Anti-Inflammatory Green Smoothie Bowl

If you're like us around here this morning, you had a fantastic Canada Day long weekend and are in need of some holistic anti-inflammatory love today.

We ate great food (and a lot of it), and enjoyed some gorgeous white and rosé wines from Prince Edward County.  I've been wanting to go there for many years, and this weekend I finally went
with some of my favourite company; my very sweet in-laws and their toddler cutie, Ellie, and my love, Ryan.

We took stunning candid photos of the babe and us laughing, sat along the grape vines under a manic blue and mysteriously cloudy sky while listening to hits from the 80's. I was in heaven, especially when I found out they had gluten free pizza in their outdoor wood oven kitchen!

Though, with the wine, the pizza dough, and the stop-dead traffic on the 401 headed home (at 10:30pm!) I went to bed feeling depleted, stressed and know my body well enough to know that means inflammation is-a-surely comin'.

For me, inflammation is very different today than it was many years ago. I've done a lot of work to clean up my gut, repair digestive function and improve liver detoxification, so indulging a
little doesn't mean 3 days in bed. It means I get back on the horse, no guilt, no shame and eat a bowl rich in nutrients that aid liver detox.

So I do.

Today, I'm opting for this Anti-Inflammatory Green Smoothie Bowl to come to the rescue and I hope you do, too!

This Anti-Inflammatory Bowl is delicious, super easy and is suitable for both phases (Detox + Low FODMAP) of our 12-Week Gut restore Program and is gluten-free, dairy-free, vegan, and refined sugar free. There are versions below for a Low FODMAP recipe as well!


Anti-Inflammatory Green Smoothie Bowl


  • 3 cups organic spinach
  • 1 banana
  • ½ cup coconut milk
  • ½ cup water
  • ⅓ cup raw walnuts
  • ½ inch fresh ginger, peeled (naturally anti-inflammatory) 
  • 1 tablespoon fresh cilantro (liver detoxifier)
  • 1 tablespoon fresh mint
  • 1T chia seeds (only if on Detox phase of program)
  • 1 tablespoon of maple syrup (or stevia for lower sugar content)
  • 1 teaspoon organic powdered spirulina, optional (a powerful liver detoxifier)
  • Juice of 2 limes (liver detoxifier)
  • Pinch of sea salt
  • 4 or 5 cubes of ice

The toppings:

  • 1/2 banana, sliced
  • Chopped macadamia, pecans or additional walnuts
  • 1 kiwi, chopped (I keep the skin on for additional nutrients and tart flavour)
  • 1T hemp seeds

Place all ingredients in a high-speed blender and blend for 30 seconds to a minute. Let sit for 10 minutes in the freezer to thicken up while you prepare your topping ingredients.

Once all topping ingredients are prepped, place on top and snap a photo for your Instagram before you gobble it all up.

From my whole-food based, non-judgemental, all-about-balance kitchen, to yours...

Happy Anti-Inflammatory eating!
Cassandra Hope, RHN

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