This time of the year I start getting itchy for springtime, budding trees, and more sunlight. Consequently, I start seeking out brighter flavours, fresh fruit, and berries. My tastes also start turning towards some lighter fairs, like smoothies.
Did you know that cranberries have (with the exception of blueberries) more antioxidants than any fruit or berry? Also, I was reading on Medical News Today that including them in your diet could help to lowered your risk of urinary tract infections, improve your immune function, decreased blood pressure, and possibly even help to prevent some types of cancer! Talk about a superfood!
Although cranberries are traditionally thought of as a fall and winter berry, they’re available frozen year round, making them an easy addition to things like salads, muffins, and salsas. Here they bring a refreshing tartness to this smoothie and help produce that pretty, chase-away-the-winter-blues, colour!
I wrote the recipe using weights because size variations of fruits and berries makes them inaccurate to measure. However, if you don’t have a kitchen scale, I included cup measurements for you too 🙂
Author: Starr Wong @ The Misfit Baker
Recipe Type: Breakfast
Yields: 2 servings (about 1 3/4 cups each)
- 115g (4oz) Strawberries, frozen (approx. 1 cup small whole berries or halved large berries)
- 68g (2 1/2oz) Cranberries, frozen (approx. 2/3 cup whole berries)
- 140g (5oz) Ripe Banana, peeled and quartered* (1 medium sized)
- 2 cup Non-Dairy Milk (I used almond)
- 3-4 tsp Agave or Maple Syrup (optional)
Add the strawberries, cranberries, banana, and milk to the blender. Blend on high until smooth, scraping down the sides if necessary. Add syrup to taste and blend in.
*I used a fresh banana. If you want a thicker, frothier smoothie, peel, quarter, and freeze your banana before making.