Spring Recipe from Bean Sprouts
This carroty concoction will put a spring in your step.
1 cup (130 g) chopped carrots
2 teaspoons (10 ml) pure maple syrup
1⁄2 cup (85 g) frozen pineapple chunks
1⁄4 teaspoon cinnamon Pinch of nutmeg
1 cup (235 ml) canned coconut milk
1 whole carrot, for garnish
1 tablespoon (15 g) cream cheese, divided
1 tablespoon (5 g) unsweetened shredded coconut, divided
1. Place the chopped carrots, maple syrup, pineapple, cinnamon, nutmeg, and coconut milk in a blender and blend until smooth. Pour into a cup or glass.
2. Cut the whole carrot in half lengthwise. Trim into rounded segments about 3 to 4 inches long (7.5 to 10 cm) for bunny ears.
3. Press 1 teaspoon of cream cheese in a smaller segment on the flat side of one of the carrot ears. Gently press 1 teaspoon shredded coconut on the cream cheese. Repeat. Place the bunny ears in the top of the smoothie.
4. Form a little ball with the remaining teaspoon cream cheese. Roll in the rest of the shredded coconut to form a bunny tail. Press on the other side of the cup.
Makes 1 Sip Hop
FInd this recipe and more in their book: Bean Sprouts Kitchen.