Plant-Based Anti-Inflammatory Green Protein Smoothie
This plant-only green smoothie is designed to support brain health using whole-food protein sources, anti-inflammatory fats, and polyphenol-rich ingredients aligned with MIND, Mediterranean, and Blue Zone–style dietary patterns. It emphasizes strawberries and cacao for flavonoids linked to cerebral blood flow, leafy greens for folate and magnesium, and avocado for monounsaturated fats that support neuronal membranes. Protein is supplied entirely through soy milk, tofu, and seeds—supporting neurotransmitter production, blood sugar stability, and sustained mental energy without relying on protein powders.
Ingredients
- unsweetened soy milk 1 1/4 cups
- silken tofu 1/2 cup
- frozen strawberries 3/4 cup
- baby spinach 1 packed cup
- ripe avocado 1/4 medium
- ground flaxseed 1 tablespoon
- chia seeds 1 tablespoon
- unsweetened cacao powder 1 tablespoon
- extra-virgin olive oil 1 teaspoon
- cinnamon 1/2 teaspoon
- ice cubes 1/2 cup
Instructions
- Add all ingredients to a high-speed blender.
- Blend on high for 30–45 seconds until completely smooth and creamy.
- Pour into a glass and serve immediately.
Notes
- For a slightly higher protein version, increase silken tofu to 3/4 cup.
- Frozen cauliflower can replace some ice for extra fiber without added sugar.
- Best consumed fresh, but may be stored refrigerated for up to 24 hours in an airtight container.