Bunny Brew: Carrot Coconut Smoothie Recipe

Kelsey created the health foodie blog Happyolks to celebrate the experience of creating a wholesome meal and the happiness that inherently grows from it. With her high school sweetheart by her side, they create recipes and stories for “happy folks,” endearingly knocking elbows all the while. Inspired by what’s growing in the garden and seasonal produce featured at farmer’s markets, they cook and create, not only to feed our health-driven appetites, but to fully express gratitude to the earth, the day, and one another.

The inspiration for this smoothie recipe came from a drink I found at one San Diego farmers market called “bunny brew.” I was completely addicted and started making my own version to indulge in after long runs due to its slew of post-workout benefits. The cinnamon contains natural anti-inflammatory properties, and the banana offers potassium for cramping muscles (and some happily received sweetness). It is also is rich in vitamin C, which is essential for tissue repair and building a strong, athletic body. If you’re not a fan of coconut, this smoothie recipe is equally delicious with almond milk or my homemade brown rice milk. Let’s get sipping!

Carrot Coconut Smoothie


3 large carrots, peeled 
1 ultra-ripe banana 
4 large ice cubes 
1 cup full-fat canned coconut milk
1/4 cup water 
1 tsp cinnamon


Add all ingredients to a high-speed blender and blend on high until smooth.

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