By: Jenny B. Davis
It's about a million degrees outside, and you don’t always want your breakfast or snack to be something warm. So, what could you make that is filling, cold and refreshing? A smoothie, of course.
We have made a lot of smoothies in the Savor kitchen over the last 15 years, but the one that has gotten the most rave reviews is by far our carrot cake smoothie.
This smoothie has all of the flavors and taste that you love about carrot cake but without all of the calories and refined sugar. It is also dairy free – an added bonus for those of you who are lactose intolerant or trying to avoid dairy.
Photo Credit: Gina Propp
The carrots in this smoothie are the biggest health booster. With all of the fiber and the beta-carotene that converts to Vitamin A in your body, it helps improve your vision, boosts your immune system and gives you healthy skin.
In other words, it not only tastes amazing, but it’s amazingly healthy for you too.
Sip this by the pool or make this in the morning before you head off to yoga class, and you will feel full and energized.
If you would like to enjoy smoothies this summer but don’t want to make them yourself, we are giving away a whole month of craft smoothies when you start a personal chef service with us now through July 31.
CARROT CAKE SMOOTHIE
PREP TIME: 5 MINS
TOTAL TIME: 5 MINS
• 1 medium banana, peeled, diced
• 1 cup diced carrots (about 2 medium-sized carrots), peeled if you'd like
• 2/3 cup coconut milk
• 1/2 cup coconut milk yogurt
• 2 teaspoons maple syrup
• Pinch of apple pie spice
• Optional toppings: extra grated carrots, toasted coconut, toasted walnuts
Add all ingredients in a blender and pulse for 30-60 seconds until smooth. If the smoothie is too thick, add an extra 1/4 cup of coconut milk to thin it out.
Serve immediately, garnished with optional toppings if desired.
By: Jenny B. Davis