Creamy Carrot & Turmeric Smoothie
Ingredients
- 1 large banana, previously peeled & frozen (sweeter thickness)
- • 140g frozen or fresh pineapple, cubed
- • 1/2 tbsp. fresh grated turmeric (roughly 1 small knob) • pinch of ground cinnamon • 1 tbsp lemon juice • 1/2 cup (roughly 120 ml) freshly pressed (or unsweetened) carrot juice pinch of Baob powder (great antioxidant content) • 1 cup unsweetened, high quality cold-pressed almond milk (I use , it's one of the few brands that doesn't upset my belly!)
Preparation
Make the carrot juice by adding the carrots and roughly 1.5 cups of filtered water to a high speed blender and blending on high until completely pureed and smooth. Add more water if it has trouble blending. • Drape a large, thin dishtowel over a mixing bowl and pour over the juice. Then lift up on the corners of the towel and begin twisting and squeezing the juice out until all of the liquid is extracted. You can also use a juicer if this makes life easier. • Transfer the carrot juice to a jar – it will keep for several days, although it will have the highest nutrient content & be tastiest when fresh
To the same blender add all smoothie ingredients (including the carrot juice) and blend on high until creamy and smooth. Add more milk or water if it has trouble blending. Scrape down the sides as needed
Taste and adjust flavors as needed, adding more banana or pineapple for sweetness, lemon for acidity, and turmeric for warmth
Distribute between two glasses and serve
Happy Nourishing my friends