A long weekend… I had grand thoughts of blogging once everyday and finishing up the long to-do list I had made for myself at the beginning of the week. HA! Yeah right sometimes I really set myself up to fail. So when today rolled around and I’d done a quarter of my list and no blogging I got a little bit down and decided to throw myself a pity party. It was great and came complete with a milky cup of tea.
When the party was over , I headed into the kitchen to use up any leftover’s from the fridge. Because it was Easter this weekend I had lots of organic carrots and a ton of toasted coconut and other Eastery (?) ingredients laying around.
The truth is I had made a plant-based Buckwheat carrot cake for easter dessert that was a bit of flop, It wasn’t terrible but It wasn’t my favourite. It photographed well and the little gingers loved it but I wasn’t willing to put it on the blog, it just didn’t cut it taste-wise. Back to the drawing board next year!
Instead I got out the ol’vitamix and my mix-match of Eastery bits and put together a Classic Carrot Cake Smoothie -shabam! It was way better than the Easter cake and full of good stuff like fibre, protein and beta carotene.
Carrots! These amazing veggies clean your teeth and mouth. They scrape off gunk and food particles just like a toothbrush and the minerals in carrots prevent tooth damage… and we all need that after
Chocolate Easter weekend.
It’s actually pretty amazing how much this tastes like Carrot Cake! It has all the classic elements like cinnamon and nutmeg but with none of the guilt (or bloating thanks to the Genuine Health fermented Vegan Protein Powder). So why not throw on a classic tune tomorrow morning and add this recipe to your blender, it’ll be like having cake for breakfast and it may even give you a boost in your step to get those to-do lists checked off!
Listening to Here Comes The Sun – The Beatles
// Classic Carrot Cake Smoothie// Keep Calm & Carrot On
- Approximately: 1 smoothie
Time to Prepare: 10 minutes max
1/4 Organic shredded carrots
1/2 Cup of coconut milk
2 TBSP Maple syrup
2 Medjool dates
1 TSP Cinnamon
1/2 TSP nutmeg
1 TSP of vanilla extract
1/2 Cup of ice
1 Scoop of Genuine Health Fermented Vegan Protein Powder (or your Fave protein)
1/4 Cup of organic raisins
Toasted shredded coconut to top
Optional – 1 TBSP Chia seeds
Blender (I use the Vitamix)
grater (or food processor)
How to get it going: (hold on to your hats, this is hard)
- Combine all the ingredients in the blender and blend until desired consistency.
Top with toasted coconut.