I just returned from a two week vacation in Maui. It’s always so nice escaping the cold this time of year. One of my favourite parts of the trip was my morning run in my shorts and tank top along the boardwalk in Kaanapali. We would always end our run on the beach with the waves crashing into our legs. It was bliss.
The only downside of travelling for me is the plane ride. Besides all the germs that are circulating in the air, I never feel good when I step off of a plane. I always feel bloated because of water retention and I also feel inflammation in my joints which is quite common after a journey for people who suffer from inflammation. I’ve had periods of inflammation in my joints after both of my kids were born. I think it may be tied to nursing, but I still haven’t been able to get to the bottom of it yet.
I’ve seeing a lot of posts lately on the benefits of turmeric and how it helps with inflammation. Turmeric is used a lot in Indian food and has many health benefits. The active compound is curcumin and in addition to its anti-inflammatory benefits, it’s a great antioxidant among other things. I’ve never used fresh turmeric before in a smoothie, so I thought I would give it a try.
The rest of the flavours in this smoothie were inspired Hawaii. I picked a banana right off of a tree this trip on a farm in Lahaina. Here is a completely random fact I learned while visiting this farm, a banana tree only grows one batch of bananas in its life and then it dies and another tree grows in its place. Crazy, hey?
- 1 cup coconut milk
- ½ cup - 1 cup water
- 1 teaspoon fresh ground turmeric
- 1 teaspoon fresh ground ginger
- 1 cup organic frozen spinach
- 2 cup frozen mango chunks
- 1 frozen banana
- 1 tablespoon hemp seeds
- Blend the coconut milk with the spinach, turmeric and ginger first. Slowly add in the fruit and add in the water as needed until you've reach your perfect smoothie consistency.