I absolutely adore this smoothie. It is smooth, frosty, and utterly thick, and tastes like liquified carrot cake pudding!
Carrots are rich in Vitamins A, C, E, and K, and provide calcium, iron, antioxidants (beta-carotene), potassium, folate, manganese, zinc, and phosphorous. Carrots – with their carotenoids and antioxidants – may prevent cancers, help vision (don’t we all know that!), improve immune function, regulate blood sugars, and delay the effects of ageing. So slurp up, bunnies!
This shake is a nicely filling one, with its fibre, fats, and protein (depending on your milk). I love adding a spoonful of coconut flour and some psyllium husks to help thicken this and add fibre. Of course, protein powder would be great to add, too, if you have it.
This recipe can be vegan, gluten-free, grain-free, egg-free, nut-free, and dairy-free.
Preparation time: 10 minutes (plus chilling)
Cooking time: 5 minutes
Serves 1
Ingredients:
– 1 large carrot
– 1 – 1 1/2 cups milk of choice
– 2 Tablespoons Greek yoghurt or coconut cream (optional)
– 1 Tablespoon coconut flour, optional
– 1/2 teaspoon vanilla essence or a pinch ground vanilla bean
– 1/2 teaspoon cinnamon
– good pinch each of ground ginger and nutmeg
– 1-2 teaspoons rice malt syrup
– 1/2 teaspoon psyllium husks, optional
– 4-6 ice cubes
– cinnamon, Greek yoghurt goji berries, nuts, rice malt syrup, etc. (to top)
Method:
1. The night/ a few hours before you want to make this, slice the carrot and microwave (covered)/ steam until tender. Let this chill in the fridge.
2. Blend together the carrot and remaining ingredients until smooth and thick, adding more milk if necessary. Top with whatever you like, and enjoy! 🙂
