This is a strange fall in the mountains of Northern California. It’s November and we’ve had only one day of rain since summer ended. Instead the days are warm and sunny, with the spooky twist that it’s dark when I wake up and dark again by 5 p.m. I know it’s November because the chestnut tree is turning brown and there are walnuts, persimmons, and pomegranates on the kitchen counter. But then I’m not so sure when I’m working outside everyday in a t shirt and dragging hoses around the garden to keep things alive.
The forest here is golden, the cherries and dogwoods are all turning with the earth, and without the rain the fallen leaves stay crisp and vivid. The sun hangs low all day and the light seems to set it all on fire. Everything is bright and glowing and I have to squint no matter which direction I’m walking.
This Blackberry Pomegranate Smoothie was inspired by this blazing fall. The color of this smoothie is such a deep red that it would probably satisfy a vampire.
I use frozen blackberries from the summer harvest. Frozen blackberries are a delicious snack on their own as well, some are firm and tangy, some are chewy and jammy. Much like their summer selves, they teach me to embrace a full range of experience.
If you are a serious autumn aficionado, you can use walnuts instead of chia seeds and drink this pomegranate smoothie while wearing a cozy sweater, gazing out your kitchen window and watching the leaves fall off a tree.
Blackberry Pomegranate Smoothie Recipe
- 1 banana
- 1 cup blackberries
- Seeds from 1 pomegranate
- 2 tbsp chia seeds
- Enough water to get the consistency you like, about 1.5 cups on average
Toss everything into your blender and blend until smooth enough to enjoy. Blackberries have seeds that tend to stay a little gritty even with a high speed blender, they add a little texture and are a good reminder that this is a very healthy smoothie.