In case you haven’t opened up Pinterest or Instagram lately, I’ll catch you up on the latest:
Smoothies have relocated. They live in bowls now. With toppings. Essentially, it’s what you’d eat at a frozen yogurt bar except much more symmetrical and visually-appealing and ideally better for you. They’re pretty, y’all. Like really, really pretty. If you still don’t know what I’m talking about, Google it or just check out any millennial’s Instagram posts.
Here’s the thing about smoothie bowls though: That’s extra work. And I’m hungry now. Plus, I know I’m already going to have to wash the blender with all of its weird angles and crevices where banana mush likes to stick around. With that in mind, I typically just want the smoothie, I want the nutrients, and I want the process to be as simple as possible.
The solution? This new and improved smoothie bowl in a cup! And without the toppings, so yeah, it’s just a smoothie. But really, it’s not just any smoothie because it has GINGER in it. It also has carrots in it, which offer a nice break from all the fruit while adding some veggie power without the typical spinach or kale of a green smoothie. It’s my favorite mid-morning snack right now, and I’ve had it three times this week. Customize this smoothie to make it your own by switching out the fruit or liquid, but know that the real stars here are the ginger and the carrot–give them a try!
Ginger Carrot Smoothie
- 1/2 cup chopped carrots
- 3/4 cup liquid, plus extra according to preference (I used 3/4 cup chilled lemon herbal tea + 1/4 cup pineapple juice, but other options are coconut milk, water, orange juice, or whatever you like best)
- 3/4 cup frozen peach or mango (or both!)
- 1 inch fresh ginger root, peeled
- turmeric or cinnamon (optional)
- Add chopped carrots and 3/4 cup of liquid to a blender. Puree until smooth.
- Add remaining ingredients and blend. Additional liquid may be added if you’d like a thinner consistency.
- Enjoy from a regular ol’ drinking glass or from a bowl if you’re fancy. 🙂