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. 

Paleo Carrot Cake Coconut Smoothie

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

Published March 15, 2015 by
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Serves: 2   |    Total Time: 10 minutes



Ingredients:

  • 2 medium-sized carrots, roughly chopped
  • 1/2 cup coconut water
  • 1/2 cup milk of choice (dairy, nut milk, coconut milk, etc)
  • 1/2 cup pineapple, fresh, frozen or canned
  • 1/2 cup pineapple juice
  • 1 banana, frozen
  • 1/2 teaspoon minced fresh ginger root
  • 1/8 teaspoon cinnamon
  • Pinch teaspoon cloves
  • Pinch teaspoon nutmeg
  • 1/4 cup crushed ice
  • 1 tablespoon toasted coconut, for garnish

Directions:

  1. Add all ingredients aside from toasted coconut to blender and puree until smooth.
  2. Pour into two glasses, and garnish with toasted coconut. Serve cold.