Anti Inflammatory Blending

By | August 9, 2021

In a large (72+ oz) blender:
1 Cup (handful) of Kale
1 Cup (handful) of Spinach
1 Cup (handful) of Celery
1 Cup (handful) of Blueberries (or Peaches, Cherries or Strawberries)
1 (large) Pear.
1 Cucumber
2 Carrots.
2 ounces of Bragg’s Unfiltered Apple Cider Vinegar.
24-32 oz of water (and/or ice).
1 teaspoon of Ground Turmeric Root
1 teaspoon of Ground Ginger Root
1 teaspoon of Herbs of Provence
1 teaspoon of Chia seeds
3/4 Teaspoon of Black pepper.
5 tablespoons of Carbmaster (or Yogurt).

Add 24 to 32 ounces of water (or ice) after the fruits and vegetables to break the vegetables and fruits down with the blender. Then you know how much space you have for the rest of the ingredients.

Black pepper enhances the turmeric. Everything but the fruit is anti inflammatory, or is a catalyst of the other ingredients. The pear, celery and the Carbmaster temper the bitterness of the kale.

If you overfill, just pour some in a bowl, finish the rest, then mix it back together as you finish. You should make 5 pints (6 pints if you overfill).

All products purchased at Natural Grocers and King Soopers.

Category: Uncategorized

About Paul O'Brian

CEO, Paul O’Brian founded Accelerate Physical Therapy , P.C. in 1989 in Arvada. Specializing in orthopedic and neurological rehabilitation over a 40-year-career, Paul is experienced in shoulder, knee, spine, foot/ankle, elbow, wrist and hand rehabilitation, quadriplegia, hemiplegia, multiple sclerosis, weakness and balance issues, and geriatric conditions, arthritis, functional decline), postural pain an problems, sports injuries, motor vehicle accidents, and workers’ compensation injuries. He has been a youth sports coach for a total of 25 years in swimming and diving, soccer, football and rugby. Paul has served on the Board of Directors for multiple Colorado non-profit Colorado corporations, including Colorado Physical Therapy Network (20 years), Rugby Colorado (5 years) and Tigers Rugby Football Club (19 years).