Apricot Ginger Turmeric Smoothie

By posting this recipe I am entering a recipe contest sponsored by Libby’s Fruits & Vegetables and am eligible to win prizes associated with the contest.  I was not compensated for my time.

One can never have too many smoothie recipes! Smoothies are an excellent form of nourishment and can easily be tailored to your taste and specific dietary needs. Smoothies are usually made with fresh fruit or berries but the problem with fresh fruit and berries is that they’re perishable and, depending on the season, aren’t always available. Frozen fruit is a good option but most of us have a limited amount of freezer space, especially if we live in tight quarters or have roommates with whom we share a freezer. Canned fruit is the perfect solution to these smoothie-making dilemmas – it has a long shelf life and, as long as it remains unopened, needs no refrigeration.  Libby’s is a leader in the canned produce industry and has been delivering high-quality, wholesome products to consumers since 1868.  Its canned fruit is awesome in smoothies such as this Apricot Ginger Turmeric Smoothie.  I used one 15 ounce can of Libby’s Unpeeled Apricot Halves in Pear Juice, along with a handful of other ingredients, to make this stunning smoothie in less than 5 minutes!

Ginger and turmeric are two spices that work really well together, in fact they’re from the same botanical family. Warm, pungent, and earthy, they’re prized for their medicinal qualities, such as fighting inflammation and cancer. I’ve used them sparingly in this Apricot Ginger Turmeric Smoothie recipe, so their presence is subtle and pleasing, not overpowering. Feel free to increase the amounts of ginger and turmeric for a stronger, more complex flavor.

The pureed apricot/spice mixture is the main ingredient in this recipe but kefir is what actually turns this beautiful beverage into a smoothie. Kefir is a cultured dairy product chock-full of probiotic cultures that boost immunity and promote digestive health. It’s high in protein, calcium, and Vitamin D with a tart, tangy, slightly effervescent quality that has earned it the title “Champagne of Dairy”. There are two ways to consume this Apricot Ginger Turmeric Smoothie. You can either drink the top layer of kefir first and save the sweeter, delicious apricot mixture for last, or treat it like a fruit on the bottom yogurt and mix it all together before diving in. Either way is delicious! 

One of the things I love about this recipe is that you can change up the fruit to create three different smoothies. Instead of an Apricot Ginger Turmeric Smoothie, use a can of Libby’s Peach Halves in Pear Juice to create a Peach Ginger Turmeric Smoothie or try a can of Libby’s Pear Halves in Fruit Juice to create a Pear Ginger Turmeric Smoothie. Smoothie making just got easier and more convenient!

Apricot Ginger Turmeric Smoothie

 

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Author: QUEEN OF MY KITCHEN

Serves: 2 servings

Ingredients

• 1 - 15 ounce can of Libby's Apricot Halves in Pear Juice (or sliced peaches, sliced pears or pear halves)
• 1 teaspoon ground ginger
• ¼ teaspoon turmeric
• 1 cup plain kefir
• 1 kiwi, peeled and thinly sliced
• Flax Gingered Walnuts - optional garnish (recipe in notes)

Instructions

1. Purée the entire can (including juice) of Libby's apricots/peaches/pears along with the ginger and turmeric.
2. Line the inside bottom half of two glasses with kiwi slices. Fill each glass with half of the fruit mixture and follow with half of the kefir.
3. Garnish with gingered walnuts if desired.

Notes

FLAX GINGERED WALNUTS
1½ teaspoons ground flaxseed
1½ tablespoons water
¼ cup coconut sugar
1½ teaspoons ground ginger
½ teaspoon salt
½ lb. (8 ounces) chopped walnuts
½ teaspoon vanilla
Preheat the oven to 300 degrees.
Make a flax egg replacer by combing the ground flaxseed and water in a small bowl (stir with a fork). Set aside for 10 minutes.
Combine the coconut sugar, ginger, and salt in another small bowl.
Place the walnuts in a medium sized bowl and add the vanilla and the flax egg replacer. Stir to completely coat the walnuts.
Pour in the ginger, coconut sugar mixture and toss to coat all the walnuts with the mixture.
Spread the nuts out on a parchment or silpat lined baking sheet and bake on the bottom rack of the oven for 25 minutes. Let cool completely before breaking apart into small pieces.

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