Also known as the “Bunny Smoothie” back in our Kindfood days. We always make our own fresh carrot and ginger juice – it’s so easy. Commercially prepared juices are pasteurized, which causes so much nutrient loss.  With the cinnamon and banana, this smoothie tastes like that classic dessert we can’t resist!

Active time: 5 minutes

Total time: 5 minute

2 large carrots, peeled

1-inch piece of ginger

1 cup almond milk

½ avocado

1 frozen banana, chopped into 1-inch pieces

1 tablespoon unsweetened shredded coconut

Pinch of cinnamon

  1. In a juicing machine, juice the carrots and the ginger just before you make the smoothie.
  2. In a heavy-duty blender on high speed, blend 2/3 cup of the carrot/ginger juice with the milk, avocado, banana chunks, coconut and cinnamon until smooth.
  3. Serve immediately.

Makes 2 servings

Did you know?

Pasteurization involves heating to kill any harmful bacteria. Unfortunately, the process also kills healthy nutrients. It’s been over a decade since we have had pasteurized juices. We ensure that our fruits and veggies are thoroughly cleaned before we juice them. There’s power in whole food, as close to its original state as possible. Even the organic varieties of juice are not worth buying, in our opinion, because pasteurization takes away the ‘living’ properties of the juices.

Kelly Childs

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Kelly is the co-founder and co-owner (with her daughter Erinn) of the ever popular, Kelly's Bake Shoppe, where 1000's flock to on a weekly basis. She lives in downtown Burlington with her husband Ken. You can find Kelly developing new content and recipes, creating marketing content and building new business ideas with her daughter Erinn. They are now writing their 2nd cookbook that is due to come out in 2020.

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