Paleo Carrot Cake Coconut Smoothie

What do you do when you need a "reset"? 

Last week, we had a really grey day. It wasn't just cloudy--it actually hailed and snowed before the clouds gave way! It left a heavy feeling on everything: spring's first daffodils sagged to the ground, people moved slowly, and my pep, which often correlates with sunny weather, settled at ho-hum levels. 

Often my "reset" button is going for a run. When I'm in a rut, running is like mediation for me. The practice of mediation usually emphasizes not thinking at all, but I struggle with that. The meditative state I find while on a run is different. It's quiet so that I can reflect, but I can't think too hard. Instead my mind just wanders in an unconstrained stream of consciousness. 

I love the freedom that comes with running, so when I awoke to that grey, grey day last week, I was sort of bummed. Not only was the cloud cover leaving me feeling "blah," it was keeping me from enjoying springtime on the trail. I needed something to make the morning brighter. The answer: a Paleo Carrot Cake Coconut Smoothie. Oh yes. Yes, please. 

The color of this smoothie was enough to get me excited. And then I took a sip, and left me grey-mood on the floor. It was creamy and luscious (thank you, coconut milk!), and bright and fresh (an you too, fresh ginger and pineapple!). I used coconut water, which is great for hydration--this smoothie probably would makes a great post run gulp, but hey--sometimes you wake up to hail and you just have to take life as it comes. Packed with Vitamins A and C, this smoothie is a powerhouse in a glass and totally brightened my week. I hope it can do the same for you! 

Paleo Carrot Cake Coconut Smoothie

2 medium-sized carrots

1/2 cup coconut water

1/4 cup full-fat canned coconut milk

1/4 cup pineapple, fresh

1/4 cup pineapple juice

1/2 banana (freeze this first for a thicker smoothie)

1/2 teaspoon minced fresh ginger root

1/4 teaspoon cinnamon

1/8 teaspoon cloves

1/8 teaspoon nutmeg

Optional: 1/4 cup crushed ice 

1 teaspoon desiccated coconut, for garnish

 

1. Roughly chop the carrots, pineapple, and banana. Add to a blender along with the coconut milk, coconut water, pineapple juice, ginger, cinnamon, nutmeg, cloves, and crushed ice. Blend on high until no chunks remain. Pour into a glass, and top with desiccated coconut. Enjoy!