Green Turmeric Smoothie

by Jan Gardner

Ingredients

1 cup coconut water or milk
1 packed cup of kale
1/4 avocado
1 kiwifruit
2 cm piece of turmeric peeled and roughly chopped
1/2 teaspoon cinnamon
3 good grindings of black pepper
dash of honey or maple syrup

Directions

Blend the ingredients & enjoy!

Enjoying a new appreciation, turmeric is now readily seen fresh in green grocer's and on cafe menus. Known primarily for its ability to colour rice, egg dishes - and indeed you hands too -, a deep mustard yellow, it's principle benefits are in health. A powerful antioxidant, anti-inflammatory etc with claims of aiding anything from arthritis to kidney function. To maximise these benefits turmeric is best eaten in conjunction with black pepper and some kind of fat. The piperine found in black pepper aids the absorption of curcumin, the active ingredient in turmeric.

Store in a paper bag in the fridge and if the rhizomes stay dry they should keep for a couple of weeks.To peel use the edge of a teaspoon to scrap off the skin. A microplane does a great job of grating and allows you to add on top of steamed vegetables and directly into egg and rice dishes. Turmeric is sensitive to heat so a smoothie is an easy effective way to add turmeric to your diet.

"Fantastic fresh veg, which taste amazing and store better than those from the shop."

— Tolhurst Organic Customer

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