Summer Berry Booch Slushy

by Angela Gallardo in Breakfast & Brunch, Drinks & Smoothies, Fermented, Recipes

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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.

Get a printable PDF of the recipe

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

Directions:

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.