The Yellow Smoothie

2
Servings
15m
Prep Time
0m
Cook Time
15m
Ready In


"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
OK

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.

Step 2

Pour in the coconut milk. If it's canned, then add a little water if it's too thick. Finally, add the pepper and the lime.

Step 3

Blend everything until it's smooth to your liking.

Step 4

You may serve with ice in your glass if you prefer.

Step 5

FOR A SMOOTHIE BOWL:

Step 6

Place in the refrigerator for 10 minutes. Pour into a bowl. Top with whatever things you would like. Seeds, nuts, etc.

Tips & Variations


No special items needed.

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