My delicious seasonal allergy smoothie is packed with nutrients to help reduce seasonal allergy symptoms. It is rich in vitamin c and quercetin, both of which are natural antihistamines. It is also antioxidant, anti-inflammatory and a good source of zinc, fibre, good fats and digestive enzymes.
Blueberries are a great source of quercetin, a polyphenolic flavonoid highly researched for its ability to reduce seasonal allergy symptoms. Quercetin is also found in apples, brassica vegetables, capers, onions, shallots, tea and tomatoes, as well as many seeds, nuts, flowers, barks, and leaves.
Pineapple enhances the nutrition of this smoothie and boosts its allergy fighting abilities. Pineapple, especially the core, contains bromalin, an enzyme which, along with the vitamin C, improves the absorption of quercetin.
Camu camu is a small sour berry native to the amazon rainforest. It is a powerhouse of nutrition, easily providing 100% of your daily vitamin C. Research shows it is also a potent anti-oxidant, anti-inflammatory and can help balance blood sugar. It is available as a powder from health foods stores. If you can’t get camu camu powder, acai is a good substitute and also high in vitamin C.
In addition to boosting your intake of vitamin C, bromalin and quercetin foods it is important to reduce your intake of high histamine foods and histamine liberating foods – these are foods that promote the release of histamine. This should only be a temporary measure while addressing your underling immune health, gut health and microbiome diversity.
1 cup fresh or frozen blueberries
½ cup of fresh pineapple including the core
1 large handful of greens such as cos lettuce, rocket, kale or chard, or a combination
½ cup of coconut milk
1 tablespoon of collagen powder
1 tablespoon of green pepitas (pumpkin seeds)
1 teaspoon of camu camu powder
1 handful of ice
½ a cup of water
Place all ingredients in blender and blend until smooth.