2 oz raw ginger (4-6 slices)

1 tsp turmeric powder

1 tsp fennel seed, powdered

2/3 c leafy green, blanched

1/2 c nonfat greek yogurt

1/2 lemon, juiced

1 Tbsp chia seeds

2 Tbsp seasonal fruit preserve

ice, to thicken

1/2-3/4 c fresh juice of choice (I use apple ginger)

Toast fennel seed with turmeric until aromatic. Grind and place in blender

Add juice (mix the spices in so they don’t stick), fruit preserves, blanched greens, greek yogurt, and ginger

Blend until the smoothie just starts to come together

Add chia seeds, lemon juice, and ice if desired and blend again

Serve slightly cooler than room temperature

Serving Size- Two

Vata: Add 2 tsp of honey to the smoothie. Garnish with nut butter granola

Pitta: Add only half the amount of ginger. Garnish with coconut shavings

Kapha: Add twice the amount of ginger and 1/2 tsp of black pepper to your smoothie. Only garnish with dark chocolate shavings