Lately, I have been sort of addicted to turmeric smoothies. I drink them every single day!
I had no idea how delicious these would taste, but I did know that turmeric is helpful with inflammation and has seemingly countless other health benefits. So when my friend, Lynn, gifted me some of her beautiful fresh turmeric along with a smoothie recipe, I was happy to give it a try.
The timing was perfect, as I am currently recovering from an intercostal muscle strain which requires rest, daily icing of the muscles, and oral anti-inflammatories. I am also currently three days into a two-week juice and smoothie fast, and it’s great to be able to add some variety into my otherwise monotonous repertoire of green juices and smoothies.
I took one of these smoothies to a friend yesterday, and she immediately asked for the recipe. Zander loves them, too! I usually double the recipe to make enough for both of us. This morning, I poured some leftover smoothie into a popsicle mold for Zander, so he’ll have turmeric popsicles for an afternoon snack. He is going to be thrilled!
Anyhow, without further ado, here is the recipe:
TROPICAL TURMERIC SMOOTHIE
*recipe by Ryan Carmody at Heavenly Smoothie Headquarters–lots of other useful info there–check it out!!
- 1 cup almond or coconut milk (I use homemade almond milk)
- 1/2 cup frozen mango chunks
- 1 fresh or frozen medium banana (I haven’t been including any banana–I actually just noticed that it was in the recipe! My smoothies have been delicious without banana.)
- 1 Tbsp coconut oil (I sometimes include this, sometimes not. I like it both ways.)
- 1/2 tsp turmeric (I use about an inch of fresh, peeled turmeric root–see photo below–it looks like a baby carrot once it’s been peeled!)
- 1/2 tsp cinnamon
- 1/2 tsp ginger (I use about 1/2 inch of fresh peeled ginger root)
- a dash of sea salt (I use 1/8 tsp Himalayan salt)
- a little honey, maple syrup, or stevia (I use about 1 Tbsp Grade B maple syrup)
Optional: (I haven’t tried adding any of these yet, but you may want to!)
- 1 Tbsp chia seeds or chia seed gel
- 1/4 avocado
- 1/2 cup fresh or frozen pineapple chunks
- 1 Tbsp coconut shreds/flakes
- 1/2 Tbsp maca
Place all of the ingredients into a high-speed blender and blend for around 30-45 seconds or until nice and smooth. If you don’t have a very powerful blender and your coconut oil is in liquid form, you might want to blend everything except the coconut oil first, then drizzle it on and blend for another 5-10 seconds to avoid clumping.