Carrot & Turmeric Smoothie


  • 1 large banana, previously peeled & frozen
  • 140g frozen or fresh pineapple, cubed
  • 1/2 tbsp. fresh grated turmeric
  • pinch of ground cinnamon
  • 1 tbsp lemon juice
  • 1/2 cup (roughly 120 ml) freshly pressed (or unsweetened) carrot juice
  • 1 cup unsweetened almond milk


  1. 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

  2. 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

  3. 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

  4. 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

  5. Taste and adjust flavors as needed, adding more banana or pineapple for sweetness, lemon for acidity, and turmeric for warmth

  6. Distribute between two glasses and serve

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