Boost Your Immune System With This Carrot-Ginger Smoothie


This sweet-tart smoothie is packed with nutrient rich, immune boosting ingredients. It combines ginger, banana, pineapple, turmeric, lemon, and carrot for a zingy, summery snack. 

The nutrition benefits are endless, from anti-inflammatory factors to vitamin C to a natural antibiotic. 

I’ve been reaching for green things lately, but was in the mood for a switch-up. This recipe did just the trick.


Guess what?

7 ingredients
Super hydrating
Refreshing
Vitamin- + Nutrient-packed
Bright orange
Gorgeous
Zingy
Naturally Sweet


If you’re into slightly sweet-tart smoothies with a kick from ginger, this is the one for you!

Also, does it get more hippie than making your own carrot juice? I think not! Make your mom proud and do it yourself. If the color and flavor notes of this smoothie aren’t enough, here’s a quick rundown of the health benefits:

Ginger // stomach soother, immune booster, infection fighter, anti-inflammatory badass (source)

Banana // Digestion aid, potassium-packed, lowers blood pressure, healthy carbs, tastes like candy 

Pineapple // Vitamin C-packed, anti-inflammatory, digestion aid, antioxidant-packed, energy boosting, nature’s candy 
Turmeric // Anti-inflammatory, antioxidant-rich, battles cystic fibrosis, free radical-fighting, lowers cholesterol 

Lemon // Vitamin C-packed, antioxidant-rich, natural antibiotic, skin brightener, tastes like summer 

Carrot // Antioxidant- and Vitamin A-rich, beta carotene-packed, vision booster, free radical fighter 


CARROT JUICE
2 cups carrots
1 1/2 cups filtered water

SMOOTHIE
1 large ripe banana (previously peeled, sliced and frozen // more for a sweeter smoothie)
1 cup frozen or fresh pineapple
1/2 Tbsp fresh ginger (peeled // 1 small knob yields ~1/2 Tbsp)
1/4 tsp ground turmeric (or sub cinnamon)
1/2 cup carrot juice
1 Tbsp lemon juice (1/2 small lemon yields ~1 Tbsp or 15 ml)
1 cup unsweetened almond milk

Instructions

1. Make carrot juice by adding carrots and filtered water to a high speed blender and blending on high until completely pureed and smooth. Add more water if it has trouble blending / scrape down sides as needed.

2. Drape a large, thin dish towel over a mixing bowl and pour over the juice. Then lift up on the corners of the towel and begin twisting and squeezing the juice out until all of the liquid is extracted. Set aside pulp for smoothies, or baked goods (such as carrot muffins).

3. Transfer carrot juice to a mason jar - will keep for several days, though best when fresh.

4. To the blender add smoothie ingredients and blend on high until creamy and smooth. Add more carrot juice or almond milk if it has trouble blending. Scrape down sides as needed.

5.Taste and adjust flavors as needed, adding more banana or pineapple for sweetness, lemon for acidity, ginger for bite, and turmeric for warmth.

6. Divide between two glasses (as original recipe is written // adjust if altering batch size) and serve. Best when fresh.

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