This is the time of year when overindulgence is common, and we spend most of December gearing up for a cleanse or diet come January 1st. There is plenty of room for enjoying rich and heavy food especially if you balance it out with some lighter options during other meals of the day. Smoothies really help me out this time of year, they are quick, easy to prep in advance and infinitely variable.
I’m gearing up for a healthy January like everyone else, but this year I’m trying to stem the tide of gluttony by starting my day off with a healthy option.
If you aren’t already aware, I love persimmons, I look forward to them every year and the time they are available is relatively short. The only specific request I made when I redid my garden a few years ago was a persimmon tree. I didn’t see any fruit last year, but this year the branches were positively laden with brilliant orange fruit. Persimmon trees are unique in that they tend to ripen in Late November, early December long after the leaves have fallen off. It’s a striking sight to behold.
There are a few ways to prep for this. You can peel and cut your persimmons and freeze them on a baking sheet. Alternatively, if you don’t want to freeze the fruit, sometimes I freeze up a tray of almond milk instead and just use the fruit straight from the fridge. You could also peel and puree a large batch and make ice cubes. Lastly, if you don’t want to bother freezing anything you could just throw in a handful of ice cubes.
I’ve been peeling and freezing as many as I can so that I can enjoy them all winter long. Hope you enjoy starting your day with this light and refreshing version of my favorite winter smoothie!
P.S. If you make this recipe, I’d love to hear what you think. Leave a comment, rate it, and don’t forget to tag a picture #scalingback on Instagram so I can see what you came up with!
- 2 medium ripe Fuyu persimmons, peeled,
- 1½ cups almond milk
- ¼ teaspoon grated fresh ginger
- 1 tablespoon hemp seeds
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
- ½ teaspoon cinnamon
- ¼ teaspoon cardamom
- Line a baking sheet with parchment paper. Slice the persimmon into wedges, place onto the tray and freeze overnight.
- Place the persimmons, almond milk, honey, lime juice, cinnamon, and cardamom into a high- speed blender and blend on high until smooth.
- Makes 1 large or 2 small smoothies