Recipe: Pineapple, Spinach and Turmeric Smoothie
- The Honest Project
- Aug 28, 2015
- 1 min read
Over the last few weeks, I have fallen a little out of the habit of having a daily hit of turmeric and wanted to get back on the turmeric train quick smart. On top of that I have been craving spinach the last few days and got my hands on some really nice organic spinach leaves yesterday. So this morning, I made myself one of my old favourite smoothies, nutrition wise. Turmeric is a little bit of an acquired taste in smooties so you may not like this one at first or you may want to start out with a little less turmeric than is called for in the recipe. I add the coconut oil and black pepper as many experts believe that turmeric is best absorbed by the body when taken with an oil and black pepper.
Ingredients:
1 cup of spinach leaves
1 cup of chopped pineapple
1 and a half cups of almond milk
1 teaspoon of organic turmeric powder
1 teaspoon of extra virgin coconut oil
1/2 teaspoon of ground black pepper
Method:
Add all ingredients to a blender and blend until smooth. Serve immediately or it will last in the fridge for twenty four hours.
