Simple, refreshing and filling, today’s smoothie serves as an excellent breakfast. I buy blueberries in bulk and freeze them to use as I please. The potassium rich banana adds a thick, silky quality and the ground almonds up the protein and fibre content. Throw in some cultured, vegan yoghurt and you’re left with a rather well rounded breakfast to grab and go.
1 cup blueberries
1 heaped tbsp ground almonds
1 large tbsp dairy free yoghurt
1-1.5 cups almond or coconut milk
1 tsp maple syrup
In a food processor, blend the ingredients until smooth and pour into a glass or bowl. Top with some extra frozen blueberries. You might need a spoon to enjoy this one!