Turmeric and ginger are two incredible roots that are helpful in reducing inflammation. Turmeric has extremely powerful anti-inflammatory effects in addition to it being an antioxidant. It is bright orange in color and will stain just about anything it touches (so beware). I always tell people to eat foods that stain your hands, and turmeric (along with beets, berries, tomatoes, etc.) is a great example of that. The color in fresh fruits and vegetables are powerful antioxidants, so the richer the color the richer the antioxidants! Ginger is known for not only it’s anti-inflammatory properties, but also it’s ability to aid in digestion.

Both roots have a bittery spiced earth flavor and hearty stringy texture, so eating them raw (or ground) can be a little difficult if you’re not a huge spice lover. I find it difficult to incorporate these medicinal roots into my own diet, so I came up with an awesome smoothie recipe to help myself benefit from their anti-inflammatory effects.

You may intimidated by something that looks like it could be inedible, but have no fear; fresh turmeric and ginger root are super simple to prepare! They can be found in almost all grocery stores in the produce section. They’re usually by the garlic, potatoes, and other non-refrigerated/dry produce. Most all grocery stores sell them both by the pound, so you just can buy as much as you want to have at a time.

To prepare both turmeric and ginger root, all you have to do is peel and rinse them! I find it easier to use a small knife like a paring knife, but you can also use a vegetable peeler… whichever you’re more comfortable with. Once you have it peeled you can rinse them off and either use immediately or store them. I’ve found it easiest for me to buy enough for a couple smoothies, prep it all at once and then store in an airtight container in the freezer for up to 2 weeks.

Now that you know how cool turmeric and ginger are, and how easy it is to prepare them…it’s time for the smoothie recipe!

• 1 cup dairy-free milk (I recommend unsweetened soy milk)
• 1/3 cup orange juice (could also use coconut water)
• 1 Tbsp. milled flaxseeds
• 1 frozen banana
• 1/2 cup frozen mango & pineapple (or an additional banana)
• 4 inches fresh ginger root (peeled)
• 4 inches fresh turmeric root (peeled)
• 5 whole black peppercorns (or 1/4 tsp ground black pepper)
• 1 Brazil nut (optional)
• handful of ice (optional)

Add all ingredients into a blender and blend until smooth (add water to reach your desired consistency).

If you’re wondering why black pepper is in this recipe it is because it helps turmeric get absorbed by our bodies by making it more bioavailable. The little bit of black pepper is hard to taste, but it’s essential for making this smoothie powerful.

The Brazil nut is also a little random, but just one Brazil nut has all your recommended daily amount of selenium! It of course is optional, but because it doesn’t have a strong taste I thought it was perfect to add into this sweet smoothie to make it even more nutrient dense.