Smoothie Sundays: Carrot, ginger and turmeric

If zingy, refreshing smoothies are your thing, this anti-inflammatory, immune-boosting recipe will not disappoint. Ginger, pineapple and turmeric are all well known for their anti-inflammatory properties, and are packed full of antioxidants, too. 

The carrot juice in this recipe makes it naturally sweet, and is packed with vitamin A, potassium and beta carotene, which have been linked to better eye health and lower cholesterol levels.

Shop bought carrot juice works fine, but extra brownie points if you make your own! For half a cup of carrot juice, peel 4-5 medium-sized carrots and whizz together with ¼ cup of water in a high-speed blender. 




– ½ cup carrot juice
– ½ cup chopped fresh pineapple
– 1 ripe banana
– ½ tbsp fresh lemon juice
– ¼ tsp ground turmeric
– ¼ tsp fresh chopped ginger
– ½ cup almond or oat milk (adjust to taste)



Put all the ingredients into a blender and whizz until very smooth. Serve immediately over ice, or transfer to a bottle to refrigerate for up to two days. Be sure to shake the bottle gently before serving. 


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