I love carrots. I always have. Lately, I’ve added shredded carrots to things like homemade kimchi or carrot cake bliss balls. I also made a couple batches of my co-worker’s healthy bread recipe (recipe on 8fit).
This isn’t my first carrot-inspired smoothie, but it’s certainly the best one yet.
This smoothie has all the goods — protein, healthy fats and the right kind of carbohydrates. Cinnamon adds a sweetness and warmth. It has also been shown to lower blood sugar and increase circulation.
Enjoy this carrot smoothie with or without the fennel, but the more veggies the better. Plus, fennel eases digestion and reduces cough and cold symptoms.
Vegan Carrot Cake Smoothie
- 1/2 cup carrots, chopped
- 1/4 cup fennel chopped
- 1/2 frozen banana
- 1 Tbsp nut butter (almond or cashew)
- 1 cup nut milk
- 1 Tbsp ground flaxseed
- 1 scoop plant-based protein powder
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- Put all ingredients in a blender and blend until smooth. If it’s not cold enough, place it in the freezer for 5-10 minutes before drinking.
- Enjoy it in a glass or a bowl!
Bonus nutrition: If you don’t care about color, go ahead and add some spinach! It’ll turn your smoothie a nice shade of green-brown, so I’d advise drinking it in a vessel that isn’t clear glass.