This pomegranate smoothie is so delicious and refreshing! Plus, it’s healthy, gluten free and vegan!
Hi, Gang! I’m back after a much-needed holiday break and am excited to share my latest creation with you. I’m in love with this pomegranate smoothie with banana and walnuts, and have the purple stains on my teeth to prove it.
Would you believe I’ve never used pomegranate arils (the juicy seeds) as an ingredient? I’ve used pomegranate vodka in my Pasta alla Pomegranate Vodka with Bacon (you must try it!), but that’s about it. I usually just sit near my hubby as he scoops out pomegranate arils after dinner, waiting for him to toss some my way. (We don’t have a dog.)
After hosting Thanksgiving and eating all the decadent leftovers for two days (anyone else?) I was so ready to get back to my morning breakfast routine of a healthy, vegan smoothie. And, since I really enjoy coming up with seasonal smoothies (Healthy Carrot Cake Smoothie, Apple Cinnamon Oatmeal Smoothie, Pumpkin Delight Smoothie, to name a few), I thought it was time to give pomegranate a whirl. I’m so glad I did! (It’s way better than I thought it’d be.)
The prominent flavor here is refreshing pomegranate juice from the arils. The banana and walnuts provide nice accents, plus texture and calories, but the pomegranate really shines. I didn’t even use any flavored extract, because this smoothie is delicious without it. I didn’t want to add unnecessary distractions. But, if you want to bulk this up, feel free to add a handful of oats, which I often do with my smoothies.
And guess what? Pomegranates are good for us. They’re rich in antioxidants and vitamin C. Let’s remember that when we’re painstakingly removing the arils from their cozy nooks and crannies. Speaking of that, I know some people recommend tapping half a pomegranate with a spoon to remove the seeds, but I found it made the juice splatter everywhere. (I even ended up with purple drops on my my eyeglasses.)
It’s neater to just scrape out the arils with a knife or fork. But wear an apron, just in case.
(Recipe Source: Cooking with Mamma C)