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Editor’s Choice
The ultimate spring smoothie ELLIE KRIEGER
PICNIC RUG GREY- R261 A Polar Fleece picnic mat with waterproof backing and EPE Foam Fill
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ECO PICNIC BAG - R761 Four Place setting Picnic Bag with Two Zipped Compartments: The Main Compartment is and Insulated cooler for storage of food and drinks ECO FIREWOOD FOLDING PICNIC TABLE AND CHAIRS- R1,598 This folding picnic table is ideal for outdoor picnic or garden use and is great for anytime you need an extra table and seats.
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JVC WATERPROOF BLUETOOTH SPEAKER- R382 This speaker is splash-, shock and dust proof, with rugged rubber outer cover and has up to 8 hours playback
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C&S GRANDS CEPAGES CHAMPAGNE FLUTE- R416 The Grands Cepages champagne flute is a contemporary version of the classic grand flute. It takes on a tulip shape, which makes your bubbly taste even better.
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IT MUST be more than a coincidence that in the heat of spring/summer, when we most need refreshment and hydration, the plumpest, most waterrich fruit is ripe for the picking. Fruit is wonderful eaten as is, still warm from the summer sun. But chilling it bumps the refreshment factor up a notch. Freezing the fruit takes the cooling effect a step further and invites a swirl of frosty options, not to mention how it preserves the seasonal bounty for months to come. This version of a health smoothie is a mix of cherries, for a brilliant red, summery essence, and ripe banana, which provides enough sweetness that you don’t need added sugar.
Cherry Berry Smoothie Bowl (Serves 4) Ingredients: 1 very ripe banana, frozen 2 cups frozen pitted cherries 1 1/4 cups low-fat milk 1/2 teaspoon vanilla extract 1/2 cup fresh blueberries 1/2 cup fresh raspberries 1/4 cup shredded dried unsweetened coconut 1/4 cup sliced almonds, toasted 1 tablespoon chia seeds Method: Combine the banana, cherries, milk and vanilla extract in a blender; purée until smooth. You might need to stop the blender to stir with a spatula a couple of times, depending on the appliance’s power. Divide among individual bowls, then arrange the blueberries, raspberries, coconut, almonds and chia seeds on top of each portion. Serve right away. Toast the almonds in a small, dry pan over medium-low heat for several minutes, until lightly browned and fragrant, shaking the pan as needed to prevent scorching. Cool completely before using.
