carrot cake smoothie

Author: Tina Jeffers
Serves: 1 large or 2 small servings

Filled with warming spices and lightly sweetened with dates and pineapples this carrot smoothie feels decadent but offers tons of health benefits!

1½ cups almond milk (you can substitute any milk you’d like here soy, coconut, whole, skim)
1 cup carrots ( if not using a high-speed blender shred the carrots)
½ frozen banana
½ cup frozen pineapple
1 medjool date, pitted
1 tablespoon flaked coconut
1 teaspoon raw shelled hemp seeds
¼ teaspoon freshly grated ginger
½ teaspoon cinnamon
¼ teaspoon cardamom


Add all the ingredients to a high-speed blender and process until smooth. Garnish with additional coconut and cinnamon if desired.

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