Seasonal Smoothies

by Peachy Palate on December 20, 2013

A silky sweet cranberry, pear smoothie with a hint of ginger, cinnamon twist and toasted pistachios! Never has a chilled breakfast been so warming!

I dreamed about this smoothie in my semi comatose state last week. The peariffic green monster still fresh in my mind I wanted to make use of the super ripe sweet dripping with juice pears before they disappear!

Pear, pistachio and cranberry…a fantastic trio whichever way you choose to bring them together. Salad, crumble, pie or smoothie! I’m totally in love with it.

I forked out and purchased some shelled roasted pistachios (unsalted). The hefty price tag is so worth it when it means you don’t have to spend valuable morning minutes de-shelling them. The sweet almost caramel flavour of them is delicious with the sweet pear and tart cranberries.

 

Thickened to perfection with the help of chia seeds, soy yogurt and those wonderful pistachios.

Who knew a smoothie could be so warming? I put it down to the ginger and cinnamon!

I added two Medjool dates which provided just enough sweetness for my taste buds; you could always add a few drops of stevia if you need a little more.

 

Split between two, one mega smoothie or serve it as a little breakfast appetiser between three or four on Christmas morning!

All things cranberry, I just can’t get enough. I’ve a couple of delicious Christmas tarts coming this week, both featuring cranberries, one savoury, one sweet!

What’s your favourite alternative way to make use of cranberries?… (As opposed to just milling in to mounds of cranberry sauce which I’m by no means opposed to!)

Cranberry Pear Pistachio Smoothie

by Michelle Hunt

Prep Time: 5 minutes

Keywords: raw beverage gluten-free grain free vegan vegetarian almond milk dates cranberries pear

 

Ingredients (Serves 1 -2)

  • 1 large ripe pear
  • 1 cup (120g) frozen from fresh cranberries
  • 1 tsp vanilla extract
  • 2 pitted Medjool dates
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1 tbsp chia seeds
  • 430ml (1 3/4 cup) unsweetened almond milk
  • 125ml (1/2 cup) plain soy yoghurt
  • 1 tbsp chia seeds
  • 1 tbsp toasted/roasted unsalted pistachios + extra for garnish

Instructions

Blend together all ingredients until super smooth and creamy! Garnish with pistachios to serve!

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