Ingredients:
3/4 – 1 cup dairy-free milk (we recommend cashew)
1 Tbsp hemp seeds
1 Tbsp peeled, minced fresh ginger*
1/4 tsp ground turmeric* (or sub with 4x the amount fresh turmeric)
1/8 tsp ground cinnamon*
1 pinch black pepper* (adds bioavailability of turmeric)
1 tsp spirulina (optional / or 1 handful spinach or kale // adds green color and more fiber)
1/2 ripe banana (already peeled, sliced, and frozen)
1 small carrot, peeled and chopped
1/4 cup sliced zucchini (or chopped raw or steamed then frozen cauliflower)
1 scoop of plain or vanilla protein powder (if using unsweetened / plain, add an additional banana for sweetness)
Instructions:
Add all ingredients into a high-speed blender (starting with the lesser amount of dairy-free milk) and blend on high until it turns creamy and smooth, adding more dairy-free milk (or water) if needed. Spirulina and/or greens are optional additions that help make the smoothie more green and even more nutritious.
Taste and adjust the flavor if needed, adding more spices for warmth, ginger for spice/zing, or banana or protein powder for sweetness.
Serve and enjoy it immediately. Garnish with additional hemp seeds or ground turmeric if desired ( its optional). You can store the leftovers covered in the refrigerator for up to 24 hours, though it tastes best when its fresh. You can also freeze leftovers in an ice cube tray and add to future smoothies.
