Carrot Cake Smoothie Bowl

Ingredients

• Lettuce

  Romaine or cos, raw

  1 cup shredded or 47g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 cup or 226g

• Carrots

  Raw

  2 cup chopped or 256g

• Pineapple

  Canned, juice pack, drained

  1 cup, chunks or 181g

• Banana

  Raw

  1 medium or 118g

• Tangerines

  (mandarin oranges), raw

  2 medium or 176g

• Vanilla extract

  ½ tsp or 2g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Coconut meat

  Nuts, dried (desiccated), sweetened, flaked, packaged

  1 tbsp or 5g

• Pistachio nuts

  Nuts, raw

  1 tbsp or 8g

Directions

1. In a blender, puree the lettuce with the coconut milk until completely smooth.
2. Add the carrots, pineapple, banana, clementines, vanilla, and cinnamon. Blend, starting low and increasing to high, until very smooth and thick.
3. Pour into bowls and finish with the pistachios and coconut flakes. Serve immediately.