Turmeric & Pineapple Smoothie, Amelia Freer
Photo by Candida Boddington
Turmeric & Pineapple Smoothie, Amelia Freer
Photo by Candida Boddington

Turmeric & Pineapple
Smoothie

VEGAN, GLUTEN-FREE, DAIRY-FREE

I generally prefer to chew my food rather than drink it. However, I appreciate that many people enjoy a smoothie as a quick option in the morning and a useful way to consume beneficial nutrients. I like to keep my smoothies simple with a focus on the provision of important nutrients at the core. The key to a great smoothie that doesn’t send our blood sugars soaring and keeps us full until lunch time is to ensure that we include protein. I have used chia seeds in this recipe for this reason as well as because they provide valuable vitamins & minerals; fibre which supports our digestion and omega 3 fatty acids which help reduce inflammation.

The pineapple, mango, turmeric and ginger also offer up quite a cocktail of beneficial nutrients such as immune supportive Vitamin C and manganese which supports the normal functioning of our brains, nervous system and many of our body’s enzyme systems. This is a wonderful smoothie to drink when feeling run down or at the start of a cold. I also make a warm chia porridge using the same ingredients which is delicious and sometimes more appealing than a cold smoothie, especially on a dark winter morning. 

serves 2

Photo by Candida Boddington
INGREDIENTS

250g chopped fresh pineapple or mango (or a mix works too)
1 tsp ground turmeric or 1cm cube of fresh turmeric, peeled
250ml milk of choice (I like this with coconut milk)
1 tsp coconut oil
Small pinch of vanilla powder (available in all good food shops)
1/2 tsp ground cinnamon
Small cube, about 1cm (or more, depending on your taste) of fresh ginger, peeled, or 1/2 tsp ground ginger
1 tbsp chia seeds


STEP-BY-STEP

Put all the ingredients into a blender (I use a Vitamix) and blend until smooth.
You can add a couple of ice cubes to make it really cold, if you wish. Serve.

 


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