The sun is showing its sweet self earlier and earlier in the morning and I couldn't be happier to greet the day. With warmer temperatures outside, I like to turn to cooler breakfasts. This blueberry coconut cashew smoothie is substantial enough to keep you going until lunch time and makes a refreshing afternoon treat. It's non-dairy and very simple to whizz up in the blender (or if you're in a pinch, a food processor will do the job just fine).

My husband fixes himself a smoothie almost every morning for breakfast, me, I ususally like to chew rather than drink my meals -- but a hearty beverage, full of bursting blueberry goodness and coconut yogurt plus few textural contrasts with cashew nuts and cacao nibs make this little number very appealing. It doesn't hurt to serve them straight up in beautiful vintage stemware either.

After downing one of these, alongside a slice of buttered toast, the synapses seem to explode in my brain from flavor and sweet/sour joy. These really are a happy food, hope you like them as much as I did.

Blueberry Coconut Cashew Smoothies
serves 3 small or 2 large portions

1 cup fresh or frozen blueberries, plus a few more for garnish
1/4 cup cashews
2 small dates (or 1 large), roughly chopped
3/4 cup almond milk
1/2 cup coconut yogurt (I like this kind), plus a little extra for garnish
1 teaspoon vanilla
pinch of salt
1 tablespoon cacao nibs

In a blender or food processor, combine the blueberries, cashews, dates, almond milk, coconut yogurt, vanilla and salt until smooth. Lightly crush cacao nibs in a mortar and pestle until slightly ground. Serve in small glasses, with a tablespoon of coconut yogurt at the bottom. Top with a sprinkling of cacao nibs and a few extra blueberries.


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