Name: Ginger Cranberry Smoothie (Banana-Free)
Prep time: 5 min
Total time: 5 min
Yield: 1 Smoothie
Ingredients: 1 c unsweetened coconut or almond milk; 1/2 avocado; 1-2 c frozen zucchini or cauliflower, organic when possible; 1/4 c frozen cranberries, organic when possible; 1/4 - 1/2 inch (depending on preference) peeled ginger root, organic when possible; 1 serving plant-based protein powder (I like vanilla); Optional: handful of organic spinach, chia seeds, unsweetened coconut flakes

Description

A tasty and refreshing smoothie with the antioxidant power of cranberries and the anti-inflammatory power of ginger. Makes the perfect on the go breakfast or midday pick me up.

Scale

Ingredients

1 c unsweetened coconut or almond milk
1/2 avocado
1–2 c frozen zucchini or cauliflower, organic when possible
1/4 c frozen cranberries, organic when possible
1/4 – 1/2 inch (depending on preference) peeled ginger root, organic when possible
1 serving plant-based protein powder (I like vanilla)
Optional: handful of organic spinach, chia seeds, unsweetened coconut flakes

Instructions

Add all ingredients to a high powered blender and blend until smooth.
Enjoy!

Notes

I have only ever made this smoothie with vanilla protein powder. I highly recommend you do the same – it may be more tart without it.
If the smoothie is too thick, add a little bit of filtered water until you reach the desired consistency.

Keywords: vegan, vegetarian, dairy free, banana free, smoothie, anti-inflammatory