Hi everyone! Happy November! Today I have a really fun post for you:) Williams-Sonoma asked me to come up with a smoothie to kick off their Smoothie Week.
This week’s mission is “Not Your Average Smoothie”!
When I started thinking about what I was going to make, I needed to get inspired. I took a trip to the grocery store, and while I perused the aisles, I saw a carton of blueberry and purple carrot baby food.
I was totally intrigued.
I had never heard of purple carrots before, let alone tasted them. I decided they had to be in my smoothie. The Blueberry and Purple Carrot smoothie was born.
After a little research, I discovered the purple pigment found in purple carrots is the same pigment found in blueberries and red grapes.
These pigments are powerful antioxidants that slow down the damage our environment does to our bodies. This smoothie is a super antioxidant! Yay!
- 1 cup frozen blueberries
- 1 apple
- 1 banana
- 1/2 cup almond milk
- 1 purple carrot
- Rough chop the banana, carrot and apple (I always like to help out my blender, but I’d love to have a stronger blender to avoid this step). Hint: put a banana in a baggie, close it, smash it up and place in freezer overnight. The frozen banana will make your smoothie thicker and colder. It’s your preference.
- Put the chopped fruit in a blender. Add blueberries. (If your blueberries aren’t frozen, add some ice cubes.)
- Add almond milk, and blend until smooth.
I love smoothies, and have tried a few unique ones, like my Sunrise Smoothie. Layering the flavors created a beautiful sunrise effect. It was so yummy, too!
Then there was my Easter Smoothie.
It’s three layers of delicious goodness—not to mention healthy!
What’s the craziest ingredient or technique you’ve tried with a smoothie? Let me know in the comments!