Of all the smoothies that I make, this blueberry smoothie is my favourite.
The best way to make a blueberry smoothie is with frozen blueberries. I always have a bunch stored in the deep freezer. When I freeze them, I never rinse them out; they should be completely dry. So, I simply store them in the freezer in the original container in which they came. When I am ready to use them, I rinse them out under cold running water and into the blender bowl they go!
Frozen blueberries are also great for making muffins, cakes, breads and pancakes. The next time you go to the market or blueberry farm and come home with some fresh blueberries, freeze some in their containers. They can be stored for up to 12 months in the deep freezer and still maintain their quality and health properties.
- 2 fresh medjool dates, pitted and softened
- 1/4 cup raw almonds with skin, softened
- 2 cups frozen blueberries*
- 2 frozen bananas, sliced*
- 4-5 ice cubes
* For best results, both blueberries and bananas should be frozen.
To soften dates: soak them for a few minutes in a small bowl filled with warm water. Discard water and set aside.
To soften almonds: in a small bowl cover them with water. Put a lid on and microwave on high heat for 3 minutes. When done, strain the water through a sieve and rinse almonds under cold running tap water to cool them.
Put softened dates, almonds, frozen blueberries, frozen banana slices and ice cubes in the bowl of your blender. Add some water so that it covers the ingredients (about 2 cups).
Whiz on low speed gradually increasing to high. Use your blender plunger if you need to move the ingredients around or add a little more water if you find it too thick. Keep whizzing until creamy smooth.
Serve immediately. Store leftover smoothie in a sealed glass bottle in the fridge for one day.