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Easy Anti-Inflammatory Smoothies

POWER GREEN PUCKS

MAKES 8 PUCKS

1 (14-ounce) block silken tofu, drained
5 ounces fresh baby spinach or power greens
½ cup tart cherry juice
½ cup walnuts
Juice from 1 orange
4 tablespoons ground flax
2-inch piece ginger, thinly sliced
2-inch piece turmeric, thinly sliced
1 teaspoon ground cinnamon
Several grinds fresh black pepper

In a high-powered blender, process all ingredients until smooth. Pour into a muffin tin and freeze for 4–5 hours. Pop out of muffin tin with a table knife, warming the bottom of the pan in hot water for a minute if needed. Transfer pucks to a sealable container and keep frozen until ready to use.

BERRY GREEN SMOOTHIE

SERVES 1

1 cup soy milk or preferred milk
1 cup frozen blueberries or mixed berries
½ cup pineapple chunks (fresh or frozen)
1 Power Green Puck (recipe to the left)
1 tablespoon chia seeds, optional
1 cup ice cubes or water, if needed to adjust consistency

In a high-powered blender, process milk, fruit, Power Green Puck, and chia seeds until smooth. Add ice or water as needed to adjust consistency.

Bozeman Health Lifestyle Medicine physician Joseph Sofianek and his team of board-certified registered nurses, health coaches, and physical therapists are leading the national charge to change the way we approach medicine.
  • Recipe co-authored by Amy Andrews. Amy Andrews inspires people to care about where their food comes from, cook simply with the seasons, and cultivate a joyful relationship with food and body. She is a certified wine professional from the Culinary Institute of America at Napa Valley and blogs at RIPE Food & Wine.
  • Photography by Kurt Wehde. Kurt Wehde, a self-taught photographer from New Hampshire who is now based in Montana, captures the beauty of nature, history, and human connection. Fascinated by ghost towns like Garnet, Bannack, and Elkhorn, his work spans landscapes, weddings, and commercial projects; kurtwehde.com or @kurweedy.