Rachel De Thample
Rachel has worked as a chef, author, and Head of Food at Abel & Cole. She set up the award-winning Crystal Palace Food Market and Edible Garden, and teaches courses at River Cottage in Devon.
Rachel’s Carrot Cake Smoothie
Rachel De Thample
Featuring:
Carrots
Effort:
Complexity:
Cost:
Serves: 2
Prep time: 1 min
Ingredients:
2 carrots, sliced or coarsely grated
2 bananas
1 tsp mixed spice
400ml milk (any kind)
2 ice cubes
Veg Portions / Serving: 1
Recipe donated by Rachel de Thample for Veg Power. Food photography by Claire Wright | addsomeveg.com
This carrot cake smoothie is a deliciously drinkable nod to the classic cake. If you’ve got dates to hand, swap out one of the bananas for 2 dates.
Method:
Simply blend all the ingredients in a food processor or blender until smooth. Drink straight away or freeze as ice lollies.
Kids in the kitchen:
Get the kids to make this one themselves. Let older kids grate the carrots, and get children to dump everything in the blender and push the button!
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Effort:
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Complexity:
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Cost:
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