|Lip-smacking cranberry banana smoothie.|
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. Pucker up.
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 cold non-dairy 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 an ice cube or two if you like it super cold.
Rev it up to high till smooth and frothy.
Grab a straw.
Feel the cranberry love.