Hello my name is Karla and I’m a smoothie-o-holic. It’s been 12 hours since my last smoothie…
All year, I’ve been trying to add some variety to my morning breakfasts as I’d become rather stuck on smoothies… but despite some delicious porridge, muesli, granola and pancake experimentations, I kept coming back to my beloved go-to smoothie recipe
That was until a dear friend gave me Lola Berry’s cookbook (The 20/20 diet) which contains an incredible selection of smoothies – I was reinspired! If I couldn’t move away from a smoothie for breakfast, then I decided I would commit to more variety in my smoothies! (baby steps!)
I flicked through the pages of this cookbook getting very excited about the different smoothie combos…but when it came to making one in the morning, I realised I didn’t have the right ingredients to make the ones I liked the look of most… I really wanted to make the lavender one, but didn’t have coconut water… there were heaps of green smoothie ideas but my avos weren’t ripe enough and I didn’t have baby spinach… my initial inspiration subsided and I was starting to feel a little disheartened, when I remembered the ‘have an open relationship with recipes’ advice…
So here it is, my blueberry & lavender smoothie, thanks to inspiration from Lola, but the reality of what was in my pantry!
Moral of the story: let recipes inspire you, but not restrain you! Don’t be afraid to substitute similar flavours or textures…
Ingredients (serves 2):
- 1 frozen banana
- 1/2 cup soaked cashews (drained and rinsed)
- 2 cups frozen blueberries
- 2 tbsp hemp seeds
- 2 cups almond milk (unsweetened)
- pinch of lavender
Directions: blend together until smooth
Notes on lavender:
- I used some beautiful certified organic loose leaf lavender tea from Southern Light Herbs and the hint of lavender was divine!
- But I would not recommend adding extra lavender for garnish as I did here. It made a pretty photo but it was YUK to chew on lavender at the end of the smoothie!!