Since I made drinks for both rhubarb week and pea week, I figured it was only logical to whip up a carrot based drink as well. Carrot juice and booze did not strike me as a stellar combination, so I decided to go the healthy route and turn my stubby little garden carrots into a frothy smoothie. The trick to making a smooth drink from whole, raw carrots is to peel and grate them first – a little time consuming, but worth it for the creamy texture you’ll get. The Vitamix could probably handle them just cut up into chunks, but I’m still getting the hang of the correct ratios for using it, so I grated them this time around as well. The result was a thick, vibrant, tangy breakfast full of beta-carotene, vitamin A, vitamin C, and fiber. Drink your vegetables!
Carrot-Grapefruit-Mango Smoothie
Serves 1.
Note: This can be made in any blender, but if you’re using a weaker one, you’ll want to chop up your grapefruit and blend on high. If you’re using a Vitamix, you could probably get away with not grating the carrots, but I like the extra smooth texture that grating them gives.
- 1 c. water
- 2 small carrots, peeled and finely grated
- 1 ruby red grapefruit, peeled and cut into quarters
- 1 c. frozen mango
- 2-3 ice cubes (only if using Vitamix)
- maple syrup or agave to taste (optional)
- Place ingredients in blender in order listed. Blend on high until thick and smooth. Serve immediately.
Dining and Cooking