Ingredients:

  • 1.5 cups unsweetened coconut water
  • 1 cup frozen pineapple chunks
  • 0.5 cup sliced carrots
  • 1 inch fresh turmeric root, scrubbed
  • 1 inch fresh ginger root, scrubbed
  • 0.25 tsp ground black pepper
  • 1 tbsp solid coconut oil
  • 1 tsp pure maple syrup

Instructions:

  1. Scrub the turmeric and ginger thoroughly. Leaving the skin on adds extra minerals and saves time.
  2. Cut the 0.5 cup of carrots into thin coins. Wait until they are uniform to ensure they blend smoothly without leaving orange grit.
  3. Pour the 1.5 cups of coconut water into the blender first. Adding liquid first prevents the blades from spinning fruitlessly.
  4. Toss in the black pepper, maple syrup, and solid coconut oil.
  5. Drop in the ginger and turmeric.
  6. Add the sliced carrots and the 1 cup of frozen pineapple chunks on top.
  7. Turn the blender to its lowest setting for 10 seconds until the large chunks are broken down.
  8. Gradually increase to high.
  9. Blend on high for 45 to 60 seconds until the color is a uniform, glowing orange and the texture looks velvety.
  10. Sip a small amount; if it's too spicy, add a splash more coconut water.