Are you as much in need of spring and summer to arrive as I am? Winter just seems to drag on and I know it’s only March but still…. My day first started with a shock at hearing about the earthquake for the coast of Japan. A friend of mine has recently moved with her husband and little child to Tokyo (I will be visiting her next month!!) and so my first concern was if everything was allright with them. Thankfully she replied fairly quickly to my textmessage saying that all was ok, but they were pretty shaken up by the whole thing. At this point there is no news of the total number of casualties but I wish everyone affected lots of strength to get through this!

MMBadge-ThinkPink-03-2011-150x150It seems there are too many natural disasters these days, not to mention the trouble in certain parts of the world!

Now on to the Monthly Mingle, the fabulous monthly event by the fabulous Meeta of What’s for Lunch Honey, of this month which is hosted by Sarah, of Maison Cupcake. I have participated in the Monthly Mingle only once before… Shame on me… But you know how it goes with all the challenges going around the blog-o-sphere. Soooo much to choose from and so little time. My first idea of joining the Monthly Mingle was to bake something sweet and pink, but then I started thinking about the upcoming weekend where I will be making the Daring Baker challenge (suspence, suspence!!) plus I am going to be baking bread, so I figured enough baking would be done tomorrow already.

For my birthday I got a brand new Kitchen Aid blender in a very appropriate shade of pink (also named red…lol) and I had not even used it properly. So there you had it; I just had to make something in the blender and it had to be pink. I confess that it is not the hardest of dishes to make ofcourse, but I will make it up with loads of difficult recipes in the days to come! Promise!

And really doesn’t it give you spring-like feelings looking at these gorgeous colors? And on a day like today where the sun in shining I almost feel like going out the door without a coat (only to be running back inside because it is still coooold!!)

I make loads of smoothies in the summer when there is a bounty of gorgeous fruits available but in winter not so much. The fruit we have at the moment is less suitable for smoothies then the softer summer fruits and while I was looking for fresh raspberries in the store, there weren’t any. So if you’re gonna make this smoothie, I would suggest to use fresh and not frozen as I had to.

Raspberry cranberry smoothie

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  • Raspberries frozen or fresh
  • Cranberry juice I used pom
  • Yogurt don't use the skinny ones as that will affect the flavor
  • Few mintleaves optional
  • You can add a little sugar if it's too sour for your taste.

  • Put all ingredients in a blender, blend on high and you're done! Spring in a glass!!


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!



Now to make up for this not so creative recipe I took a few shots of pink flowers also… Enjoy!





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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist