Carrot cake in all it’s forms is just too good to leave out of any diet. This one is a healthy, antioxidant-rich version that’s full of vitamins and naturally sweet due to the carrots and the dates.
Linda says she came up with this idea a few years ago when a friend broke his jaw …
… and was unable to enjoy regular meals for over a month. He basically skipped the entire hurrah during Thanksgiving and Christmas. And you can imagine how cranky he was; hence to fulfill his cravings, we blended almost anything he craved for.
Recipe: Linda’s Take on a Carrot Cake Smoothie
Serves 1
Ingredients:
1 Banana, frozen
1 cup Carrot, diced
2 fresh Medjool Dates, pit removed
½ cup Greek Yogurt
1-11/2 cup Almond Milk, or your milk of choice, adjust amount for your preferred thickness
Ground Cinnamon for garnish, optional
Blend and enjoy.
Note:
Almond milk is a popular choice for vegans and the ‘health conscious’ as it gives the impression of milk without the fat.
However, while almonds are a good source of protein, almond milk is not a good source of protein, unless you buy fortified almond milk. Select your product carefully as some contain carrageenan which has a bad reputation. While carrageenan is a natural product used to thicken a wide range of foods products, it has no nutritional value and may even be dangerous, causing digestive issues for some people: inflammation, gut irritation, ulcerative colitis and worse.
Source: Brunch-N-Bites
Photo: DrinkMeHealthy
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