Escape to the tropics with this wholesome, and refreshing green smoothie. Enjoy the anti-inflammatory benefits of turmeric, a helping of leafy greens and gut-nourishing probiotics with every sip.
One of the things I love about being a dietitian is that nutrition is constantly changing. It's a profession that demands regular reading, education, and growth. And this easily-bored, 'monkey mind' needs that.
Traditional medicine is a good example of a nutrition topics that has seen as huge amount of growth over the last decade. Previously dismissed as being entirely bullsh*$, herbs and spice like cinnamon and turmeric; yoga; and meditation are now backed by a slew of studies.
This recipe capitalizes on the benefits of turmeric. There is still much to be learned about this sunflower-yellow spice however, early research shows that it has strong anti-inflammatory properties, and may be helpful for joint pain, type II diabetes, cognitive health, mood, fighting colorectal cancer and more . Beyond that, this smoothie is plain delicious, and perfect as a light brekkie or a snack between meals. Enjoy!
2 cups frozen pineapple
½ tsp turmeric
1 tsp vanilla
1 cup low-fat plain Greek yogurt
1 cup baby spinach
½ cup milk
1 date (optional)
1 cup crunchy, high-fiber cereal (I used Barbara’s Bakery Puffins)
¼ cup shredded coconut
Break the banana into small chunks. Add the banana to the blender container.
Add the frozen pineapple, turmeric, vanilla, low-fat Greek yogurt, baby spinach, milk and date to the blender container. Blend until smooth. Begin blending at a low speed, and gradually progress to the highest.
 Curcumin. Higdon, J. Linus Pauling Institute Micronutrient Information Center. Updated 2016. Accessed on April 1, 2017.