Now that cranberry season is here I wanted to create a smoothie which celebrates their tart taste. I found some beautiful plump red cranberries at the market and I couldn’t wait to get them home so I could make a Cranberry Pineapple Green Smoothie which would tantalize my taste buds and fill my body with life-giving enzymes and nutrients.
I just purchased organic sprouted cashew butter and I knew that this yummy butter would add a wonderful sweet creaminess to my smoothie along with healthy fats, enzymes, vitamins, and minerals. If you have never tried cashew butter you need to!
Cranberries are a rich source of of anthocyanins a phytochemical and antioxidant that protects the body against free radical damage. They also contain high amounts of vitamin C and fiber. Cranberries are good for preventing urinary tract infections. Pineapple adds more vitamin C and bromelain a enzyme which is great for digesting protein and reducing inflammation in the body.
I used frozen diced pineapple from Trader Joe’s to make the smoothie cold. I hope you enjoy this delectable green smoothie as much as I do!
What’s your favorite healthy smoothie? Please contribute to the conversation by leaving a comment below.
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Cranberry Pineapple Green Smoothie
Paleo, Raw Vegan, Dairy-Free, Gluten-Free
Makes 2 servings
3 cups spring or filtered water
3 tablespoons raw cashew butter
1 cup fresh cranberries
1 cup frozen pineapple cubes
1 peeled chopped banana
2 cups chopped organic romaine leaves
1 tablespoon spirulina-optional
2 pitted Medjool dates
1/4 teaspoon organic cinnamon
1. Place all ingredients in a high speed blender and blend until smooth and creamy. Enjoy! I used spirulina in my smoothie to add additional protein and nutrients but feel free to leave out if you don’t have them. The spirulina turns this smoothie a lovely shade of green.