The Yellow Smoothie

This yellow smoothie is seasonal, smooth and soothing. Both turmeric and ginger are anti-inflammatory and known for their healing and digestive properties. Coconut milk is full of healthy fats. I included a piece of yellow zucchini to balance the sweetness and to increase the variety of fresh produce in there! Mango is India’s most loved fruit packed with fibre, vitamin C and deliciousness. Happy Mango Season!


1 mango (any variety, except raw mango! If it is a tiny mango you could use two) ½ yellow zucchini (4-5 inches, scrubbed not peeled) 1 thumb-sized piece of ginger 1 tsp. turmeric powder or 1 inch piece of fresh turmeric root 150ml coconut milk Squeeze of fresh lime Crack of black pepper



What To Do

  1. Remove all the flesh of the mango and put into a blender. Wash the zucchini well, cut into 4 pieces and add to the blender. Scrub the ginger (don’t peel), cut into small pieces and add. Repeat for fresh turmeric root but it is just as good to add a teaspoon of turmeric powder if this is easier to get hold of.
  2. Pour in the coconut milk (try to find a fresh brand which uses no additives. If you are using canned coconut milk you may need to add a little water, as canned milk tends to be thicker). A pinch of pepper powder or a crack of black pepper (pepper helps with uptake of curcumin- the active ingredient in the turmeric) and a squeeze of fresh lime.
  3. Turn on the blender and let it blend for a minute or so to ensure everything is combined really well.
  4. Pour into a glass with ice or enjoy it as a smoothie bowl. Chill in the fridge for 10 minutes and then pour into a bowl and decorate the top with pumpkin seeds, pomegranate jewels and any other toppings you feel like, and eat with a spoon.

C H E C K   O U T   M O R E!