Every time I say “satsuma” people say “huh?”.
So…if you don’t know what I’m even talking about, here’s a list of satsuma monikers to help clear things up: citrus unshiu, unshu mikan, cold hardy mandarin, satsuma mandarin, satsuma orange, naartjie, or tangerine.
Now let’s enjoy this ginger, turmeric, & black pepper Spiced Satsuma Smoothie free from confusion, shall we?
Citrus in a smoothie—or, in anything, really—is my favourite. The scent is energising, the flavour bright, and I want to imbibe these things forever and always.
If you don’t have satsumas (or any of the above-mentioned alternative names for the same thing) handy, you could always squeeze in the juice of one large orange, and grate in the zest. It won’t be as zingy, but it’ll still be pretty damn delish.
Turmeric and ginger are used in this recipe for both their aromatic flavours—(I find turmeric especially pairs well with satsuma as it mirrors the citrus notes in subtle ways), and anti-inflammatory and antioxidant properties. You can use either the fresh roots, or ground spices.
The black pepper comes in not only for the subtle kick, but because, according to various studies, turmeric’s most active ingredient, curcumin, is better absorbed by the body when taken in conjunction with piperine, black pepper’s bioactive compound.
This smoothie will have some pith left at the end of blitzing—personally, I quite like it, but if you want something silkier, simply strain your smoothie through a sieve before drinking.
Let’s do this.Print
A zingy, creamy, vitamin C packed smoothie with a swirl of immune-boosting spices 🧡
- 1 cup banana slices, frozen
- 1.5 cups satsuma segments, frozen (try to remove the bigger pith bits before freezing)
- 1 tbsp grated ginger root (can use ground spice, too)
- 1 tbsp grated turmeric root (can use ground spice, too)
- 2 tbsp full fat Greek / coconut yoghurt
- Pinch sea salt
- 10 grinds black pepper
- Splash milk of choice
Toss all ingredients except milk into a food processor. Blitz until smooth. Add milk according to preferred consistency. Scrape down sides of processor bowl and blitz once more. I like mine just as is—but if you want to strain out the bits of leftover satsuma pith, simply pour through a sieve and enjoy immediately. 🧡