Honey Turmeric Smoothie
Servings: 1
This turmeric smoothie blends frozen mango and carrots with orange, fresh ginger, ground turmeric and a spoon of raw honey into a golden glass. Carrots sound like an odd addition, I know, but they make it thick and sunny in just 5 minutes.
Ingredients
- 1 inch ginger root peeled
- 1 orange peeled and zested
- ¾ cup almond milk or other nut milk
- ½ cup mango frozen
- ½ cup sliced carrots frozen
- 1 tablespoon raw honey
- 1 teaspoon turmeric, ground
Instructions
- Place the ginger, orange and almond milk in a blender. Blend on high until smooth.
- Add the mango, carrots, honey and turmeric. Blend until creamy, 45 to 60 seconds. Pour into a glass and serve immediately.
Notes
- Turmeric Swap: If you have fresh turmeric root, use about 1 inch, peeled, in place of the ground turmeric for a brighter, peppery flavor.
- Sweetener Swaps: If it tastes too zesty, add a little more honey, half a banana or 1 to 2 pitted Medjool dates. For a vegan smoothie, use pure maple syrup or another natural sweetener in place of the honey.
- Milk Swaps: Cashew milk makes it a little creamier, and oat milk keeps it nut-free.
- Storing: Best fresh, but it keeps in a sealed jar in the fridge for up to 24 hours. Shake before drinking.
Nutrition
Serving: 16oz, Calories: 240kcal, Carbohydrates: 54g, Protein: 4g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 291mg, Potassium: 671mg, Fiber: 7g, Sugar: 44g, Vitamin A: 11879IU, Vitamin C: 104mg, Calcium: 314mg, Iron: 1mg
