I’ve been absolutely obsessed with raspberries lately. I love them on top of my morning oats drizzled with cashew butter. Mmmmm….
Besides being little sweet and tart bites of delight, raspberries are full of antioxidants and anti-inflammatory phytonutrients. (source)
Have you noticed that inflammation has been a pretty hot topic in health news lately? I’ve seen tons of articles lately on the best anti-inflammatory foods and how to reduce inflammation. What does having inflammation mean? Well, inflammation is a normal part of the body’s immune response. But excess sugar, saturated fat and processed foods can cause chronic inflammation, which plays a role in obesity, heart disease, depression and cancer. (source)
Your best bet for fighting inflammation is packing your diet full of fruits (berries!) and vegetables, whole grains and omega-3 fatty acids, and sticking to a regular workout routine. Reducing stress is also a good idea.
I recently bought ALL the raspberries at the grocery store, so I needed to expand my raspberry eating past breakfast. I was craving something sweet, so I threw together this delicious and simple smoothie.
It’s the perfect summery smoothie – fruity, light and a tiny bit tart.
I used dates to sweeten this smoothie a bit. My go-to smoothie sweetener is always banana, but I decided to get a little crazy and change things up. And it was so so good.