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cranberry smoothie

cranberry smoothie

I live in New England, in an area known as cranberry country, where many of the nation’s cranberries are grown. This time of year, cranberries are being harvested everywhere and it’s typical to see trucks filled to their brim with cranberries being hauled in the back. I have come to really love them, and tend to incorporate them quite a bit in my cooking. They are a very versatile berry, and full of health benefits. Cranberries are not only full of vitamin C and fiber, but they outrank nearly all other fruits and vegetables in disease-fighting antioxidants. Plus (if you need another reason), they are really low in calories!

One of my favorite ways to enjoy them is in my morning smoothie. This recipe is adapted slightly from my new cookbook, The Coastal Table and is a great recipe for this time of year. It’s slightly tart and sweet, and a perfect way to start any day.

1/2 cup ice
1/2-1 cup water
1/2 cup frozen cranberries
4 pitted prunes
1 6-ounce container plain Greek-style yogurt
1-2 tablespoons honey (or sugar), or to taste
1 tablespoon wheat germ, ground flaxseed or chia seeds (optional)

In a blender, chop ice. Add 1/2 cup water, cranberries, prunes, yogurt, 1 tablespoon honey (or sugar) and wheat germ, ground flaxseed or chia seeds (if using) and blend until smooth. Taste for tartness and add in more sweetness if desired or more water (as needed) if smoothie is too thick.

Serves 1.

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