Ever since I got my new blender in December, I have been pretty into smoothies. As in, I usually eat one a day. At first, it was just fun having a high-speed blender that could seemingly liquify anything. But as I started eating smoothies more, I realized why so many people talk obsessively about them: they are easy (throw a bunch of stuff in a blender and press start), versatile (almost any combination of foods has worked for me), healthy, and they taste like ice cream (did I mention that I like my smoothies thick?).
All of these things probably sound obvious but here’s the one I didn’t expect: its super easy on my digestive system (BIG plus these days). Since all of the ingredients have been blended into basically liquid, it eliminates the need for our digestive tract to break the food down as much, which gives it a break and reduces the likelihood that we will experience any annoying digestive side effects. I have noticed lately that even when I eat a plant-based, “healthy” meal, I oftentimes still don’t feel great afterwards because its too much for my system to break down all of those big chunks of veggies that I just ate. I realize that this could be fixed by simply chewing my food longer like a civilized human being but for some reason my tendency is to eat food fast so this just doesn’t happen (hey, I was one of four kids growing up; I had to eat the good food before my siblings did!!)
Basically what I’m trying to say is: I always feel good after I eat a smoothie. So it’s the perfect lunch for me because oftentimes lunches can make me feel weighed down and wanting to take a nap. And I already want to take a nap enough as it is.
This blueberry cauliflower smoothie was inspired by a strawberry banana version that I was super into this past Spring. I still love it except for the fact that it is all fruit and I’m trying to use smoothies as a way to eat more veggies, not fruit. So I changed it up a bit by swapping in blueberries (higher antioxidants), halved the banana (lowered the glycemic index), added cauliflower (yay cruciferous veggies!) and almond butter (because duh.)
And then I made a discovery about toppings. Typically, I don’t add any toppings to my smoothie (so boring, right?) But then I wanted to try this nut-butter-drizzled-on-top trend that everyone seems to be doing so I mixed my almond butter with some melted coconut oil, poured it on top of my cold smoothie and then promptly lost my mind when I realized what was happening: the cold from the smoothie was hardening the coconut oil in the almond butter, making it like an ALMOND BUTTER MAGIC SHELL. Remember that questionable Magic Shell chocolate sauce we ate as kids that turned hard when it hit the ice cream? THIS is the almond butter version of that and it will blow your mind.
I have to warn you though that when you add the almond butter and granola to your smoothie, the whole thing tastes a lot like dessert to me (which I’m not complaining about). Actually, it’s filling enough to be a meal so maybe I would recommend eating this on those days when you feel like eating dessert for lunch (every day?) If you have an insulated travel mug, you can make this in the morning with the almond butter and it will last until lunch time for sure. I would wait to add the granola though so it doesn’t get soggy. Also, you might want to eat alone so no one sees you make a scene when you are freaking out about how good it is (at least that’s what I do!)
I hope you enjoy!
- ¾ cup frozen blueberries
- ½ cup frozen strawberries
- Half a frozen banana
- ½ cup frozen cauliflower
- 1 Tablespoon almond butter
- ⅔ cup milk of choice* (I use unsweetened almond)
- Optional: protein powder, bee pollen, hemp seeds
- Toppings: almond butter magic shell (1T almond butter mixed with 1T melted coconut oil) and granola (this one is my favorite)
- *For a thicker smoothie that you would eat with a spoon, use less milk
- Combine all ingredients into a high-speed blender and blend until smooth. Add toppings. Enjoy!