I don’t go in for smoothies as a rule–too much pulverized fructose, and I prefer to chew my food rather than drink it. I make an exception to that with this smoothie, but I still treat it as a dessert or I pair it with some protein like a hard boiled egg if I want it to be breakfast. Anything carrot cake flavored is a hit with me, and this captures some of the basic flavors. If you want this to have more of a frozen texture, you can freeze the pineapple chunks for an hour or so before you make the smoothie.
I found some beautiful young carrots at the grocery and this would be even better with really fresh carrots out of the garden. All of the flavorings are to taste, and a dash of cinnamon on top pulls it all together. I recommend leaving a little texture when you blend the carrots, rather than going for something completely smooth.
- 1 1/2 cups coconut milk
- 2 fresh carrots, trimmed and cut into chunks
- 1 navel orange, peeled
- 1 1/2 cups fresh pineapple chunks
- dash of salt
- cinnamon, nutmeg, and vanilla, to taste
- Place all ingredients in a blender and blend until fairly smooth. Pour into glasses and dust with a little extra cinnamon.
Thanks for reading,