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Golden Smoothie Recipe!

Updated: Jan 19


This recipe is a combination of two very different ideas – Golden Milk, which is an Ayurvedic healing beverage usually served hot, and a Boston Cooler, which is a float made with Vernors Ginger Ale and vanilla ice cream – those of you from the Detroit area know what I’m talking about. Somehow the two merged in my mind and out came a creamy ginger milkshake that’s full of anti-inflammatory and good-for-you things that make it so special and wonderful that it’s the only smoothie we serve at Julia’s Kitchen!

A generous amount of ginger almost makes it seem like this thick smoothie is carbonated (throwback to the Boston Cooler). It has a deep yellow color from the turmeric paste (props to the Golden Milk). It has a satisfying creaminess from the banana, almonds, and chia seeds without being too heavy. It has a bit of blood sugar balance support from the cinnamon, and the cardamom offers a cooling counterbalance to the heat of the ginger. It has just enough sweetness that is balanced by the pungency of the ginger, the astringency of the spices, and the bitterness of the almonds and turmeric. The ice is an important component of this recipe – it keeps everything nice and cold so that the texture of the banana stays fluffy and light. The coconut oil is good for your brain and, since turmeric is fat-soluble, necessary to maximize the effects of the turmeric in your body. BUT, of course you can play with the proportions however you like so you can get it exactly how YOU like it. You can add kale or other leafy greens if you want to make it into a green smoothie, and I’ve heard it also mixes well with a shot of espresso!

You’ll need to freeze some bananas ahead of time; might as well do a bunch! It’s best if they are spotted; slighly over-ripe.


Golden Smoothie

  • 1 cup water,

  • 1/2 ounce ginger root; no need to peel (approximately an inch to 1.25 inch square)

  • 1/4 cup sprouted and dried almonds (can also use hemp seeds or another nut)

  • 1 teaspoon chia seeds

  • 3/4 – 1 cup ice

  • 1 large banana, frozen

  • 1/2-1 date, optional

  • 2 teaspoons turmeric paste*

  • 1 1/2 teaspoon coconut oil

  • 1/2 teaspoon vanilla

  • 1/4 teaspoon cardamom, or a bit more

  • 1/4 teaspoon cinnamon, or a bit more

  • 1/8 teaspoon salt

Place water, ginger, and almonds in a blender and process until smooth. Add remaining ingredients and blend again until it has a thick, even texture. You may need to add a little more water, but first turn the blender off, give the container a little shake and blend briefly again; sometimes you just need to redistribute the ingredients to get it to blend. Taste it and see if you want to add a bit more of any of the spices. Enjoy and be happy!

**Simmering powdered turmeric in water to make a paste mellows the bitterness and also seems to activate it in some way so it’s benefits are more available. You can make turmeric paste and keep it stored in your fridge for a couple weeks.


Turmeric Paste

  • 1/4 cup powdered turmeric

  • 1 1/4 cup water

Bring the turmeric and water to a low boil, then keep at a high simmer for about 8 minutes. Cool, then use or store. Make sure you stir your paste well before using as it will separate.


The Plan Ahead Then Make It Quick Version – Golden Smoothie Mix

When you have 5-10 minutes of time on your hands, blend up a big batch of this mix so you can whip up a Golden Smoothie super fast with less clean up and more time to savor it!

  • 1 cup water

  • 5 Tablespoons turmeric paste

  • ¼-1/2 lb ginger, depending on how much of a kick you want

  • ¼ c coconut oil

  • 1 ¼ teaspoon cinnamon

  • 1 ½ teaspoon powdered cardamom

  • 2 dates, pitted

  • 2 cups sprouted and dehydrated almonds

  • ¼ cup chia seeds

  • 1 teaspoon salt

  • 1 Tablespoon vanilla

Blend until smooth. Cool, then store in an airtight container in your fridge. It will last at least a week! When you want to make a smoothie, blend the following and you are good to go:


The Quick Version

  • 1/3 cup Golden Smoothie Mix

  • 1 cup water

  • 1 frozen banana

  • 3/4-1 cup ice

Put all of the ingredients in a blender and process starting on low, then gradually (10-15 seconds) increasing the speed to high (for about 30 more seconds). It should be thick and smooth, though if you prefer a thinner smoothie add water as needed. If it isn't blending well, stop the machine, give the container a little shake and try again before adding more water.

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