It’s 7 a.m. Have you eaten your first vegetable of the day? If you’re like most, veggies aren’t on the menu until lunchtime. Yet, it’s easy to squeeze in an early-morning serving when you rise and shine with the right recipe. This creamy, bright-colored smoothie is loaded with a half cup of carrots – blended with fruit, spices and nutritious nut milk – for a vitamin- and antioxidant-rich morning sip. No need to scoop in sugar–stevia and dates add just the right amount of sweetness and carrot cake-like taste.
Cinnamon & Ginger Carrot Cake Smoothie
Prep time: 5 minutes
Ingredients
1/2 cup sliced carrots
1 frozen banana
1 orange, peeled/segmented
3 dates, chopped
1 cup unsweetened almond milk
1 tsp. organic cinnamon
1/8 tsp.organic ginger
Pinch organic nutmeg
Pinch organic cardamom
1 tsp.stevia extract powder
1 tsp.organic vanilla extract
½ cup ice cubes
Directions
- Add carrots to blender and blend until grated.
- Pour remaining ingredients into blender; blend until smooth.
- Garnish smoothie with a sprinkling of nutmeg and freshly grated orange peel.