Description
Anti-inflammatory smoothie combining banana, turmeric, almond butter, and warm spices for a creamy golden drink that fights inflammation
Ingredients
1 ripe banana (frozen for milkshake texture)
1 tablespoon almond butter
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup unsweetened almond milk
1 teaspoon maple syrup or honey (optional)
Pinch of black pepper
Instructions
1. Add all ingredients to your blender. The black pepper increases turmeric absorption by 2000 percent, so don’t skip it.
2. Blend on high for a full minute until completely smooth and creamy, not gritty. If too thick, add more almond milk a splash at a time. If too thin, add more banana.
3. Give it a taste. Too spicy? Add more banana or a drizzle of maple syrup. Too bland? Add a pinch more cinnamon.
4. Pour into your favorite glass and enjoy immediately.
Notes
Start with 1/2 teaspoon turmeric only – it’s powerful and you can always add more.
The black pepper is essential for turmeric absorption.
Blend for a full minute so ginger and turmeric break down completely.
Fresh turmeric root (1/2 inch piece) can replace ground turmeric for brighter flavor.
Can be enjoyed warm – skip frozen banana and gently heat almond milk before blending.
For nut-free version, use sunflower seed butter and oat milk or coconut milk.
Turmeric will stain your blender – rinse immediately after use.
Best right after blending. Can store in sealed jar in fridge up to 24 hours.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Smoothie
- Method: Blending
- Cuisine: American