Joni Sare, cooking instructor

Plum, Apple, Thyme Slush (or Soup)

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 plum

    1 apple

    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.

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