Turmeric, which has recently been celebrated for its immune-boosting properties, has figured prominently in the Okinawan diet for hundreds of years. Okinawans use it both as a cooking spice and a tea, and scientists have started to study it for its anticancer, anti-inflammatory, and antiaging properties. Its main compound, curcumin, has shown in both clinical and population studies to slow the progression of dementia—a reason why Okinawans may suffer much lower rates of Alzheimer’s disease than Americans.
Turmeric regulates FOXO3 (a gene associated with longevity that reduces inflammation in the body), making our cells more efficient. Traditionally, Okinawans sliced and dried turmeric and then steeped it to make tea. But today most people rely on powdered turmeric for their daily cooking and drinking. You can enjoy this smoothie as a snack, a light meal, or even a dessert.
Total Cook Time: 5 minutes | Yield: 1 Serving
Source: The Blue Zones Kitchen
1 ripe banana
1 apple, cored and cut into a few pieces
1 teaspoon turmeric powder
1 cup vanilla soy milk
5 cups of ice