Happy Wednesday! Is it just me or is this week flying? Maybe I’m just excited for my Friday departure, but I’m glad that it’s already Wednesday 🙂
We’re off in two days and the mania of packing and tying up loose ends before we go, has begun. Amidst the chaos there is order, and while I joke that I might mysteriously miss my flight back to South Africa… I really think I will miss the old girl. It might have something to do with biltong…
I like trying to keep it clean when I’m on vacation, but I definitely don’t deprive myself of the delicacies only available when one is on holiday. For example, I’m very excited to try BabycakesNYC (is there a cuter name for a bakery? no.) and get my Starbucks fix of Pumpkin Spice Lattes. Until then, my mind is already in treat-mode and this Carrot Cake inspired juice is a good way quell an inner treat beast.
Carrot Cake in a Glass
5 large carrots
1 cup coconut water
1 inch of ginger
1 tsp of cinnamon
1/2 tsp of nutmeg
Wash the carrots, apple and ginger. Juice. Whisk in the coconut water, cinnamon and nutmeg. Enjoy!
Hydrating (coconut water is a natural source of electrolytes); excellent for skin and eye health; high in Vitamin A, B2, B6, C, beta carotene; good for digestive health; weight loss (cinnamon is natural appetite suppressant); good for blood circulation; good for the brain (nutmeg can improve concentration and relieve anxiety).
See you Friday babycakes!