Blueberry Coconut Smoothie
Frozen blueberries are a nice snack by themselves. But when added to a smoothie they make a nice refreshing drink! These blueberries were picked at Moorhead’s Blueberry Farm back in June. I just popped them in the freezer and get some out when I want to use them. I got a cup of these out the other day to make this blueberry coconut smoothie (plus a few extra to snack on). A frozen kale cube was also added for its nutritional benefits. You can find out how to make them here. Kale is high in vitamins, especially vitamin K, vitamin A and vitamin C. Furthermore adds some fiber and protein to help fill you up. The canned coconut milk contains fat but it is the kind of fat that is good for you – it doesn’t raise your cholesterol. It also has more than 10% of your daily needs for iron, magnesium, potassium and zinc. Since the coconut milk and cashew milk are both unsweetened the only sugar in this blueberry coconut smoothie is the natural sugars found in the blueberries. It is also dairy and gluten free.
- 1 cup frozen blueberries
- ¾ cup canned unsweetened coconut milk (I used full fat but the low fat works just as well)
- ¾ - 1 cup unsweetened almond or cashew milk
- 1 frozen kale cube (optional)
- ¹⁄8 teaspoon liquid stevia or sweetener of choice
- Add all ingredients to a blender or food processor.
- Blend until all ingredients are combined.
- Pour into 2 cups and top with some extra blueberries.