So we’re a week into February, and I realized this morning that I never posted the smoothie we shared last month at Smoothie Club! So sorry for the late post! All these ingredients should still be in season and available at your local grocer, so never fear. (And frozen cranberries are also pretty easy to come by if needed.)
This recipe caught some flack at home when I was experimenting in my kitchen. My husband said, “you’re adding raw cranberries? Have you ever had a raw cranberry?” We’d been over this once before, when he psyched me out of my first attempt at exploring a cranberry smoothie. The result was this awesome home made sorbet, but this time, he wasn’t going to stop me!
Why was I so determined to get cranberries into my blender, you ask?
- My original attempt was in November when a “Thanksgiving-themed” smoothie would have been in order
- I don’t like being deterred when I have an idea
I guess those reasons are more personal than relevant to cranberries …
Here are the real reasons :
- Potent superfood, rich in antioxidants (second only to blueberries) which help fight the signs of aging, boost your disease-fighting powers, and promote cell health
- Low-sugar in comparison to other fruits, with a good amount of zing and flavor
- Immune Support – proanthocyanidins (PACs), the chemical credited for cranberries’ ability to fight UTIs, is also credited for boosting general immune function in some studies
- Anti-Inflammatory benefits, both cardiovascular and digestive
I warned the club members that my husband thought the recipe was weird, but when they tried it, they put all my doubts to rest. It was a hit! Give it a try, and let me know what you think!
- ¼ – 1/3 cup fresh cranberries (or frozen)
- 1 small peeled naval orange
- Big handful walnuts
- ½ cup plain kefir (I used raw goat, but that’s up to you. Just make sure there’s no added sugar. )
- Romaine lettuce (about 3/4 large heart)
- 2 tsp chia seeds
- Dash of cinnamon
- Coconut water
- teeny pinch of stevia