Everyone has been collectively losing their minds over the green smoothie for a few years now, and perhaps rightly so: Smoothies are literally the best thing ever. Yet while finding a way to squeeze a few extra greens into your day is always a good thing, I think we’re missing out by not looking past the kales and spinaches of the world.
And so, let me introduce you to the Carrot Cake Smoothie. In the midst of the ever-growing list of superfoods, the old classics, like the humble carrot, can get overlooked. But by throwing a carrot or two into your breakfast you’re getting a good dose of fiber, vitamin A, B-vitamins, vitamin K and potassium, which means your eyes, skin, and digestive system all get some love.
I like this smoothie as a hearty, nutrient-dense breakfast, so I add oats and nuts for an extra boost of protein to keep me going throughout the morning. I’m currently living in Thailand, so I’m using coconut milk in pretty much everything I cook, but feel free to use whatever kind of milk you like. Since coconut milk is super rich I used equal parts coconut milk and water, but if you’re using a lighter milk, like almond or rice milk, then you might want to use more milk and less water.
The sweetness of this smoothie comes from the banana and the sultanas, so play around with quantities to suit your own palate. I always add a pinch of salt to recipes that are predominately sweet, as it creates a depth and balance in flavours, and this contrast then makes the sweetness taste all the more sweet without adding any extra sugar.
Frozen banana takes on a thick, ice-creamy consistency when blended, which really enhances the texture of this recipe. Whenever you have a bunch of overripe bananas lying around, or see them discounted at the market, chuck them in the freezer to have on hand for making smoothies. (Just make sure that you peel them first!)
CARROT CAKE BREAKFAST SMOOTHIE RECIPE
- 1 large ripe banana, peeled and frozen
- 1 medium carrot, grated
- 1 tablespoon sultanas
- 2 tablespoon oats
- a handful of walnuts (or other nut of choice)
- 2/3 cup coconut milk (or other milk of choice)
- 2/3 cup chilled water
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger (fresh or dried)
- apinch of salt
- Throw all ingredients into a blender and blend until smooth.
- Add more milk or water, 1/4 cup at a time, if the smoothie is too thick.
- Sprinkle with nuts, shredded carrot, or coconut flakes to serve.
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