Yandina Ginger Festival Smoothies recipes

The first recipe is for Indonesian Jamu or health drink. We had this first when we arrived at a yoga ryandinaetreat centre in Bali. I have added Ginger honey. It is available through the Yandina Ginger Factory and adds the anti-inflammatory potential of ginger to this great start of the morning anti-inflammatory and alkalinising drink.

1 teaspoon grated fresh tumeric or 1 teaspoon dried tumeric if fresh is not in season
2 teaspoons tamarind pulp (from your local Indian food shop)
juice of 1 lime or lemon
1 dessertspoon raw honey or ginger honey
200ml filtered water
Blend all together in your blender. Pour it through a strainer if you like a smooth drink. Drink and enjoy.

Red Robin

Beetroot juice is renowned as an energy drink as it has a sustained blood sugar release for prolonged energy and stamina. Beetroot also contains betaine, which in various forms is used for treatment of depression, but I think it just helps to soothe the mind and body. It also contains tyryptophan, the feel good part also found in chocolate. I also added the ginger as anti-inflammatory for creaky joints and sore muscles, leafy greens for chlorophyll and their amazing vitamins and cancer protection,and coconut water as it supplies all the 5 essential electrolytes the body needs – potassium, calcium, magnesium, phosporous and a little sodium, without the salt and calories of Gatorade.

In your high speed blender (mine’s a Blendtec) add all the following and blend on high speed 30 seconds.
1 small peeled beetroot.
1/2 cup greens eg Kale, sorrel, lettuce, sweet leaf or surinam spinach
1 teaspoon fresh grated ginger root
1 cup peeled green apple or green melon
1 sprig basil
juice 1/2 lime
300 ml filtered water or coconut milk
-10 Ice cubes

Blend, drink and enjoy

Chocolate Pudding Fruit Chai

When you have plenty of Black sapote or Chocolate Pudding fruit, it can be a daunting task to use them all. I remove the pulp from the soft ripe ones and blend it to a smooth paste, then freeze it in small lots for later use in things like cheesecakes, puddings and smoothies. This recipe is also great with banana instead of chocolate pudding fruit.

1 cup almond milk (See below for how to make your own)
1/2 cup chocolate pudding fruit pulp
1 dessertspoon carob
pinch each of nutmeg, cinnamon and cardamon
1 dessertspoon ginger sauce or fresh grated ginger
6 ice cubes

Blend all together 30 seconds then enjoy cold.

Raspberry gingernut

This is my husbands favourite and was a great hit for the Ginger Fower Festival audience

2 soft nectarines or 2 peaches, stone
s removed
1 cup fresh or frozen raspberries
a piece of ‘Naked Ginger’ or fresh grated ginger the size of your thumbnail
3/4 cup filtered water or coconut water
6-10 Ice cubes

Whizz it all up in your blender and enjoy icy cold. It also make wonderful icy poles for hot days.

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