Smoothies aren't just for summer. Make the most of fall flavors by working frozen cranberries into your smoothie repertoire.
Beyond the Peel
I once had started a project where I thought I might create a smoothie cookbook. So I started jotting down all my flavor ideas and combinations. I was stoked! I came up with a 100 I think. I was excited. Then I started making them.
And that’s when I got discouraged. Or is overwhelmed the right feeling? Anyway, at the time it seemed like such a big endeavor to take on, especially with me being the only one drinking them. Though my smoothie "idea book" is on the back burner for now, I thought I’d share my favorite one of the lot. As it turns out, it also happens to be very much inspired by fall flavors.
Cranberries have become my new "go to" smoothie fruit. I love that they are tart, relatively low on the glycemic index and offer all kinds of antioxidants. But I like to eat them because they taste good (and they’re inexpensive). But here’s the surprising part. Even though they are tart, I find that if I add them to a smoothie, I’m less likely to add other sweeteners, like honey or maple. It’s supposed to be tart, so why change it? And, I love the tart flavor. It’s refreshing.
Fall cranberry pear smoothie
1 cup frozen cranberries
2 medjool dates, pitted
1 cup unsweetened almond milk, or milk of choice
1/2 teaspoon vanilla
1/4 teaspoon all spice
Throw it all in the blender and whirl it until smooth. Add a couple ice cubes if not thick enough, but I find just the frozen cranberries are enough. Drink up.