Orange Carrot Smoothie Bowl

cashew butter coconut milk dairy free gluten free keto nut butter paleo vegan whole 30

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

INGREDIENTS

  • 1/2 -3/4 cup coconut milk made with the NutraMilk
  • 2 ripe frozen bananas
  • 2 carrots, chopped
  • 1 cup chopped frozen pineapple
  • ½ cup orange juice
  • 2 tbsp. cashew butter made with the NutraMilk

Toppings (optional)

  • 2 tbsp. unsweetened coconut flakes
  • 1 fresh banana, thinly sliced
  • orange slices
  • ½ tsp. chia seeds

For coconut milk (yields 6 cups)

  • 2 cups (160g) of unsweetened dried coconut
  • 1 ½ quarts (6 cups) of water

For cashew butter (optional)

  • 2 cups (300g) cashews
  • 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

  • Making coconut milk from dehydrated coconut
    • Place the unsweetened dried coconut in the NutraMilk container.
    • Press Butter cycle, set for 1 minute.
    • Press Start.
    • Open the container lid and add 1 cup of water. Replace lid.
    • Press Butter cycle, set for 1 minute.
    • Press Start.
    • Repeat this step for each cup of water, until you have used all 6 cups.
    • Press Mix (do not change the default time)
    • Press Dispense.
    • Press Start and open spigot to fill your storage container.

*you can use more or less water depending on how full-bodied you want the milk to be. 

  • Making cashew butter
    • Place cashews and salt in the NutraMilk container.
    • Press Butter cycle, set for 5-6 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter. 
  • Add all smoothie bowl ingredients in the NutraMilk and press ¨Mix¨ for about 1 minute, until smooth and creamy.

  • Pour smoothie in a bowl and decorate with toppings of choice. Enjoy!

 

 



Older Post Newer Post

Related Posts