Late summer and early fall is that time of year when we begin longing for something sweet and warming. Carrots and cantaloupe are in season and they make a great smoothie because they have such a soothing effect on us, and are rich in nutrients.
Many people avoid carrots because they are high in sugar, but that is a common misconception. Because of their high fiber content, carrots have a low glycemic load, but it means you have to eat the whole carrot or use it in a smoothie in order to maintain the fiber content. Juicing removes the fiber, increasing the glycemic load. Carrots are loaded in health benefits, not sugar.
Carrots and cantaloupe are also high in beta-carotene. We all know that carrots are good for the skin and eyes, but they also contain anti-inflammatory properties.
Cantaloupe can help improve insulin and blood-sugar metabolism. It is high in vitamins A and C, and possesses a wide range of antioxidant and anti-inflammatory nutrients, which actually makes it a superfood!
The ginger adds a little kick, and the natural sweetness of cinnamon helps balance the blood-sugar.The whole combination makes this a healthy anti-inflammatory yummy sweet, and soothing smoothie.
Yields 16 oz. (1-2 servings)
- 1 cup carrots, chopped into chunks
- 2 cups cubed cantaloupe
- 1 cup coconut water (or water)
- 1/2 Tbsp. chopped ginger
- 1/2 Tbsp. ground cinnamon
Blend until liquified, pour and enjoy.
Remember to chew your smoothie, it helps increase your saliva, which makes for better digestion. You will feel more satisfied! Smoothies are not drinks; they are liquid snacks and meals.
Photo Credit: Torkil Stavdal Photography