Best Carrot Ginger Smoothie Recipes
BEET, CARROT, ALMOND, GINGER, AND SPIRULINA SMOOTHIE
If you have a hard time finding ways to eat the daily recommended amount of vegetables look no further. Beets are fantastic. Carrots are fantastic. So why not add the two in one amazing smoothie? Add some almonds, ginger, and spirulina for good measure and you have a smoothie and meal all-in-one.
Provided by Phil Benusa
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- Blend beet, carrots, and ginger together in a blender until smooth. Add water if mixture is too thick. Add almonds to beet mixture and blend until smooth. Add spirulina and ice and blend until smooth.
Nutrition Facts : Calories 166.1 calories, Carbohydrate 17.7 g, Fat 9.4 g, Fiber 6.1 g, Protein 6 g, SaturatedFat 0.8 g, Sodium 112.2 mg, Sugar 8.4 g
TROPICAL CARROT, TURMERIC, AND GINGER SMOOTHIE
A pinch of salt makes everything taste better, including savory smoothies.
Provided by Claire Saffitz
Categories Bon Appétit Smoothie Orange Carrot Mango Coconut Seed Ginger Healthy Low Fat Low Cholesterol Kid-Friendly Small Plates
Yield Makes about 2 cups
Number Of Ingredients 9
Steps:
- Using smoothie or ice crush setting, purée orange, carrot, mango, coconut water, hemp seeds, ginger, turmeric, cayenne, salt, and 1/2 cup ice in a blender until smooth.
CARROT-GINGER SMOOTHIE
Create your own juice bar at home with this energizing breakfast drink.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- Puree all ingredients in a blender.
Nutrition Facts : Calories 233 g, Fat 3 g, Fiber 4 g, Protein 9 g
WAFFLED BLUEBERRY FRENCH TOAST WITH A CARROT-GINGER SMOOTHIE
Using a waffle iron to make French toast is not only easier (no pan), but you also significantly lower the saturated fat (no butter). Both sides of the French toast cook at once, so no flipping!
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the smoothies: Combine the yogurt, 1 1/2 cups ice, carrots, 2 tablespoons of the maple syrup and the ginger in a blender and blend until smooth. Divide among four glasses and refrigerate until ready to serve.
- Make the sauce: Combine the blueberries and the remaining 3 tablespoons of maple syrup in a small microwave-safe bowl. Cover with plastic wrap and microwave until the blueberries pop, about 2 minutes. Set aside.
- Preheat a waffle iron and lightly coat with the nonstick cooking spray. Whisk together the milk, egg, cinnamon and 1/8 teaspoon salt in a baking dish. Soak a piece of bread, on each side, for a few seconds. Place on the waffle iron, close and cook until golden brown, 3 to 4 minutes. Remove and keep warm on a plate covered in foil, repeat with the remaining bread.
- Divide the waffles and blueberry sauce evenly among four plates, sprinkle with almonds. Serve with the smoothies.
Nutrition Facts : Calories 300 calorie, Fat 6 grams, SaturatedFat 2.5 grams, Cholesterol 60 milligrams, Sodium 330 milligrams, Carbohydrate 49 grams, Fiber 4 grams, Protein 13 grams, Sugar 30 grams
CARROT-GINGER SMOOTHIE
Provided by Food Network
Time 7m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Puree ingredients in a blender and enjoy!
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