Ingredients
1 c. fresh blueberries
1 c. frozen blueberries
1 tbsp. maple syrup
1 tbsp. almond butter
2 c. oat milk
1 c. loosely packed baby spinach
Pinch kosher salt
Preparation
Step 1In a high-powered blender, combine all ingredients and blend until smooth.
Salt. The tiniest pinch of salt in your smoothie will help make all the flavors pop a bit more, bringing them to the foreground instead of tasting muddied and unsaturated. Nut butter. I love adding a bit of almond butter to set the fresh blueberries against an earthy note so they can really shine. If you’re allergic to tree nuts, sunflower seed butter can be used and will give you a creamier and more neutral flavor. You can, of course, skip it altogether. Sweetener. To keep it vegan, a drizzle of maple syrup is really essential to bring out the natural sugars of the blueberries. If you’re not vegan, you can substitute it with honey or even granulated sugar, or, leave it out to keep the smoothie a lower-carb experience. Greens. Add spinach, baby kale, or any mild salad greens you want for a bit more nutrition and a slightly thicker body. Don’t worry, this small amount won’t make your smoothie taste like a salad. Oat milk. You can use almond milk, or cow’s milk, but I really prefer the creaminess of oat milk here, in both texture and flavor. Frozen berries. Using all fresh berries will give you a more drinkable consistency, but you might have to use ice to achieve a chilled taste, which dilutes the flavor in your final sip. Using all frozen berries will give you an almost sorbet-like viscosity and make it harder on your blender to reach a homogenous smoothness. It’s totally up to you and dependent on personal preference, but I find the 50/50 ratio here to be my favorite. What do you think? Once you’ve made a glass for yourself, drop us a comment down below and let us know if you liked it!
