This morning I decided to take stock of the fruits and vegetables we have one hand. I glanced at the dining room table and took a mental snap shot of the apples, oranges, and plums in a bowl looking like a pretty still-life.
Walking over to the refrigerator, I opened the door and taking a good look inside, I spotted two bags of recently forgotten carrots. We just bought them last week with a plan to make fresh carrot juice every other day. Our intentions were good, but somehow we plain forgot about those carrots. [I blame it on our busy schedules].
I gave a considerable amount of thought about our forgotten root vegetable. It is a common staple in most kitchens and I think they might get taken for granted in most cases. Well, one of those bags of carrots got prepped for juicing just as intended. But, I wanted to do something extra special with the juice so I looked to a recipe I created last year. The humble carrot gets juiced and jazzed up in a delicious drink called Carrot Cake Smoothie. What a treat. It’s like liquid carrot cake in a glass.
Carrot Cake Smoothie
To make larger servings, double, triple, etc., the ingredients as needed.
1/2 cup carrot juice, about 2 large carrots
1/4 cup fresh squeezed orange juice, about 1/2 an orange
2 tablespoons organic raw blue agave
1 tablespoon raisins, soaked [I used Hunza raisins]
Pinch of cinnamom, allspice, sea salt, and fresh grated nutmeg
Prepare the walnut milk by blending 1 cup of walnuts with 2 cups filtered water. Strain the walnut milk through a nut bag or fine sieve. Run the carrots through a juicer. Add the walnut milk, carrot juice, and the remaining ingredients to a blender and blend until smooth. Cheers and enjoy!
Serving Suggestions
Serve immediately or chill in the refrigerator for an hour or until ready to serve.
Serves 1
