Believe or not, cranberries are one of mother nature’s most potent superfoods. (Unfortunately, the same can’t be said after they’ve been doused with sugar/syrup to make your Thanksgiving turkey’s topping, dried and sweetened for your salads or pressed into juice). Rather, the whole berries (which are normally very tart) are chockful of phytonutrients called proanthocyanidins which confer antioxidant, anti-inflammatory and anti-cancer benefits. In fact, whole cranberries may be one of the best cancer fighters compared to other fruits and berries.
Check your grocery store’s frozen isle for whole cranberries, or even whole, slightly sweetened ones like i did. Otherwise, you can probably find them whole in the fruit/veggie isle during the Fall season.
This recipe is vegan, dairy-free, nut-free and gluten-free.
Makes 2 servings
- 1 med frozen banana
- 1.5 cups frozen cranberries (I used some that were slightly sweetened with pomegranate & other fruit juices)**
- 1.5 cups unsweetened coconut milk
- 1/2 cup water
- 1 tbsp. extra virgin coconut oil
- 5-6 ice cubes (optional, if you prefer thicker smoothies)
- 1 scoop Growing Naturals vanilla rice protein
- 1 scoop Growing Naturals vanilla pea protein
**If you use unsweetened whole cranberries, you may want to add some sort of sweetener (e.g. honey, stevia) unless you enjoy a tart taste.
Place all ingredients (except protein powders) into a blender and blend on high until smooth. Then add protein powders and pulse until thoroughly mixed. Pour and top with some granola, coconut flakes and/or dark chocolate chips. Enjoy!
Recipe courtesy of Scarlett Full, in-house Registered Dietitian