Sunshine Smoothie
I usually make this when someone is feeling a little under the weather. It's so delicious though it's perfect to drink anytime.
I usually make this when someone is feeling a little under the weather. It's so delicious though it's perfect to drink anytime.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Place the first 6 ingredients into a blender and add just enough liquid to cover. I used half kombucha and half water but all water is fine.
- Blend until smooth.
Operating under a strict ten-minute preparation window requires ingredients that break down quickly without thermal intervention. High-speed blenders process raw produce efficiently, but fibrous roots like ginger and turmeric demand micro-grating before hitting the blades to prevent woody strands from surviving the purée. When substituting ground turmeric for fresh rhizome, reduce the volume to one teaspoon, as dehydrated spices carry a more concentrated, astringent profile that can easily overwhelm delicate citrus notes. Liquid ratios dictate the final body of the drink; adding only enough water or kombucha to submerge the solids prevents the mixture from turning into an overly diluted juice. Combining fermented kombucha with plain purified water introduces lactic acid and effervescence, cutting through the dense sweetness of pineapple and the natural pectin of oranges. Raspberries add both tartness and insoluble seeds; straining the final beverage through a fine-mesh sieve removes these granules if a completely velvety texture is desired. Doubling the batch requires splitting the blending process into two separate cycles to avoid overloading the motor and leaving unblended chunks. Consume the mixture immediately after blending to prevent oxidation from dulling the bright pigmentation and altering the volatile aromatics of the fresh roots.
