Tropical papaya and banana smoothie made with anti-inflammatory turmeric. Frosty, creamy, and naturally sweet, it's the perfect healthy summer afternoon pick me up.
Wash and scrub whole turmeric root. Peel if the skin is old or tough. Slice root into thin slices.
Squeeze two large oranges.
Remove seeds and scoop flesh from one small papaya.
Place 2 tablespoons sliced raw turmeric root, ½ cup fresh squeezed orange juice, 1 cup papaya, 1 cup frozen banana, 1 tablespoon coconut oil , 1/16 teaspoon black pepper, and 1 ½ cups crushed ice in a high-powered blender.
Blend smoothie until creamy and uniform.
Serve
Pour papaya smoothie into 2 glasses and serve right away with a spoon and wide straw if desired.
Store
Papaya smoothie is best served right away, but can be stored briefly in the freezer or refigerator.
Notes
Recipe tipsPeeling turmeric - It's okay to include the skin of fresh, tender roots. If the peel is thick or tough, peel it from the root by scraping it off with a dull spoon.Substituting powdered turmeric - If you need to use dry spice, substitute 2 teaspoons of dry ground powder for 2 tablespoons of the raw sliced root.Pepper - Measure carefully to avoid using too much.Serve - This icy papaya smoothie is the perfect hot afternoon pick-me-up. It's light and refreshing.Try this protein breakfast variation if you would like a more filling option to start your day:
Add ¼ cup of hemp hearts, replace coconut oil with 2 tablespoons of macadamia nut butter, increase orange juice to one cup, and reduce ice to 1 cup. You'll have a single large smoothie with a whopping 24 grams of plant protein.