I have a hard time getting excited about ice cold smoothies in winter but spring is almost here (thank you Baby Jesus and all the gods and goddesses), and my craving for all things green and good has brought me once again to the ritual of my daily smoothie.
Here comes the sun, and I say it’s all right.George Harrison
Healthy skin isn’t just about your skin care routine, it’s also about how you feed and care for your body.
Don’t get me wrong, I’m no saint when it comes to nutrition, (truffle fries, I’m looking at you) so green smoothies are an easy way for me to work a fast, nutrient-dense meal into my day.
Traditional medicinal practices dictate bitter greens in spring and as I’ve been roasting a lot of carrots of late, thanks to inspo from Breathing and Cooking, I’ve found myself in possession of an abundance of carrot tops – which, as it turns out, are both delicious (if you like the earthy thrill of a bitter edge in your greens) and nutritious.
With nearly six times the Vitamin C of the carrot root itself and rich in potassium, calcium and phytonutrients, the humble and often overlooked carrot top may just become your new smoothie go-to.
Carrot tops can be bitter, so this recipe includes fresh pineapple to sweeten the deal and add an extra punch of Vitamin C plus friendly digestive enzymes to help kickstart your spring detox.
Get your glow on girl,
Pineapple Carrot Top Smoothie
- Carrot greens from one carrot, washed
- A handful of dark, leafy greens such as spinach
- 2 cup of almond milk (or another milk substitute)
- 1/4 cup fresh pineapple
- 1 banana
- 2 Tbs hemp seeds (optional but adds protein)
- 1 Tbs soaked chia seeds (also optional but likewise adds protein)
- 1 Tbs almond butter
- Throw everything in a blender and blend until smooth and creamy, about three minutes