For better blending, add liquids first and softer foods before more dense ingredients.
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Carrots and ginger go well together, whether in a soup or a refreshing drink, such as this one. This dynamic duo is joined here with an orange for sweetness and cashews for surprising creaminess and added protein. This recipe will work best using a high-powered blender, such as a Vitamix, because puréeing raw vegetables and pulverizing nuts can overwhelm a standard blender’s motor. If your blender isn’t up to the task and you don’t want to upgrade, try borrowing a friend’s.
For food safety, use pasteurized cider rather than a raw or unpasteurized version you might buy from a farm stand.
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2 SERVINGS |
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½ cup pasteurized apple cider or 100 percent apple juice
Juice of ½ lemon
1 orange, peeled and quartered
3 medium carrots, cut into
1-inch pieces
1 (½-inch) piece ginger, peeled and coarsely chopped
¼ cup roasted unsalted
Cashews
1 cup ice cubes
In a high-powered blender, combine the apple cider, lemon juice, orange, carrots, ginger, cashews, and ice cubes. Start on low and increase to high speed for 30 to 60 seconds, or until smooth.
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PER SERVING |
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Calories |
200 |
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Fat |
8 g |
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Saturated fat |
1.5 g |
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Cholesterol |
0 mg |
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Sodium |
70 mg |
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Carbohydrate |
31 g |
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Dietary fiber |
5 g |
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Sugars |
19 g |
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Protein |
4 g |
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Calcium |
80 mg |
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Potassium |
610 mg |
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For better blending, add liquids first and softer foods before more dense ingredients. |