Turmeric is one of those spices whose health benefits seem to be undisputed. I went through about six months of having it nearly everyday, whether added to my dinner, in the form of golden milk or added to smoothies. I have fallen out of the habit over the past few months, so in an effort to get my turmeric groove back on, I made this frozen banana and turmeric smoothie yesterday afternoon.
The frozen banana and ice make it creamy and cool, perfect for muggy summer days and the cinnamon adds a little spice. I have always read that turmeric is better absorbed by the body if taken at the same time as oil and black pepper, so I popped some coconut oil and a little black pepper into the blender too. I didn’t include honey in my smoothie as I feel the banana makes it sweet enough. However, if you have a full on sweet tooth and find you need a little extra sweetness, add a little honey.
Just a quick note on frozen bananas; don’t freeze bananas with their skins on or whole. Instead peel them, slice them and pop them in a freezer bag into the freezer. It’s always useful to keep a supply of frozen banana slices in the freezer for recipes like this smoothie, or indeed like this chocolate and banana ice-cream.
1 frozen banana
1 ½ cups almond milk
½ cup ice cubes
1 tsp ground turmeric
1 tsp coconut oil
1 tsp ground cinnamon
¼ tsp black pepper
1 tsp honey (optional)
Place all the ingredients in a juicer and blend into a smooth and creamy smoothie. Serve straight away or store in a glass jar in the fridge for up to 24 hours.