As I’m sure you’ve come to understand, I’m a busy human being. School consumes my life, but when I get the time, I try to commit to my various passion-projects (they keep me sane). So, with the busy schedule, I like to pack all the things into my smoothies. Okay, okay, this smoothie doesn’t have spirulina or maca or bee pollen or goji berries or acai (OR WHATEVER SUPER FOOD), it’s still full of tasty goodness… seriously… like a cake in a cup!
If you’re skeptical about adding the rolled oats, don’t worry! They do not change the flavour, nor do they change the texture in your mouth. Primarily they thicken the smoothie (and because they’re a complex carb they bring great long lasting energy).
If you’re a fan of carrot cake with a bit of a tropical twist, add some pineapple chunks or mango. Even dried pineapple! Th next smoothie I want to experiment with is a blueberry pie one, or a key lime one.
Also, I recently went to New York City. I plan on posting about the amazing places I ate in the upcoming days!
CARROT CAKE SMOOTHIE: (serves 1 large glass, or 2 smaller)
- 4 small carrots, washed (if your blender isn’t super good, roughly chop the carrots for easier blending)
- 1 1/2 cups liquid (water, coconut water, nut milk, coconut milk, anything works)
- 1/4 cup rolled oats
- 1 large banana
- 1 heaping tablespoon nut butter (cashew or almond rock)
- 4 dates (alter amount based on how sweet you want it)
- 1/2 teaspoon cinnamon
- pinch of nutmeg
- 2 teaspoons lemon juice
- pinch of salt
Blend everything in a high speed blender until smooth. Enjoy!