Carrot Ginger Turmeric Smoothie

We’ve been to Wine Country and made frequent visits to the farmers’ market. We also finished the content of our Print Cookbook, which will be released in late 2015. We’ve been relaxing and trying to unwind. It’s beautiful to spend warm afternoons on patios with a glass of wine and relax.

Summer mornings are filled with a great workout, followed by a smoothie that is packed full of nutrients. Yum.

Recently, I have been reaching for green things, but I wanted to try something different. This recipe was perfect.

This is the smoothie for you if you like a slightly sweet-tart drink with a ginger kick!

Is there anything hipper than making your carrot juice yourself? I don’t think so! Do it yourself and make your mother proud. Here are some of the benefits of this smoothie if the color and taste notes weren’t enough.

Ginger // stomach soother, immune booster, and infection fighter. The herb has long been used in Ayurvedic medicine and Traditional Chinese Medicine.

Banana // Digestion aid, potassium-packed, lowers blood pressure, healthy carbs, tastes like candy.

Pineapple – Vitamin C, digestion aids, antioxidants, energy boosters, and more!

Turmeric // Antiinflammatory, antioxidant-rich, fights cystic Fibrosis, reduces cholesterol, and lowers free radicals. It’s also been used in India as a medicine for over 4,000 years!

Lemon // Rich in vitamin C, antioxidants, natural antibiotics, skin brighteners, and tastes like summer

Carrot // Rich in antioxidants and vitamin A, beta-carotene is a powerful free radical fighter.

Ingredients

CARROT JUICE

• 2 cups of carrots
• Filtered water, 1 1/2 cups

SMOOTHIE

• One large banana (previously sliced, frozen, and peeled // more for a sourer smoothie)
• Fresh or frozen pineapple, 1 cup
• Fresh ginger, 1/2 Tbsp (peeled // One small knob will yield 1/2 Tbsp).
• Use cinnamon instead of turmeric or 1/4 teaspoon ground turmeric
• 1/4 cup carrot juice
• Lemon juice 1 Tbsp (1/2 lemon will yield 1 Tbsp or 15 ml).
• 1 cup unsweetened Almond Milk

Instructions

• Add carrots, filtered water, and a blender to the high-speed setting and blend until smooth. If it is having trouble blending, add more water. Scrape the sides as necessary.
• Pour the juice into a large mixing bowl. Drape an extra-thin dish towel on top. Lift the corners of your towel, and squeeze and twist the juice until it is all extracted. You can use the pulp to make smoothies or baked goods, such as carrots and muffins.
• Transfer the carrot juice to a mason jar. It will last for several days but is best fresh.
• Blend on high until smooth and creamy. If it is not blending, add more carrot juice or milk. As needed, scrape the sides.
• Add more lemon or banana for acidity. Ginger for a bite. Turmeric for warmth.
• Divide the mixture between two glasses. Fresh is best.