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.
High Powered blender
Pint Canning Jars
Leakproof Lids
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.
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.