Once I became aware of the long list of health benefits of turmeric, I've been buying it fresh at local stores featuring South Asian goods, and finding all sorts of ways to include it in my cooking. No matter what I do with it, I typically peel each piece (with a sharp potato peeler), but keep the peels in my freezer bag of vegetable scraps (for future broth).
These days, what I do with it almost every day is make a turmeric smoothie in my small Cooks Power blender. I used to make them with fruit (typically mango or orange, or berries) and yogurt, and a few other things. However I've found what I really enjoy is a more savory smoothie, combining fresh turmeric and fresh tomatoes.
I have no exact recipe, but here's the basics, or a basic version of this "bloody mary smoothie," which in the end fills up my little blender.
A few peeled turmeric rhizomes (2 or 3 larger ones, 5 or 6 small ones)
A few tomatoes (or one large one)
About a third of a celery rib
Half of a garlic clove
A juiced half lemon (and a little outer rind too)
A little piece of a hot pepper (or a pinch of cayenne)
A couple dozen black peppercorns
(important for making the turmeric bio available)
A couple olives or a few capers (with some juice from the jar)
A shake of Worcestershire Sauce
A little bit of water (a tablespoon or so)
After blending this for a bit, I add 2 or 3 ice cubes and blend it some more, until it's a little chilly. And man, is it tasty.
In other variations, here's a few more ingredients that I've also incorporated in this drink:
Some peeled cucumber
A few arugula leaves, or some fresh basil or cilantro
Peruvian hot yellow pepper paste
A piece of dill pickle and some pickle juice
A slice of sweet bell pepper
A shot of V-8 or tomato juice (if I find it in the fridge)
I've included other stuff as well, some of which I can't recall right now. However, what's important is that it's just a little salty (the olives or capers do this) and bit spicy. And the black peppercorns add some great flavor as well as increase the health benefits of the turmeric.
The fresher the turmeric the better (look for bright orange rhizomes), and when local tomatoes are in season, and can be found at roadside stands, they can make for an awesome beverage this way.
That's it. I've found that this makes a really healthy smoothie which also happens to taste good. I usually savor the last few drops left in the blender.
I would be curious if anyone else has come up with any smoothie recipes featuring fresh turmeric. Or if anyone has ideas for variations on my recipe.
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