I make this Anti-Inflammatory Raspberry Spinach Smoothie when I want something quick, fresh, and nourishing. The sweet raspberries, mild spinach, creamy Greek yogurt, and hint of ginger come together in a smooth and refreshing drink that feels light while still being satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup unsweetened almond milk
1 cup fresh spinach
½ cup plain Greek yogurt
1 cup frozen raspberries
½ teaspoon grated fresh ginger
1 tablespoon chia seeds
1 teaspoon honey
½ teaspoon vanilla extract
½ cup ice cubes
Directions
I add the almond milk to the blender first so everything blends more easily.
I add the fresh spinach, frozen raspberries, and plain Greek yogurt.
Next I sprinkle in the chia seeds, grated fresh ginger, and vanilla extract.
I drizzle in the honey for a little natural sweetness.
Then I add the ice cubes to make the smoothie cold and refreshing.
I blend everything on high speed for about 30 to 60 seconds, until the mixture is smooth and creamy.
I pour the smoothie into a glass and serve it right away.
Servings and timing
I get 1 serving from this recipe.
Prep Time: 5 minutes
Cooking Time: 0 minutes
Total Time: 5 minutes
Calories: 180 kcal
Variations
I like to change this smoothie in a few easy ways depending on what I have on hand. I sometimes swap the raspberries for mixed berries when I want a different berry flavor. I also like adding half a banana for extra creaminess and natural sweetness. When I want a more plant-based version, I use a dairy-free yogurt instead of Greek yogurt. For a stronger anti-inflammatory twist, I sometimes add a small pinch of turmeric along with the ginger.
Storage/Reheating
I think this smoothie tastes best right after blending because the texture is freshest then. If I need to store it, I pour it into a sealed jar or bottle and keep it in the refrigerator for up to 24 hours. I usually shake or stir it well before drinking because some separation can happen naturally. I do not reheat this recipe since it is meant to be served cold.
FAQs
Can I make this smoothie without Greek yogurt?
I can make it without Greek yogurt if I want a lighter or dairy-free option. I usually replace it with a plant-based yogurt or even a little extra almond milk, although the smoothie will be less creamy.
Can I use fresh raspberries instead of frozen ones?
I can use fresh raspberries, but I like frozen raspberries better because they make the smoothie colder and thicker. If I use fresh berries, I often add a few more ice cubes.
Does the spinach make the smoothie taste strong?
I find that the spinach flavor stays very mild in this recipe. The raspberries, vanilla, honey, and yogurt do most of the work in the flavor, so the smoothie still tastes fruity and refreshing.
Can I prepare this smoothie ahead of time?
I can prepare it a little ahead of time and keep it chilled in the fridge for several hours. I think the best texture comes right after blending, so I prefer to drink it as soon as possible.
Is this smoothie good for breakfast?
I think this smoothie is a great breakfast when I want something quick and energizing. It gives me fruit, greens, protein, and healthy extras like chia seeds in one easy drink.
Conclusion
I love this Anti-Inflammatory Raspberry Spinach Smoothie because it is simple, colorful, and full of nourishing ingredients. It gives me a delicious way to enjoy berries, greens, and creamy yogurt in just a few minutes, and I can easily adjust it to fit my taste or what I have in the kitchen.
📖 Recipe:
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Anti-Inflammatory Raspberry Spinach Smoothie
- Total Time: 5 minutes
- Yield: 1 serving
- Diet: Vegetarian
Description
A quick and refreshing smoothie packed with raspberries, spinach, and creamy yogurt, enhanced with ginger for a nourishing anti-inflammatory boost. Perfect for breakfast or a light snack.
Ingredients
1 cup unsweetened almond milk
1 cup fresh spinach
1 cup frozen raspberries
1/2 cup plain Greek yogurt
1 tablespoon chia seeds
1 teaspoon honey
1/2 teaspoon grated fresh ginger
1/2 teaspoon vanilla extract
1/2 cup ice cubes
Instructions
- Add the almond milk to a blender.
- Add the fresh spinach, frozen raspberries, and Greek yogurt.
- Add the chia seeds, grated ginger, and vanilla extract.
- Drizzle in the honey.
- Add the ice cubes.
- Blend on high speed for 30 to 60 seconds until smooth and creamy.
- Pour into a glass and serve immediately.
Notes
Swap raspberries with mixed berries for a different flavor.
Add half a banana for extra creaminess and sweetness.
Use dairy-free yogurt for a plant-based option.
Add a pinch of turmeric for extra anti-inflammatory benefits.
Best enjoyed fresh, but can be stored in the refrigerator for up to 24 hours and shaken before drinking.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 glass
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 5 mg
