Organic Recipe: Turmeric Ginger Smoothie for the Harmattan

This is a 7-ingredient smoothie with carrot juice, ginger, turmeric, pineapple, and lemon. An anti-inflammatory, immune-boosting smoothie that’s perfect for breakfast on a cold harmattan morning.

Turmeric has been used as a medicinal spice in India for centuries, and its anti-inflammatory compound is called curcumin. It helps to powerfully inhibit the many underlying factors that cause inflammation in the body, whether it’s tenderness in your muscles, joints or even inflammatory skin conditions including acne and psoriasis.

Ginger contains powerful bioactive compounds called gingerols, which is why so many people suffering with osteoarthritis or rheumatoid arthritis report noticeable improvements in their pain levels when they consume ginger on a regular basis. It also really helps to boost digestion and soothe nausea.

Pineapple contains a ‘proteolytic’ enzyme called bromelain, which is also anti-inflammatory and improves digestion by breaking down protein fibres in the food you eat. That’s why I often advise people to eat a bit of pineapple before a cooked meal, as it helps to digest the food so much better. But make sure you use the core of the fruit, as that’s where most of the bromelain is found! Pineapple makes a great addition to smoothies as you can pop in the core too.

The carrot, frozen banana and lemon juice add another dose of beta-carotene and vitamin C for glowing, supple skin, vitamin B6 to improve your mood, and a whole host of other health-promoting and beautifying nutrients.


Carrot juice


2 cups (275 g) carrots

1 1/2 cups (360 ml) filtered water


  •     1 large ripe banana, previously peeled, sliced and frozen (more for a sweeter smoothie)
  •     1 cup (140 g) frozen or fresh pineapple
  •     1/2 Tbsp fresh ginger (1 small knob, peeled)
  •     1/4 tsp ground turmeric
  •     1/2 cup (120 ml) carrot juice
  •     1 Tbsp lemon juice (~1/2 small lemon)
  •     1 cup (240 ml) unsweetened almond milk


Place all ingredients in a blender, beginning with the almond milk. Blend on high until mixture is creamy and smooth. Divide between two glasses and serve. Best served chilled



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