From the Kind Kitchen: The Carrot Cake Smoothie

This morning, I was on the hunt for not only a nutritious breakfast option, but also something that was kind to the planet and the animals that inhabit it. Behold the carrot cake smoothie!

I am a huge fan of smoothies, but usually it consists of adding already frozen fruit to a blender, (along with almond milk of course). I wanted something different today. I decided to try my hand at adding spices to my smoothie and it turned out to be fabulous!

Most people that are fans of smoothies add some type of veggie to them, (i.e. kale or spinach), but something that I never added before was a hearty vegetable, like carrots, beets, etc. I’ve had their juices before, but I’ve never had them in a smoothie. I instantly started thinking about carrot cake, which is one of my favorites. I’ve heard of people making a smoothie version and I could have easily looked on Pinterest to find the latest and greatest carrot cake smoothie recipe, but I figured, “Hey… I got this on my own!” I love experimenting in the kitchen and I figured that I would give it a try without a recipe and make up one of my own. Guess what? It was a total success and I just had to share.

As the smooth, spiced concoction hit my taste buds, I was suddenly transported to the time that a dear friend had bought me a carrot cake when I was 8 months pregnant, (satisfying a craving, which made it taste even better than it already was).  The taste of the smoothie was so reminiscent of actual carrot cake that I was in bliss, but without the calories. The more I thought about the smoothie; the thing that made it taste so good was that it was made of all natural, organic, cruelty-free ingredients and it wasn’t bad for me either. Check out the recipe below if you want some of this kind goodness in your belly!

Compassionate Carrot Cake Smoothie

Serves Two

Ingredients:

4-6 whole, organic carrots (boiled or steamed)

1 whole, organic banana

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon vanilla extract

*½ cup all natural, creamy peanut butter (can be replaced with other nut/seed butter if allergy)

1 cup almond milk

  1. Wash, peel, and boil, (or steam), whole, organic carrots
  2. Add almond milk, vanilla extract, nutmeg, and cinnamon to blender
  3. Add peanut butter and banana to blender, (try slicing banana into 3 sections to make it fit in the blender better)
  4. When the carrots are cool enough to handle, slice the carrots and place in blender
  5. Blend away!
  6. Pour into glass and enjoy!

**This article was featured on Cotton Branch Farm Animal Sanctuary‘s blog, The Branch. Please volunteer, donate, and visit the sanctuary today!

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