Carrot and Papaya Smoothie With Hazelnuts and Pistachios
Updated August 19, 2019
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Ingredients
6 hazelnuts
1 cup diced ripe papaya (6 ounces/ 180 grams)
1 small carrot, peeled and chopped (1 ½ to 2 ounces / 45 to 60 grams)
⅔ 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
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.
Advance preparation: This is best when drunk right away.
Private Notes
Comments
I think they forgot the sesame seeds in the ingredients ....
Not going to toast hazelnuts and squeeze fresh orange juice for a smoothie but still weirdly good with bottled OJ and a handful of nuts. (I skipped the pistachios because I was out.) That said, the recipe is super fussy (freeze coconut milk? six hazelnuts?) and an odd combination of ingredients to keep on hand, so I don’t think I’ll make this again after I use up the papaya I had frozen.
This was surprisingly good! A few changes that I had to make just based on my ingredients, I substituted the coconut milk for low-fat Greek yogurt and shredded coconut, I also used pistachio butter instead of actual pistachios. Finally, I didn’t have freshly squeezed orange juice so instead, I used an orange-lime variety citrus.
Got a bit overpowered by the orange juice flavor. Would add less orange juice.
