Rosemary not only adds a wonderful fragrance and flavor to this rosemary mango green smoothie recipe; it also provides antioxidants and anti-inflammatory compounds. Combining rosemary with the health benefits of mango, ginger, lime, spinach, pumpkin seeds, bananas and fortified organic rice milk creates a nutrient dense refreshing pick-me-up.
According to Medical News Today, rosemary has traditionally been used to:
- Alleviate muscle pain
- Improve memory/brain function
- Boost the immune system
- Improve blood circulation
- Aid digestion
- Promote eye health
Studies also show rosemary may be an effective anti-tumor agent.
A perfect Spring Smoothie
The weather is finally beginning to turn warmer in the Northeast. Most of the snow has cleared in the Catskills and the daffodils are making a brave (albeit late) ascent from the newly thawed earth. This rosemary mango green smoothie speaks of warmer days. I picture myself enjoying it on the front porch as the landscape wakes from the deep sleep of winter.
Rosemary Mango Green Smoothie
Ingredients
- 1 cup rice milk
- 1 banana
- 1/2 lime juiced
- 1/2 cup baby spinach
- 1 cup frozen mango chopped
- 1 Tbsp. fresh rosemary
- 1 Tbsp. raw pumpkin seeds
- 1/4 tsp. ground ginger
Instructions
- Add ingredients to a high-speed blender in the order they are listed.
- Begin blending on low and increase to highest speed.
- Blend on high for approximately 35 seconds.
Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.
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