Our editors independently select these products. Making a purchase through our links may earn Well+Good a commission
A smoothie that tastes like cake and also fights inflammation? Yes please. Watch the video to see how to make it.
We’re rapidly approaching the year anniversary of the COVID-19 pandemic (cue internal screams), and while there are signs of progress in the form of three new vaccines and declining infection rates, there are still a lot of days where you just need a lot of comforts to deal. And chef Julia Turshen, founder of Equity at the Table, offers the latest dose of culinary coziness in the latest episode of Cook With Us: a carrot cake smoothie.
This stroke of genius was inspired by a carrot cake recipe from Turshen’s forthcoming cookbook, Simply Julia ($30), but made slightly more appropriate for breakfast. The smoothie tastes like dessert, but is lower in sugar and full of anti-inflammatory ingredients. She achieves this by combining carrots, frozen pineapple, and a blend of spices for the depth of carrot cake flavor. (Pro tip: use frozen pineapple so the smoothie is nice and frosty—plus, you don’t have to deal with cutting a whole pineapple.) The spices she uses—cinnamon, ginger, and nutmeg—are choice inflammation fighters in their own rights, and when combined become a powerful trifecta, like the Charmed sisters but for inflammation. Cinnamon is high in antioxidants, and has been shown to be particularly good for your heart. Ginger contains a compound, gingerol, that has been shown in studies to help reduce inflammation. Last but not least, nutmeg is packed with inflammation-fighting phytonutrients. Turshen uses fresh nutmeg in the video, but ground nutmeg also works (same with the ginger).
Ready to drink cake for breakfast? (I know I am.) Watch the video to get the full carrot cake smoothie recipe.
Carrot cake smoothie
Yields 1
Ingredients
1 cup frozen pineapple chunks1 small carrot, peeled and roughly chopped1 Tbsp maple syrup1/4 tsp ground ginger (or 1/2-inch fresh ginger)1/4 tsp ground cinnamonPinch ground nutmeg1 cup milk of choice (dairy, oat, almond: whatever you like!)
1. Place all of the ingredients together in a blender and puree until smooth. Pour into a glass. Enjoy immediately!
For more healthy recipes and cooking ideas from our community, join Well+Good’s Cook With Us Facebook group.
Sign Up for Our Daily Newsletter
Get all the latest in wellness, trends, food, fitness, beauty, and more delivered right to your inbox.
Got it, you've been added to our email list.