Carrot Apple Spice Smoothie

Carrot Apple Spice Smoothie

It’s Thanksgiving week, and I’m already leaning into a relaxed holiday pace. I took my time getting ready for work this morning, and had breakfast with my 2-year old, Toby, at home. As the little guy enjoyed his banana and trail mix in his jammies, I tossed some fruits and veggies into the blender for a breakfast smoothie.

My smoothies usually start with unsweetened vanilla almond milk as the liquid, and fermented vegan vanilla protein powder. Today I added vanilla almond butter for extra nuttiness. Frozen banana and avocado provide creaminess and healthy fats, rounded out by plenty of fresh raw carrots and an apple.

This smoothie reminds me of the thick, creamy consistency of a layered pumpkin dessert my mom used to make, without the pumpkin. I used apple pie spice because that’s what was handy, but you could substitute cinnamon, nutmeg, and just a hint of cloves if you have them. Pumpkin pie spice wouldn’t be bad, either.

I use a Vitamix for smoothies, and the high-speed motor handles roughly-chopped raw carrots. If you don’t have a high-speed blender, using shredded or chopped carrots may help make it easier to blend.

Carrot Apple Spice Smoothie
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Carrot Apple Spice Smoothie


Course Breakfast
Prep Time 5 minutes
Servings 2

Ingredients

  • 1 cup unsweetened vanilla almond milk
  • 1 tsp light agave nectar
  • 1 scoop vanilla protein powder
  • 1/8 tsp Apple Pie Spice see note below
  • 1/2 frozen avocado
  • 1 frozen ripe banana
  • 2 tbsp Nathan's Vanilla Almond Butter
  • 1 cup carrots roughly chopped
  • 1 small to medium apple cored but not peeled

Instructions

  1. In a high-speed blender, add ingredients in order (almond milk first.)

  2. Blend at high speed or on smoothie setting for 50 seconds, until smooth.

  3. Makes 2 servings.

Recipe Notes

I use Penzey's Apple Pie Spice. It's a blend of two types of cinnamon, nutmeg, mace, and cloves. A good substitution would be 1/8 tsp cinnamon, a bit of grated nutmeg, and a dash of ground cloves.

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Jicama Grapefruit Salad with Honey Clove Dressing

Jicama Grapefruit Salad with Honey Clove Dressing

It’s solidly November, but the weather here still changes throughout each week. We’re prepared for anything, from winter-coat winds to days where you accidentally leave your jacket at work.

And speaking of work, I’ve been trying to take a lunch more often. This Sunday, I’m planning a meal prep session. I’m not sure what to cook yet, but I’ll probably make a soup, roasted veggies, a protein or two, and a crunchy salad. So I’ve been experimenting with apples and jicama, which are both easy to spiralize and pair well with the roasted root vegetables I’m planning to make.

The flavors in this salad are a bridge from early to late fall. Spiralized jicama and apples provide a juicy crunch, grapefruit adds a bitter note of winter citrus, and the sweet-spicy honey clove dressing brings spicy warmth.

Jicama Grapefruit Salad with Honey Clove Dressing

Jicama Grapefruit Salad with Honey Clove Dressing
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Jicama Grapefruit Salad with Honey Clove Dressing

Course Salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4

Ingredients

Salad

  • 1 medium jicama, peeled
  • 1/2 honeycrisp apple, unpeeled
  • 1 pink grapefruit - peeled, segmented, and diced

Dressing

  • 1/4 tsp grated ginger
  • 1 tbsp honey
  • 1/8 tsp ground cloves
  • 1/8 tsp kosher salt
  • 1 tbsp champagne vinegar
  • 2 tbsp extra-virgin olive oil

Instructions

  1. Spiralize the jicama and apple with the spaghetti blade. (If you don't have a spiralizer, they can be finely julienned.) Add the grapefruit.

  2. In a small bowl, whisk together dressing ingredients. Season with salt to taste. 

  3. Pour dressing over jicama mixture and toss to combine. Serve chilled.

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