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Green Immune Support AIP Superfood Smoothie

Brenna May
I make a weeks worth of smoothies at a time, minus the coconut kefir and freeze them for the week. Take one out to defrost and it’s ready by midday. Pour in coconut kefir and I have a supercharged probiotic pick me up with all my green needs.
Servings 7 cups

Equipment

  • High Powered blender
  • Pint Canning Jars
  • Leakproof Lids

Ingredients
  

For The Blender:

  • 4-6 cups Quality non toxic water
  • 7 tsp Wheatgrass juice powder
  • 7 tsp Barleygrass juice powder
  • 3-4 tsp Spirulina
  • 3.4 tsp Chlorella
  • 1-2 tbsp Matcha optional
  • 1 tbsp Lions mane mushroom
  • 1 tbsp Reishi or Nootropic Immunity Mushroom blend
  • 1/2 cup Cranberries or other low sugar berries
  • 1/2-1 cup Lime juice
  • 1/2 cup Aloe inner leaf juice (optional)
  • 1 tbsp Elderberry liquid (NO SUGAR)
  • 6 tbsp MCT Oil or MCT oil powder (optional)
  • 3 tbsp lemon flavored cod liver oil (optional, can use flax oil)
  • 1 tbsp Camu Camu powder
  • 6 tbsp Red & Black Maca blend
  • 1 tbsp Ashwaganda powder (or 1-2 teaspoons liquid concentrate)
  • 6 tbsp Lucuma Powder optional
  • 2 tbsp Amla Powder optional

Add when you are ready to drink:

  • 1 cup coconut kefir, milk kefir, or other probiotic kefir hemp kefir, almond milk kefir, very low sugar water kefir and kombucha are all good options.

Instructions
 

  • Place all the ingredients EXCEPT for the kefir/kombucha in the blender and blend. I usually top it off with water to make sure it is at about 8 cups total.
  • Pour about a cup into pint ball jars for the week and freeze, reserving the one for today.
  • Pour about a cup of kefir into the ready to drink jar, screw on a lid tightly, and freeze.

Notes