Milky golden drinks spiked with turmeric are everywhere these days, beloved for their exotic flavor and sunset-colored hue. Turmeric, a rhizome popular in Indian cuisine and traditional medicine, has recently become a darling of the American wellness world, lauded for its anti-inflammatory properties, among other benefits. Here, I spliced together a turmeric latte and a mango lassi—a common Indian refreshment made from mango, milk, and yogurt—to create one summer-friendly drink. Since mango lassis naturally contain probiotics from the yogurt, I added in a bit of probiotic powder (see page 17), plus coconut milk and avocado for richness.

Excerpted from Unicorn Food: Beautiful Plant-Based Recipes to Nurture Your Inner Magical Beast by Kat Odell (Workman Publishing). Copyright © 2018. Photographs by AJ Meeker.

Frozen Turmeric Lassi

SERVES

1

PREP TIME

00 min

COOK TIME

00 min

Ingredients

1/2 cup coconut milk

1/2 cup ice cubes, plus extra for serving

1/4 ripe avocado, pitted and peeled

3 ounces frozen mango chunks

2 ounces frozen pineapple chunks

2 teaspoons raw honey

1 teaspoon freshly grated peeled ginger (from about 1-inch piece)

1 teaspoon ground turmeric

1 teaspoon probiotic powder

3/4 teaspoon ground cardamom

3/4 teaspoon ground cinnamon

1/8 teaspoon freshly ground black pepper

Pinch of ground cloves

Directions

  1. Combine the coconut milk, ice cubes, avocado, mango, pineapple, honey, ginger, turmeric, probiotic powder, cardamom, cinnamon, pepper, and cloves in a blender and puree until smooth, about 30 seconds. Pour into a glass with ice and serve immediately.

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