Anti-Inflammatory MicroGreen Smoothie Bowl

For the Green Smoothie Base:

  • 1 cup fresh spinach
  • 1-2 handfulls of your favourite MicroGreens (e.g., Sunflower MicroGreens, Broccoli MicroGreens, Pea MicroGreens, Kale MicroGreens, Radish Microgreens)
  • 1/2 cup kale leaves, stems removed
  • 1/2 cucumber, peeled and sliced
  • 1/2 avocado, peeled and pitted
  • 1/2 cup pineapple chunks (fresh or frozen)
  • 1/2 cup mango or papaw chunks (fresh or frozen)
  • 1 Tbsp chia seeds
  • 1 Tbsp hemp seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp ginger powder
  • 1 cup coconut water


  • 1 Tbsp mixed MicroGreens (e.g., Broccoli MicroGreens, Pea MicroGreens, Kale MicroGreens, Radish Microgreens)
  • 1 Tbsp pumpkin seeds (pepitas)
  • 1 Tbsp sliced strawberries
  • 1 Tbsp blueberries
  • 1 Tbsp shredded coconut
  • Drizzle of local honey or maple syrup (optional)


  • Wash and prepare the fresh produce. Peel and slice the cucumber, and pit and peel the avocado.
  • In a blender, combine spinach, cucumber, avocado, pineapple chunks, mango or pawpaw chunks, chia seeds, hemp seeds, turmeric powder, ginger powder, and coconut water or almond milk. Blend until smooth and creamy.
  • Pour the green smoothie into a bowl.
  • Sprinkle the top with mixed MicroGreens, pumpkin seeds, sliced strawberries, blueberries, and/or shredded coconut.
  • If desired, drizzle the smoothie bowl with honey or maple syrup for added sweetness.
  • Grab a spoon and enjoy your delicious and nutritious anti-inflammatory MicroGreen smoothie bowl!

This bowl is not only rich in anti-inflammatory ingredients but also provides a variety of textures and flavours. The combination of MicroGreens, seeds, and fresh fruits adds a delightful twist to this nutritious meal. Feel free to get creative with the toppings and adjust the recipe based on your taste preferences.

Claire xox