AuthorMarla Meridith
Roasted Carrots
1 bunch carrots peeled (6-8 carrots)
1 tbsp melted unrefined coconut oil
1 dash ground cinnamon, cardamom & nutmeg
1 pinch fine sea salt
For the Shake
8 fl oz unsweetened vanilla almond milk
2 fl oz unsweetened coconut milk
2 oz roasted carrots
2 vanilla stevia drops or agave to taste
4 oz ice
Optional Toppings
coconut whipped cream
shredded coconut
chopped nuts
crystallized ginger
graham cracker crumbles
ground flaxseed
Roast Carrots
1
Pre heat oven to 375 degrees F. Mix spices into melted coconut oil. Toss and coat carrots in oil and sprinkle with a pinch of salt. Roast on a baking sheet for 25 – 45 minuted depending upon the size of your carrots. Flip once during baking time. They should be soft and slightly browned when done.
Make the Shake
2
Blend all ingredients in a high powered blender. Add a splash of water or additional almond milk if needed to blend. Serve with any desired toppings.
Ingredients
Roasted Carrots
1 bunch carrots peeled (6-8 carrots)
1 tbsp melted unrefined coconut oil
1 dash ground cinnamon, cardamom & nutmeg
1 pinch fine sea salt
For the Shake
8 fl oz unsweetened vanilla almond milk
2 fl oz unsweetened coconut milk
2 oz roasted carrots
2 vanilla stevia drops or agave to taste
4 oz ice
Optional Toppings
coconut whipped cream
shredded coconut
chopped nuts
crystallized ginger
graham cracker crumbles
ground flaxseed
