A very warming jumpstart-type drink, this is my raw-foodist’s answer to all those coffee-shops’ super-spiced autumnal coffee concotions, the kind I used to imbibe while studying for my fall midterms in New England… But it’s also a more healthful (to me in any case) alternative to super-fatty cacao drinks based on coconut or nut/seed milks, which sit in my belly making me feel heavy while my mind gets all cacao-buzzed. In this drink the stimulant is still there, but it’s supported by real cellular nutrition thanks to the carrot juice.
Use in moderation! Cacao is addictive!
The cranberries seem to lighten up the flavor, but aren’t necessary—it’s all about the carrots and spices and cacao.
The coconut oil is for sweetness and smoothness but also to aid in the absorption of the carrots’ Vitamin A, which is fat-soluble.
6 large carrots, juiced
2 inch-long piece of burdock root, juiced
1½ inch-long piece of ginger root, juiced
¼ cup fresh cranberries, juiced
2 tablespoon cacao nibs
sprinkle ground cloves
1 tablespoon extra virgin coconut oil
seeds of 1/2 a vanilla bean
1 tablespoon raw cacao powder, (optional)
Juice carrots, burdock and ginger roots, with cranberries if desired.
Pour into blender. Blend in cacao (nibs or powder or both, as desired), spices, coconut oil, and vanilla seeds.
(To get the vanilla seeds out of the vanilla bean, cut vertically down the bean, gently fold outwards, and scrape tiny little black seeds out with the tip of a grapefruit spoon or a butter knife.)
Adjust to taste. Take your shoes and socks off, go outside and deeply breathe some fresh air for a minute, drink up and hum a happy tune!