Nut’n Berry Smoothie: Allergy-free and Anti-inflammatory

Nut’ n Berry Smoothie. AKA: allergy free protein smoothie. Tall-Dark and Handsome calls it the Ugly Berry Smoothie.

Remember when I lost my taste buds? I am still troubled by it.  Some of the lingering effects of my condition include constant itchiness and the inability to eat anything remotely spicy (a tragedy!). In an effort to be rid of these annoyances I have embarked upon an allergy free diet.

Unfortunately, this means if anyone has ever been allergic to it, then it is probably not on my menu for the next week or more. Following this cleanse period I will get to eat all kinds of food and wait patiently to record some adverse reaction.

In order to supplement my limited diet and keep any hunger at bay, I have been practically living on nut’n berry smoothies. This smoothie is based on the shake from The Ultra-Simple Diet by Mark Hyman, MD.  It is designed to be allergy free and anti-inflammatory.

Loaded with anti-oxidents, phytonutrients, fiber, protein, and omega 3 fatty acids, this smoothie is my source of fuel for the week.

I am not a doctor or nutrition expert. I have consulted with my sister, R.D. (registered dietician) and my doctor before beginning this diet.

I am not excited about not eating my favorite things for an unknown length of time, nor am I looking for a fad diet to lose weight (In fact, I don’t believe in diets but everything in moderation. As a former fat girl, I can honestly tell you it is all about habits and hard work). That being said, the headaches from lack of caffeine and sugar have passed and I have lost 4 pounds in 4 days.  I drink plenty of water, tea, and some broth and I am keeping exercise to a reasonable level to avoid stressing my body and causing any more inflammation (no long runs).

This smoothie (or some variation) is breakfast and mid-morning snack. It can also be part of my lunch and my afternoon snack.

Nut’n Berry Smoothie

• 1/4c plain silken tofu
• 1/3c unsweetened soy/rice milk/almond milk
• 1/4c coconut water (or filtered water)
• 1/2c small frozen banana (optional)
• 1/2c frozen or fresh berries
• Up to 1c chopped kale (optional)
• 1ts flax oil
• 1T chia seeds (or ground flax)
• 1ts nut butter (optional)

Combine all into a blender and pulse until smooth adding more water to achieve desired thickness.

Notes about the ingredients:

• Obviously nut allergies can be common, we have no reason to suspect I might have nut allergies. I take full advantage of nut goodness.
• Choose unflavored varieties of tofu if you are seeking allergy relief.
• Read the labels! Soy has more protein and less sugar while Rice is more hypo-allergenic and is available fortified with vitamins. Look for a low sugar, low carb milk that is high in protein and vitamins.
• Coconut water adds potassium, flavor, and is low is salt.
• The banana is only in here because it is good smoothie material and aids texture (and more potassium). Omit if desired.
• Antioxidant blueberry and anti-inflammitory cherries are good choices.  Frozen fruit is cheaper and makes the smoothie cold and creamy.
• I add frozen kale by the handful. It adds fiber and a nutritional boost but can leave you with green things in your teeth. Using too much tends to lend a green flavor and texture to an otherwise almost dessert like smoothie.
• Chia seeds and flax seeds are both high in anti-inflammitory omega 3 fatty acids and aid digestion. Chia seeds might offer other benefits including more protein.
• Try to use something neutral like almond butter if seeking allergy relief.  This adds flavor, texture, and protein to the smoothie