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Tropical turmeric smoothie

13th May 2016 by bos.kitchen Leave a Comment

tropical turmeric smoothie with blueberries, acai, baobab, bananas, mango, ginger and coconut oilA tropical turmeric smoothie, to recharge and boost your immune system! Turmeric has to be one of my favourite superfoods, it boasts an endless list of benefits and has been used for centuries to deal with pain and inflammation.  If you’re new to turmeric, try adding a tsp at first and gradually building up until you’re used to the flavour. It can taste a little bitter to some people, which is why I’ve paired it with a delicious combination of fruits and ginger.

Recipe (Makes enough for two smoothies)

  • 2 large frozen bananas
  • 1 mango
  • 1 orange
  • 2 tsp turmeric
  • 1 thumb size piece of ginger, peeled
  • 1 tbsp coconut oil
  • 1 1/2 cup nut mylk (I used pecan mylk)
  • 1 tsp Organic Burst baobab 
  • l large handful of blueberries
  • 1 small handful of blackberries (optional, but makes it more purple)
  • 2 tsp Organic Burst acai
  1. Add all ingredients apart from the blueberries, blackberries and acai to your blender and mix well until smooth. Pop half the mix into the freezer to thicken.
  2. Add blueberries, blackberries and acai to the remaining mix and blend well.
  3. Grab your chilled golden smoothie and pour 3/4 into your glass. Now pour in the purple smoothie which should sink to the bottom. Swirl through with a chop stick to make pretty layers. Top with coconut shreds, blueberries and fresh mint.

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About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

This is the carrot cake of dreams 🤩🥕🍰 mel This is the carrot cake of dreams 🤩🥕🍰 melt in your mouth tender, perfectly spiced and topped with the most creamy and light dairy free whipped cream frosting. I’ve totally revamped my old recipe and made 5 variations over the last week 😅 and this one surpassed them all. A decent amount of spice (crucial imo), super moist crumb and deliciously light frosting. Making it into a sheet cake rather than a loaf cake gives a much better icing to cake ratio too 😋 The best part? It comes together in minutes, the hardest part is grating the carrot! 🥕Enjoy xoxoxo

Carrot Cake

175g muscavado or light brown sugar
175ml sunflower/rapeseed oil
3 tbsp flaxseed w/6 tbsp cold water
140g grated carrot
50g raisins/sultanas
50g finely chopped walnuts
1 orange, zested
175g self raising flour
1 tsp baking soda
1 tbsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground mixed spice
1/4 tsp ground cardamom
1/2 tsp ground ginger

Topping 

110g vegan whipping cream
2 tbsp icing sugar
1 tsp vanilla extract
2 tbsp finely chopped walnuts

Preheat oven to 170•c and line a 20cm square baking tin. In a mixing bowl, mix together sugar, oil and flaxseed gel. Add in carrots, raisins, walnuts and orange zest and stir to combine. Sift in the flour, soda and spices and fold through until fully incorporated. Pour batter into tin and bake for 45-50 mins until the middle is slightly firm to the touch. Remove from the oven and allow to cool fully.
Prepare icing by whipping cream, icing sugar and vanilla with an electric whisk until thick. Spread a thick layer over the cake and sprinkle with walnuts. Chop into squares and enjoy!

#carrotcake #vegancarrotcake #vegancake #dairyfree #dairyfreebaking #dairyfreedesserts #veganbaking #vegandesserts #easyrecipe #veganrecipe #dairyfreerecipe #veganrecipes
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