This smoothie is packed with immune boosting and digestion soothing ingredients to give you a little extra jolt of energy and vitality to start off the new year! We’re blending up tart raspberries, juicy tangy citrus, creamy nut butter, and spicy ginger with a touch of sweetness from honey. There are also some veggies snuck in there, but that part is optional! Both raspberries and citrus are packed with vitamin C and fiber, while ginger and cinnamon help to soothe digestion. Plus raw honey is packed with antioxidants and antibacterial powers.
Ingredient highlight
Raspberries! These tart and sweet berries are high in antioxidants, vitamins, and minerals. They’re particularly loaded with vitamin C and fiber. They also contain antioxidant-rich flavonoids called anthocyanins that help reduce inflammation and also give them their beautiful red color.
Raspberries are in season during late spring and summer, but I love buying them frozen in the colder months for an immune boosting smoothie! Frozen fruit and veggies are picked and frozen at their peak (= more nutrients)!
Servings 2
Prep Time 5 minutes Ingredients
- cup fresh or frozen raspberries
- 1 cup steamed, then frozen cauliflower*
- 1-1 ¼ cup water
- 1 orange or ½ grapefruit, trimmed, quartered**
- 3 tbsp almond butter or peanut butter
- 1-2 tbsp raw honey***
- 1-2 inch knob ginger
- 1 tsp ground cinnamon
- Pinch of salt
- *Or use 1 scant cup of frozen riced cauliflower. You could also replace cauliflower with cooked beets. Or skip the veg all together (then you’ll just need less water).
- **I love to throw whole citrus in smoothies because there is so much nutrition in that white pith. If it’s not organic or if the skin looks beat up, I’ll just trim that outer skin/zest off. If not, I’ll just leave it on. If you’re worried about bitterness, you can peel the orange, but try to leave SOME pith on there! You can try to remove the seeds if there are a ton of them, but I generally don’t bother.
- ***Use local and raw, if possible, for the most benefits. You can use any sweetener here, like maple syrup or dates. You could also use banana if you like that flavor in your smoothies.
Instructions
- In a high-speed blender, add all smoothie ingredients, starting with just 1 cup of water and 1 tablespoon honey. Blend on high until totally smooth. If it’s too thick, add a bit more water. If it’s too tart or bitter, add more honey.
Items you can prep ahead (optional)
- Make it!
Substitutions:
- Use frozen blueberries in place of raspberry
- To make it nut-free, substitute the nut butter with tahini.
Storage:
- Store leftovers in an airtight container in the fridge for up to 2 days.
Leftovers + Repurposing:
- Give it a stir and enjoy chilled.
Servings 2 Prep Time 5 minutes Ingredients
- cup fresh or frozen raspberries
- 1 cup steamed, then frozen cauliflower*
- 1-1 ¼ cup water
- 1 orange or ½ grapefruit, trimmed, quartered**
- 3 tbsp almond butter or peanut butter
- 1-2 tbsp raw honey***
- 1-2 inch knob ginger
- 1 tsp ground cinnamon
- Pinch of salt
- *Or use 1 scant cup of frozen riced cauliflower. You could also replace cauliflower with cooked beets. Or skip the veg all together (then you’ll just need less water).
- **I love to throw whole citrus in smoothies because there is so much nutrition in that white pith. If it’s not organic or if the skin looks beat up, I’ll just trim that outer skin/zest off. If not, I’ll just leave it on. If you’re worried about bitterness, you can peel the orange, but try to leave SOME pith on there! You can try to remove the seeds if there are a ton of them, but I generally don’t bother.
- ***Use local and raw, if possible, for the most benefits. You can use any sweetener here, like maple syrup or dates. You could also use banana if you like that flavor in your smoothies.
Instructions
- In a high-speed blender, add all smoothie ingredients, starting with just 1 cup of water and 1 tablespoon honey. Blend on high until totally smooth. If it’s too thick, add a bit more water. If it’s too tart or bitter, add more honey.
Items you can prep ahead (optional)
- Make it!
Substitutions:
- Use frozen blueberries in place of raspberry
- To make it nut-free, substitute the nut butter with tahini.
Storage:
- Store leftovers in an airtight container in the fridge for up to 2 days.
Leftovers + Repurposing:
- Give it a stir and enjoy chilled.
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