Food

Elyse Kopecky’s Anti-Inflammatory Smoothie Bowl Recipe

A delicious addition to your weekday routine from the nutrition coach, chef, and two-time New York Times best-selling author.

A smoothie bowl isn’t just a trendy Insta-worthy food. Smoothie bowls are a great way to help your body hydrate, recharge, and recover after a morning run—especially important when you’re running in hot or humid conditions. This mighty green bowl features anti-inflammatory spices, vitamin-C rich fruits, and iron-rich greens. Vitamin C helps with iron absorption, which is important for female runners. (For a complete meal, don’t skimp on the toppings!) 

Anti-Inflammatory Smoothie Bowl 

Vegan, Gluten-free; Serves 2 

1 1/2 cups filtered water 

1/2 cup raw cashews 

4 Deglet dates, pitted 

1-inch knob fresh ginger, peeled*

1-inch knob fresh turmeric, peeled, optional 

1 heaping cup frozen pineapple or mango

1 small frozen banana 

1 cup tightly packed baby spinach or kale

Toppings: granola, chopped nuts, coconut flakes, fresh berries, honey or blackstrap molasses, hemp seeds, chia seeds, and/or pumpkin seeds. 

How to Make it: 

This recipe actually starts with some night-before steps: In a quart-size mason jar, combine the water, cashews, dates, ginger, and turmeric (if using). Cover and store in the fridge overnight to allow the cashews to soften. 

Then, in the morning, combine the contents of the mason jar with the mango, banana, and spinach or kale in a high-speed blender. Blend on high speed for a couple minutes until smooth. Use the tamper tool to keep the ingredients swirling. Check for any remaining whole pieces of fruit and blend again, if needed. If too thick, add a splash more water to desired consistency. 

Divide between two bowls. Decorate with your favorite toppings and serve. Leftovers can be stored in the fridge for up to 2 days.

 

Elyse Kopecky is a nutrition coach, chef, and two-time New York Times best-selling author. In her new exclusive “Food Is Fuel” monthly column, the co-author of Run Fast. Eat Slow. and Run Fast. Cook Fast. Eat Slow. will explore everything women want to know about how to fuel—from breakfast to snacks, to recovery, and on-the-go foods. Have a topic you’d like to have Elyse talk about? Email us at editorial@womensrunning.com