Creamy Carrot-Ginger Smoothie
You know what’s annoying? Spending half a billion dollars on a smoothie only to sip in disappointment upon the first suck of your straw.
I feel low key rage when I pay monies for a smoothie that I definitely could have made better at home. That’s why I pretty much never ever order smoothies when I’m out and about. Because rage isn’t good for autoimmune disease.
BUT! This week I popped into the Durham Juicery like the college kid I think I still am and ordered the Faster Than Light smoothie. I can’t even explain the joy that it brought me. It was cold, creamy and creative. It was so good I told my husband about it later that day. And texted my friend before going to bed that night because I was still thinking about it. And then made it for breakfast the next day.
Today I’m sharing the recipe for what I did. These are not the exact ingredients of The Juicery smoothie, so it’s really not a replicate. Let’s just say I was inspired by that smoothie to create this one. Ya dig?
So either make this, or next time you’re at The Juicery, order the Faster Than Light smoothie. OR DO BOTH.
SMOOTHIE INGREDIENTS
1/4 cup almonds
3/4 cup almond milk (I used Calafia Farms for this recipe)
1 frozen banana
1 medjool date, pitted
Handful of baby spinach
1 carrot (fresh and local is best taste-wise)
Small chunk of ginger root, peeled
INSTRUCTIONS
Blend it all together. Serve it up, serve it up.
