Tropical Anti-Inflammatory Smoothie: Pineapple & Turmeric
This is a well-loved recipe that has been kicking around in my kitchen for a long time has the tears and stains to prove it . I usually make this recipe for my husband and I to share. It is easy enough to double, if you wish to share with more people.
Besides the great taste, the ingredients in this recipe offer many nutritional benefits.
Coconut water - High in electrolytes (minerals that have an electrical charge) that contribute to how the body handles water in the body and pH balance, both critical to bodily functions (like hydration, heart beat and blood pressure.)
Pineapple - Contains bromelain, a digestive enzyme, that supports better digestion (access & utilization of nutrients.)
Turmeric - Contains contains curcumin, the component of turmeric that is associated with its antioxidant and anti-inflammatory properties. Curcumin is a lipophilic (fat-loving) and is thus paired with a fat to make it more bioavailable.
Chia Seeds - Rich in Omega-3 fat and high in fiber.
Coconut flakes - Rich in fiber and MCTs (medium chain triglycerides - healthier fat better recognized by the body). Coconut is also rich in saturated fats, so it is best to exercise prudence when enjoying it
Lime - rich in Vitamin C and antioxidants, known to boost immunity, promote heart and skin health.
Black Pepper - Contains piperine, a biochemical compound, that make curcumin more bioavailable for absorption by as much as 2000%.
Pineapple & Turmeric Smoothie Recipe:
1 cup water or coconut water
1 cup of diced pineapple
1 tsp turmeric powder or freshly grated
1 tbsp chia seeds
1 tbsp shredded coconut
1/2 lime, peeled
A dash of black pepper (it sounds weird but necessary to help with the absorption of curcumin in turmeric)
Place all ingredients in a blender. Blend and enjoy!
Disclaimer: This website blog does not provide medical advice, diagnosis or treatment. Information provided is not intended to be a substitute for professional medical advice. Please seek professional medical advice as needed.
Credits: Rachel Morrow, nutritionist, for Food Matters.