Carrot, Papaya and Sesame Smoothie

• 6 hazelnuts
• 1 cup diced ripe papaya (6 ounces/ 180 grams)
• 1 small carrot, peeled and chopped (1 1/2 to 2 ounces / 45 to 60 grams)
• 23 cup freshly squeezed orange juice
• 1 tablespoon pistachios
• 2 low-fat coconut milk ice cubes (3 tablespoons low-fat coconut milk)
• 1 tablespoon lime juice
• 1 teaspoon honey or agave nectar
• 1 slice ginger, peeled and coarsely chopped

1. Place the hazelnuts in a 300-degree oven and toast for 15 to 20 minutes.
2. Remove from the heat, wrap in a towel and rub the towel against your counter to rub off the skins.
3. Place all of the ingredients in a blender and blend at high speed for a full minute.
4. Pour into a glass and enjoy.

hazelnuts, diced ripe papaya, carrot, freshly squeezed orange juice, pistachios, milk, lime juice, honey, ginger

Taken from cooking.nytimes.com/recipes/12495 (may not work)