cosericantar: creative homemade food: MANGO CARROT EASTER SMOOTHIE | VEGAN RECIPE

Friday, 3 April 2015

MANGO CARROT EASTER SMOOTHIE | VEGAN RECIPE | EASTER MENU

WIKI NOTE: The origin of the tradition of eating eggs at the end of the winter is reminiscent of the Ice Age. After the harsh winter, as soon as they were provisions, with the arrival of spring birds returned from the south (this only applies to the northern hemisphere) and began to lay eggs, which human beings are fed until they can return to hunting with the advent of better temperatures.

MANGO CARROT SMOOTHIE

YOU WILL NEED:*vegan recipe

1 cup mango chunks or 3 peach halves in light syrup (medium size can - 420g)

2 medium carrots, grated
2 teaspoons of honey /*agave nectar, to taste
A splash of milk /*soy milk (optional)
1 cup cold water
Ground cinnamon (optional)

NOTE: The recipe is for one glass. If you want more than one glass, multiply the ingredients accordingly.

LET´S COOK!

1. Peel and grate the carrots. Peel and cut the mango. Put the grated carrot and the mango chunks into the measuring cup of the blender.

NOTE: You can put the mango chunks in the freezer. The mango need not be frozen, but it produces a thicker smoothie.

2. Add the water, honey/syrup, a splash of milk/soy milk, and a pinch of ground cinnamon. Mix everything with the blender until foaming. Taste the smoothie and add more honey/syrup to sweeten if you wish.

3. Serve in a glass, place carrot grated around the glass like a bird nest. Put random milk chocolate eggs in a crisp sugar shell in the carrot nest.

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