INGREDIENTS:
Roasted Carrots
- a bunch of large Carrots, peeled
- 1 tablespoon melted [unrefined Coconut Oil|
- dash of ground Cinnamon, Ginger and Nutmeg
- pinch of fine Sea Salt
Shake
- 8 ounces unsweetened Vanilla Almond Milk
- 2 ounces unsweetened Coconut Milk
- 2 ounces (60 grams) roasted Carrots
- Vanilla Stevia Drops to taste (I like 1 dropper full)
- 4 ounces Ice
Optional Toppings
- Whipped Cream
- unsweetened shredded Coconut
- toasted, chopped Nuts
- ground Cinnamon, Nutmeg, Ginger
- Carrots
- Ice Cream or Frozen Yogurt
- Graham Cracker Crumbles
- ground Flaxseed
DIRECTIONS:
Roast Carrots
- Preheat 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.
Shake
- 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
- a bunch of large Carrots, peeled
- 1 tablespoon melted [unrefined Coconut Oil|
- dash of ground Cinnamon, Ginger and Nutmeg
- pinch of fine Sea Salt
Shake
- 8 ounces unsweetened Vanilla Almond Milk
- 2 ounces unsweetened Coconut Milk
- 2 ounces (60 grams) roasted Carrots
- Vanilla Stevia Drops to taste (I like 1 dropper full)
- 4 ounces Ice
Optional Toppings
- Whipped Cream
- unsweetened shredded Coconut
- toasted, chopped Nuts
- ground Cinnamon, Nutmeg, Ginger
- Carrots
- Ice Cream or Frozen Yogurt
- Graham Cracker Crumbles
- ground Flaxseed