Pink-Topped Carob Smoothie

I have not been cooking many new things lately.  Or rather I have, but nothing I have adapted or tweaked enough to call my own, much less created.  Work has been stressful and I have felt kind of meh.   This morning I was thinking how I just wanted there to be a flood of summer light in the apartment, rather than the gray winter sun (which, admittedly has brightened up quite a bit as the sky is now a beautiful blue) and I was thinking about the picture above, which I took last July, as well as some other pictures.  

And then it occurred to me that a bright pink hat was the perfect antidote to the winter blues.  After all, it is March today, which means Spring is just around the corner.  That just cheered me up a whole lot.  Really, sometimes you just need a pink hat.

Pink-Topped Carob Smoothie (Gluten-Free, Vegan, Soy-Free, Nut-Free)
Makes 1 cheerful smoothie

For the pink topping:

• 1/3 cup frozen raspberries 
• 1-2 tablespoons unsweetened almond milk

For the smoothie:

• 1 cup unsweetened almond milk
• 1 scoop vanilla protein powder of your choice (I like Sunwarrior but it contains stevia, so be sure to adjust the additional stevia accordingly)
• 1 tablespoon chia seeds
• 1 heaping tablespoon carob
• 1 cup mild greens of your choice (I used tiny tender kale, but spinach would be more flavor neutral)
• 4-8 drops chocolate flavored stevia (use 4 if your protein powder contains stevia)
• 1 cup frozen raspberries
• Ice (optional) 

Make the pink topping by blending the raspberries and almond milk just enough to get a slightly slushy texture. Pour out the topping into a bowl and set aside.  There is no need to wash the blender.  Add the rest of your ingredients and blend until smooth, adding ice if you like.   Pour smoothie into a tall glass, leaving about an inch of room at the top.  Pour pink topping and enjoy immediately.

I am linking this post to Amy’s Slightly Indulgent Tuesday and Linda’s Gluten-Free Wednesday at the Gluten-Free Homemaker.


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