Since I don’t follow any particular diet, you can find years of Bake from Scratch and Paleo Magazine equally distributed around my house. I do believe in benefits of eating lower in carbs, but far too enamored by the magic of flour to be able to stay away from it. Listening to my body is what does it for me; some days my house is filled with aroma of baking sourdough, and einkorn noodles are drying on a rack, while others it’s all about veggie soups and fresh fruit smoothies.
This deliciousness of a recipe came from Holiday Cookbook by Paleo Mag, by the name of Festive Cranberry Smoothie. Festive it is, beautiful and vibrant in color, but I’m certainly not going to limit it to the holiday season. With only three ingredients, it is extremely simple to make but so delicious that my kids asked for seconds and thirds the first time I made it.
I love this cranberry smoothie without additional sweetening, it’s very pleasant combination of tart and sweet. My kids didn’t think it lacked in sweetness, if I may present that as evidence. Creamy coconut milk takes away the acidity of the cranberries, and makes one smooth tasting smoothie.
HOW TO MAKE CRANBERRY SMOOTHIE WITH COCONUT MILK
1 cup frozen cranberries
1 cup coconut milk (homemade is best!)
1 very ripe banana
Optional: a splash of honey
Place all ingredients into a blender (high-powered blender best), and blend until smooth.
Enjoy right away.
- 1 cup frozen cranberries
- 1 cup coconut milk (homemade is best!)
- 1 very ripe banana
- Optional: a splash of honey
- Place all ingredients into a blender (high-powered blender best), and blend until smooth.
- Enjoy right away.
If your cranberries are fresh, add 2-3 ice cubes.