I don’t have smoothies too often so when I do, I try to make it so worth it. It’s generally like a treat for me so I don’t worry about throwing a million veggies or greens in (that’s what I use my Hurom slow juicer is for).
What I do prefer is a good dose of nutrients from healthy fats. And low-glycemic fruits when possible. FYI, if you think a good smoothie isn’t possible without a banana, you must give this one a try.
Booch plus the tartness of frozen cranberries is such an amazing combo. And because blackberries are perfectly in season right now, you could go with or without the stevia here.
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Berry Booch Slushy
Yields: 2 servings
1 1/2 c. kombucha (I used homemade ginger flavored!)
2 tbsp. canned full-fat coconut milk
2 tbsp. MCT oil (or sub more coconut milk)
2 c. blackberries
2 c. raspberries or cranberries (tartness is key here)
1/2 tsp, vanilla extract
Pinch of sea salt
For additional sweetness: few drops of stevia
For protein: 4 scoops collagen peptides
Throw the berries in a ziplock bag and freeze them the night before making this.
Add the kombucha, coconut milk, MCT oil, frozen berries, vanilla extract, sea salt, stevia, and collagen peptides to a large blender.
Start on a low speed to incorporate everything, then move to high speed until thick and slushy-like. Be careful not to overblend or it’ll turn into a regular old smoothie.