Fall Healthy Raw Smoothie Bowl

Carrot Cake Smoothie Bowl

Knowing that I have the whole day off today, I didn’t want to get stuck on my computer without getting some movement in me first, but before I did that, I had to eat something, so I decided to make a Carrot Cake Smoothie Bowl.

I didn’t want to settle for a cliff bar (although they are one of my favorites), so it turned out to be one of those mornings where I spent over an hour on breakfast. I have so many ideas for recipes, but rather than jumping on them all at once, I like to make a list, and this one has been on my list for a long time.

I was blessed with the gift of lovely carrots form Wright-Locke Farm, and although I love snacking on them as they are, I wanted to try something different. I already had a lot of the ingredients I wanted for this smoothie bowl, but one item that I think would do well in here is turmeric.

I wanted to add dates to the recipe to give the smoothie bowl some extra fiber, and I also thought they would add a nice sweetness. I know it doesn’t seem like it fits in the theme, but frozen bananas added great characteristics. Using frozen banana in smoothies not only promises a nice cold, thick texture, it also promises sweetness, and I don’t know about you, but lately, I add anything that isn’t refined sugar to my recipes, and bananas are one of those sweet ingredients that can replace white sugar without a problem. 

 

If you read the two posts before this one, you’ll notice I’m on a pumpkin pie spice honey kick, so of corse I used it in this recipe as well. I also used fresh ginger to really bring forward that spice flavor; it’s such a cleansing taste. I’m so happy I didn’t do more than half a teaspoon, as I felt that was strong enough; remember that fresh ginger goes a long way.

About a year ago, my Mom brought up some old belongings of my Mom-Mom (the woman who brought my passions into the kitchen), and one of them is a clear glass bowl that I really enjoy using for smoothie bowls. I dream of having cupboards stocked with coconut bowls and artsy ceramic bowls, but this is more than fine; especially since it belonged to someone who is so special to me.

I was so happy with the flavors at the end. The banana didn’t come through as a distraction, it actually helped create a cake-like flavor for the smoothie bowl. If I had maca powder, I would have used some of that as well, as any time I use that in a smoothie, I definitely get some cakey characteristics.

I like to suggest you use whatever toppings you want, as the garnish should be your touch. Although, I will say that walnuts add a nice crunch, and honestly, what carrot cake doesn’t have walnuts in it? If you have golden raisins, I think they would look really nice on this as well.

I cozied up in bed with Kevin and enjoyed my smoothie bowl until I had to take him to work, and when I got back, I was ready to practice my playlist.

 

Carrot Cake Smoothie Bowl

All the yummy flavors of carrot cake, without the crazy amounts of sugar. 

Course Breakfast
Cuisine Smoothie Bowl
Prep Time 10 minutes
Servings 1

Ingredients

  • 1 carrot
  • 4 dates
  • 1 frozen banana
  • 1/2 orange
  • 1/4 cup walnuts
  • 1 tsp honey
  • 1 tsp grated ginger
  • 1 tsp grated turmeric
  • 1 tsp cinnamon

Instructions

  1. Blend all ingredients together, and then add yummy toppings. 

 

 

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