Prep 5 mins
Cook 0 mins
Delicious, easy, and very good for you! Use organic ingredients when available. Feel free to substitute honey, molasses, rice syrup, or your favorite sweetener in place of the agave nectar.
- 4 ice cubes
- 2 large carrots, grated
- 0.5 (8 ounce) package extra firm tofu
- 2 tablespoons ground flax seeds
- 1 tablespoon spirulina (optional)
- 1 teaspoon vanilla
- 1⁄2 tablespoon pumpkin pie spice
- 3 tablespoons agave nectar
- 1⁄4 cup orange juice
- 1⁄4 cup unsweetened vanilla Almond Breeze
- Combine all ingredients (in the order listed) and blend until smooth. Serve immediately.
Like the previous reviewer, I added more liquids. I used 1/2 cup milk and 3/4 cup orange juice to 1 carrot for a single serving, and used nutmeg and cinnamon instead of the pie spice. The flavor was fantastic, but I kept getting big mouth-fulls of shredded carrot. I think this would be great if you had a vitamix or something that could really puree the carrot, but for me, the texture was a huge turn-off. I'd make it again if I ever get a better blender.
Tasty! I did make quite a few changes: used frozen mango chunks instead of the ice cubes; omitted the flax seeds and spirulina (I didn't have any); used molasses as my sweetener (reduced to 2 tbs); I also used skim milk. I ended up adding some avocado oil (to replace the oil in the flax seeds) because the texture was kind of funky, which helped somewhat. I also added and extra 1/4 cup of both orange juice and milk because it was much too thick. Four stars is for the texture and the liquid amounts in the recipes, tastes great otherwise. Thanks for sharing a different kind of smoothie!