Name: Hummingbird Smoothie
Total time: PLACEHOLDER
Ingredients: 2 tablespoons raisins; 1 large carrot , peeled and shredded (¾ cup); 1¼ cups frozen pineapple chunks; 1 tablespoon lucuma powder (optional); ¾ cup plain dairy or plant-based yogurt

Why This Recipe Works

Taking inspiration from Jamaican hummingbird cake, we sought to echo its tropical, caramelly, and carrot-cake-like flavor in smoothie form. To get this flavor from a shockingly good-for-you source, we employed the antioxidant- rich fruit lucuma, known for its hints of maple and caramel flavors. Famously referred to as the “gold of the Incas,” it is readily available in a milder-tasting and shelf- stable powdered form. To draw out its tropical flavors, we combined the lucuma powder with another tropical fruit, pine apple, which we used frozen to keep the smoothie cool and easy to make. After we added shredded carrots and a measured amount of raisins (which we soaked for blendability), the flavor profile began to resemble that of the sweet cake. Yogurt provided creaminess along with a healthy boost of protein for a delicious smoothie that feels more like dessert than a dose of fruits and vegetable.

Instructions

Soak raisins in ½ cup warm water in bowl for at least 5 minutes or overnight; drain.

Add raisins, carrot, pineapple, lucuma (if using), yogurt, and 1 cup water to blender (in that order) and process on low speed until mixture is combined but still coarse in texture, about 10 seconds, scraping down sides of blender jar as needed. Gradually increase speed to high and process until completely smooth, about 2 minutes. Adjust consistency with extra water as needed. Serve.