Berry and Rose Kefir Smoothie
Following on from the success of my Red Berry Smoothie in a Bowl, I thought I’d try a smoothie in a sundae glass and eat it with a spoon. If you are going to eat something with a spoon, it encourages you to sit down – and a sit down breakfast is a rare treat for me.
If I have a healthy start to the day I feel all is right with the world. One of my tactics is to try and avoid sugar for breakfast. However, the sun was shining, I had some strawberries, blackberries, grapes, blueberries and cherries that were in need of using up and I had just made my annual batch of rose syrup. As I have indicated on numerous occasions rose marries very well with most fruit – and berries in particular. This particular morning, therefore, I was going to break my suger-free rule.
Compared to what it normally has to put up with, this was easy work for my Optimum 9200 Next Generation blender. Twenty seconds and it was done with not a single chunk of coconut oil to be seen. I tried using coconut oil once in my old blender and the resulting smoothie was not very pleasant; it was full of fatty lumps that refused to blend in. Praise be my Froothie blender, which is currently said to be the best on the market. For further information, check out my original review. Buy now for an £80 discount.
I managed to get us both to sit down and really enjoy this smoothie – what a pleasure it was. I omitted our normal banana as I wanted the flavours of the summery fruit and rose to shine through and they really did. And when you’ve got some baobab powder handy, in it goes. The kefir can of course be replaced with a non-dairy milk for a vegan version. I added just enough of the rose syrup to flavour, but not to overly sweeten. The syrup took the sour edge off the fruit, but didn’t turn it into a sweet drink – perfection indeed. Just add a spoon.
Berry Rose Kefir Smoothie
- 750 ml kefir (or coconut milk)
- 225 g mixed summer berries , cherries (pitted) & seedless black grapes
- 1 heaped tsp baobab powder
- 1 tbsp coconut oil
- 1 tbsp rose syrup
- required drops for any medicinal tinctures you are taking (optional)
- Place everything in a blender and blitz at high speed for 35 seconds or so.
- Pour into four sundae glasses and decorate with a sprig of mint.
Can be kept in the fridge for a couple of days for subsequent hassle free breakfasts.