We all know the amazing taste and benefits of the spiced drink chai but have you ever thought of using spices in your smoothies? Smoothies are an excellent way of getting vital nutrients into your body in a way that’s easy for your system to break down and digest.
With the addition of spices you can take your smoothies to the next level. Not only do they enhance the flavour of your smoothies, they are packed with vitamins, minerals, fibre and loads of other nutrients to keep your body functioning at its best.
Check out these three delicious and nutritious smoothie recipes formulated by our Spice People founder, Liz and My Market Kitchen’s Emma Dean.
As Emma says ‘Spices make your meals go from zero to hero’ so give them a go in your smoothie today and make your body the hero.
– Wattle Seed Spiced Egg Flip
Wattle seed is an Australian native that’s been harvested from the wattle plant, roasted and ground creating a rich aroma and flavour. Its toasted scent has the tantalising undertone of roasted coffee beans so is a great substitute when you want the coffee flavour without the caffeine. Combined with egg and banana in this smoothie; it is a wholesome, energising pick-me-up for that 3pm slump.
– Turmeric Tropical Smoothie
Turmeric is used commonly in savoury dishes but its earthy, fragrant scent lends itself very well to sweet flavours. Turmeric is known as a wonder spice these days for its myriad of health and medicinal benefits; so when combined in this smoothie with vitamin-dense fruits like mango and pineapple, you have yourself an instant injection of nutrients that tastes great! With the addition of a little ground black pepper, the properties of turmeric are enhanced making this drink a wonderful digestive aid and very easy for your body to process.
– Saffron-Infused Smoothie
Saffron is the most luxurious of spices so this drink is a real treat. With the inclusion of cardamom, dubbed Queen of the spices by Liz, you’ll have yourself a calming, relaxing and restorative drink with a sweet twist.
Use our easy-to-follow recipes and watch along with Liz and Emma to whip these up yourself at home.
Spices used in this recipe
Wattle Seed Ground
Wattle seed is an Australian native spice. For the best, flavour it should be roasted and ground. It has a nutty and woody flavour and coffee like aroma. This versatile spice can be used to flavour desserts and meats maximizing the flavour in your cooking. Use in any dish where you want a hazelnut or coffee taste. Also, they are a good source of fibre and protein and have many health benefits.$4.99
Turmeric Powder (Alleppey)
Indian turmeric from the Alleppey region is reputed for its ability to colour curries, pickles, rice dishes, mustards, drinks & sweet dishes a with a dark yellow-ochre . It has a distinctive fragrant and an earthy mildly bitter taste. Even though there are two types most commonly used; Alleppey and Madras, Alleppey turmeric is the best variety to use in cooking when the true flavour of fresh turmeric is desired . It has been used in Asia, first as a dyestuff and later as par of Ayurvedic medicine due to its high levels of curcumin. for more information see below$6.95
Saffron Threads Whole
Saffron is the world’s most expensive spice by weight. Saffron threads are the stigmas of a low-growing, purple-flowered crocus. Each flower produces only three threads, which must be picked and sorted by hand. It is also used for its slightly woody and sweeter floral aroma, colour and medicinal properties. Saffron’s golden color can be imitated by cheaper spices such as safflower and turmeric, but its rich and delicate flavor is unable to be imitated. It is highly valuable and has been used to colour and flavour dishes in a variety of cuisines, including Indian dishes such as saffron rice and biryani, Spanish dishes such as paella, Italian risottos and French bouillabaisse, as well as a range of other recipes including breads, seafood dishes and soups.$7.50
Cardamom Pods Ground
Ground Cardamom Pods have a strong, unique taste, with an intensely aromatic fragrance and a minty coolness. The powder is made from the oval-shaped green cardamom pods, and are used in a variety of savoury and sweet dishes. Next to black pepper, cardamom is the most common spice in India. It is also one of the world’s most ancient spices, often glorified as the Queen of Spices. It is an essential ingredient of Garam Masala.$3.45
Pepper Black Ground
Black Pepper is picked from the flowering vine of the peppercorn plant and is the most pungent and flavoursome variety of Pepper. Black peppercorns are picked green and then dried to 12% moisture content.Its colour when ground is grey as the seed inside is white. It has a woody flavour with a spicy heat and it is used in all cultures and types of cuisine especially in Moroccan and Middle East cooking. Pepper is used in all cultures and all types of cuisine. Also, it is known for improving the digestion.
The Spice People carry these pepper products ; pepper black whole, pepper black ground, pepper black cracked, pepper white whole, pepper white ground, pepper green whole, pepper lemon, pepper mill mix.
Simply add your ingredients into a blender or food processor and blend away! Pour into 2 glasses and add garnish of your choice. Drink and enjoy.