blueberry, smoothie, breakfast, recipe, cashew

BLUEBERRY-CASHEW SMOOTHIE

It features a surprising veggie: cauliflower.

“Don’t be afraid to add unexpected ingredients to your smoothies,” says New York City-based recipe developer Julia Gartland. “You won’t be able to taste it but cauliflower, for example, creates a thick texture and adds extra nutrients.” Another favorite Gartland cites is spirulina: “It has more iron than spinach and even adds some protein.”

This recipe is part of our meal prep series. Click here for the full plan.

Ingredients

  • 1¼ cup blueberries, frozen
  • ½ cup cauliflower florets, frozen
  • ½ teaspoon spirulina powder
  • 1-inch piece of ginger, peeled and diced
  • 2 tablespoons hemp seeds
  • ¼ cup mint leaves
  • ¾ cup cashew-macadamia milk

TOPPINGS (OPTIONAL)

  • Blueberries
  • Cacao nibs
  • Hemp seeds
  • Chia seeds
  • Mint leaves

Directions

  1. Add the first six ingredients into a freezer bag or glass jar and store in the freezer. Store the milk separately in the fridge.


TO SERVE

  1. In a high-powered blender, add all ingredients and blend for one minute, or until completely smooth. Garnish with toppings as desired and serve immediately.


Recipe development, food styling & photography by Julia Gartland