This drink provides all the health and flavor benefits of the pineapple-nutmeg duo, but also incorporates an ingredient I have never used in a smoothie before: carrots. Carrots work great in juices, so why not smoothies? Well, I’ll tell you why not: when raw, they never fully break down in the blender and end up tainting your silky smooth drink with chunky, fibrous bits of crunchy vegetable – it’s neither appetizing nor entirely choke-proof. Gross. The solution is to quick cook them in the microwave, and then let them cool very slightly so they are soft enough to puree but not so hot that they melt the frozen fruit in the drink. Throw in some frozen banana and coconut milk for creaminess, and top with a sprinkle of granola for texture and maybe even a dusting of cinnamon or nutmeg for added flavor (not that you need it) and you’re in business.
- 1/2 cup baby (or roughly chopped) carrots
- 1 cup frozen pineapple chunks
- 1/4 packed cup mashed overripe banana
- 2 Tablespoons coconut milk
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/2 – 3/4 cup pineapple juice (or other liquid; see note)Click here
Author: Marsha Mellow
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My name is Melody and I love love, love natural medicine.
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