You know that feeling when you reach for something in your fridge, take a sip, and immediately think, “I can make this better”? That’s exactly what happened when I watched my husband enjoying his name-brand chocolate almond milk the other day.

Don’t get me wrong, I love chocolate milk. But when I flipped over that carton and saw the ingredient list reading like a chemistry experiment (cane sugar, gellan gum, sodium ascorbate, and other ingredients I wouldn’t want to consume), something clicked. I already had pure almond milk in the fridge, the kind made from just almonds, and I realized I could create something so much better in minutes.

Why This Homemade Chocolate Almond Milk Will Ruin Store-Bought Forever

This isn’t just about making chocolate milk. It’s about taking back control of what goes into your body. When you make your own homemade chocolate almond milk, you get that creamy, chocolaty sweetness that feels like a warm embrace for the senses—without any of the additives, preservatives, or ingredients you can’t identify.

The best part? This recipe has exactly three ingredients. That’s it. No hidden sugars, no thickeners, no stabilizers. Just pure, simple goodness that tastes better than anything you’ll find in a store.

What You’ll Need

• 2 cups almond milk (store-bought like Califia Farms and So Delicious or homemade like this recipe, just make sure it’s the clean kind with minimal ingredients)
• 1/4 cup cacao powder (unsweetened)
• 1/3 cup pure maple syrup (adjust to taste)

Equipment

• High-speed blender (I use my NutriBullet, but any blender works)

How to Make Homemade Chocolate Almond Milk in 5 Minutes

This is almost too easy to call a recipe:

1. Add all ingredients to your blender – Pour in the almond milk, add your cacao powder, and maple syrup
2. Blend for 1-2 minutes until everything is completely smooth and creamy
3. Taste and adjust – Want it sweeter? Add more maple syrup. Want it richer? Add another tablespoon of cacao
4. Pour and enjoy – Serve immediately over ice or store in the fridge for later

That’s literally it. Five minutes from start to sip.

The Taste: Pure Chocolate Heaven

If you’ve only had store-bought chocolate milk, prepare yourself. This homemade chocolate almond milk version is:

• Deeply chocolaty without being overwhelming
• Naturally sweet from the maple syrup (no refined sugar crash)
• Incredibly creamy with a velvety texture
• Subtly nutty from the almond milk base

It’s the kind of chocolate milk that makes you close your eyes after the first sip and just savor it.

Ways to Enjoy Your Homemade Chocolate Almond Milk

While drinking it straight from a glass is my favorite way, this homemade chocolate almond milk is incredibly versatile:

• Morning coffee upgrade – Use it as a creamer for a mocha-style coffee
• Smoothie base – Adds instant chocolate flavor to any smoothie
• Breakfast pour – Drizzle over homemade granola, overnight oats, or quinoa porridge (if tolerated)
• Baking substitute – Replace regular nut milk in pancake or waffle batter
• Post-workout treat – Add a scoop of protein powder for a recovery drink
• Warm beverage – Heat gently for a cozy hot chocolate alternative

Customize It Your Way

Make it with walnuts instead: If you’re making your own nut milk from scratch, try using walnuts instead of almonds. Walnuts are packed with omega-3 fatty acids, which are excellent for your central nervous system and myelin health. The flavor is slightly earthier but equally delicious, and you’ll get those brain-boosting benefits in every glass.

Adjust the sweetness: Start with 1/3 cup maple syrup and taste as you go. Some people prefer 1/4 cup for a less sweet version, while others love a sweeter treat.

Try different sweeteners: Dates, honey, or agave nectar all work beautifully. Each brings its own unique flavor profile.

Make it extra indulgent: Add a pinch of sea salt, a splash of vanilla extract, or even a dash of cinnamon for extra depth.

Why Homemade Beats Store-Bought Every Time

Once you make your own chocolate almond milk, it’s hard to go back. Here’s why:

• You control every ingredient – No mystery additives or preservatives
• It’s fresher – Made in minutes and consumed within days, not months
• It costs less – Especially if you make your own almond milk
• It tastes better – The flavors are brighter, richer, and more authentic
• No waste – Make exactly what you need
• It’s actually healthy – Real ingredients that nourish your body

Storing Your Homemade Chocolate Almond Milk

Store your homemade chocolate almond milk in an airtight container in the refrigerator for up to 4-5 days. Give it a good shake before each use, as natural separation may occur (that’s actually a good sign; it means there are no emulsifiers keeping everything artificially blended).

The Bottom Line

Sometimes the simplest recipes are the most transformative. This three-ingredient homemade chocolate almond milk took me less than five minutes to make, but it’s completely changed how I think about store-bought alternatives. When you can create something this delicious, this quickly, with ingredients you can actually pronounce, why would you settle for anything less?

Give it a try. I think you’ll find yourself doing what I did—standing in front of the fridge with an empty glass, debating whether you have room for just one more serving.

Print

Homemade Chocolate Almond Milk

Rich, creamy homemade chocolate almond milk made with just 3 simple ingredients in 5 minutes. No additives, no preservatives—just pure chocolaty deliciousness that tastes better than any store-bought version.

Course Beverages, Breakfast, Drinks

Keyword 3 ingredient chocolate milk, chocolate almond milk recipe, dairy-free chocolate milk, easy chocolate milk, healthy chocolate milk, homemade chocolate almond milk, paleo chocolate milk, vegan chocolate milk

Prep Time 5 minutes minutes

5 minutes minutes

Servings 4 servings

Author Cathy @ msinthecountry.com

Equipment

• 1 High-speed blender NutriBullet or any blender works
• 1 Glass jar or bottle for storage

Ingredients

• 2 cups Almond milk store-bought or homemade, unsweetened
• 1/4 cup Cacao powder unsweetened
• 1/3 cup Pure maple syrup adjust to taste
• 1 teaspoon Vanilla extract optional
• 1 pinch Sea salt optional, enhances chocolate flavor
• 1/2 teaspoon Cinnamon optional

Instructions

• Add almond milk, cacao powder, and maple syrup to your blender. If using optional vanilla, salt, or cinnamon, add them now.
• Blend on high speed for 1-2 minutes until completely smooth and creamy with no cacao powder clumps visible.
• Taste and adjust the sweetness if needed. Add more maple syrup for sweeter chocolate milk or more cacao powder for a richer chocolate flavor.
• Pour into a glass jar or bottle and store in the refrigerator for up to 4-5 days. Shake well before each use, as natural separation is normal.

Notes

Optional: Serve chilled over ice, add to coffee for a mocha, or warm gently on the stove for a cozy hot chocolate. Enjoy immediately or refrigerate for later!

Did you make this recipe?

I’d love to hear how it turned out! Leave a comment below and let me know if you tried any variations. And if you’re looking for more simple, delicious recipes that don’t compromise on quality, stick around—there’s plenty more where this came from.

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I Almost Didn’t Try Making Homemade Almond Milk (I’m So Glad I Did)

I’ll be honest, the first time I thought about making homemade almond milk, I felt a little hesitant. It seemed complicated, like something that required special equipment or culinary skills I didn’t have. I kept putting it off, thinking store-bought was “good enough.”

Then one day, I finally tried it.

And I was completely wrong about everything. Making almond milk at home isn’t hard. It’s actually ridiculously easy. So easy that I wondered why I’d been buying cartons full of thickeners, emulsifiers, and mystery ingredients for so long when I could make something this fresh and delicious in my own kitchen.

The taste difference? Night and day. Homemade almond milk is creamier, fresher, and has a pure almond flavor that store-bought versions just can’t match. Once you try it, those grocery store cartons will feel like a distant memory.

Why Make Your Own Almond Milk?

If you’re still buying almond milk from the store, let me give you some compelling reasons to start making your own:

You control the ingredients. Most commercial almond milk contains only about 2% almonds, plus stabilizers, gums, and preservatives. When you make almond milk at home, you know exactly what’s in it because you put it there.

It tastes incredible. Fresh homemade almond milk has a rich, creamy texture and natural sweetness that store-bought versions can’t replicate. It’s the difference between fresh-squeezed orange juice and the stuff from a carton.

It’s surprisingly affordable. A bag of raw almonds makes multiple batches of almond milk for a fraction of what you’d spend on premium store-bought brands.

It’s fresh. You’re making it in small batches and consuming it within days, not months. No need for those shelf-stable preservatives.

You can customize it. Want it sweeter? Thicker? Flavored with vanilla? You’re in complete control.

It’s actually easy. This was my biggest misconception. Making almond milk requires minimal effort; most of the “work” is just letting the almonds soak while you sleep.

What You Need to Make Homemade Almond Milk

Ingredients

• 1 cup raw almonds (organic if possible)
• 4 cups filtered water (plus more for soaking)
• Optional add-ins:
  • Sweetener of choice (honey, maple syrup, or 2-3 dates)
  • 1 teaspoon vanilla extract
  • Pinch of sea salt

Equipment

• Large bowl for soaking
• High-speed blender (any blender works, but high-speed gives the creamiest results)
• Nut milk bag, cheesecloth, or fine-mesh strainer
• Glass jar or bottle for storage

How to Make Almond Milk: Step by Step

Step 1: Soak Your Almonds (12-24 Hours)

Place your raw almonds in a large bowl and cover them with plenty of filtered water—at least 2 inches above the almonds since they’ll expand as they soak. Cover the bowl and let them sit at room temperature for 12-24 hours.

Why soak? Soaking softens the almonds, making them easier to blend and improving digestibility. It also helps release the nutrients and creates a creamier final product.

Step 2: Drain and Rinse

After soaking, drain the almonds and rinse them thoroughly under cool water. You’ll notice they’ve plumped up and the skins may have loosened—this is perfect.

Step 3: Blend

Add your soaked almonds and 4 cups of fresh filtered water to your blender. If you’re adding sweetener, vanilla, or salt, toss those in now too.

Blend on high speed for 1-2 minutes until the mixture is completely smooth and creamy. It should look white and frothy with no large almond pieces visible.

Step 4: Strain

This is where the magic happens. Place your nut milk bag (or cheesecloth) over a large bowl or pitcher. Pour the blended almond mixture into the bag and squeeze gently to extract all the liquid. Keep squeezing until you’ve gotten as much milk out as possible—this is where those arm muscles come in handy!

What you’re left with is smooth, creamy almond milk in your bowl and almond pulp in the bag (don’t throw this away—see tips below for how to use it!).

Step 5: Store and Enjoy

Transfer your fresh almond milk to a clean glass jar or bottle with a lid. Store it in the refrigerator for up to 4-5 days.

Give it a good shake before each use, as natural separation is completely normal (and actually a sign that it’s real, fresh almond milk without emulsifiers!).

Tips for the Best Homemade Almond Milk

Adjust the consistency. Want thicker, creamier almond milk? Use less water (try 3 cups instead of 4). Prefer it thinner? Add an extra cup of water. Experiment until you find your perfect ratio.

Sweeten to taste. I usually start with 2-3 pitted dates or 1-2 tablespoons of maple syrup. Blend these in with the almonds before straining. Taste and adjust to your preference.

Add vanilla for depth. A teaspoon of pure vanilla extract adds wonderful flavor that complements the natural nuttiness of the almonds.

Don’t skip the soaking. While some people make “quick” almond milk without soaking, the overnight soak creates a much creamier, better-tasting result. Plan ahead and let time do the work for you.

Use filtered water. Since water is the main ingredient, using good-quality filtered water makes a noticeable difference in taste.

Blend long enough. Don’t rush the blending step. A full 1-2 minutes ensures you extract maximum creaminess and flavor from the almonds.

What to Do With the Almond Pulp

After straining your almond milk, you’ll have leftover almond pulp. Don’t throw it away! Here are some ways to use it:

• Dry it out to make almond flour – Spread it on a baking sheet and bake at 200°F until completely dry, then pulse in a food processor
• Add to smoothies for extra fiber and protein
• Mix into oatmeal or overnight oats
• Use in baking – Add it to muffins, pancakes, or energy balls
• Make almond pulp crackers – Mix with seeds, spices, and a little oil, then dehydrate
• Add to homemade granola
• Compost it if you’re not going to use it

Ways to Use Your Homemade Almond Milk

Once you have fresh homemade almond milk on hand, the possibilities are endless:

• Pour it over homemade cereal or homemade granola for breakfast
• Add it to coffee or tea for a creamy, nutty flavor
• Use it in smoothies as your liquid base
• Make overnight oats with fresh almond milk
• Use it in baking – Substitute it 1:1 for regular milk in recipes
• Create chocolate almond milk – Add cacao powder and maple syrup
• Blend into creamy soups for richness without dairy
• Make chia pudding for a healthy dessert or breakfast
• Add to matcha or golden milk lattes

How Long Does Homemade Almond Milk Last?

Fresh almond milk will keep in the refrigerator for 4-5 days in an airtight container. You’ll know it’s gone bad if it smells off or develops a sour taste.

Since it doesn’t contain preservatives, it won’t last as long as store-bought, but that’s actually a good thing! You’re consuming it fresh when all the nutrients and flavors are at their peak.

I typically make a batch twice a week, which keeps me stocked without any waste.

Flavor Variations to Try

Once you’ve mastered basic almond milk, try these variations:

• Vanilla Almond Milk – Add 1-2 teaspoons vanilla extract and 2-3 dates for natural sweetness
• Chocolate Almond Milk – Blend in 2-3 tablespoons cacao powder and maple syrup after straining (or check out my chocolate almond milk recipe for the full version!)
• Cinnamon Almond Milk – Add 1/2 teaspoon cinnamon and a pinch of nutmeg
• Strawberry Almond Milk – Blend in fresh or frozen strawberries after straining
• Coffee Almond Milk – Add a shot of espresso or 2 tablespoons cold brew concentrate
• Maple Vanilla Almond Milk – Blend with 2 tablespoons pure maple syrup and 1 teaspoon vanilla

Store-Bought vs. Homemade: The Real Difference

I used to think store-bought almond milk was fine. Then I made my own, and I realized what I’d been missing.

Store-bought almond milk typically contains:

• Only 2-3% actual almonds
• Water as the main ingredient
• Thickeners and stabilizers (carrageenan, gellan gum, locust bean gum)
• Added vitamins (often synthetic)
• Preservatives for shelf stability
• Sometimes, added oils and sweeteners

Homemade almond milk contains:

• Almonds
• Water
• Whatever you choose to add (if anything)

The taste speaks for itself. Store-bought is thin and often has an almost chalky texture. Homemade is creamy, naturally sweet, and tastes like actual almonds. There’s no comparison.

Common Questions About Making Almond Milk

Do I have to peel the almonds after soaking? No! The skins will be strained out, so there’s no need to remove them individually. This saves tons of time.

Can I use roasted almonds? It’s best to use raw almonds. Roasted almonds won’t blend as smoothly and can give the milk an off-flavor.

My almond milk separated—is that normal? Yes, completely normal! Just shake it before using. Natural separation means there are no emulsifiers keeping everything artificially blended together.

Can I make almond milk without soaking? Technically, yes, but I don’t recommend it. Soaking creates much creamier milk with better flavor and makes the almonds easier to digest. The overnight soak is worth the wait.

How do I make it creamier? Use less water (try 3 cups instead of 4), or add a tablespoon of coconut oil or raw cashews to the blender.

Why You’ll Never Go Back to Store-Bought

Here’s what happened after I made my first batch of homemade almond milk: I went to pour store-bought almond milk in my coffee the next week, took one sip, and immediately poured it out. Once you experience the fresh, creamy taste of homemade, store-bought just tastes watered down and artificial.

Making almond milk at home isn’t just about being healthier or saving money (though both are true). It’s about the simple satisfaction of creating something pure and delicious with your own hands. It’s about knowing exactly what you’re putting in your body. And honestly, it’s about treating yourself to something that actually tastes amazing instead of settling for “good enough.”

If you’ve been hesitant like I was, thinking it’s too hard or too time-consuming, I promise you—it’s not. Soak some almonds tonight, and tomorrow you’ll be sipping the freshest, most delicious almond milk you’ve ever tasted.

Trust me, your taste buds (and your body) will thank you.

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Homemade Almond Milk

Make your own creamy, delicious homemade almond milk with just two ingredients—raw almonds and water. This easy recipe is fresher, healthier, and tastes infinitely better than anything you’ll find at the grocery store. No additives, no preservatives, just pure almond goodness!

Course Beverages, Breakfast, Drinks

Keyword almond milk recipe, dairy-free milk, homemade almond milk, how to make almond milk, nut milk, plant-based milk, vegan milk

Prep Time 12 hours hours

Active Time 10 minutes minutes

Total Time 12 hours hours 10 minutes minutes

Servings 4

Author Cathy @ msinthecountry.com

Equipment

• 1 Large bowl for soaking almonds
• 1 High-speed blender any blender works, high-speed gives creamiest results
• 1 Nut milk bag or cheesecloth or fine-mesh strainer
• 1 Glass jar or bottle for storage

Ingredients

• 1 cup Raw almonds organic if possible
• 4 cups Filtered water plus more for soaking

Instructions

• Place raw almonds in a large bowl and cover with plenty of filtered water, at least 2 inches above the almonds. Cover the bowl and let soak at room temperature for 12-24 hours.
• After soaking, drain the almonds and rinse them thoroughly under cool water.
• Add soaked almonds and 4 cups of fresh filtered water to your blender. If using optional sweetener, vanilla extract, or sea salt, add them now.
• Blend on high speed for 1-2 minutes until the mixture is completely smooth, creamy, and white with no large almond pieces visible.
• Place a nut milk bag, cheesecloth, or fine-mesh strainer over a large bowl or pitcher. Pour the blended almond mixture into the bag and squeeze gently to extract all the liquid. Continue squeezing until you've gotten as much milk out as possible.
• Transfer the fresh almond milk to a clean glass jar or bottle with a lid. Store in the refrigerator for up to 4-5 days. Shake well before each use, as natural separation is normal.

Notes

Optional: Save the leftover almond pulp! Spread it on a baking sheet and dry it at 200°F to make almond flour, or add it to smoothies, oatmeal, or baked goods.

Did you make this homemade almond milk recipe?

I’d love to hear how it turned out! Leave a comment below and let me know what you think.

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If you love pumpkin pie but want something lighter and healthier, this Pumpkin Pie Smoothie is the perfect choice. It’s creamy, cozy, and tastes just like a slice of pumpkin pie in a glass.

The best part? It only takes 10 minutes to make. I use pumpkin puree for convenience, and you can choose your favorite nut milk, such as almond, coconut, or even oat milk. No complicated steps, just simple ingredients you probably already have.

Why Pumpkin Is So Good for You

Pumpkin isn’t just for pies. It’s packed with antioxidants that fight oxidative stress (the stuff that makes your body feel worn down). It also has anti-inflammatory and brain-protective properties, which may help calm inflammation and support brain health. That’s especially good news if you’re focusing on keeping your body strong and your mind sharp.

Plus, pumpkin is rich in vitamin A, vitamin C, potassium, and fiber—all the good things your body needs this season.

A study published on NCBI found that pumpkin extract (Cucurbita pepo) showed neuroprotective effects in a model of multiple sclerosis, helping reduce oxidative stress and protect nerve cells. Read the study here.

Pumpkin Pie Smoothie Recipe

This recipe is super easy to make. The only thing you’ll need to plan ahead is the banana—make sure it’s frozen. If it’s not, just peel, slice it into smaller pieces, and pop it in the freezer for the next day. I like to always keep some frozen banana pieces on hand so they’re ready whenever I need them.

For the recipe you’ll need:

• Crushed ice
• Full-fat coconut milk (or your favorite nut milk)
• Frozen banana
• Pumpkin puree (I use Farmer’s Market Organic Pumpkin)
• Pure maple syrup
• Cinnamon
• Nutmeg
• Ginger

This Pumpkin Pie Smoothie is cozy and creamy, but if you’re craving something bright and fruity, give my Golden Sunrise Smoothie a try. It’s packed with anti-inflammatory goodness from wild blueberries, an apple, mango, and peaches.

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Pumpkin Pie Smoothie

This smoothie is perfect for fall mornings, an afternoon pick-me-up, or even as a healthier dessert. It’s quick, nourishing, and satisfies those pumpkin pie cravings without the extra sugar or baking.

Course Breakfast, Dessert, Drinks, Smoothie, Snack

Cuisine American

Keyword dairy-free pumpkin smoothie, easy smoothie recipe, fall smoothie recipe, healthy pumpkin smoothie, pumpkin pie smoothie, pumpkin spice smoothie

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1

Author Cathy @ msinthecountry.com

Equipment

• 1 Blender

Ingredients

• 1 cup crushed ice
• 3/4 cup full-fat coconut milk (or your favorite nut milk)
• 1/2 banana frozen
• 1/3 cup pumpkin puree 
• 1 tablespoon maple syrup
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger

Instructions

• Freeze 1/2 banana ahead of time.
• Add crushed ice and all ingredients to a blender. Blend until smooth.
• Pour into a glass, sprinkle with a little extra nutmeg on top.
• Sip and enjoy your pumpkin pie in a glass!

Did You Know? 🌿

Pumpkin isn’t just good for pie and smoothies — the seeds are little powerhouses too. I add raw pumpkin seeds to my daily healing smoothie because they’re packed with:

• Antioxidants that help protect your cells from damage
• Fiber to support gut health (so important in MS!)
• Zinc for immunity and overall healing

For anyone living with MS, these nutrients can help calm inflammation, support your nervous system, and give your body an extra boost. Just a small handful a day can make a difference.

If you give this Pumpkin Pie Smoothie a try, let me know what you think. 🍂

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Looking for an anti-inflammatory smoothie for MS that’s both refreshing and healing? This vibrant blend is one of my all-time favorites, and for good reason. It’s packed with juicy mango, sweet peaches, wild blueberries, crisp apple, and a gentle boost of veggies you won’t even taste (promise!).

With flaxseeds for omega-3s, a touch of ginger for inflammation, and optional coconut water for hydration, this smoothie is a delicious way to nourish your body and feel good from the inside out. Whether you’re managing MS or just want to feel your best, this one’s a keeper.

The mango-peach combo is pure magic – it creates this luscious, almost dessert-like sweetness that’s incredibly satisfying. Mango and peaches are both naturally creamy fruits with complementary flavors that blend into something that tastes like a gourmet smoothie you’d pay lots of money for at a fancy juice bar.

The blueberries add the perfect contrast – they provide little bursts of tartness that balance the sweetness and make every sip interesting. Wild blueberries especially have this intense, almost wine-like flavor that elevates the whole drink.

The apple adds crisp freshness that brightens everything up, while the cucumber and zucchini create this incredibly smooth, creamy texture that people won’t be able to identify but will absolutely love.

Why This Anti-Inflammatory Smoothie for MS Works

Anti-Inflammatory Powerhouses:

• Wild blueberries: Packed with antioxidants, and contain neuroprotective properties
• Mango: High in vitamin C and beta-carotene for immune support
• Ginger: A natural anti-inflammatory compound that helps reduce inflammation
• Leafy greens: Rich in folate and vitamin K, which support nerve health and overall brain function

Nutritional Benefits:

• High in antioxidants to combat oxidative stress
• Omega-3 fatty acids from flaxseeds for brain health
  Want to learn more about how flaxseeds can support healing? Read this next.
  I usually get my flaxseeds from the bulk section at the grocery store to save money, but you can also find them online here on Amazon
• Natural fiber for gut health and steady energy
• Hydrating vegetables for optimal hydration

Learn more about the benefits of omega-3s for MS on this page by the National Institutes of Health.

Pro Tips for the Perfect Smoothie

• Make it creamy: The cucumber and zucchini add incredible creaminess without dairy
• Prep ahead: Wash and cube fruits the night before, and store in the fridge (or use frozen fruit)
• Serving suggestion: Serve immediately for the best flavor and texture

Frozen fruit will work perfectly in this smoothie. They might even make it better because they help make the smoothie thicker, and no need to add ice. Plus, they’re already prepped and ready to blend, saving you time and energy. The frozen fruits will help mask the vegetables even more because of the thicker, more dessert-like texture they create. Your smoothie will taste like a tropical sorbet!

If you’re looking for an easy way to support your health, this anti-inflammatory smoothie for MS is a simple place to start—delicious, nourishing, and easy to blend into your routine. This smoothie delivers a tropical, refreshing taste that masks the vegetables completely while providing powerhouse nutrition for managing MS symptoms and supporting overall wellness.

This is the first recipe I’m sharing here on my blog, and I’m so glad you’re here! I’ll be adding more MS-friendly meals, smoothies, and simple wellness tips soon, so check back or join my newsletter to stay inspired and supported.

Enjoy your smoothie! 🧡

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Anti-Inflammatory Smoothie for MS | Golden Sunrise Recipe

This is honestly one of those flavor combinations that satisfies every craving – sweet, creamy, and refreshing. It will keep you coming back for more.

Course Smoothie

Cuisine Anti-Inflammatory, Plant-Based

Keyword anti-inflammatory smoothie for MS, flaxseed smoothie, healing smoothie recipe, plant-based smoothie, wild blueberry smoothie

Prep Time 5 minutes minutes

Servings 2

Calories 180kcal

Equipment

• 1 Blender (high-speed if possible)

Ingredients

• 1 cup fresh or frozen wild blueberries or regular blueberries
• 1-1/2 cups frozen mango chunks or 1 large fresh mango, peeled and cubed
• 1 medium sweet apple (Honeycrisp or Gala work beautifully) cored
• 1/2 cup fresh or frozen peaches pitted
• 1/2 medium cucumber peeled
• 1 cup spring mix or baby greens  (avoid spinach if sensitive to histamines)
• 1/2 small zucchini (or ¼ of a large one) ends trimmed
• 1 tablespoon ground flaxseeds
• 1/2 teaspoon fresh ginger root (or a pinch of ginger powder if fresh isn’t available) peeled and minced
• 1/4 teaspoon vanilla extract  (alcohol-free if possible)
• 1-1/2 cups filtered water  (adjust for desired consistency)
• 1/2 cup coconut water (optional, for extra electrolytes)

Instructions

• Prep your produce: Wash all fruits and vegetables thoroughly. Peel and cube the mango, core the apple, and peel the cucumber and ginger.
• Blend: Blend for 60-90 seconds until completely smooth and creamy.
• Check consistency: Add more filtered water if needed for your preferred texture.
• Taste and adjust: The natural sugars should create a perfectly balanced sweetness, but taste and adjust if needed.

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