Carrot Ginger-Turmeric Smoothie for lunch. It turned out DELICIOUS! Loading up on natural anti-inflammatories before the race.
1/2 cup Homemade Carrot Juice- Juicing breaks the cell walls of fruit and vegetables, making the nutrients more accessible and allowing the body to quickly absorb the vitamins, minerals, and antioxidants, all of which can help reduce inflammation.
1 Tbsp Ginger (I like things really gingery so use 1/2 Tbsp if you like it more subtle) - Anti-inflammatory, improves circulation and blood flow, may prevent motion sickness/cramping.
Tiny piece Turmeric- Strong anti-inflammatory, as effective as some anti-inflammatory drugs, increases antioxidant capacity of the body, linked to improved brain function, and a ton of additional benefits (google it)
1 Cup Pineapple – Contains bromelain which helps to break down proteins, aids in digestion, reduces swelling, and can improve blood circulation. Antioxidant packed with Vitamin C.
1 Frozen Ripe Banana- High source of potassium and well…it’s a fruit… the list goes on.
Almond Milk- Unsweetened Vanilla- Vegan/ low cal.
- I make the carrot juice using a high power blender, adding 1 cup of water. Once blended smooth and use a cheese cloth to remove the pulp. You MUST remove the pulp for this smoothie. You could use store bought carrot juice but in my opinion it’s not the same.
- Rinse out the blender to remove any pulp. Add all ingredients including the carrot juice to the blender and blend until smooth and creamy.