Tropical Carrot, Turmeric, & Ginger Smoothie

This smoothie is the most unusual I’ve ever made- or tasted. It’s spicy but not too spicy. Savory but not too savory- thanks to the orange and mango. Super healthy. It was very ORANGE too! 🙂

This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I substituted chia seeds for hemp seeds and dried turmeric for fresh. I was too cold to add the ice! It was a perfect lunch with a small handful of walnuts.

Yield: about 2 cups, one serving

• 1 blood or navel orange, peel and white pith removed
• 1 large carrot, scrubbed, coarsely chopped
• ½ cup frozen mango chunks
• ⅔ cup coconut water
• 1 tablespoon shelled raw hemp seeds
• ¾ teaspoon finely grated peeled ginger
• 1½ teaspoons finely grated peeled turmeric
• Pinch of cayenne pepper
• Pinch of kosher salt
• 1/2 cup ice

1. Using smoothie or ice crush setting, purée orange, carrot, mango, coconut water, hemp/chia seeds, ginger, turmeric, cayenne, salt, and ½ cup ice in a blender until smooth. (I used a Vitamix.)

One Year Ago:

• Green Smoothies!

Two Years Ago:

• Bruschetta Bianca
• Garlic Bread

Three Years Ago:

• Blueberry-Cornmeal Muffins

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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