I can’t tell you how excited I am to share this recipe. It’s just so good. I started out planning to share my blueberry-banana smoothie recipe, but it just sounded kind of blah and unoriginal. It’s delicious, but I know you don’t need any help from me to make one. So, I stood in front of my spice rack, spinning it back and forth. Cinnamon? Nutmeg? Hmmm…sounds odd in a smoothie, but that’s what I’d use in a blueberry cobbler. For some reassurance, I flipped open my new favorite book, The Flavor Bible. I quickly found the blueberry page and my thoughts were confirmed right there in black and white. Cinnamon and nutmeg really do go well with blueberries, in fact, one chef mentions that cinnamon actually intensifies the flavor of the blueberry. One sip is really all you need to get it. It really is exactly like a blueberry cobbler…in a glass.
We are (self-proclaimed) smoothie aficionados in my house. We make a lot of them, but the thing is…it usually resembles a comedy act. Run the blender, turn it off. Shake the blender, run the blender. Run the blender and shake the blender. Turn it off. Stir it up. Run the blender and stir it up. Lose a spoon. You know what I’m talking about. Sigh. One of these days, I’ll need to upgrade to a proper blender. In the meantime…I think the consistency of this smoothie is perfect and the proportions are just right to create a thick and rich texture, but not so thick that you’ll have a replay of the above nonsense.
- 1 cup frozen blueberries
- 1 banana (you can use a frozen one if you've got time to fight with your blender)
- ¾ cup almond milk
- 1 tablespoon honey or pure maple syrup to keep this vegan
- 1 tablespoon golden flaxseed meal
- ½ teaspoon freshly squeezed lemon juice
- ¾ teaspoon cinnamon
- just a pinch of nutmeg
- Throw it all in the blender. Blend on high until completely smooth. Enjoy. Come back and tell me how much you love me. :D