I’m excited to share my Smoothie With Ginger, a simple recipe that brings together wholesome ingredients and a few unexpected additions sure to pique your curiosity.

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I keep coming back to this Pineapple Ginger Smoothie And Cancer, mostly because it wakes up my taste buds like nothing else. Fresh pineapple chunks and fresh ginger give it a punchy sweet heat that somehow feels honest, not try hard.

I mixed it up on a rainy afternoon and couldn’t stop thinking about that bright citrusy zing, its like sunshine in a cup, only sharper. I even slapped the tag Ginger Pineapple on it because that combo steals the show every time.

If you like bold flavors that surprise you, this one will make you pause and want another sip.

Ingredients

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Pineapple: bright sweet tangy, high in vitamin C, fiber and natural sugars, adds tropical punch
Banana: creamy makes smoothie thick and sweet, supplies potassium and quick carbs for energy
Ginger: zesty spicy kick, might soothe digestion and adds warm heat without adding sugar
Greek yogurt: tangy creamy texture and protein, helps make it filling and a bit tart
Coconut water: light hydration electrolytes, keeps drink thin and refreshing, lower calories
Chia seeds: tiny boost of fiber, omega 3s and texture, they thicken when soaked
Turmeric: warm earthy color and subtle bitterness, use sparingly and pair with pepper

Ingredient Quantities

2 cups fresh pineapple chunks (about 1 small pineapple)

1 ripe banana (frozen if available)

1 inch piece fresh ginger, peeled and grated (about 1 tbsp)

1/2 cup plain Greek yogurt or dairy free yogurt

3/4 cup coconut water or plain water

1 cup ice (or 4-6 ice cubes)

1 tablespoon fresh lime juice

1-2 teaspoons honey or maple syrup, to taste

1 tablespoon chia seeds or ground flaxseed (optional)

1/4 teaspoon ground turmeric (optional)

Pinch of ground black pepper (optional, helps turmeric absorb)

How to Make this

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1. Peel and chop about 1 small pineapple to get 2 cups of chunks, peel the banana (use frozen if you have it), peel and grate a 1 inch piece of ginger (about 1 tbsp), and squeeze 1 tablespoon fresh lime juice — set them all by the blender.

2. Add to the blender: pineapple chunks, banana, 1/2 cup plain Greek yogurt or dairy free yogurt, and 3/4 cup coconut water or plain water.

3. Sprinkle in the grated ginger, 1-2 teaspoons honey or maple syrup to taste, and if using, 1 tablespoon chia seeds or ground flaxseed plus 1/4 teaspoon ground turmeric and a pinch of black pepper (black pepper helps turmeric absorption).

4. Put the ice (about 1 cup or 4–6 ice cubes) on top last so the blades grab the softer stuff first; if your banana is frozen, you can cut the ice amount back a bit.

5. Start the blender on low, quickly ramp to high and blend 30 to 60 seconds until smooth; stop once or twice to scrape down the sides with a spatula so nothing’s left stuck up top.

6. Taste it, adjust sweetness with more honey or maple syrup if needed, or thin it with a splash more coconut water or plain water if it’s too thick — if you added chia and it thickens too much let it sit 4–5 minutes then stir and add a little extra liquid.

7. Don’t overblend or run the blender too long or it’ll warm the smoothie and make it less bright, pulse a few times instead if you want a bit of texture.

8. Pour into glasses, garnish with a small pineapple wedge or a light dusting of turmeric if you want, serve immediately and enjoy.

Equipment Needed

1. Blender (high speed is best)
2. Cutting board
3. Sharp chef’s knife or paring knife for chopping and peeling
4. Microplane or fine grater for the ginger
5. Measuring cups and teaspoons
6. Rubber or silicone spatula to scrape the jar
7. Citrus juicer or reamer for the lime
8. Two serving glasses and a long spoon

FAQ

Q: Can this smoothie prevent or treat cancer? A: No, it can not prevent or treat cancer. It has vitamins and antioxidants that support general health, but there is no strong evidence any smoothie cures cancer. If you have concerns about cancer prevention or treatment talk with your doctor or oncologist.

Q: Can I make this smoothie dairy free or vegan? A: Yep, you can use dairy free yogurt like coconut or almond yogurt and swap honey for maple syrup, and it still gets creamy if you use a frozen banana.

Q: How do I make it thicker or thinner? A: For thicker texture use frozen pineapple or banana, add more yogurt or a spoon of chia, and use less coconut water. For thinner, add more coconut water or plain water and a few extra ice cubes, blend till smooth.

Q: How long can I store it and can I freeze it? A: Best to drink within 24 hours refrigerated, it will separate but just stir or shake. You can freeze portions in ice cube trays or popsicle molds for about one month, thaw a bit before reblending.

Q: Any cautions about ginger, turmeric or interactions with medicines? A: Ginger and turmeric are generally safe in food amounts but they can affect blood thinning and may interact with some medicines, or bother people with gallbladder issues. If you are on medication, pregnant or have medical conditions ask your healthcare provider first.

Q: What are easy swaps or add ins? A: Try ground flaxseed instead of chia, add a scoop of protein powder for more staying power, use almond milk instead of coconut water for creaminess, or toss in a handful of spinach for extra greens, you wont taste it much.

Pineapple Ginger Smoothie And Cancer Recipe Substitutions and Variations

Pineapple: mango chunks, peach slices, canned pineapple in juice (drain first), or frozen pineapple if fresh isnt on hand
Banana: ripe avocado for creaminess, frozen mango for sweetness, or 1/2 cup unsweetened applesauce to keep it smooth
Plain Greek yogurt: plain whole milk yogurt, coconut yogurt for dairy free, silken tofu for a protein boost, or kefir for a thinner tangy version
Coconut water: plain water, unsweetened almond milk, light coconut milk for more cream, or cold green tea for a subtle flavor twist

Pro Tips

1) Freeze the banana if you can, it makes the smoothie way creamier so you dont need as much ice, plus it keeps the flavor bright instead of watered down.
2) Grate the ginger on a microplane so it mixes evenly, and start with less than you think, you can always add more after a quick taste.
3) If you use turmeric add a tiny pinch of black pepper and a little full fat yogurt or a splash of coconut milk so the turmeric actually gets absorbed, it helps a lot.
4) If you add chia seeds mix them with a little water first and let them sit for a few minutes or the texture turns kind of gloopy, or add them last if you like a bit of bite.

Pineapple Ginger Smoothie And Cancer Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I’m excited to share my Smoothie With Ginger, a simple recipe that brings together wholesome ingredients and a few unexpected additions sure to pique your curiosity.

Servings

servings

Calories

249

kcal

Equipment: 1. Blender (high speed is best)
2. Cutting board
3. Sharp chef’s knife or paring knife for chopping and peeling
4. Microplane or fine grater for the ginger
5. Measuring cups and teaspoons
6. Rubber or silicone spatula to scrape the jar
7. Citrus juicer or reamer for the lime
8. Two serving glasses and a long spoon

Ingredients

2 cups fresh pineapple chunks (about 1 small pineapple)
1 ripe banana (frozen if available)
1 inch piece fresh ginger, peeled and grated (about 1 tbsp)
1/2 cup plain Greek yogurt or dairy free yogurt
3/4 cup coconut water or plain water
1 cup ice (or 4-6 ice cubes)
1 tablespoon fresh lime juice
1-2 teaspoons honey or maple syrup, to taste
1 tablespoon chia seeds or ground flaxseed (optional)
1/4 teaspoon ground turmeric (optional)
Pinch of ground black pepper (optional, helps turmeric absorb)

Directions

Peel and chop about 1 small pineapple to get 2 cups of chunks, peel the banana (use frozen if you have it), peel and grate a 1 inch piece of ginger (about 1 tbsp), and squeeze 1 tablespoon fresh lime juice — set them all by the blender.
Add to the blender: pineapple chunks, banana, 1/2 cup plain Greek yogurt or dairy free yogurt, and 3/4 cup coconut water or plain water.
Sprinkle in the grated ginger, 1-2 teaspoons honey or maple syrup to taste, and if using, 1 tablespoon chia seeds or ground flaxseed plus 1/4 teaspoon ground turmeric and a pinch of black pepper (black pepper helps turmeric absorption).
Put the ice (about 1 cup or 4–6 ice cubes) on top last so the blades grab the softer stuff first; if your banana is frozen, you can cut the ice amount back a bit.
Start the blender on low, quickly ramp to high and blend 30 to 60 seconds until smooth; stop once or twice to scrape down the sides with a spatula so nothing's left stuck up top.
Taste it, adjust sweetness with more honey or maple syrup if needed, or thin it with a splash more coconut water or plain water if it's too thick — if you added chia and it thickens too much let it sit 4–5 minutes then stir and add a little extra liquid.
Don't overblend or run the blender too long or it'll warm the smoothie and make it less bright, pulse a few times instead if you want a bit of texture.
Pour into glasses, garnish with a small pineapple wedge or a light dusting of turmeric if you want, serve immediately and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.