Raw Turmeric and Berry Smoothies

One of my favorite things about spring, (spring doesn’t come to Oregon until late June) is turmeric root. While not yet as well known or commonly used as ginger root, it’s becoming available in more stores. And it is appreciably different from its powdered form.

This is the biggest root I’ve ever seen. It will last a long time, as I only use a nub about the size of the smallest one on the top right for each batch of smoothie. It doesn’t seem to go well with green smoothies but pairs best with the darkest berries bringing a little sharpness to the sweetness. Blueberries and blackberries seem to work better than raspberries unless there’s a combo of berries. I also like to include medjool dates and lemon juice for a tart but sweet profile.

It always reminds me of the mandrake from Pan’s Labyrinth which creeps me out just a little.

This potent anti-inflammatory is being researched to document its long purported ability to prevent cancer, Alzheimer’s and arthritis, to lower cholesterol and to improve overall liver function.

And for a full meal, turmeric/berry smoothies go particularly well with curry dishes. This is one of the few smoothies that I might recommend adding yogurt to if you don’t mind the potentially chalky texture.

A cold, fruity smoothie really washes down spicy food like nothing else on a hot day.