Not quite carrot cake, not quite tropical, and a very good way to get a vegetable down at the top of the day.
This smoothie is lightly sweet on its own, but if you do like things on the sweeter side, add a tablespoon or so of honey or agave syrup or a pitted date soaked in hot water to soften when you blend. —Caroline Lange
1cup cold milk
1nub ginger about the size of your thumb’s top knuckle, peeled
2medium carrots, coarsely grated (about 1 cup)
1/2cup frozen pineapple cubes
1/2frozen banana, sliced
Grind of black pepper
Pile all of the ingredients into a blender (in this order!) and blitz until thoroughly blended and creamy. Divide between two glasses and drink up.