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Recipes, Therese Elgquist

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Buckthorn Carrot Smoothie

This bright and colorful smoothie is a new fav! It’s carrot cake flavors but in smoothie form. You can make it for on the go by adding some water or keep it thick and use as a compliment on your chia pudding. The cinnamon notes make it cozy, perfect for a fall Sunday brunch!

Buckthorn Carrot Smoothie
(2 large portions)

Smoothie:
2 medium carrots
¾ cup frozen buckthorn
2 celery sticks
1 green banana(best if frozen in slices)
2 cm organic ginger
2 fresh dates, pitted
2 tbsp cinnamon
1 tsp turmeric
½  tsp cardamom
½-1 cup water or plant-based milk 

Chia pudding:
2 tbsp chia seeds
¾ cup oat cream or plant-based milk
1 pinch of salt
1 dash of vanilla

Topping ideas:
granola eller musli
chopped red apple
light tahini
fresh herbs like mint or basil

Mix the chia pudding ingredients together and let rest for 5 minutes before stirring again to avoid clumping. Leave it to swell overnight or at least two hours.

Mix all of the ingredients for the smoothie together in a high-speed blender until it is smooth and creamy. Enjoy as a smoothie or use as a complement to your chia pudding, garnish with a favorite topping. 

This is a guest post. The opinions expressed are the writer’s own.

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