All the taste of cake (in a cup)
Today, I am sneaking in a little recipe before I post the second
half of the recap about my trip to Greece. Holding off on a ‘part 2’ post? I’m
such a naughty blogger or maybe I’m just an unproductive blogger - either way I
haven’t finished writing the second Greece post yet hence today’s recipe. Don’t
worry though it’s a good ‘un I promise.
I also think today’s treat is reasonably relevant for those
of you living in the south of England at the moment as you may have noticed
that (dare I say it and curse us all) the weather has taken a slight turn for
the better recently…
Kind of …
Maybe not…
Actually we don’t really know but it’s not as cold as it was
about a month ago and that we’re certain of. I’m going to try and take a little
credit for this as I believe that Ellen and I may have pulled a greater heist
than the Italian Job and managed to steal part of Greece’s sun. What? They have
it all the time; they won’t miss it for a few weeks. You know, sharing is
caring and all that.
Anyway, with slightly warmer weather comes the appropriate time
to start making smoothies (note: It is always an acceptable time to make
smoothies) and since we are still in spring and not quite into the height of
summer yet, I thought it would be the perfect time to share an Easter throw
back recipe featuring some more seasonal goodies (carrots) and a personal
favourite food (cake) amalgamated together into a refreshing drink that tastes
just like decadent desert (but in a cup). Yes it’s the carrot cake smoothie!
Extremely easy to make and ridiculously wonderful to glug,
this smoothie will put a bunny-like spring into your step at any time of the
day. It literally tastes like cake; sweet, rich and creamy but somehow
refreshing at the same time. Plus, as carrot cake is my favourite species of
cake, I have no shame in saying that I’ve been having this daily. Every day is
the perfect day for cake flavour.
Not to go on about all of the benefits from the wholesome,
healthy ingredients in this magical elixir but in particular those carrots are
packed with a bunch of beta-carotene and will hence provide a big dose of
Vitamin A to:
- Enhance your eyesight (our mum’s weren’t lying to us)
- Promote your immunity function
- Improve your skin
- Aid your digestion
- And maintain your heart health
Ooooooh benefits!
Grab a blender, steal your rabbit’s carrots and prepare for
cakey goodness (but still in a cup).
Ingredients:
1 cup unsweetened almond milk or milk of choice
1/2 frozen diced (ripe) banana
1 cup of washed, diced (and maybe peeled) carrots (roughly 2
medium sized ones) Smooth operator tip: use frozen carrots for a cooler and
thicker textured beverage.
3 chopped dates or 1-2 tsp sweetener of choice e.g. coconut
sugar, stevia/truvia, honey, maple syrup or agave etc. I find the fruit enough
for me but make sure you sweeten to taste.
½ tsp vanilla extract
½ tsp cinnamon
1/8 tsp ginger (a teeny bit)
1/8 tsp nutmeg (a tiny bit)
Optional (not really optional) toppings: some chopped
walnuts and desiccated coconut
Smooth criminal tip: add in some ice cubes to thicken your
drink up even more! You can also bulk out your smoothie with oats, nut butters,
yoghurt or avocado for maximum creaminess.
Instructions:
This can be a bit tricky but put everything (except the
toppings) into a high speed blender and blitz them till combined.
Smooth radio tip: allow the frozen banana (and frozen
carrots if using) to thaw for 5-10 minutes before blending and also add your
milk in first. It just makes life a little easier for your blender and we all
want an easy life don’t we?
Serve in your favourite mug, cup, glass or jar and sprinkle
on any toppings you desire.
Drink and be grateful for spring… and cake.
Talk again soon ;)
That’s basically sacrilege.
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