Turmeric is my favorite spice—and for me, it really lives up to all the health-benefit hype. When I incorporate it into my meals for a few days (as part of an overall healthy diet, of course), I actually feel aches and pains fade away. The best way to work the Indian spice into your own routine: a smoothie like this one. Because it’s a heck of a lot easier than making curry every night. This recipe also calls for homemade hemp milk, but don’t be daunted. Hemp milk is much easier to make than nut milks (no soaking required!) and it’s rich in omega-3 fatty acids, too. But if you don’t have the extra few minutes for homemade, any unsweetened nut or seed milk will work as a substitute. Makes 3 cups hemp milk and 1 smoothie Hemp milk 1 c shelled hemp seeds 3 c water pinch of sea salt ½ tsp vanilla extract 1 Tbsp coconut oil 1–2 dates, pitted and diced (optional) Smoothie 1 c hemp milk 1 banana ½ tsp turmeric 1 Tbsp coconut oil pinch of cinnamon ice cubes (optional)

  1. Make the hemp milk: Place the hemp seeds and filtered water into a blender and blend on high until the hemp seeds are liquefied. Pour through a fine mesh strainer or nut milk bag into a bowl, squeezing or pushing the pulp to extract the most liquid possible. Discard leftover pulp. Return milk to blender and add remaining ingredients. Blend until well combined. Transfer the milk to an airtight container for storing (it will keep for 2–3 days in refrigerator). MORE: 20 Super Healthy Smoothie Recipes
  2. Make the smoothie: Add all ingredients to blender and blend on high until smooth. Serve immediately.   NUTRITION (per serving) 280 cal, 4 g pro, 25 g carb, 5 g fiber, 12 g sugars, 19 g fat, 13 g sat fat, 140 mg sodium