Ruby-Red Raspberry Smoothie – Cleveland Clinic

Raspberry smoothies in half glasses topped with fresh raspberries placed on a dark grey tray.

With nutty almond milk and creamy almond butter, this raspberry smoothie will blast off your day with healthy fat, antioxidants and phytonutrients.

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  • 1 1/4 cups unsweetened almond milk
  • 1/2 cup frozen unsweetened raspberries
  • 2 tablespoons ground flaxseed
  • 2 tablespoons creamy almond butter
  • 1 tablespoon chia seeds
  • 1 tablespoon pomegranate powder (can substitute 3 strawberries)


  1. Place all the ingredients in a blender and start to blend on low speed, gradually increasing to high speed.
  2. Blend until creamy and smooth.

Ingredient health benefits

  • Almond milk: While you may be familiar with this popular nondairy alternative, you may not have known that almond milk is a great way to soak up some vitamin E and is a lower-calorie option than cow’s milk.
  • Raspberries: These brightly colored fruits are high in pigments called anthocyanins, which might help lower your blood pressure and your risk of heart disease. Raspberries are also higher in fiber than most other berries.
  • Flaxseed: A little seed with a lot of nutrition. Flaxseed is the best plant source of ALAs, a type of omega-3 fatty acid, as well as an excellent source of fiber and protein.
  • Chia seeds: Like flaxseed, chia seeds also have omega-3s, which help keep you healthy in many ways. They’re rich in antioxidants and may help to make your stomach more homey for good gut bacteria.

Nutrition information (per serving)

Serving = 2 cups

Calories: 430
Fat: 31 g
Saturated fat: 2 g
Cholesterol: 0 mg
Fiber: 15 g
Protein: 13 g
Carbohydrates: 31 g
Sodium: 320 mg

— Eat Fat, Get Thin, by Mark Hyman, MD.

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