Eat Your Rainbow Smoothie

I like to make this smoothie on mornings when I want to feel super nourished and hydrated all day long. I often split it up between breakfast and then some of lunch. It’s also great for days we spend outdoors on long hikes, as I can keep it cold in my tall insulated bottle.

Since it encompasses a TON of veggies - especially those super healthy brassica ones - along with a rainbow of fruits and Omega-3 seeds, this smoothie is packed with nutrition. I need to give a shout out of “hyper-nourishing” thanks to Dr. Brooke Goldner and her inspiring and delicious smoothies that can be a form of dietary therapy for autoimmune conditions and many other health conditions.

1/3 - 1/2 of a small head of red (really purple!) cabbage, coarsely chopped (around 8-16 oz)

Handfuls of arugula, baby kale, Swiss chard, and/or spinach (power greens)

1 - 2 cups frozen mango and/or bananas (or other tropical fruits)

1 - 2 cups wild blueberries

1/2 cup frozen dragonfruit (or other red berries/cherries)

3 - 6 Tbs of intact flax and/or chia seeds

1 tsp vanilla powder

1/2 tsp ground cardamom (optional)

1/2 tsp ground ginger (optional)

1 - 2 tsp of other nutritious powders such as spirulina or maca (optional)

32 oz cold water (may substitute 1-2 cups with a no sugar/no oil plant-based milk)

Fill high-speed blender with cabbage and greens up to where it looks about 3/4 full. Add frozen fruit on top, then seeds, vanilla powder and optional spices/powders.

Add water and/or plant-based milk and blend on high until smooth. With a high-speed blender, this should take less than 1 minute. If using a regular blender, you may need to reduce the amounts and blend for a longer time.

Keep cold in an insulated bottle or in the fridge, if you are splitting this up throughout the day.