Creamy Smooth


Every once in a while I get on a smoothie kick, at least until the drudgery of cleaning out the blender takes the fun away. For this simple version, I followed a recipe in a new cookbook I found, which focuses on fresh and simple ingredients. It’s a blueberry-pomegranate smoothie, and is quick and simple enough to do for breakfast or a healthy dessert.

It starts with one ripe banana (I like mine exceedingly ripe, with a few bits just beginning to brown.) A handful of fresh blueberries (the recipe calls for frozen, but if at all possible I like the fresh). To retain the coolness and consistency of the frozen aspect, I added a few ice cubes. To this I poured about half a cup of pomegranate juice and drizzled in a good tablespoon or two of honey.

Blend until smooth, then add about a cup of plain yogurt and blend again. Pour and serve immediately. It turns into this pretty purple color, and is chock-full of antioxidants. It’s not too sweet, which is good.

(I can only stomach one Shirley Temple a year.)

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