Eosinophilic Esophagitis Friendly Turmeric-Cinnamon Cucumber Kale Smoothie
Total time10 min
Prep time10 min
Cook time0 min
4.7(24)
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Learn more āIngredients
2 servings
- 2 cups baby kale or chopped kale leaves, stems removed
- 1 cup cucumber, peeled and roughly chopped
- 1 medium ripe banana, peeled and frozen
- 1 cup unsweetened coconut milk beverage or almond milk
Chef's tipChoose an unsweetened oat milk for savory dishes. - Ā½ cup water
- 1 tsp ground turmeric
- Ā½ tsp ground cinnamon
- Ā½ tsp fresh ginger, peeled and grated
- 1 tbsp chia seeds
- 1 tbsp honey or maple syrup, or to taste
- 1 pinch black pepper
- Ā½ cup ice cubes (optional)
Instructions
- 1
Add the kale, cucumber, frozen banana, coconut milk beverage, and water to a high-speed blender.
- 2
Add the turmeric, cinnamon, ginger, chia seeds, honey, and black pepper. Add the ice, if using.
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