This turmeric smoothie recipe is what happens on day 5 of vacation. Specifically, day 5 of a beach vacation with one of those frozen daiquiri bars within walking distance of your beach chair. I have been so very bad. My tongue is still stained red. Yes, I’m interrupting your regularly scheduled pumpkin/chocolate/Thanksgiving madness/ Christmas cookie recipe time-of-year to share a ridiculously healthy recipe. I’m sorry about this, but maybe you could make this while the first batch of Christmas Lights Cookies are baking? Or, it could be your breakfast on Thanksgiving Day? We need to make a little room for health before the holidays start.
I went to Hilton Head Island last week, and I accidentally stumbled into a bar with a name I can hardly even say without a bit of shame. But, I’ll be real with you: it was called ‘The Frosty Frog’ and I frequented it a little too much. And by too much, I mean: if they had a punch card, I’d have gone through the whole deck. I was on a first-name basis with the bartender. My tongue was stained neon red most of the week. And the lowest of the low: while walking on the beach, a lifeguard gave me a shout-out for double fisting two daiquiris. I am so very ashamed. (For the record, I shouted back ‘cheers!’ and hoped and prayed my sunglasses hid my blushing cheeks).
The embarrassment caused me to hit the reset button. I snuck away to a Whole Foods and procured everything I needed for a little detox turmeric smoothie recipe. It would be icy and delicious, just like my daiquiris, but my body wouldn’t slump in the beach chair after drinking the entire glass. I imagined I would have boundless energy after consuming it, but really, my body was just like OH GOD THAT WAS ROUGH NEVER DO THAT AGAIN PLEASE AND THANK YOU FOR THE COCONUTS.
Shopping for my turmeric smoothie recipe:
I stocked my cart with fresh turmeric, a can of coconut milk, frozen pineapple, dates (you can use honey if you’re adverse) Himalayan salt (for the electrolytes!), and a little scoop of chia seeds from the bulk bins. I felt virtuous in the check-out line, but honestly, I was probably still drunk.
I pulled out the blender in the cabinet of the condo, and I laughed while thinking about how it was normally used for making margaritas and daiquiris. Other plans were in store for it today: an anti-inflammatory turmeric smoothie recipe with coconut and pineapple!
I headed to the beach to enjoy my concoction, and made my husband take photos of me doing so. (See, I told you I would!)
RECIPE NOTES: -If you have a high speed blender, use dates. If not, sub honey (or soak the dates in hot water for about 30 minutes before blending). -I used full-fat canned coconut milk, plus the coconut water from the inside of the cracked coconut. -If you can’t find little fingers of fresh turmeric, dried and ground is perfectly fine–use 1-2 teaspoons (taste after adding 1 teaspoon).
