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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 153.0
  • Total Fat: 0.6 g
  • Cholesterol: 1.6 mg
  • Sodium: 52.2 mg
  • Total Carbs: 34.9 g
  • Dietary Fiber: 2.2 g
  • Protein: 3.7 g

View full nutritional breakdown of Reflux Banana-Aloe Smoothie calories by ingredient
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Reflux Banana-Aloe Smoothie

Submitted by: ALICEINHERHAIR
Reflux Banana-Aloe Smoothie

Introduction

A really easy and healthy breakfast/lunch/anytime smoothie recipe for those of us suffering with reflux and/or are eating a low acid and pH diet. It's based off of two different recipes in the book "Dropping Acid" by Dr. Jamie Koufman - which I highly recommend.

**NOTE: IF YOU'RE A VEGAN, USE SOY, NUT, OR RICE MILK. Recipe is calculated with skim milk, but it's totally fine to substitute. The calories are roughly the same - 90 calories/1 cup.
A really easy and healthy breakfast/lunch/anytime smoothie recipe for those of us suffering with reflux and/or are eating a low acid and pH diet. It's based off of two different recipes in the book "Dropping Acid" by Dr. Jamie Koufman - which I highly recommend.

**NOTE: IF YOU'RE A VEGAN, USE SOY, NUT, OR RICE MILK. Recipe is calculated with skim milk, but it's totally fine to substitute. The calories are roughly the same - 90 calories/1 cup.

Number of Servings: 3

Ingredients

    INGREDIENTS:
    4oz - Aloe Vera Juice from inner fillet
    1c - Skim Milk or Soy/Nut/Rice Milk
    2 - Bananas, frozen
    1tbsp - Ginger Preserves (OR 1-3 tsp grated ginger and
    1tbsp sweetner of choice.)
    1tbsp - Agave nectar (or to taste)
    1tbsp - Aloe Vera (If you can't find the plant, just substitute
    one more ounces of aloe juice.)
    4-5 - Ice Cubes

    NOTES ABOUT INGREDIENTS:
    *The Agave Nectar is added TO TASTE; the recipe is calculated calorically for 1tbsp of it, but for many people that will be too sweet. Start small. Personally, I like it really sweet because I hate the taste of Aloe. The Agave Nectar, which has a lower glycemic index than either sugar or honey, is in addition to the ginger preserves. You can also use Stevia. None of the sweetners are necessary, though, if you don't want them or don't need them.
    *Start with frozen bananas; just peel them first before you put them in the freezer.
    *I usually use 4-6 ice cubes, but you can use however many you want until you get a consistancy you like.
    *If you can't find an actual aloe leaf, just add another ounce of aloe vera juice.
    *The preserves I use are made from ginger and sugar ONLY; feel free to chop up some ginger and add some honey, though, if you can't find a spread that is ONLY ginger and sugar.
    *The ingredients I use are ORGANIC - with the exception of the preserves, which you can certainly make organic by omitting the spread and adding the ginger and sugar/honey/agave nectar individually.
    *Again, if you're vegan, use a milk substitue. That's totally fine.

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Directions

Put everything in a blender and blend until smooth.

2-3 servings; I usually use 3 because it's very filling.

Number of Servings: 3

Recipe submitted by SparkPeople user ALICEINHERHAIR.






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