Recipes, Therese Elgquist

Post image

Buckthorn Carrot Smoothie

This bright and colorful smoothie is a new fav! It’s carrot cake flavors but in smoothie form. You can make it for on the go by adding some water or keep it thick and use as a compliment on your chia pudding. The cinnamon notes make it cozy, perfect for a fall Sunday brunch!

Buckthorn Carrot Smoothie
(2 large portions)

Smoothie:
2 medium carrots
¾ cup frozen buckthorn
2 celery sticks
1 green banana(best if frozen in slices)
2 cm organic ginger
2 fresh dates, pitted
2 tbsp cinnamon
1 tsp turmeric
½  tsp cardamom
½-1 cup water or plant-based milk 

Chia pudding:
2 tbsp chia seeds
¾ cup oat cream or plant-based milk
1 pinch of salt
1 dash of vanilla

Topping ideas:
granola eller musli
chopped red apple
light tahini
fresh herbs like mint or basil

Mix the chia pudding ingredients together and let rest for 5 minutes before stirring again to avoid clumping. Leave it to swell overnight or at least two hours.

Mix all of the ingredients for the smoothie together in a high-speed blender until it is smooth and creamy. Enjoy as a smoothie or use as a complement to your chia pudding, garnish with a favorite topping. 

Follow Therese Elgquist on Instagram @plantbasedbythess, or look for other inspiration by Therese on her website plantbasedbythess.com

Share

Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Unfortunately, we don’t have time to answer all of your questions. We encourage you to help each other out and share ideas. Please note that your comment needs to be approved before it appears on the site.