alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Carrot Orange Smoothie

    Share

    Carrot Orange Smoothie

    Here’s a smoothie that Bugs Bunny would go crazy for. Enjoy it when in need of a quick breakfast or an after-workout recovery treat. Ricotta cheese adds richness and protein, but you can also use plain Greek yogurt.

    Advertisement

    2 cups (500 mL) coconut water
    1 medium carrot, chopped
    1 orange, peeled and quartered 
    1/2 cup (125 mL) reduced-fat ricotta cheese
    1 tsp (5 mL) minced fresh ginger
    2 Tbsp (30 mL) almond butter
    1/4 tsp (1 mL) allspice
    1 frozen chopped banana

    Place all ingredients into blender in order listed. Blend until smooth, about 1 minute. Divide among serving glasses.

    Serves 2.

    Each serving contains: 288 calories; 9 g protein; 13 g total fat (3 g sat. fat, 0 g trans fat); 39 g total carbohydrates (23 g sugars, 7 g fibre); 388 mg sodium

    Electrolyte it up

    With rigorous physical activity comes sweating, and with sweating comes a loss of electrolytes (sodium, potassium, calcium, and more). While many people replenish their electrolyte stores with sugary sports drinks, a natural option exists: coconut water. Boost your electrolyte levels with this Carrot Orange Smoothie, which contains not only thirst-quenching coconut water, but also protein-packed ricotta and almond butter, and carbohydrate-rich carrot and orange, all post-workout essentials.

    source: "Colour Your Plate", alive #367, May 2013

    Advertisement

    Carrot Orange Smoothie

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.