Tropical Smoothie with Carrots August 20, 2007
I have but perhaps one claim to fame and that is my friendship with Floyd, the founder of Big Orange Landmarks (a sweet website dedicated to discovering the historical landmarks of Los Angeles, one by one).
Recently, Floyd got braces and eating solid food has been a struggle, so this smoothie recipe is dedicated to him. May you not go hungry, Floyd!
Ingredients:
- 2 large carrots, washed and chopped into 1″ chunks (for ease of blending) or about 12 baby carrots
- 1 cup frozen pineapple
- 1 cup frozen mango chunks
- 1/4 cup ground flax seed or oat bran
- 1 cup orange juice
- 2 oz tofu (somewhere close to 1/6 of a tofu carton)
- 4-5 ice cubes
Throw into a blender and blend until creamy and smooth.
p.s. My photographic “ability” makes me laugh.
I’d call it photographic “genius” but I am partial to the photographer and her culinary brilliance. Your next endeavor should be writing the Culinary Brilliance cookbook series, I think. I checked and http://www.culinarybrilliance.com is still available…
Lol, you are too kind. Did you notice the sheet in the background? I have a new founded respect for food photographers!
Thanks, CR. This turned out great, even with substituting ice cream for the carrots. And instead of tofu, I used ice cream. You can guess what I used in place of the oat bran. PS That’s one of my favorite smoothie pictures, ever.
Let me guess, was it the Jenga tower you liked, on which the smoothie rests?
Oh my goodness look at all the photographic beauty on this site! And this is another fabu recipe! Keep ‘em coming, girl.