Turmeric has made a lot of headlines lately. It’s now widely known to be a power nutrient. An Indian spice, it is attributed to fending off Alzheimer’s disease by many health experts because it is a brain-protecting agent. It is an anti-inflammatory and has success in treating menstrual difficulties, hemorrhage, toothache, chest pain, and flatulence. Breakdown of its components show that it can be as effective as ibuprofen as an anti-inflammatory. It is also a very powerful antioxidant and protects healthy cells from free radicals. It can prevent certain cancers, and it can even destroy mutated cancer cells so they cannot spread throughout the body, preventing tumor growth. Turmeric also protects against heart disease. Amazing.
I love to add it in to dishes whenever I can, and I like to use fresh turmeric! You can get it at organic groceries, usually near the ginger, and it looks like ginger….although smaller knobs, and with an orange color peeking through. Grab a bunch, put them in a ziplock in your freezer, and then you have it when you need it. Typically, I scrape the skin off a frozen piece with a spoon and then grate it into a smoothie using a microplane.
Following is the recipe for my new fave Mango Turmeric Smoothie bowl. I hope you enjoy!
Mango Turmeric Smoothie Bowl
Combine in a blender:
1 frozen banana
1 cup frozen mango
1 cup frozen pineapple
1 inch fresh turmeric, grated
1 1/2 cups almond milk (unsweetened)
1/2 cup fresh orange juice
adaptogens of choice (I use rhodiola and mucuna pruriens)
Blend until smooth. Pour into bowls and add on top:
1 tsp. hemp seeds
1/2 tsp. chia seeds
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