Ginger gives me goosebumps.
Not in weird way. More in like an “oh snap, I just got a delightfully surprising mouthful of zesty goodness” kind of way.
My mom is a natural healer, so using food as medicine has always been a familiar concept in my kitchen. Sure, I’ve popped a few pink tablets or cracked a bubbly lemon-lime soda when a stomachache has hit.
But this is not my go-to.
Not only is my produce drawer never without a handful of knobby ginger roots, but occasionally, I’m packing.
What? You don’t carry smashed slivers of medicinal rhizomes on you?
Particularly after a long night of one (or four…) too many boozy beverages, I often head out the door with a water bottle full of the spicy nuggets, to get a little spark in my Saturday step.
Often, when I’m just craving a comforting oomph of ginger’s herbaceous notes, I steep it in hot water with lemon and honey. No tummy troubles required (thought it can certainly help to ease those as well). I sprinkle fresh ginger’s sharp flavor all throughout my cooking (seriously, I wouldn’t whip up a stir-fry without it), but adore it equally when it is on its own, plain as can be.
Ginger settles me and grounds my mind in a way that practically no other ingredient can. Even if I simply feel like hopping on the health train and doing my insides a solid, you better believe fresh ginger will make an appearance in my morning smoothie.
In a pinch, I’ve undoubtedly used high-quality orange juice to buzz up this frothy fruit-bomb – but there’s nothing like the sweetness of fresh, juicy oranges.
Not to mention, if you’re sourcing the fruit straight from, well, the fruit, you’re in charge of the sugar. I skip the OJ, and opt for a few extra squirts of honey if I’m craving something more on the sweet side.
Almond milk adds a nutty, creamy factor that can easily be swapped out for your favorite dairy or non-dairy milk of choice. If your hydration game isn’t so strong, trickle in some coconut water for a refreshing twist.
Also, a few pineapples never hurt nobody (and only bring out the lively yellow hue of this vibrant beverage even harder).
This tropical drink is dubbed “sunshine smoothie” thanks to its vivacious golden glow. If something in me is screaming for a salad first thing in the a.m., I like to toss in a handful of kale. You won’t get the same brightness in the color, but your body will thank you nonetheless.
I prefer to hide kale. Even from myself.
High-powered blenders do a number on macerating the ingredients, but since ginger tends to be fibrous, I occasionally slide my finished product through a super fine strainer and pour the whole thing over ice.
To each his own.
It doesn’t matter how the sunshine smoothie sets, as long as it goes down.
… or something more eloquent. Anywho, bottoms up!Print
Invigorate your taste buds with this vibrant nutrient-packed smoothie. It’s gushing with juicy oranges, spicy ginger, and honey.
- 4 large seedless navel oranges, peeled and roughly chopped
- 2-inch wedge ginger, peeled and sliced
- 1 cup unsweetened vanilla almond milk
- 1 banana, peeled and roughly chopped
- 2 tablespoons honey
- 1 cup crushed ice
- In a high-powered blender, pulse the oranges, ginger, almond milk, banana, honey, and ice until very frothy and smooth.
- Taste for sweetness and if needed, add more honey. Serve immediately.
For a vegan version, substitute agave syrup for the honey.
- Category: Smoothies
- Method: Blender, No-Cook
- Cuisine: Breakfast
Keywords: smoothie, orange, ginger
Cooking By the Numbers…
Step 1 – Peel and Chop the Oranges
Slice the orange in half and roughly chop the flesh. Remove any seeds.
Place the oranges into a high-speed blender.
Step 2 – Peel and Chop the Ginger
Using a vegetable peeler or a sharp paring knife, peel the skin away from the ginger root.
You can also use the back of a spoon to scrape off the skin.
Roughly chop the ginger and place it into the blender with the oranges.
Step 3 – Add the Remaining Ingredients
Pour the almond milk over the oranges and ginger.
Add the banana.
Drizzle honey over the top. Then add the ice.
You want to be sure to add the ingredients in this order, starting with liquids and layering on harder ingredients like ice so they are the furthest from the blade. If your smoothie loads from the bottom, add your ingredients in reverse order.
Step 4 – Blend
On high speed, pulse the ingredients until they are very frothy.
Taste for sweetness and add more honey if needed. Divide between two tall glasses and drink immediately.
For a super smooth version of this smoothie, strain the mixture through a fine mesh sieve to get rid of any small particles of ginger and enjoy over ice. Keep in mind that this will remove some of the healthy dietary fiber, which helps to slow the absorption of sugar from the fruit in the body.
Sunshine You Can Sip
You don’t need to have the sniffles to treat your body to this vitamin C-heavy smoothie. But if you are under the weather, the ginger will help to settle your stomach, and the orange will offer a boost of immunity.
The fact that it’s delicious also doesn’t hurt.
A little green is always a good idea for a boost of healthy nutrients, so sneak in some spinach or kale when no one’s looking.
I can’t get enough of ginger’s healing properties, and my body agrees. If your fridge is overloaded with the spice like mine is, try whipping up these recipes featuring the magical root:
- Pear Sorbet with Ginger-Infused Maple Syrup
- Coconut Ginger Roasted Kale with Beets, Farro, and Goat Cheese
- Soba Noodle Salad with Ginger Soy Vinaigrette
I’m a sucker for vanilla almond milk, but the liquid possibilities that you can add to smoothies are endless. Pineapple juice, coconut water, soy milk… the list goes on and on.
What do you use to thin out your icy creations? Share your go-to’s in the comments below! And don’t forget to give this recipe a five-star rating if you loved it.
Photos by Fanny Slater, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on March 14, 2015. Last updated: December 31, 2019 at 20:58 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Fanny Slater
Fanny Slater is a home-taught food enthusiast based in Wilmington, North Carolina who won the “Rachael Ray Show” Great American Cookbook Competition in 2014, and published her cookbook “Orange, Lavender & Figs” in 2016. Fanny is a food and beverage writer, recipe developer, and social media influencer. She was a co-host on the Food Network series “Kitchen Sink,” was featured on Cooking Channel’s longtime popular series “The Best Thing I Ever Ate,” and continues to appear regularly on the “Rachael Ray Show.”