After a long and dark winter most of us are just a little bit worse for the wear, a little slower, a little more pale, and still not quite believing that the winter gloom is a thing of the past. Spring brings fluctuating temperatures that may require a little reinforcement on our parts to stay healthy. Versions of this drink are often served in India as a dessert after a spicy meal, where the coolness of the yogurt calms the tastebuds. Often made of mangoes, I made this as a twist on the original after its beautiful orange-yellow color caught my eye on Green Kitchen Stories’s website.
Smooth, sweet potassium-rich banana is at the core of this drink, bolstering the turmeric root, the obvious star. This bright orange, earthy spice makes the dish visually stunning as well as out-of-this-world delicious. Creamy Greek yogurt adds protein and tang, while lemon juice brings a tart punch to the mixture. Lingering behind is a bright, aromatic undertone of freshness from the ginger. The crowining glory is the crushed ice, making it frothy and foamy, daring you to resist a milk-moustache.
Recipe from Immune boosting Turmeric Lassi from Green Kitchen Stories.
- 2 cups Greek yogurt with active live culture
- 2 bananas
- 2 tsp freshly grated ginger
- 2 tsp honey, preferably unpasteurized
- 1/2 lemon, juice
- 1 tsp vanilla extract or ground vanilla
- 3-4 tsp ground turmeric (or fresh turmeric root)
- 4-5 ice cubes
Place all ingredients in a blender and mix on high speed until smooth. Add more yogurt if you prefer. Pour the lassi in two large glasses. For a more stunning presentation, dust 1 tsp ground turmeric on top before serving. Add a straw and serve.