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Blueberries, pomegranate seeds and kale give some serious antioxidant power to this slightly tangy and refreshing green smoothie.

Pomegranates are native to Iran and northern India but are now cultivated widely across Asia, the Middle East, the Mediterranean, and parts of the United States.  This amazing sweet-tart ruby red fruit has been used in Ayurvedic medicine for millennia.

In addition to vitamins, minerals and fibre, pomegranates contains potent phytochemicals including punicalagin and tannins believed to help fight against cancer, inflammation, high blood pressure and heart disease.

For 2 servings, blend together until smooth:

  • 1 1/2 cups unsweetened almond milk (I like to use my Almond Cow to make homemade plant-based milk)

  • 1 cup frozen blueberries

  • 1/2 cup fresh or frozen pomegranate seeds

  • couple handfuls baby kale or spinach

  • 2 Tbsp chia seeds

  • 2 Tbsp Nuzest Clean Lean vanilla or natural protein powder or Further Food collagen peptides

  • Lakanto monkfruit sweetener, pure stevia, maple syrup or raw honey (nonvegan), adjusted to taste