My inspiration for this week’s sunshine powered carrot smoothie was a bunch of the most vibrant carrots I received in this week’s CSA share. The carrots absolutely radiated sunshine, which I can’t get enough of here of late.
Here’s a quick re-cap of what this last week’s CSA bounty brought us: peas, broccoli, carrots, cauliflower, Tokyo bekana, basil, and strawberries. Briefly, in case you were wondering, Tokyo bekana is a Chinese cabbage – really good in stir fries, which is how we used it. The peas and broccoli also ended up in stir fry. We also bought chard and radishes at the farmer’s market, so the chard went to a frittata and a breakfast bowl. I’ll munch on the radishes throughout the week. The basil ended up in a pasta caprese dish. The cauliflower will be showcased in a post later this week – definitely check back in or subscribe to my email list, as I’ll be posting my first in a series of recipes over the next few months that features an awesome product.
The carrots all went into this sunshine powered carrot smoothie. I had some lovely organic oranges laying around, as well as a bottle of pineapple juice. I couldn’t help but wonder how it would all go together. The carrots lend an amazing sweetness to this smoothie and the color is so intensely orange. Carrots are also a spectacular source of all sorts of vitamins, including vitamin A. Between all the fruits and veggies, this is a vitamin packed smoothie.
I used my immersion blender to make this smoothie. I grated the carrots first and then combined orange segments and juice and blended it all to make the smoothie. I portioned out the smoothie into half pint jars and froze them for the week. This is a perfect pick-me-up at lunch time.
- 4 carrots, peeled and grated
- 2 oranges, peeled and segmented
- 1 ½ cup pineapple juice
- Combine all ingredients and blend until smooth. Enjoy! Serves 5