Sunny Smoothie

photograph and text by Jessica Stammen

Peeling and cutting fresh turmeric root has me caught orange handed on this bright and sunny spring day. Its deep, rich color is warm and bodes well despite the cooling trend forecasted to take place this weekend. Drinking this smoothie gives the same feeling of lying in bed at night after a long summer day spent in the sun, the afterglow of turmeric and ginger like solar energy trapped inside my body.

I have high hopes for an early summer and this smoothie feeds them. It is especially fantastic after an intense workout. Coconut water replenishes electrolytes and the turmeric is especially good for joints after any pounding around. The keifer tempers the bitterness of the turmeric and the heat of the ginger while providing some protein.

Unfortunately I almost never measure when I’m in the kitchen so all you have here are a list of ingredients and very rough approximations to make just enough smoothie to fill a big Ball jar. Use a good blender and experiment with quantities for your taste. A delicious color is guaranteed no matter what.

8″ fresh turmeric root, peeled and chopped
5″ fresh ginger root, peeled and chopped
2 cups coconut water
2 cups water
1/2 cup plain kefir
2 teaspoons vanilla extract
maple syrup to taste

The turmeric root I use comes from Hawaii. Fresh Off The Farm orders it from the family-run Kolo Kai Organic Farm in Hawaii on Monday. The root is harvested on Tuesday and Wednesday, dried on Wednesday night, and then air-expressed to Maine so that Fresh Off The Farm has it by the following Monday. It’s an amazing world that we live in.

The kefir and maple syrup are both local. ┬áIf you’ve never had the plain, maple or blueberry kefir from Swallowtail Farm in North Whitefield your life is not yet complete.