It’s Smoothie Week at Williams-Sonoma, and in honor of that, I decided to kick my routine up a notch. Ordinarily, I make my smoothies with almond milk, colorful fruit or veggies (like kale and beets), but today I decided to make a smoothie with unique ingredients, some not usually associated with blender drinks.
I whipped this sweet concoction together in just minutes using 2 Tablespoons of candied ginger (for zip), 1 cup kombucha (for probiotics and fizz), 1 teaspoon turmeric (brain food), 1/2 of a pink grapefruit (vitamin C and bioflavonoids) and a half an apple (keeps the doctor away).
Did I get the eye-opener I was expecting? Yes. This sparkling, frothy, invigorating on-the-go breakfast (or afternoon pick-me-up) is my new go-to favorite.
Here is my method: Using a sharp knife, cut off the skin of the grapefruit and chop it into chunks. Cut the apple into chunks (don’t peel it). Put apple and grapefruit into blender. Follow with minced candied ginger, turmeric and kombucha (plain or ginger flavored). Throw in 3-4 small ice cubes, blend and serve immediately. Fills two, 12-ounce glasses. What’s not to like?
if you don’t have a blender, or are planning to upgrade soon, here is the place to start looking: blenders at Williams-Sonoma.