Carrot and Papaya Smoothie With Hazelnuts and Pistachios

Name: Carrot and Papaya Smoothie With Hazelnuts and Pistachios
Yield: 1 serving
Ingredients: 6 hazelnuts; 1 cup diced ripe papaya (6 ounces/ 180 grams); 1 small carrot, peeled and chopped (1 1/2 to 2 ounces / 45 to 60 grams); 2/3 cup freshly squeezed orange juice; 1 tablespoon pistachios; 2 low-fat coconut milk ice cubes (3 tablespoons low-fat coconut milk); 1 tablespoon lime juice; 1 teaspoon honey or agave nectar; 1 slice ginger, peeled and coarsely chopped

By Martha Rose Shulman

Rating: 4(29)
Comments: Read comments

The carrot and the nuts contribute great texture and substance to this smoothie, and the coconut ice cubes add great flavor.

Featured in: Going Nuts for Smoothies

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Ingredients

Yield:1 serving

6hazelnuts
1cup diced ripe papaya (6 ounces/ 180 grams)
1small carrot, peeled and chopped (1½ to 2 ounces / 45 to 60 grams)
⅔cup freshly squeezed orange juice
1tablespoon pistachios
2low-fat coconut milk ice cubes (3 tablespoons low-fat coconut milk)
1tablespoon lime juice
1teaspoon honey or agave nectar
1slice ginger, peeled and coarsely chopped

Ingredient Substitution Guide

Preparation

Step 1
Place the hazelnuts in a 300-degree oven and toast for 15 to 20 minutes. Remove from the heat, wrap in a towel and rub the towel against your counter to rub off the skins.
Step 2
Place all of the ingredients in a blender and blend at high speed for a full minute. Pour into a glass and enjoy.

Tip