Banana and Blueberry Smoothie – Oh so creamy, yet oh so dairy free!
The other day when I made macadamia nut butter for the first time – I kind of freaked-out because I tipped $20 worth of macadamia nuts into the mix and with such a huge yield of nut butter, but with such a short fridge-life (we’re talking no more than a week here), I was concerned that the my nut butter might go off before its expiry. It turned out, however, that there was nothing to worry about….It was all gone within a couple of days!
So we’ve been adding macadamia nut butter to our home-made berry ‘ice-cream’ and more recently I made a Banana and Blueberry Smoothie with a great big scoop of nut butter and I have to say, it was the creamiest and most delicious banana smoothie possibly EVER, which is why I’m sharing this oh simple, oh so paleo recipe with you today.
Keep in mind however, that a quality result requires quality ingredients. Use good quality naturally sweet bananas and blueberries. Choose a coconut milk or almond milk which if not made at home, then a commercial brand which is just like something you’d make at home. I love Inside Out Unsweetened Coconut Milk and Almond Milk. This stuff is popping up in all of the hip cafes throughout the Eastern Suburbs as well as in supermarkets such as Harris Farm Markets too.
Preparation time: < 2 minutes
Cooking time: n/a
- 1 frozen banana
- 1 cup coconut milk (I love to use Inside Out Unsweetened Coconut Milk)
- 1/4 cup blueberries (fresh or frozen)
- 1 tbsp chia seeds
- 2 tbsp macadamia nut butter
- Optional garnishes: shredded coconut, extra chia seeds, blueberries
- Place all ingredients in a blender and whiz until smooth.
- Pour into a glass, add optional garish and drink straight away, while chilled.