I know what you're thinking. "Carlene, it is November. And here you are, still smoothie-ing, you crazy pants you." There is a way to both enjoy smoothies and explore the world of cranberries outside the canned cranberry jelly at the same time. This recipe is a nod to Thanksgiving, fall and nutrition all in one. Cranberries are a beauty booster food in many ways but my favorite is for their high antioxidant, vitamin C levels which help deal with the stress the holidays can cause on your body. But of course, I can't leave out the culinary greatness of cranberries. In their true berry form are a bright and tart contrast to the heavy foods of fall. Try this out and see how well cranberries can stand on their own.
Fall Cranberry Smoothie
Makes 2 small or 1 large smoothie
/// Ingredients ///
1 cup fresh or frozen cranberries
1sweet apple variety, medium size, skinned
3inches of medium-sized cucumber, skinned
1 tablespoon honey of choice
¼ cup water or several ice cubes
/// Directions ///
- Peel the apple and cucumber. Add cranberries, celery, apple and cucumber to the blender.
- Blend on low and increase to high. Add water to make it easier to blend or add ice cubes to chill if using fresh cranberries.
- Add honey and blend until smooth.
- If you feel the smoothie needs to be loosened a bit more due to a drier apple or cucumber, add more water.
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.