- 4 clementines
- 1 banana
- A thumb of turmeric
- 330ml almond milk
- A few ice cubes
Peel the clementines. Break them into segments, discarding as much white pith as possible, and pop the segments into your blender. Peel and break in the banana.
Chop a few slices off the turmeric and add them to the blender (see our note on using fresh turmeric, below). Give the carton of almond milk a gentle shake, then pour in 330ml. Add a few ice cubes and blitz till smooth.
Fresh turmeric has a warm, spicy, earthy flavour that can be quite strong when you first try it. If you're new to fresh turmeric, add a few slices to your smoothie, blitz it then taste and see if you think it needs a little more. Any leftover turmeric will keep in your fridge for 1-2 weeks. It's good for grating into soups, stews, curries and even porridge. Be careful though, as it does like to stain things yellow. Wiping your board and knife with a cut lemon after you have slices or grated it will help keep them stain free.