This is a health boost in a glass! Ginger has potent antioxidant, anti-inflammatory and antimicrobial properties, helps to boost immune function and combat cellular damage. Curcumin, the active ingredient in turmeric, has potent anti-inflammatory, anti-oxidant, anti-bacterial, detoxifying and gastrointestinal health properties, which have been linked to the prevention of cancer cell growth and management of inflammatory conditions such as arthritis, asthma, eczema and inflammatory bowel disease.
- 1 whole carrot, washed (not peeled) and chopped
- 2 whole oranges, peeled and chopped
- juice of ½ lemon
- 1 cup ice
- 1 small slice of ginger
- 1 cup filtered water
- 1 tbsp ground flaxseeds
- ¼ tsp turmeric, ground or fresh
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine all ingredients into a good blender and blend until combined.
Serve in a large glass and enjoy.
• I use my Vitamix to make juices and smoothies as it’s a high-performance blender. I also like to add ½ tsp Healthy Chef natural immune support .
Recipe from The Healthy Chef by Teresa Cuttter. Photography by Paul Cutter.