I have been learning a lot about the benefits of cooking with spices such as turmeric from Dr. Michael Greger (How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease). Until recently I had no idea that black pepper increases the absorption of the active ingredient curcumin, which helps reduce inflammation.
You’re probably familiar with turmeric powder in a jar. The yellow-orange color gives curry powder its distinctive look. And the powder is often added to tofu scramble to give the tofu an eggy appearance, like in this Tofu Scramble Casserole with Tater Tots.
Fresh turmeric root can be found in many grocery stores such as Whole Foods or in ethnic markets. I recommend using a Microplane to grate the root.
Enjoy this smoothie after a tough workout or anytime you’re feeling achy or have arthritis pain. The bromelain enzyme in the pineapple is a powerful anti-inflammatory, as well.
Pineapple Turmeric Smoothie
- 1 1/2 cup water
- 1 tsp. freshly grated turmeric root
- Pinch of black pepper
- 1 tsp. chia seeds
- 1 Tbsp. unsweetened coconut flakes, plus extra for garnish (optional)
- 1 tsp. lime juice
- 1 cup frozen pineapple chunks
- 1 frozen banana
- Sweetener, such as agave, optional
- Combine all the ingredients in the order listed in a high-speed blender such as a Vitamix.
- Garnish with coconut flakes, if desired. Enjoy!
What’s your favorite way to use turmeric? Please let me know in the comments!
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