"This is an anti inflammatory smoothie. Some people use black pepper in smoothies that have turmeric because it increases the effectiveness. This can also be made into a smoothie bowl."

Original recipe yields 2 servings

Metric US

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Ingredients

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336 grams fresh mango (one mango- That's an average sized Mango. Use whatever kind you want.)
6 grams yellow zucchini (1/2 medium yellow zucchini)
.52 ounces ginger root (2 inches)
1 teaspoon ground turmeric (or you can use turmeric root instead if you want- .26 ounces or 1 inch)

145 grams coconut milk
1 tablespoon fresh lime
1/16 teaspoon black pepper

Nutritional

Serving Size: 1 (364.7 g)
Calories 303.5
Total Fat - 18.1 g
Saturated Fat - 15.5 g
Cholesterol - 0 mg
Sodium - 15.7 mg
Total Carbohydrate - 40.5 g
Dietary Fiber - 5.1 g
Sugars - 27.5 g
Protein - 3.7 g
Calcium - 49.7 mg
Iron - 2 mg
Vitamin C - 99.9 mg
Thiamin - 0.1 mg

Step 1

Cut up the mango and discard the outside. Put the mango in a blender. Rinse off the zucchini, cut up the 1/2 of it that you need into pieces and place that into the blender, also. Cut the ginger root into small pieces and add it. Next add the ground turmeric, or chop up the tumeric pieces and add them.