastes far more complex than the handful of minutes it takes to make. Baby spinach sneaks in a serious nutrient boost without turning the flavor grassy, which is a small miracle worth celebrating. Every single ingredient here is compliant with the autoimmune protocol, so there's no need to scan labels or swap anything out — just blend and pour. The optional raw honey lets you dial the sweetness to your mood, and a handful of ice transforms it into something thick and almost dessert-like on a warm afternoon. This makes two generous servings, so it's an easy way to start the day on the same page as a partner or a friend who's navigating the same way of eating.
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Learn more →Ingredients
2 servings
- 1 medium green apple, cored and roughly chopped
- 1 cup english cucumber, roughly chopped (about ½ medium cucumber)
- 1 cup fresh baby spinach, loosely packed
- ½ cup full-fat coconut milk
- ½ cup cold water
- 1 tsp fresh ginger, peeled and grated
- ¼ tsp ground ceylon cinnamon
- 1 tbsp fresh lemon juice
- 1 tsp raw honey (optional)
Can be omittedraw honey
- ½ cup ice cubes (optional)
Instructions
- 1
Add the green apple, cucumber, baby spinach, coconut milk, cold water, ginger, Ceylon cinnamon, and lemon juice to a blender.
- 2
Blend on high speed for 45–60 seconds until completely smooth with no visible leafy or apple chunks remaining.
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