Anti-inflammatory drinks (healthy + refreshing!) 🍹

Steep 4 green tea bags in 1 liter of steaming water (about 75 degrees Celsius or 165 Fahrenheit) until cooled.

Remove tea bags from the cooled tea.

In a blender, add 2 cups of blackberries, 3/4 cup of frozen pineapple chunks, juice from 1/2 lime, a small chunk of fresh ginger, and 1 tablespoon of maple syrup.

Blend the mixture until smooth, then strain to remove seeds.

In serving cups, add blackberry puree, mint leaves, and lime slices, then top with ice.

Pour the cooled green tea over the mixture and stir, adjusting sweetness to taste.

For the watermelon rosemary slushie, add 700 grams of frozen watermelon, 2 frozen bananas, 1 cup of orange juice, 1 cup of coconut water, juice from 1 lime, and 1 tablespoon of fresh rosemary to a blender.

Blend the mixture, using a tamper to stir as needed, until smooth.

Spoon the slushie into serving cups and enjoy immediately.

For the passion fruit and kombucha spritz, squeeze juice from grapefruits and scoop pulp from passion fruit into a cup.

Add mint or basil leaves and lime slices to the cup, then lightly mash them.

Fill the cup with ice and pour in equal parts grapefruit juice and kombucha.

For the lassi-inspired drink, add 2 soft medjool dates, 2.5 cups of frozen mango chunks, 2 cups of plant-based yogurt, 3/4 cup of plant-based milk, 1/2 tablespoon of fresh ginger, juice from 1/4 lemon, 1/2 teaspoon of ground turmeric, and ground black pepper to a blender.

Blend until smooth, adjusting sweetness and consistency as desired.

For the coconut and citrus green smoothie, peel 2 oranges and add to a blender along with 2 dates (pitted), 1 frozen banana, 1 avocado, 1/2 cup each of light canned coconut milk, coconut yogurt, and oat milk, 1.5 cups of spinach, and 5 optional mint leaves.

Blend until smooth.

Equipment Needed

Spice Level:

Dietary