After a month of staring down my new Vitamix in intimidation and fear, I finally asked Georgia to help me figure out how to use the darn thing this weekend. We were trapped at the house while Mark jetted down to New York for new headshots, and we had some pretty random things in the fridge to use up. I remembered seeing a recipe for a smoothie using carrots this winter, and going on memory, I tried to make something refreshing for all seasons. I swear, I’ve never had a smoothie come out this, well, SMOOTH before — I’m about to go get married to this Vitamix so I can keep it forever. It’s that good. Best combo birthday/Mother’s Day gift EVER.
Since it’s summer, you could definitely tone down the warming spices in the recipe to keep it tasting lighter and fruity.
Carrot Cake Smoothie
- 1 cup almond milk (soy also works well)
- 1 plain low/no-fat yogurt (about 5 oz.)
- 2 TBSP rolled oats
- 1 TBSP dry chai tea mix, such as Trader Joe’s*
- 1 frozen chopped banana (or 1 fresh, plus two ice cubes)
- 2 carrots, peeled and chopped (or at least 1 cup shredded/packaged)
* To approximate chai tea seasoning, use a dash of cinnamon, vanilla and 1 or 2 cloves. You can also omit the cloves, or use 1 TBSP pumpkin pie mix instead.
Add the ingredients in order of liquidity: first the almond milk, then the yogurt, then the grains and spices, and finally the fruits and vegetables. If using a high-powered machine like a Vitamix, blend for less than one minute on low and increasing up to high. Makes enough for two days, or to share with a friend (like my G!) Enjoy 🙂