foodFood & Drink

Goji, Mango & Turmeric Smoothie

by Kristina Gill


I’ve mentioned before on this column that monothematic cookbooks are some of my favorites. We’ve featured recipes from quite a few here, from books on yogurt, avocados, eggs, and food on a stick. When I saw the most recent Green Kitchen Stories book, , I was magnetically drawn to its recipes (not just smoothies!) and didn’t know how to choose which to try first — by color or ingredient, or both? All of them look delicious! In the end, I chose the Goji, Mango, and Turmeric Smoothie based on color, unique flavor profile, and nutritional properties. I can sincerely say that I have started a Vitamix savings fund to make the best use of this “cook”book! —

Why David and Luise love this recipe: This is one of our favorite recipes in the entire book and it has the most unreal color! The smoothie tastes very unique with a wide variety of fruity tones mixed with a spicy punch from ginger and that unexpected twist from goji berries. We also add turmeric to it for a nice roundness in flavor, more intense color and some anti-inflammatory properties. Add chia seeds for a more filling drink or leave them out if you prefer it a little lighter.


Photography by


Goji, Mango, and Turmeric Smoothie

There is a deli around the corner from where we live in Stockholm that used to serve a goji berry smoothie that was so addictive that we just had to make our own version of it. Goji berries have been used in traditional Chinese medicine for thousands of years and are an excellent source of antioxidants. Combined with the orange and carrot juice, they make a smoothie that is packed with vitamin C and betacarotene to help protect against immune system deficiencies. The flavour of this smoothie is quite sweet with a wide variety of fruity tones – very unique! To balance the sweetness we also make it quite spicy with a big chunk of ginger, a touch of turmeric and pinch of black pepper. These ingredients also add some great anti-inflammatory properties to the drink. (Note from editor: The fruit photo above does not correspond to the below recipe ingredients. The intro photo corresponds to the below recipe.)

Serves 2


– 1 orange, peeled and roughly chopped
– 1 ripe mango, stone removed (or frozen, thawed) (approx. 150 g/5 oz/
1 cup mango flesh)
– 40 g (1 ½ oz/1⁄3 cup) dried goji berries (organic if possible)
– ½ –1 teaspoon fresh ginger, grated (or ¼ – ½ teaspoon ground ginger)
– 1 teaspoon fresh turmeric, grated (or ½ teaspoon ground turmeric)
– 250 ml (8 ½ fl oz/1 cup) freshly squeezed carrot juice (4–5 carrots) (or brown rice milk)
– pinch black pepper
– 2 tablespoons black chia seeds


Place all of the ingredients except the chia seeds in a blender. Blend on a high speed until completely smooth. Taste and adjust the spiciness to your liking by adding more ginger if necessary. Pour into two medium-sized glasses. Stir in the chia seeds and serve chilled.

About David and Luise: David Frenkiel and Luise Vindahl are the faces behind the hugely successful blog, , winner of the Saveur Best Special Diets Blog in 2013. Luise is a qualified nutritionist with a passion for developing wheat-free and sugar-free recipes and David is the photographer and design eye behind their work. They are authors of and . You can find GKS on and , and Luise on Instagram and David on Instagram . You can find their iPad and iPhone apps .


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