Enough of the green

I love my green monster smoothies as much of the next blogger and clearly I don’t really mean that I’ve had enough of the green stuff indefinitely but it’s nice to switch it up a bit! My green monsters tend to go un photographed until I come up with a new concoction. I have plans this coming week!

Not going down the green route doesn’t mean a non veggie packed smoothie. (My beet one was pretty spectacular!)

I also made a carrot cake smoothie once before which seems like forever ago. Oranges I’ve been picking up lately have been incredibly juicy so I decided to pair them with a whole heap of grated carrot, coconut milk and almond milk and top it all off with some deliciously sweet golden raisins.

Shredded coconut of course had to granted a little sprinkle to compliment the coconut milk in the smoothie, a little sliced orange and some baby teeny carrot crisps.

These were actually made from pretty average sized carrots but once baked a slow heat for a lengthy enough amount of time they shrivel up in to wonderful little bites of crunchiness.

The smoothie was a perfect mix of sweet and savoury; less of the savoury just as the end result should be! It feels knowing you’re getting in a couple of portions of veg. just as the sun is rising. The perfect post workout refresher.

The bowlful was a nice generous size as always and although refreshing was also nicely filling, satisfying and had enough staying power to keep me going until breakfast round two!

From comfort food to sunshine food…not that the sun has begun to shine, I’ve just had to bring it indoors.

What other veggies have you tried mixing in to your smoothie, green or otherwise?

I’ve tried spinach, kale, zucchini, beet and carrot…

Refreshing Satisfying Carrot and Orange Smoothie

 Print this easy peasy recipe

Preparation Time – 5 minutes

Servings – 1 (2 cups)

Ingredients

Smoothie

• 1 1/2 cups finely grated carrot
• 60ml (1/4 cup) coconut milk
• 1 large orange diced
• 250ml (1 cup) almond milk
• 1/4 tsp vanilla extract
• 1 tbsp ground flaxseed
• 1/2 small frozen banana

Toppings

• 1/2 tbsp diced jumbo golden raisins
• 1 tbsp shredded dried coconut
• 1/2 tsp orange zest
• Carrot crisps

Directions

1. Blend together all smoothie ingredients.
2. Top with raisins, coconut and orange zest.
3. To make carrot crisps, finely slice a medium carrot using a mandolin and bake in the oven for 40 minutes on a non stick baking tray at 160C (320F). They will crispen up further once they cool.

Tagged as: almond milk, carrot, carrot crisps, coconut, coconut milk, golden raisins, orange, smoothie, smoothie bowl