there comes a time when it’s necessary to go mad for berries!

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Perhaps it’s the fact that we’re in the thick of humidity and scorching temperatures (107 degrees, anyone?), but I can’t help but rely on my blender for simple meals. Granted, I’m not an evangelist of the cruel and heartless juice cleanse, but I do believe in a refreshing, icy complement to a meal. These days I’m obsessing over the fruit smoothie and cruciferous greens paired with sweet berries. Case in point — check out my raspberry + blueberry concoction paired with a hearty kale fruit salad. This was undeniably satisfying, at first, and then made even better with the addition of grilled chicken. Light and refreshing, I loved the burst of fruit flavor at each bite.

Here’s what I did in ten minutes, flat:

  • Blitzed 1 cup of frozen blueberries + 1/2 cup fresh raspberries + 2 tbsp pomegranate seeds + 1/4 cup of almond milk in a blender until smooth and creamy.
  • Add 2-3 cups of chopped kale to a large bowl + 4 oz grilled chicken, diced + 1/4 cup raspberries, 1/4 cup blueberries, 1 cup diced watermelon (1-inch dice), 2 tbsp pomegranate seeds + 1 tbsp pistachio oil + salt/pepper to taste
  • Voila! Dinner is served!

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