Cherry season is officially here, so you’re going to see a lot of recipes with one of my favorite summer fruits over the next few weeks, beginning with this festive cherry berry coconut smoothie.
What is it about fresh, in season, cherries that taste so stinking good? They’re perfect little bombs of sweetness with a hint of tartness. They also have a little crunch to them, which makes me happy. I could just pop these into my mouth and eat them all day long. The minute I brought home my first bag of cherries I immediately pitted a few cups and put them in the freezer so I could use them for smoothies—frozen cherries also make a great snack on a hot day.
Sadly, this hot house flower has been shivering, because it’s been unseasonably cold in Chicago this summer. The last few days have been cloudy and in the high fifties! It feels like October this morning, not July. The weather has not been inspiring me to make summer food, in fact, last night I made roasted carrot soup for dinner because it was freezing. But, those bright and cheery summer cherries winked at me this morning, and they whispered—the temperatures will rise, so get me out of the freezer and into your blender you whiner. So I did.
Even though it feels like fall here in Chicagoland, the Fourth of July is this Saturday, and that does inspire me. The day begins with a fun and patriotic parade, then beach time, barbeques with friends, and then the pièce de résistance, fireworks! Best. Day. Ever. And this red, white, and blue cherry berry coconut smoothie recipe is the perfect breakfast smoothie to get you out the door fast.
Start with the blue layer. This is the healthiest part of the smoothie because it has a cup of spinach and two tablespoons of hemp seeds. The blueberries mask the green spinach, so you can trick the greenaphobes in your family and make sure that they start their day with something healthy. The hemp seeds will ensure that they get their protein and aminos. Once you blend the blue part of the smoothie, pour it into the bottom of the cups and quickly rinse the blender.
Next you’re going to blend the white layer. This is made out of creamy and tasty coconut milk, crushed ice, and a date. Nothing more, unless you like super sweet, then you could add another date. Blend it, pour it on top of the blueberry layer, and rinse the blender.
Finally, it’s time for the red layer. This is my favorite layer because it’s made out of sweet cherries. I added a date to this layer too because, well, why not? Dates rock!
That’s it. Three quick turns with your blender and you have a festive, easy, and healthy smoothie to help you start your Independence Day celebration off right. Stick a flag umbrella in it and enjoy. If you’re going to the 4th of July parade in your community then take it with you, it’s a great portable breakfast.
Put it in a portable container and take it with you!
For best results, put the blueberries, cherries, and coconut milk in the freezer the night before you make the smoothie, and soak the dates so they blend well.
Tell me:
What are you doing to celebrate the Fourth of July?
Do you love cherries as much as I do?
What’s your favorite summer fruit?
Order your patriotic straws and portable glass thermos from Amazon.com!
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Cherry Berry Coconut Smoothie
Ingredients
- Blue layer
- 2 cups of frozen blueberries
- 1 cup of baby spinach
- 1 date
- 2 tablespoons of hemp seeds
- White layer
- 1 16- ounce can of frozen lite coconut milk
- 1 or 2 dates
- Red layer
- 2 cups of frozen pitted cherries
- 1 date
Instructions
- Step one: Blend all of the ingredients in the blue layer until smooth and thick and pour into the bottom of a glass. Rinse the blender.
- Step two: Blend the ingredients for the white layer and pour on top of the blue layer in the glass. Rinse the blender.
- Step three: Blend the ingredients for the red layer and pour on top of the white layer.
- Enjoy!
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