I wanted to clear the refrigerator of some leftovers before heading out to the market this morning. There were a few dried cranberries, a little pineapple juice and a drop of kefir. I wanted to use them all before I had to throw them out.

So I added them to our breakfast smoothie along with some cupboard staples like coconut, oats, ginger and some frozen spinach. Then I add just a little spinach as I wanted to keep the vibrant berry color. (Or you can add a few lighter-colored leaves like some salad greens, or maybe some cucumber.) I was really pleased with the result today – a slightly tangy and refreshing smoothie.

We like to have a thick, filling smoothie for breakfast and sometimes for lunch, too. However, you can pour this into as many glasses as you have people waiting to taste it … well, almost! Thin it down a little if you need to with some extra ginger water that won’t add any more calories. It will serve 2 as a filling meal-replacement or 4-6 people, depending on whether you have it as a snack or part of a meal.


I wrote a little about blackcurrants recently in my post A Tasty Blackcurrant Smoothie and gave a little history on why they are not common in US. You may be interested to read it (it’s not long) and you can try that variation on a blackcurrant smoothie, too.

You can get blackcurrants in the freezer section of some stores. And if you cannot find them, substitute another tangy fruit like blackberries or raspberries.


Please turn to the Next Page (click button below) for the Blackcurrant Pineapple Smoothie from 130 Calories recipe …