Apparently I have a reputation when it comes to basil…
I squealed, a bit embarrassingly loud, when I saw it at the Farmer’s Market last Saturday. I had not been able to buy basil yet this year. “I thought you were the lady who liked basil.” *Cough* Yep. I guess that is me. I bought a bunch and went on my merrily, happy way thinking of all the deliciousness I would make with it. Especially, this dish — Blueberry Basil Smoothie.
Wait…don’t go anywhere. You really should try it. Or, at the very least make it and send it this way. I will gladly drink it.
Not only is the fresh, light, minty flavor of the basil and the somewhat tart blueberries a perfect combo, the smoothie is so nutritious and filling. Let’s look at the ingredients shall we?
- Blueberries- Blueberries are a fantastic source of antioxidants. In fact, it is one of the top twenty common food sources of it- at least the wild ones (source). I actually used the wild blueberries from Trader Joe’s because I love the price and how tiny and sweet they are.
- Basil – Basil hosts many different kinds of vitamins, namely vitamin K, as well as magnesium. It too is a source of antioxidants. One thing I learned today though, from a friend who helps run our local LLL, is that in large doses it can negatively effect milk supply…so I might have to watch how often I have this smoothie.
- Bananas- They add natural sweetness and eliminate the need for added sugars. They also add creamy thickness, and the famed banana potassium.
- Milk of choice- Raw whole milk would be my preferred choice, but we are dairy free right now so I used coconut milk. If it was homemade it would have added to the nutritional profile, but I don’t really think I can say canned coconut milk did. I have even used water, and while it does not taste as good, it works in a pinch.
- Nut or seeds for protein- 1/3 cup of nuts or seeds that have been soaked until soft, or 1/4 cup hemp seeds which do not require soaking, means adding protein to the smoothie. With the pumpkin seeds I used this time, it was a quick breakfast that kept me full until lunch. I prefer a bigger breakfast, but it was nice to be able to just make a smoothie with the kids and call it done.
I just brought a cool dress that covers my real butt. To cover my figurative one, this is the official “this recipe contains affiliate links” disclaimer. I said butt in the disclaimer though… so it doesn’t seem too official. Oh well. Carry on.
- *You could probably soak nuts overnight in the fridge, but I just boiled water and poured it over my pumpkin seeds and let sit for 30 minutes.
- Blend 1 cup of the milk and the seeds until smooth (or as smooth as you can get it). Add the rest of the ingredients, plus the additional milk if needed, and blend until smooth.