Would it even be November without a killer cranberry recipe? Bursting with seasonal flavor and designed to help save our winter-bound skin, this collagen smoothie bowl recipe from integrative nutritionist, Jennie Miremadi, is everything we want right now.
Take those frozen cranberries and turn them into a healing weekend recipe with this beautiful and nourishing bowl packed with antioxidants from cranberries, a host of skin perfecting properties thanks to collagen (learn about it), and a homemade pecan nut milk we promise you’ll be pouring into coffee, tea and tonics through the rest of 2017. Whirl together your own asap…
Peek through plenty more healthy recipes from Jennie here!
Cranberry Pecan Collagen Smoothie Bowl
Serves 1
Ingredients:
For the smoothie bowl:
10 oz homemade pecan milk (recipe below)
1/2 cup frozen cranberries
2 large handfuls, organic spinach (optional)
2 Tbsp organic, raw pecans
1 Tbsp chia seeds
1 tsp Ceylon cinnamon
1 tsp lucuma
1 tsp maca
1/2 tsp nutmeg
1/2 tsp allspice
1 tsp vanilla
3 Tbsp collagen peptides
stevia drops to taste
For the homemade pecan milk:
1 cup organic, raw pecans
1 tsp vanilla
purified water
pinch of sea salt
Directions:
For the smoothie bowl:
Add all ingredients to blender and blend until well combined.
Adjust stevia drops to taste.
Serve and enjoy!
For the homemade pecan milk:
Add pecans to a bowl, cover with 2 cups purified water, place in refrigerator and soak overnight.
Drain water from pecans and rinse with additional purified water.
Add soaked and rinsed pecans, 4 cups purified water, vanilla and sea salt to Vitamix or other high-speed blender, and blend until creamy and smooth.
Strain pecan milk through a nut milk bag or cheesecloth-lined strainer.
Refrigerate pecan milk and enjoy!
