This turmeric smoothie was an unexpectedly delicious success! This morning my dad was told to get more turmeric into him so that he could recover from a badly pulled muscle and race next month. We did a bit of brainstorming on how best to cook with turmeric. In the past we have made a flu-fighting turmeric, ginger, lemon, honey infusion, but this beats it by miles! We first considered making a Turmeric Lassie from the Green Kitchen Travels cookbook, but since we didn’t have half the ingredients we thought we’d go for a vegan smoothie and use coconut milk. After foraging in the cupboard and freezer we came up with this non-alcoholic piña colada with freshly grated ginger, turmeric and crushed black pepper (which optimises the absorption of the turmeric).
1/2 tsp freshly grated ginger
1 tsp freshly grated turmeric (add another tsp if you want the extra kick!)
1 tsp ground turmeric
a pinch of crushed black peppercorns
200ml coconut milk
1/2 cup of frozen sliced bananas
1 cup of fresh or frozen tropical fruits (we found a bag of chopped and frozen pineapple, mango, kiwi in the freezer)
1 tbsp honey/agave
Blend everything in the mixer and sprinkle a little desiccated coconut, turmeric and black pepper on top. Enjoy!