Turmeric is a "superfood" that's been getting a lot of attention lately. It's for a good reason: turmeric contains curcumin, a possible anti-inflammatory. It's the spice that makes curry yellow. Like other brightly colored foods, turmeric is also a potent antioxidant.
Because of my bone disease (see this post to learn more), I have quite a bit of arthritis (and I'm only 41!). I figured it wouldn't hurt to try adding more turmeric into my diet to maybe help reduce inflammation and pain in my joints and bursitis in my hip. For more information on turmeric and arthritis, see this page at the Arthritis Foundation. Luckily, turmeric has been tested by Monash and is considered low-FODMAP.
So far I've mostly used turmeric in cooking savory foods (like curry) or to make my tofu look like eggs (see my Tofu Fried Rice). Since summer is just around the corner, I decided to try it in a refreshing smoothie. The addition of ginger helps blend in the somewhat bitter flavor of the turmeric and adds some zip. Banana and pineapple add sweetness that harmonizes with the spices. The jury is still out on whether eating more turmeric is helping with my pain, but I'll keep up with it for now.
Be sure to check out my other smoothie recipes in my cookbook! Find out how you can order your copy here: The Low-FODMAP Cookbook
Turmeric Sunshine Smoothie
3/4 cup unsweetened almond milk (more or less for desired consistency)
1/2 cup frozen pineapple chunks
1/2 banana (frozen, if desired)
2 tablespoons plain low-FODMAP protein powder (optional)*
1/4 teaspoon ground turmeric
1/4 teaspoon ground ginger
Place all ingredients in a blender and puree until smooth. Pour into a glass and enjoy.
*See FODMAPs and Protein Powders from ibsfree.net for a list of acceptable products.