The Upper Valley is full of berries in July. Strawberries start the month, raspberry and blackberry season flows into blueberry time. This post is a fun reminder about how quickly and deliciously you can be enjoying fresh grown berries this summer (aside from eating them as you pick!).
Berry smoothies are easy, fast, and healthy – how much more could a busy person want? I picked raspberries and blueberries from our mini fruit patch and wanted to add a little pizzazz to the berries without doing any work…and I remembered how amazingly simple and delicious smoothies are. I put the berries in a blender with yogurt, ice (not necessary if you are using frozen fruit), and a splash of maple syrup, and zip-zip I had a satisfying drink or dessert.
Since I’m on vacation with family, I needed to make another batch to soothe the restless crowd. This time I added a few springs of mint and kale which took a few seconds longer to blend (not necessary if you have a Bullet, Vitamin, or like appliance), and was an extra-healthy and yummy refreshment.
1 cup fresh raspberries
1 cup fresh blueberries
1/2 cup low-fat vanilla yogurt
1 Tbsp. maple syrup
6 mint leaves
8-10 ice cubes
1 kale leaf, stem removed (optional)