Turmeric’s properties have been widely used in ancient healing systems and now everyone’s catching on. The small brown-skinned root is in the spotlight for its anti-inflammatory and immune-boosting properties. Here, turmeric’s vivid golden color and bright flavor add depth to a sweet tropical smoothie. (A little goes a long way, so try starting with less of the spice until you get used to the flavor.)
| Level: | Easy |
| Total: | 4 hr 5 min |
| Prep: | 5 min |
| Inactive: | 4 hr |
| Yield: | 2 servings |
| Level: | Easy |
| Total: | 4 hr 5 min |
| Prep: | 5 min |
| Inactive: | 4 hr |
| Yield: | 2 servings |
Ingredients
- 1/2 cup raw cashews, soaked in a cup of water for 4 to 6 hours
- 2 cups frozen mango (one 284 g package)
- 1 frozen banana
- 3/4 cup freshly squeezed orange juice
- 1/2 cup coconut water or water, plus more if needed for desired consistency
- 2 teaspoons peeled and chopped fresh turmeric
- 1 teaspoon peeled and chopped fresh ginger, optional
- 1 to 2 tablespoons raw honey
- 1 tablespoon pure vanilla extract
Instructions
- Drain and rinse the cashews. Blend them with the mango, banana, orange juice, coconut water, turmeric, ginger if using, honey and vanilla in a blender on high speed until completely smooth and creamy. (Add more coconut water if you prefer a thinner consistency.)
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 460 |
| Total Fat | 16 g |
| Saturated Fat | 3 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 7 g |
| Sugar | 52 g |
| Protein | 10 g |
| Cholesterol | 0 mg |
| Sodium | 72 mg |
| Serving Size | 1 of 2 servings |
| Calories | 460 |
| Total Fat | 16 g |
| Saturated Fat | 3 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 7 g |
| Sugar | 52 g |
| Protein | 10 g |
| Cholesterol | 0 mg |
| Sodium | 72 mg |