Turmeric Squash Smoothie
Turmeric is my favourite medicinal super food and I’m always looking for ways to get it into my diet. This smoothie recipe is my new favourite way
to get my daily dose of turmeric. It also makes for a delicious way to get a few servings of fruits and vegetables which is always a great way to start the day.
Turmeric benefits our bodies in many ways but the main healing benefits it’s known for are it’s anti-inflammatory and antioxidant effects on the body and it’s ability to increase BDNF (Brain-Derived Neurotrophic Factor) which is a type of growth hormone that functions in the brain. As someone living with a chronic inflammatory neurological illness this is a food that I want to get into my body as much as possible!
This smoothie includes a dash of black pepper and some healthy fats through the coconut milk which both help the medicinal properties of the turmeric become more bio-available to our bodies. For more information on this please see my dairy free turmeric latte post.
Turmeric Squash Smoothie Recipe
- 1/2 frozen banana
- 1 cup frozen cubed butternut squash, (I buy the stuff that’s already cut and frozen)
- 1 carrot, cut into 1 inch pieces
- 1 inch piece of ginger root
- 1/2 inch piece of turmeric root
- dash of cinnamon
- dash of black pepper
- 1 cup coconut milk
- 1 cup filtered water
Combine all ingredients in a high powered blender until smooth and serve. Can also be frozen into popsicle molds and enjoyed as a desert.
Hope you enjoy!
Lindsey Luckey is a Registered Holistic Nutritionist and offers appointments at Local Health Integrative Clinic on Sundays. Click here to book an appointment with Lindsey.