Anti-Inflammatory Green Goddess | Kevin Wagonfoot
Look, I’m not one of those people who wakes up thrilled about drinking something green. But this Anti-Inflammatory Green Goddess changed my mind—mostly because it doesn’t taste like I’m blending up my lawn. It’s creamy, it’s actually enjoyable, and I’ve stopped making excuses to skip it.
I started making this regularly when I realized my body felt better on the days I actually fed it something thoughtful. No dramatic claims here, just practical fuel that happens to taste like you’re treating yourself.
Why This Works for Anti-Inflammatory
What makes this work for an anti-inflammatory approach is that every ingredient pulls its weight. We’re talking leafy greens packed with nutrients, healthy fats that make it satisfying, and nothing that’s going to spike your blood sugar and leave you cranky an hour later. It’s the kind of meal prep move that feels like self-care without requiring a whole weekend in the kitchen.
From the cookbook
Anti-Inflammatory Meal Prep Cookbook for Beginners
This recipe is one of dozens of simple, real-food recipes inside. Get the full cookbook on Amazon.
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Anti-Inflammatory Green Goddess
The Anti-Inflammatory Green Goddess is a vibrant, nutrient-rich sauce that combines fresh herbs, spinach, and healthy fats to create a creamy dressing perfect for salads, grain bowls, or as a dip. Thi
Ingredients
- 1 cup fresh basil
- 1 cup fresh spinach
- 1/2 avocado
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 garlic clove
- Salt to taste
- Black pepper to taste
Instructions
- In a food processor, combine the basil, spinach, avocado, olive oil, apple cider vinegar, and garlic clove.
- Blend until smooth, scraping down the sides as necessary.
- Season with salt and black pepper to taste, and blend again briefly to mix.
- Transfer the sauce to a bowl or airtight container.
- Store in the refrigerator until ready to use, up to a week.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Freeze your banana beforehand—it makes the whole thing creamy without needing ice, which waters it down
- Prep your greens in advance by washing and drying them, then storing in containers so you can actually make this on a busy morning
- If it's too thick for you, add a splash more liquid and taste as you go—nobody needs a smoothie you have to chew
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