Recipe: Coconut-Turmeric Smoothie

While not willing or psychologically able to go to quite the same earnest (and humorless) lengths that many Angelenos seem to in order to approach health holistically, I do believe that what one puts in one's mouth will eventually affect one's body.

The recipe below contains all kinds of anti-inflammatory ingredients that are supposed to ease symptoms for those of us who suffer from auto-immune conditions and are not yet willing to transition to corticosteroids (the glass probably says it all). While I can't say for sure that the smoothie works medicinally, despite all my research into the matter, it does taste indulgent. Even if this turns out to be a placebo, I will drink this again based on taste alone.

Recipe

Makes 1 large serving.

1 Tbsp coconut oil

1/2 golf-ball size piece of fresh turmeric root or 1 1/2 tsps ground turmeric

1/2 golf-ball size piece of fresh ginger

1/2 cup coconut milk, none of the reduced fat nonsense because you need the creaminess here

1/2 cup milk

sugar or coconut syrup to desired sweetness (in my case about 2 tsps is usually right)

5-10 ice cubes

Place all ingredients in the blender except the ice cubes. Blend well. Add the ice cubes one by one while blending until the smoothie has reached your desired thickness. Pour into a tall glass and drink through a straw.

An alternative version is to substitute frozen chunks of banana, pineapple or mango for the ice cubes.

Adapted from Locali LA's Mystic Milkshake. Recipe here.

#drink #breakfast #snack