DifficultyBeginnerYields8 ServingsTotal Time30 mins

You will need a blender

Ingredients

 2 cups yoghurt
 1 x 400g tinned coconut cream
 250g baby spinach
 3 stalks of celery, cut into bite sized pieces
 3 pears, peeled and cut into bit sized pieces
 1 cup pineapple, peeled & cut into bite sized pieces
 2 tsp Hinds Spices Turmeric
 1 tsp Hinds Spices Pure Ground Ginger, added to taste
 2 cups ice (optional)

Method

1

1 Add the yogurt, coconut cream baby spinach, celery, pear, pineapple, Hinds Turmeric & Hinds Ginger & ice (optional) to the blender. Blend until smooth. Thin with water or milk depending on how thick your yoghurt is.

2

2 Serve in glasses

Chef’s Tip
3

Use crushed ice and milk, nut milk, rice milk or soy milk instead of yoghurt. If you would like to add more sweetness, add a drizzle of honey or golden syrup.

Share this recipe

Ingredients

 2 cups yoghurt
 1 x 400g tinned coconut cream
 250g baby spinach
 3 stalks of celery, cut into bite sized pieces
 3 pears, peeled and cut into bit sized pieces
 1 cup pineapple, peeled & cut into bite sized pieces
 2 tsp Hinds Spices Turmeric
 1 tsp Hinds Spices Pure Ground Ginger, added to taste
 2 cups ice (optional)

Directions

1

1 Add the yogurt, coconut cream baby spinach, celery, pear, pineapple, Hinds Turmeric & Hinds Ginger & ice (optional) to the blender. Blend until smooth. Thin with water or milk depending on how thick your yoghurt is.

2

2 Serve in glasses

Chef’s Tip
3

Use crushed ice and milk, nut milk, rice milk or soy milk instead of yoghurt. If you would like to add more sweetness, add a drizzle of honey or golden syrup.

Ginger Turmeric Twister
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