Vegan Moringa Smoothie for Inflammation
This creamy moringa smoothie is vegan-friendly and comes together in the blender in less than 5 minutes.
Servings: 1 smoothie
Calories: 66.45kcal
Ingredients
- 1 Cup frozen mango chunks
- 1 Cup milk of choice
- 2 Tablespoons macadamia nut butter
- 1 Tablespoon maple syrup
- 1 Tablespoon moringa powder
- 1 teaspoon turmeric paste alt. ½ teaspoon turmeric powder & pinch of black pepper
- ½ teaspoon ginger powder
- pinch of salt
Instructions
- Add everything to the blender and pulse for 10 seconds, then blend on high for 10-15 seconds, and enjoy!
Notes
Adding Protein: You can add 1 to 1 ½ Tablespoons of plant protein powder to this low histamine smoothie without changing the flavor much, but anything more and it starts to affect it.
Which Milk to Use: This smoothie goes well with oat milk, almond milk, coconut milk, macadamia milk, or water, all of which can be frozen into ice cubes and blended for a frostier smoothie.
Swapping the Nut Butter: to avoid using the macadamia nut butter, another great option would be pili nut butter, sunflower seed butter, hemp seeds, or even pistachio butter.
Nutrition
Serving: 1g | Calories: 66.45kcal | Carbohydrates: 54.43g | Protein: 14.77g | Fat: 29.87g | Saturated Fat: 8.6g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 29.38mg | Sodium: 339.12mg | Fiber: 5.96g | Sugar: 43.75g