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 (I use a Vitamix), 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.
Browse more green smoothie recipes.
Tracy Russell is the creator of the Green Smoothie Weight Loss Program, the 30-Day Whole Foods Challenge and founder of Incredible Smoothies. She is passionate about helping people improve their health with green smoothies and a whole foods lifestyle.