CRANBERRY CRAVING SMOOTHIE BOWL
/This is one of the first smoothies I ever published back in 2017, and I still love it! However, I am happy to report that it has had an upgrade thanks to my favourite plant-based Nuzest protein powder and some (optional) herbal adaptogens.
Cranberry Craving
Cranberries are for more than just turkey! These unique little ruby-red gems impart a delightful tartness and colour to this super healthy & tasty smoothie.
Cranberries are actually native to North America where they are harvested from about mid-September until mid-November. They contain an impressive array of phytonutrients with antioxidant, anti-inflammatory, anti-aging and anti-cancer benefits. These include phenolic acids, flavonoids and proanthocyanidins (PACs). PACs are now recognized as the natural chemicals that make cranberries helpful in the treatment & prevention of urinary tract infections. Consumption may also have benefits for the cardiovascular, immune and gastrointestinal systems. Enjoying cranberries whole instead of in processed juice helps harness their full health potential.
Cranberry Craving Smoothie Recipe
For 2 servings, blend together until smooth:
1 to 1 1/2 cups unsweetened almond, oat or milk of choice, adjusted to desired consistency
1 cup frozen unsweetened organic cranberries
1 cup frozen ripe pear chunks (1 to 2 pears, cored and diced)
1/2 cup frozen cauliflower rice (or steamed-then-frozen for better digestion)
2 Tbsp Nuzest Clean Lean Smooth Vanilla protein powder
2 Tbsp almond, pecan (here), or walnut butter
1 Tbsp white chia seeds
2 tsp maca powder (optional)
1/2 tsp FreshCap Mushrooms Thrive 6 mushroom blend (optional)
1/4 tsp ground cinnamon
Lakanto sugar-free monk fruit sweetener, pure stevia, or maple syrup, adjusted to taste (optional, not used here)
optional toppings: dried or frozen cranberries, homemade granola (such as my Paleo Pumpkin Spice Granola), Eaton Hemp hemp hearts, toasted pumpkin seeds, Giddy Yo chocolate-covered golden berries, nut or seed butter, or toppings of choice
This recipe was first published November 23, 2017. It was updated October, 2019.