Here's a quick and simple cranberry infused recipe for breakfast that is refreshing, tart and food allergy friendly (around our humble casita, anyway). It's dairy-free, soy-free, egg, corn and nut free. And naturally, it's you-know-what free.
Spring is around the corner, Babycakes. Are you ready? Are you feeling a little bloated and pasty? Do you crave something light and refreshing? Something to wake up your winter saturated taste buds? I knew it!
Cranberry-Banana Smoothie - A Dairy-Free Recipe
You don't have to be a vegan to appreciate this quick and easy breakfast. Cranberries make it tart- so please taste test and adjust the sweetness to your liking.
1/2 cup frozen organic cranberries
1 small ripe banana, peeled, sliced (frozen bananas rock)
1 cup vanilla rice milk or hemp milk
A splash of cranberry juice
1 tablespoon raw agave nectar, to taste
1-2 tablespoons vanilla rice protein powder, to taste
Combine the ingredients in a blender, cover and blend on a lower speed to process the cranberries.
Add 1/4 cup or so crushed ice if you like super cold.
Rev it up to high till smooth and frothy.
Grab a straw. Sip.
Feel the cranberry love.