Fall is right around the corner here, folks. Even the sunniest days in the last couple of weeks have taken on that thinner, more golden, end of summer light. The nights are downright chilly and pumpkin spice everything has made its annual invasion. I love cooking in the summer – all the freshness and vibrant produce, BBQ’d everything and the general low maintenance approach to food and its preparation. I do, however, really enjoy cooking in the fall when things get a bit more roasted, slower, deeper flavors and more robust ingredients. I like the feeling of “harvest time” and I look forward to the change in temperature and palate.
When a friendly rep from Williams-Sonoma reached out to me to ask if I’d like to participate in their Juice Week, I was in immediately. Juicing isn’t something I do a ton of but I do make smoothies most mornings for breakfast and they become my fruit quota for the day. The addition of veggies like kale or spinach make them even more hearty and I enjoy the challenge of making tasty, decently healthful flavor and ingredient combinations. I’m happy to say that since the great watermelon juicing of 2014 we have upgraded our blender and expanded our juice and smoothie repertoire. We looked at a lot of brands and did a lot of research. Ultimately we stuck with a high powered blender vs a traditional juicer because we liked the idea of thicker juices that retain all their natural fiber. You can take a look at our runners up here, here and here. If only I liked wheat grass better, I’d be all over this hand cranked wheatgrass juicer, for looks alone.
This particular smoothie makes use of whole, seasonal produce and tastes, no kidding, like carrot cake. Using coconut milk (the kind in the carton, not the kind in the can) and pumpkin pie spice blend really rounds out the carrot and fruit flavors and the lemon juice gives it the tang you expect from the cream cheese frosting on a carrot cake. I won’t tell you it’s a perfect replica, but it does taste like cake, and in my world, when breakfast (made of fruit and veggies, no less) tastes like cake, it’s likely going to be a good day.
Carrot Cake Juice Smoothie
makes 2 – add some protein to this for breakfast by adding some chia seeds or tofu. Consider topping your Carrot Cake Juice Smoothie with granola for extra texture.
1 apple, cored, but not peeled, cut into chunks
1 pear, cored, but not peeled, cut into chunks
1 large carrot, unpeeled, cut into chunks
1 Cup cold water
1 Cup cold coconut unsweetened milk (I like Silk brand in the carton)
1 Tbsp pumpkin pie spice
1 Tbsp agave or honey
juice of a ¼ lemon
Blitz all ingredients in a blender. Serve!
If you’re using a traditional juicer, juice the apple, carrot and pear and add the juice to the other ingredients, stirring well.