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Anti-Inflammatory Green Smoothie Boost

This is a savoury smoothie with high chlorophyll content using a variety of greens. Greens contain the bitter and astringent taste which is cooling, hydrating, detoxing, anti-aging and anti-inflammatory. However, a small piece of fruit (up to 20%) such as apple, banana or pear could be incorporated into the ingredients.

Prep Time15 mins
Cook Time5 mins


  • 150-200 mls spring water
  • 40 g cucumber, chopped
  • 20 g rocket
  • 40 g spinach
  • 20 g fennel bulb, chopped
  • 1/2 garlic clove
  • 1 tsp lemon or lime juice
  • 10 g ginger (unpeeled)
  • 1/2 turmeric root
  • 1.5 g chlorella (a tip on the tsp)
  • 20 g avocado
  • 2 ice cubes
  • 1 leaf gel from live aloe vera plant (optional)
  • 1 tsp maple syrup (optional)


  • 1. If using a bullet, squash all the ingredients into the container and fill water to the max water line with spring water and thoroughly blend until creamy smooth.
    2. If using a blender, place water inside the blending jug first, then the cucumber and fennel bulb and blitz.
    3. Add the remaining ingredients and blend thoroughly until completely smooth.
    4. Adjust the thickness of the smoothie by adding more water as required.
    5. Drink the smoothie immediately or place in an airtight container (preferably glass) and refrigerate until required up to a maximum of 6 hours.


The fresh aloe vera juice needs proper preparation. Yellow substance as well as outer skin is quite toxic. I cut one leaf from the plant and I leave it for 1 hr to ensure the yellow substance comes out. I then wash it and cut with scissors the outer edges of the leaf. Then I fillet in half and scrub the gel into the containers making sure there is no yellow substance or skin remaining on the gel.