Prickly Pear and Pomegranate Smoothie

From Raw, by Charlie Trotter and Roxanne Klein (10 Speed Press, 2003)
Adapted by StarChefs

Yield: 2 Servings


  • 1 ½ cups prickly pear, peeled and chopped
  • Seeds from 1 pomegranate
  • ¾ cup freshly squeezed orange juice
  • ¼ cup cashew milk (recipe follows)
  • ¼ cup banana, chopped
  • 1 ½ teaspoons fresh ginger, peeled and minced
  • 2 cups crushed ice

Combine all ingredients in a high-speed blender and process until smooth.

Cashew Milk
  • 3 cups raw cashews
  • 6 cups filtered water

In a high-speed blender, combine cashews and water. Blend until creamy. Line a large sieve with a double thickness of cheesecloth and place over a bowl. Pour almond mixture into the sieve and drain. Pull the corners of the cheesecloth together, holding tightly, and squeeze to extract milk. Transfer milk to a covered container and refrigerate for up to 3 days. Makes 4 ½ cups.