Good news: it’s March. The month that begins as winter and ends as spring. My least favourite months are behind us so things can only get better from here on out — it also happens to be the month of thesis submission (finally!) and my 21st birthday (!!) so even though I’m currently writing this at 1am with a messed up sleeping cycle, a diet that’s 90% lattes and 5,000 words still to go, I’m feeling fairly positive. Either that or I’ve descended into some kind of sleep deprived state of madness. Possibly both.
It’s pretty cool that citrus fruits are in season at the coldest, greyest, gloomiest time of year — they are one of the few things that I’m sad to say goodbye to as we slide into spring (that and parsnips, I absolutely love parsnips. And kale, obviously). They bring a small slice of sunshine to any recipe, with their beautiful bright colours and flavours. They also happen to be packed with flu-fighting vitamins; this smoothie also has a kick of ginger and a drizzle of honey (known for their anti-inflammatory and antibacterial benefits respectively) making it the perfect drink to fight cold weather lurgies.
Makes 1 large or 2 small smoothies
- 1 grapefruit
- 1 clementine
- juice of 1/2 a lemon
- 125ml milk or mylk (1/2 cup)
- 125g yogurt (1/2 cup) – I used Greek yogurt, but coconut or soya would be fine too
- 1/2 tsp ground ginger
- 1/2 tsp honey, or more if desired
- Peel the grapefruit and the clementine and remove any pips.
- Toss the segments into the blender with all the other ingredients and blend until smooth.