Immune Boosting Smoothie
This immune boosting smoothie blends fresh orange, ginger, and turmeric with creamy Greek yogurt and coconut milk for a vibrant drink that comes together in just 10 minutes.
Equipment
- High-speed blender - strong enough to fully break down orange segments and fibrous ginger
- Citrus juicer or reamer - optional, for juicing one orange instead of segmenting both
- Microplane or ginger grater - for turning fresh ginger into a fine pulp
- Glass measuring cups - for accurate portioning of coconut milk and yogurt
- Glass smoothie jars with lids - for storing leftovers or prepping the night before
Ingredients
- 2 navel oranges - large, peeled and segmented (about 1½ cups or 280g)
- 1 banana - frozen, sliced (about 1 cup or 120g; freeze at least 2 hours ahead)
- 1 tablespoon fresh ginger - peeled and grated (about a 1-inch piece)
- ½ teaspoon ground turmeric
- ½ cup canned coconut milk - 120 ml, full-fat, well shaken before measuring
- ½ cup plain Greek yogurt - 120g
- 1 tablespoon raw honey - plus more to taste
- 1 pinch ground black pepper
- ½ cup ice cubes - 120 ml, plus more as needed for thickness
- orange slice - for garnish (optional)
Instructions
- Peel both oranges, removing as much white pith as possible, and separate into segments. Peel a 1-inch piece of fresh ginger and grate it finely. Slice the frozen banana into chunks if not already sliced.
- Pour the coconut milk into the blender jar, then add the Greek yogurt and honey, letting the honey settle near the blade.
- Add the orange segments, frozen banana chunks, grated ginger, ground turmeric, and a small pinch of black pepper directly on top of the turmeric.
- Secure the lid and blend on low speed for 10 seconds to break up the larger pieces, then increase to high speed and blend for 45 to 60 seconds until completely smooth. Scrape down the sides once if needed and blend again for 15 seconds.
- Add the ice cubes and blend for 20 to 30 seconds for a thicker, colder texture. Taste and add an extra teaspoon of honey if the ginger is too sharp. If too thick, add a splash of coconut milk or water and blend briefly.
- Pour into two glasses, garnish with a thin orange slice or a small pinch of ground turmeric if desired, and serve immediately for the best texture.
Notes
- Start with less ginger than you think you need—a tablespoon has a real kick, and it's easier to blend in more than to fix an overly spicy batch.
- Always add the black pepper—without it, the turmeric tastes flat and the curcumin is poorly absorbed.
- Use a fully ripe, spotty banana before freezing it for the best natural sweetness.
- Segment the oranges over a bowl to catch any juice that drips out, then pour that juice into the blender too.
- If your blender struggles with fibrous ginger, freeze the grated ginger in a small ice cube tray so it blends more like a slushy chunk.
- Taste before adding the full amount of honey—riper oranges and bananas can already make the smoothie sweet enough on its own.
- Keep the coconut milk can in the fridge overnight if you want a thicker, richer texture, since the fat separates and solidifies when chilled.
- To make dairy-free, replace the Greek yogurt with a plant-based yogurt or an extra ¼ cup of coconut milk.
- Store leftovers in an airtight jar in the refrigerator for up to 24 hours—shake or stir well before drinking as separation may occur.
- Freeze the smoothie in an ice cube tray or freezer-safe pouch for up to 3 months; blend frozen portions with a splash of liquid when ready to drink.
Nutrition
Serving: 1ServingCalories: 225kcalCarbohydrates: 38gProtein: 8gFat: 6gSaturated Fat: 4gPotassium: 560mgFiber: 5gSugar: 27gVitamin C: 115mgCalcium: 14mg
Tried this recipe?Let us know how it was!