Ginger and pineapple blend together for a spicy and warming smoothie recipe for a chilly winter day.
Carrots are famously rich in beta carotene, which the body processes into vitamin A. Carrots also pack a well-rounded nutritional punch with good amounts of vitamins C, B3, B6, E and K as well as minerals such as iron, magnesium, phosphorus, calcium, molybdenum and potassium. They are also a great source of dietary fiber.
Ginger-Carrot with Pineapple Smoothie Recipe
- 1 cup fresh pineapple, cubed
- 2 medium carrots or 1 cup grated/shredded
- 1 banana, peeled
- 1/2 to 1 inch of fresh ginger, grated (to taste)
- 4 to 6 ounces almond milk
Start by adding the liquid to your blender (see my blender recommendations), followed by the soft fruit. Blend on high for 30 seconds or until the smoothie is creamy.
As with most smoothie recipes, you can easily make this a green smoothie by adding fresh baby spinach, romaine lettuce or your choice of dark leafy green. The pineapple and ginger should do a good job at masking bitter greens such as kale.
(NOTE: Nutritional information is going to vary based on the type of almond milk you use, which is not included in the information below.)
Calcium: 5% RDA (Recommended Daily Allowance)
Iron: 1.1 RDA
Vitamin A: 618% RDA
Vitamin C: 106% RDA
This smoothie is also a rich source of folate, vitamins B1 – B6, copper, manganese and potassium. Adding greens to this recipe will boost levels of calcium, iron, magnesium and beta-carotene, vitamins C and K.
Serving Size: One.
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Tracy Russell is the creator of RESET 28: A 28-Day Program For Energy, Weight Loss & A Healthy Glow, and founder of Incredible Smoothies. She has been helping people take control of their health and well being with green smoothies, a whole foods diet, and fitness since 2009.