You’re probably wondering why I would be posting a recipe for a cherry smoothie when the cherry season is for all intents and purposes over and fall is just around the corner. Well, this delicious cherry smoothie is something I make and enjoy all year long—using frozen cherries. In fact, if you were to use fresh cherries, you would have to pit them and then freeze them. I must say, however, if that were the only way to make this yummy smoothie, I would do it!
I have experimented with all manner of combinations of fruit and milk and juices, but I like this so much it’s the only one I’ve made for a few years now. Much as I love strawberries, when I’ve swapped them for the cherries, it just doesn’t measure up. My girls like to throw in a strawberry or two and sometimes blueberries, but I much prefer straight cherries in mine.
I am a big fan of flax seeds and flax oil and often add them to recipes. They are a rich source of omega 3, and the health benefits are many and well known. The seeds need to be ground to release the oil, and I have a coffee grinder dedicated to grinding flax seeds. I particularly like them in oatmeal. The flax seed oil can be added to smoothies, salad dressings, or just about anything else that has a liquid component. I made this smoothie without flax seed oil once when I had run out of it, and it tasted flat to me. Since flax seed oil is expensive and not a staple for everyone, you might want to try the smoothie first without it. But then make sure you take a fish oil supplement!
- 1 medium to large ripe banana
- 1 cup frozen cherries
- 1 1/2 cups rice milk (or whatever milk you prefer)
- 1 tbl. flax seed oil
Peel the banana and put it in a blender with the remaining ingredients. Process until the smoothie is a frothy liquid. Pour and enjoy! Makes 2 servings.
Fran’s Note: If you prefer a thicker smoothie, decrease the amount of milk.