Mango & Turmeric Smoothie Bowl
This turmeric mango smoothie bowl is creamier (and more refreshing) when you use frozen mango, but fresh mango tastes just as good. In order for the smoothie to be able to hold up the toppings, it needs to be really thick. The frozen fruit and flaxseed help with this but be cautious when adding the milk because there's a fine line. You need enough milk to get the blender going, but not so much that the smoothie becomes too smoothie- instead of smoothie-bowl.
Turmeric has been used in both traditional Indian (Ayurvedic) and Chinese medicine to treat a range of ailments affecting the blood, liver, joints, immune system, and digestive tract. Not only is it thought to provide pain relief, it's touted as a potential cure for diabetes, heart disease and even cancer.
This yellow spice has powerful anti-inflammatory effects and is a very strong antioxidant. However, to activate these amazing properties, you have to combine Turmeric powder with some fat (like coconut oil, flaxseeds, chia seeds…) and a bit of pepper ( cayenne, black pepper…)
Smoothie bowls are a great way to incorporate this anti-inflammatory spice into your morning routine. The flavor is definitely unique, so use more or less depending on your taste preference.
Turmeric Mango Smoothie Bowl
• 1 frozen banana
• 1 cup frozen mango cubes
• 2 tablespoons flaxseed
• 1 teaspoon ground turmeric (if it has not already been activated, add a bit of pepper to activate it)
• 1/4 cup of non-dairy milk (I used almond milk)
• Be creative and have fun adding your favorite toppings
1. Blend all ingredients, except for the toppings, in a high-speed blender, adding more milk if needed to get the blender going. You want to the smoothie to be really thick so it will hold the toppings.
2. Top with desired toppings, like fresh fruit, granola, coconut flakes, and chia seeds.
This recipe was created by Adela de la Flor. Follow me on instagram for more recipes like this ♡ @adeladelaflor