Blueberry almond milk smoothie

prep 10 min.

ready 15 min.

serves 2-4

With the strawberry season winding down, we are in the heart of summer and the blueberries have come into season. I just purchased some fresh berries at our farmers’ market from a local blueberry farm. Blueberries are a great antioxidant, and there is nothing better than fresh fruit when it is just picked. Also, a friend just gave us a quart of local honey from a local bee keeper so that will be perfect to use for the smoothies. I have decided to make simple breakfast smoothies for myself and my wife. They can be made for any meal.  I’m trying to get myself in shape so these smoothies are a wonderful healthy morning snack before a nice work out. I will soon make something else from the berries and make a trip to a local farm to pick them in quantity to freeze for the off season and to make additional blueberry recipes while the picking is good. I’m looking forward to a blueberry pie. Yum! I might have to put some additional miles on my bike to work that off.

Ingredients

• 12 oz. frozen blueberries

• 2 Tbs. freshly squeezed lemon juice

• 2 Tbs. honey

• 2 1/4 cups almond milk (plain milk will work as a substitute)

• Mint sprig and blueberries for garnish

Directions

1. In a blender, combine berries, honey, lemon juice, and almond milk.

2. Blend for 15-20 seconds on low speed to a medium thickness. (Depending on your blender, it may be a little less or little more time).

3. Pour into glasses and top with a sprig of mint and fresh blueberries.

Serve immediately