This smoothie is great for anyone, but especially beneficial for those with inflammatory related health issues. It has become a weekly favourite of mine as it's simple to make and refreshingly delicious. The only "step" in the recipe is gently warming the coconut oil to it's liquid state before blending into smoothie. If used at room temperature, the oil will react to the cold fruits and make hard chunks in the smoothie (nobody wants that!). Use the lowest heat setting and warm the oil slowly, as high heat destroys the healing properties of the oil. Even on the lowest temperature of my range, the oil has liquified in approx 30-45 seconds.
ANTI-INFLAMMATORY COCONUT BLUEBERRY SMOOTHIE
1 cup sliced or cubed fresh pineapple
1 cup fresh blueberries
1/2 cup spinach
1/2 cup filtered water
1/2 of a ripe avocado
1/4 cup coconut oil, warmed to liquid state
On lowest heat setting of cooktop, gently warm coconut oil in a saucepan just until it turns to liquid. Add liquid coconut oil and all remaining ingredients to VitaMix or blender and blend until smooth. Simple!
Tip: Immediately after blending and pouring into glass, add hot water and a small amount of soap to blender canister. Turn the blender back on high for about 10 seconds and rinse the canister with hot water. This will prevent the coconut oil from hardening onto the sides of your blender, making it difficult to clean.
