The day after a big (holiday) meal, I like to have a light breakfast to ease back into the swing of things. It takes me a bit to get my appetite back, but I’m pretty sure that has something to do with the late night pie snacking that accompanies the holidays. This smoothie is the perfect thing for recovery, because it’s loaded with vitamin C and probiotics from the kombucha. To top it all off, it’s good enough to have for dessert as well!
Somehow I’ve overlooked the goodness of cranberries, and they’ve been relegated to the Thanksgiving table long enough. These tangy magenta orbs are the perfect way to add a flavor punch to so many things. Once their inherent acidity is tamed by complimentary (sweet) ingredients, they’re a totally awesome way to work in another anti-oxident rich berry into your life. This smoothie gives you the full healthy benefits because it’s completely raw, which means that all the vitamins, minerals, and anti-oxidents are intact.
Peel the oranges, and break them in half. If you don’t have a high-powered blender, break them up into individual sections.
Place all the ingredients into the blender in the order listed in the recipe and blend until smooth.
I like to use frozen cranberries in this recipe because it makes it a little frosty. My favorite kombucha to use in smoothies is the ginger flavor because the spice is great with the orange, but the cranberry flavor is good as well. If you don’t have access to kombucha, you can use apple juice which works as a good sweetener in this smoothie. Hope everyone had an excellent Thanksgiving day!
P.S. Is it too soon to start making candy?
- 4 oranges, about 1½ pounds peeled and halved
- 1 cup cranberries, (I used frozen)
- 1 - 16 ounce bottle kombucha, ginger, cranberry, or original flavor
- 1 Teaspoon vanilla extract
- Place all the ingredients in the order listed into the blender.
- Blend, increasing the speed to high and blend until mostly smooth.
- Enjoy right away or refrigerate up to one day.
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