Day 34
It's time for another summertime beverage yeah? This one caught my eye because I love to find ways to incorporate vegetables into smoothie-like drinks without actually tasting the vegetables. Not an easy task. The last spinach smoothie I made resembled a Gerber baby food entree I had when I was two. So let's see what carrots and orange juice will do. Taste-wise it has to be right on or let's be honest...we aren't going to drink it. If you can master the art of disguising that "vitamin" taste, you win. This one gets two thumbs way up. Here's to a powerhouse of nutrition and refreshing flavor. Cheers!
Recipe
3 large carrots, sliced
1 cup coconut milk
1 cup orange juice
1 2-inch piece ginger, thinly sliced
1 tablespoon fresh lime juice
1/2 teaspoon salt
Directions
1. Fill bowl with ice water, and set aside.
2. Cook carrots in large pot of boiling salted water 5 to 7 minutes, or until tender. Drain and transfer to ice water to cool. Drain again.
3. Puree carrots and remaining ingredients in blender until smooth.
Nutrition facts
per 1/2 cup serving: 115 calories, 2 grams protein, 8 grams total fat, 11 grams carbohydrates
Recipe adapted from the Farmers Market Cookbook
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