How to Make The Best Blueberry Smoothie
Each summer during berry season we make an effort to preserve the warm-weather flavors by freezing the excess berries that inevitably come in our CSA shares for June, July, and August. June is typically “strawberry month” on the East Coast, and blueberries follow shortly thereafter in July– the pinnacle of summer produce.
Our favorite way to incorporate frozen berries is in the form of a smoothie. The health benefits of blueberries cannot be overstated; they are an ideal anti-aging, anti-stress beautifier. Blueberries also have a subtle flavor that is appealing to both children and adults, and the rich color makes them a welcome, nourishing addition to to any morning smoothie.
We love the smoothie recipes at both Greenblender and Food52, but our favorite blueberry smoothie recipe is the result of a little trick we picked up after years of playing around with garden-sourced ingredients. The key to the perfect smoothie is the right balance of “thick” and “thin” ingredients– and a balance of icy and dry ingredients that yield the ideal quotient of froth (as you might imagine based on this sentence, we’re really into smoothies).
Easy Blueberry Smoothie Recipe
Simply mix a cup of frozen blueberries with one banana, one cup of coconut milk, one cup of coconut yogurt (if you can find it at your local market, otherwise normal yogurt will suffice), one tablespoon of honey, and one tablespoon of flaxseed, which is rich in omega fatty acids that help stave off sickness (plus, like blueberries, it’s great for your skin!).
Garnish the smoothie with the toppings of your choice– goji berries, slivered almonds, chia seeds, or black sesame. The possibilities are endless– kind of like the supply of blueberries that comes at peak harvest.