Carrot and Papaya Smoothie With Hazelnuts and Pistachios
Updated August 19, 2019
Andrew Scrivani for The New York Times
- Rating
- Comments
- Read comments
Advertisement
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 ....
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.
Added a banana and subbed the hazelnuts and pistachios with pecans. Delicious!