Summer Berry Smoothie

This berry smoothie is a refreshing, summery breakfast. It’s perfect as a refreshment on hot summer days and a healthy way to start the day. Join me live in the kitchen for this first episode of my cooking show, *The Summer Menu*! I’ll walk you through every step of making this delicious smoothie, and along the way, I’ll share lots of interesting facts about the ingredients. 

Painting & Dish

I’ve been writing personal introductions to my recipes for years, but for the recipes from this cooking show, I’m taking on the challenge of making this storytelling even more elaborate. In terms of flavor and ingredients, the recipe is based on a diary excerpt that inspired a painting I created. 

The painting consists of a background of various curved pastel lines that converge in the center of the canvas. From there, one sees brightly colored floral structures in the foreground that gradually grow larger. 

This dish has a similar layered flavor profile. The mango provides a sweet and creamy base upon which the other flavors build. The blueberries add a fresh, floral layer to the flavor. Here and there, the spicy and slightly bitter aroma of the parsley stands out. Together, these elements create a surprising and rich interplay of fresh, summery flavors. 

I'll share the story behind the painting next Wednesday. Be sure to subscribe so you never miss out on all the fun giveaways on my blog. 

The Recipe

Ingredients:

• 3 g fresh parsley
• 1 tablespoon honey
• 130 g soy milk
• 100 g (frozen) blueberries
• 100 g (frozen) mango
• 70 g (frozen) pomegranate seeds

Preparation:

1. Put the parsley, honey, and soy milk in a powerful blender. 
2. Then add the blueberries, mango, and pomegranates. 
3. Blend.*

*What can I do if my blender isn't powerful enough to handle frozen fruit?

If necessary, you can shake the blender, as this really helps if the blades get stuck. Adding extra soy milk will also help, but it will make the smoothie’s texture thinner. The texture of the basic recipe is similar to that of ice cream. 

Zoë, what can I do with the leftover ingredients?

• fresh parsley

For example, use the rest of the plant to garnish this hearty soup with daikon radish or on these grilled eggplants.

• soy milk

Use the soy milk in smoothies as this or in these muffins. 

• (frozen) blueberries

Use the leftover blueberries from my buckwheat pancakes or in this berry casserole. 

• (frozen) mango

Replace the apricots in this festive salad with diced mango or add them to this smoothie. 

• pomegranate seeds

You can still use that in this dish or as a topping on any other salad. 

The recipe video

Love this recipe? Then share it with everyone you love. That way, together we can help the world enjoy healthy food!

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