Unless you have been living in a cave, you’ve heard of the health benefits of turmeric. Turmeric (a flavorful, medicinal root that gives Indian curries their warm yellow color) has been associated with anti-inflammation and cancer-fighting effects, and luckily I think it’s delicious in all kind of foods. I even have a turmeric scone recipe that is one of my favorites!
So it’s no surprise that I fell in love with Temple Turmeric and their powerful, turmeric-packed beverages. I have been drinking Temple Turmeric’s elixirs for years and usually enjoy them on the rocks as a deliciously different way to get a beneficial dose of turmeric. Temple Turmeric began in 2008 when founder Daniel Sullivan visited Hawaii and discovered the life-changing and healing power of raw, organic turmeric.
He began hand-crafting elixirs from the whole root organic turmeric he had come to love and selling them on bicycles throughout the busy streets of New York City. From this humble beginnings the company has grown nationwide and now Temple Turmeric’s organic drinkable turmeric can be found near you.
Today I’m sharing something a little different, a fantastic new breakfast (or any time!) “hack” that cuts prep time by using Temple Turmeric as the base for a simple, creamy turmeric smoothie packed with flavor and nutrients. I love developing little shortcuts in the kitchen that make great food easier and more fun to make yourself… and while I’ve used grated fresh turmeric or a teaspoon of turmeric powder to make turmeric smoothies in the past, the tasty suite of ingredients in the Temple Turmeric Pineapple Elixir makes it ideal to kick-start your turmeric smoothie each morning when you’re probably particularly strapped for time. Ingredients in the Temple Turmeric Pineapple Elixir: Ultra-Purified Water, Organic Pineapple, Organic Agave, Organic Hawaiian Oana Turmeric™, Organic Ginger, Organic Lemon Juice, Celtic Sea Salt, Organic Spearmint, Organic Cinnamon, Organic Cardamom. Quite a few exciting ingredients in the elixirs besides turmeric!
- 1 cup Temple Turmeric Pineapple Elixir
- 3 coconut milk ice cubes*
- 1 cup frozen pineapple
- 2 tbsp cashew butter
- 1 banana
- Purée the ingredients in a blender until smooth. Serve chilled, topped with freeze-dried raspberries and cacao nibs, if desired.
Sponsored by Temple Turmeric. All opinions are my own!
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