Carrot cake smoothie
This quick and easy smoothie is inspired by the flavour of a classic carrot cake. Sip on this guilt-free version and enjoy it as a breakfast or snack. It will keep you feeling fuller for longer.
Ready in20 minutes
Serving sizeMakes 750 ml
- 2 tbsp (30 ml) raisins
- ¾ cup (180 ml) strong warm Rooibos tea
- 1 medium carrot, coarsely grated
- ½ small pineapple, peeled and cubed
- 1 medium banana, sliced
- 1 medium apple in the skin, chopped
- ¼ cup (60 ml) uncooked ordinary oats or ground almonds
- ½ tsp (2,5 ml) ground cinnamon
- a pinch each ground nutmeg and ginger, or to taste
- lemon juice to taste
- Soak raisins in Rooibos tea for 10-15 minutes to soften.
- Place all the ingredients with the soaked raisins in a large jug. Blend with a stick blender until well blended. Season to taste with more ground spices and lemon juice.
- Pour smoothie mixture into glasses and garnish with any extra elements used in the mixture; like a lemon wedge and sprinkle of cinnamon. If too thick, thin down with a little water or more Rooibos tea to your preference.
- Peanut butter & blueberry smoothie: Replace the carrot and pineapple with another small banana and ½ cup (125 ml) frozen or fresh blueberries. Blend as above with 2 tbsp (30 ml) peanut butter (with no added salt or sugar) and 50 ml strong Rooibos tea. Garnish with more berries and ground spices. Makes 500 ml, to serve: two portions.
- Overripe fruit, like berries or bananas, can be frozen in freezer bags – perfect for an ice-cold smoothie. First slice bigger fruit like banana or pineapple, and then freeze.
Peanut butter & blueberry smoothie
Look at the tips in this recipe to make this delicious adaption.
This recipe is from the Dash Edition
Download the recipe book