Coconut Spinach Arugula Smoothie

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A smoothie packed with protective phytonutrients that also support metabolic health.

It’s hard to know what to highlight when considering the health benefits provided by this energy full & delicious smoothie.

Besides being a strong antioxidant that protects against or reverses cell damage, the flavonoid kaempferol found in spinach, arugula, and chia is also a potent anti-inflammatory known to reduce the risk of chronic disease, especially cancer.

Often found alongside kaempferol is quercetin which also has anti-inflammatory and antioxidant qualities in addition to being shown to help control and stabilize blood sugar.

Blueberries are a rich source of the polyphenol anthocyanins which has been associated with a reduction in the risk of cardiovascular disease. It has also been shown to reduce C-reactive protein levels and improve insulin resistance and glucose tolerance.

Add to that the medium-chain fatty acids found in coconut butter along with the glucosinolates found in arugula and other brassica vegetables. Both support energy generation and conversion which helps to maintain or improve metabolic function.

If you are sensitive to oxalates, substitute the spinach with your favorite greens.

Either way you can’t go wrong!



  • 1 cup arugula 
  • 2 cups spinach 
  • 1 cup frozen blueberries 
  • 1/2 cup Chia Gel (see below)
  • 2 cups water, or more to desired consistency 
  • 1 – 2 tablespoons coconut butter 

Chia Gel Ingredients: 

  • 1/2 cup chia seed  
  • 2 1/2 cups water 

Directions for Chia Gel: 

  1. Put chia and water into a quart sized Mason jar or a glass bowl that can be covered. Shake or mix well. 
  2. Allow to stand at room temperature for 8 hours or overnight or for 12 or more hours in the refrigerator. Store up to a week in the refrigerator. 

Directions for Smoothie

  • Blend until very smooth. Add stevia if more sweetness is desired.

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