One of my favorite morning juices is still the orange colored Morning Tang recipe I posted a little over a year ago. Today I decided to twist things up and try the ingredients in a smoothie! This recipe is packed with Vitamin A, C and carotenoids that are important for immune function and will give your skin a gorgeous glow. I love the sweet taste despite it being mostly veggie based!
As you may know, a liquid base is required to allow the blender blades to have a substance to help pulverize your veggies and fruits into a smoothie. I decided to do a little experiment and try this recipe two ways.
Here are a few liquid base options you can choose from:
- Coconut Water (Great to use if you don’t like coconut water on its own)
- Fresh Juice! (Provides an extra dose of carotenoids that are more bioavailable in a concentrated form)
- Dairy-Free Milk: Almond Milk, Coconut Milk, Soy Milk, Hemp Milk
For my recipe experiment, I checked out fresh carrot juice vs. coconut water in two separate smoothie concoctions. They both are delicious but you be the judge! What is your favorite?
- 1 cup (250 ml) coconut water OR 1 cup (250 ml) fresh carrot juice
- 1 carrot
- 1/2 orange or yellow bell pepper (capsicum)
- 1/2 apple
- 1/2 lemon
- 1 in (2.5 cm) piece of fresh ginger
- Wash all produce well.
- Peel carrot and lemon, remove core from apple, and remove outer skin from ginger.
- If using carrot juice instead of coconut water, juice 4 – 6 large carrots.
- Add all ingredients into the blender and blend on high for 45 – 60 seconds until smooth.
- Nutrition per serving:
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.