Today’s Smoothie: Blood Orange Cinna-Moringa Camu Camu

Blood orange is one of my favorite fun foods. Blood oranges are delicious, have an unexpected color, and have additional nutritional benefits related to the anthocyanin that produces the distinctive color. Anthocyanin, also found in blueberries and cranberries is a powerful antioxidant, so remember to switch up the colors of your foods to provide a variety of health-promoting nutrition.

Let’s have more fun with today’s smoothie by singing along:


Cinna-moringa camu camu

Cinna-moringa ooh, I love you

Cinna-moringa camu camu

Cinna-moringa ooh, I love you


I love you in the morning and in the afternoon

I love you in the evening, underneath the moon

Cinna-moringa camu camu

Cinna-moringa ooh, I love you


Cinna-moringa camu camu

Cinna-moringa ooh, I love you

Cinna-moringa camu camu

Cinna-moringa ooh, I love you


The original version of this song is known to be gibberish. Let’s break down today’s smoothie into its no-nonsense superfood power. IMG_20190430_062405

Moringa powder is a dried form of moringa tree leaves. In India, moringa is considered the “tree of life.” One tablespoon of this green powder packs in the following:

  • Protein: 3 grams (6% of Daily Value)
  • Calcium: 150 mg (10% DV)
  • Iron: 2 mg (10% DV)
  • Vitamin A: 70 mcg (8% DV)
  • Magnesium: 25 mg (6% DV)
  • Dietary Fiber: 3 g (11% DV)

Camu powder is a dried form of the camu camu berry, the earth’s richest source of vitamin C. One teaspoon of this reddish powder provides 682 mg (760% DV) of this nutrient.

Cinnamon is a brash flavoring, best used sparingly. It adds sweetness without sugar. One teaspoon of cinnamon has as many antioxidants as ½ cup of blueberries. This recipe uses 1/4 tsp plus a light sprinkle as garnish.

This smoothie tastes very much of orange with a bit of berry-ness, thanks to those colorful anthocyanins. Drink up and enjoy!


Blood Orange Cinna-Moringa Camu Camu Smoothie, by Veganbythebook

Makes: 900 ml (about 30 ounces)


  • 2 frozen bananas, chopped (peel before freezing)
  • 1 ½ cups unsweetened almond milk
  • 3 tablespoons raw shelled hempseeds
  • 1 tablespoon moringa leaf powder
  • 1 teaspoon maca powder
  • 1 teaspoon camu powder
  • ¼ teaspoon ground cinnamon + more for garnish (I used Vietnamese cinnamon)
  • 1 medjool date (optional, because the cinnamon adds sweetness without sugar)
  • 2 blood oranges, peeled and pulled into a few pieces
  • 5 – 6 stems of kale and chard (leaves removed for prior night’s dinner)



  • Add all ingredients to the jar of a high-speed blender and process until smooth, about 1-2 minutes, tamping down as needed.
  • Garnish with a little more cinnamon. IMG_20190430_064956


Today’s smoothie also highlights how you can reduce food waste. You can separate the leaves from the tough stems of your chard or kale when making dinner. Then reserve the stems overnight in your crisper drawer so you can use the stems in your next smoothie. Your high-speed blender with easily incorporate those chopped stems into your drink. IMG_20190430_064052


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