My timing lately seems impeccable. While most of the country, including Florida, is enjoying some of the coldest temperatures of the season, I’m over here blending up liquid sunshine to share with you.
Apparently, the more I write about sunshine and summertime food (you made the burgers and the burger buns, right?!), the colder the temperatures drop. I’m sorry, friend. Or maybe you’re a lover of all-things cold and wintery. If so, you’re welcome! I’ll be sharing perfectly crispy chicken thighs and veggie quesadillas next week, both of which seem like pretty neutral foods, right?
Now, back to some liquid sunshine, because I’m sure we could all use a glass of anything with that’s bright and cheery, yellow like the sun, and naturally loaded with immune-loving vitamin C.
Even though I try to eat seasonally (which is a very subjective term when you live in a season-less state), I tend to stick with the same ingredients for our regularly rotated breakfast smoothies. I love diversity, but, in all honesty, I haven’t been very good at experimenting with good ol’ smoothies. If something is good (or even great) why make changes?
2016 is my year for being adventurous (remember my goal-setting post?): adventurous with food, places we visit, and experiencing new activities. It’s so easy to get stuck “in a rut.”
Trust me, friend, this all has to do with liquid sunshine (AKA: today’s smoothie recipe)…
While our weekly smoothies–usually made with fruit, greens, and yogurt–are delicious and nourishing, I’ve been encouraged lately to be adventurous with our weekly smoothie routine, and experiment with seasonal fruits and sometimes veggies (ever tried adding a leftover sweet potato to a smoothie?). This new adventurous smoothie spirit has actually led to a new found love for “different” flavor combos, one of which is today’s tropically-inspired “sunshine” smoothie: Mango and Turmeric Vitamin C Smoothie. This tropical smoothie tops every smoothie I’ve made so far. It’s creamy, sweet, tropical, and fresh–exactly how I want to start a cold, wintery morning!
Before you head off to blend your own Mango and Turmeric Vitamin C Smoothie, let’s take a look at the ingredients, because they are a powerhouse of nutrition:
Mango: Vitamin C, antioxidant-rich, vitamin A, vitamin E, and fiber. I use frozen mango chunks in this smoothie that I purchase from Costco. The frozen mango chunks chill the smoothie, so ice isn’t needed in this recipe.
Orange: Antioxidant-rich (thanks to the vitamin C), anti-inflammatory, fiber, folate, potassium, and calcium. Winter is the perfect time for sourcing juicy, immune-loving oranges. Go with a large, sweet variety, like navel oranges.
Turmeric: Turmeric, commonly found in Middle Eastern and Indian dishes, is my new favorite spice addition when making smoothies and juices. Antioxidant-rich, anti-inflammatory, may help prevent plaque from building up in the arteries, and may help reduce the pain from osteoarthritis (read more). I purchase fresh turmeric from my local health food store. A little bit of turmeric goes a long way.
Banana: A banana is my go-to ingredient for creamy and naturally-sweetened smoothies. Bananas provide a natural energy booster to this smoothie, along with potassium, iron, and beneficial blood sugar regulation.
Almond milk: Vitamin E and B vitamins (like iron). I like to use homemade almond milk in my morning smoothies as opposed to raw whole milk, because the almond milk feels “lighter.” Any kind of milk, including whole milk or coconut milk, will work in this smoothie, so use whatever you have in the fridge or pantry.
Isn’t it amazing to think about the naturally-occurring nutrients real food provides the body. Sometimes I need a reminder of just how amazing the basic foods sitting on my counter and in my freezer really are.
- Add the ingredients to a high-speed blender starting with the liquid/soft ingredients and finally adding the frozen (hard) mango chunks. I use a BlendTec. If you're using a different blender, you may need to add more liquid during the blending stage.
- Blend the smoothie for 40-60 seconds, until well combined.
Almond Milk Note: As mentioned above, I like to use homemade almond milk in my morning smoothies as opposed to our raw whole milk, because the almond milk feels “lighter.” Any kind of milk, including whole milk or coconut milk, will work in this smoothie, so use whatever you have in the fridge or pantry. If you go with a store-bought almond milk, I recommend SILK brand (which doesn’t contain carrageenan) or New Barn (found at Whole Foods). Always read the ingredient label on alternative milk products; just because something advertises itself as “almond milk” doesn’t mean it’s good for you.
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