Carrot Cake Smoothie

by Yu Ming O'Neil

Carrot Cake Smoothie

Decadent and healthy? Yup, it’s possible in the world of smoothies. Today’s recipe reminisces the flavor of old school carrot cake without all the refined sugar.

The carrot and persimmon are loaded with beta-carotene, which is an amazing antioxidant for your eyes and skin. This spicy smoothie treat is great as a post-workout snack, or a light breakfast.

And don’t forget a scoop of collagen peptide powder to help your skin fight the everyday stresses of aging — UV rays, pollution, free radical damage, and dry air.

 

Recipe:

  • 2 cups unsweetened almond milk
  • 1 small persimmon, preferably frozen
  • 1 frozen banana
  • 1 medium carrot, sliced
  • ¼ teaspoon of vanilla essence
  • ½ teaspoon of cinnamon
  • 1 tablespoon of vanilla protein powder
  • 1 scoop of Sparkle Skin Boost with Verisol
  • 4 tablespoons of coconut yogurt (as topping)

Serves 2

 

If you don’t have a strong high-speed blender, blend the almond milk with the carrot first. Then add the rest of the ingredients and blend till it’s smooth and creamy. Top with coconut yogurt and a sprinkle of cinnamon — drink up!

 




Yu Ming O'Neil
Yu Ming O'Neil

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