A wonderfully refreshing drink. The thyme pulls it away from being a breakfast. And, it’s just too sweet to call it breakfast, unless you use berries and reduce the amount to a 1/2 cup. This version is good for a summer afternoon or evening.
Scroll down to see the Bulletproof version: less carb, with healthy fats.
1 cup water
3 cups ice (or 1 cup coconut milk, omit water)
3 sprigs thyme
Blend all ingredients well.
Optional: Top each serving with a few drops of Balsamic Vinegar
Slow-carb (Bulletproof) version:
Here is a Bulletproof version of this drink, made into a soup: “Coconut Cranberry Soup” as shown on page 25 in the “Upgraded Chef” Bulletproof Cookbook, 2012, by Joni Sare and Dave Asprey.
Coconut Cranberry Soup
1/3 cup cranberries (or fresh berries)
1-inch fresh ginger, thinly sliced
1 cup hot water
1 cup water
1 cucumber, peeled and chopped
2 tsp cinnamon
1 tsp fresh thyme
1 can full-fat coconut milk
1 Tbls MCT oil
mint, thinly sliced
chopped nuts (almonds, pecans)
1. Re-hydrate the cranberries in the hot water with the ginger, allow to cool.
2. Blend well in a high-speed blender with the rest of the ingredients.
3. Pour into soup bowls and top each with a bit of mint and nuts.
With the addition of fresh thyme, this ‘smoothie’ is more like a cold, refreshing soup, so serve it in a soup bowl, eat with a spoon.