Turmeric and Ginger Smoothie

I enjoy smoothies for breakfast a couple times a week, but I was looking for a new flavor. Usually I do something with berries (and liver!) but I was feeling like a little something different. Variety is the spice of life and all that. Wait….spice…..spices….yes, wasn’t my sister going on about the amazing benefits of turmeric when she visited back in April?

Turmeric is well known for it’s health benefits, in particular it’s anti-inflammatory properties.

How could I incorporate turmeric into a smoothie? I felt like ditching the berries and just using banana. Banana is yellow, so is turmeric. Yellow + yellow = even more yellow! Think sunshine yellow, sunflower yellow….intense shades of golden yellow…..that would look pretty, right?

Then I thought about what else I’d like to flavor my smoothie. Turmeric isn’t going to add much of a flavor, and banana is just “nice”. Since I’m on the anti-inflammatory and healing path, let me add some ginger! It was like a burst of inspiration! I couldn’t wait to make my new smoothie and see what it tasted like! I was unsure of the quantities of turmeric and ginger that would work best, but after a little experimentation I settled on what I like.

Turmeric and Ginger Smoothie (dairy-free)

1 ripe banana
1/4 – 1/2 teaspoon turmeric powder*
1/2 – 1 teaspoon fresh grated ginger**
Coconut milk – about 1/3 cup***
Coconut oil – a large spoonful
Pinch of sea salt
Lemon juice – 1-2 teaspoons (optional, but without it I find coconut milk to taste a bit flat)
Maple syrup or honey (to taste)
1-2 raw egg yolks – optional (from pastured hens)

1. Add all ingredients except the egg yolks into a blender (I use a hand-held blender). Blend until smooth. Add a little water if it’s too thick.
2. Add the egg yolks and give a quick pulse or two. Finish blending in egg yolk with a fork if necessary (I have read the proteins in egg yolks are fragile and should not be subjected to heavy blending).
3. Enjoy and feel good!

Notes:
*I found 1/4 teaspoon turmeric to be a good place to start, but I now do 1/2 teaspoon.
**Use as much or as little ginger as you like. If you don’t have fresh ginger or the time to grate it, try 1/4 tsp. dried ginger powder.
***If you can tolerate dairy, you could use yogurt, kefir or raw milk in place of the coconut milk. If you’re using yogurt or kefir you could omit the lemon juice.

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