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.




Skill level

Average: 3.3 (2 votes)


  • 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

Cook's notes

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.