Carrot Cake Smoothie Recipe - Mara Makes - Episode 004

Greek yogurt

🥗Healthier: silken tofu

💰Cheaper: regular yogurt

Silken tofu provides creaminess with fewer calories.

almond milk

🥗Healthier: oat milk

💰Cheaper: regular milk

Regular milk is often less expensive and widely available.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are a nut-free alternative.

Start with one cup of dairy free milk (almond milk) and pour it into the blender.

Add a splash of maple extract to the blender.

Take two pitted dates and add them to the blender.

Add two tablespoons of unsweetened cashew butter to the blender.

Grate one carrot and add about 1/3 cup of grated carrot to the blender.

Add one frozen banana to the blender.

Shake in some nutmeg, about three shakes, to the blender.

Shake in ground cinnamon, about two heavy shakes, to the blender.

Add one big shake of ground cloves to the blender.

Add two light dashes of ground cardamom to the blender.

Add about two handfuls of ice cubes to the blender.

Blend the mixture on high until it becomes creamy, ensuring the lid is on securely.

Once the mixture is creamy, add 1/4 cup of chopped walnuts to the blender.

Blend quickly to incorporate the walnuts without fully blending them, to maintain texture.

Taste the smoothie to ensure it meets your preference, adjusting spices if necessary.

Pour the smoothie into a cup and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens