Last updated on July 7th, 2013
ON A HOT, HUMID DAY, nothing beats a Blueberry-Almond Smoothie. It’s cool. It’s creamy. It’s energizing. It’s bursting with fiber and anti-oxidants. But best of all, it’s a complete (and completely-delicious!) meal that takes only seconds to prepare:
Blueberry-Almond Smoothie
Ingredients for about 28 ounces, or two servings
1 cup plain, Greek-style yogurt
1 cup milk
1 cup fresh blueberries
1 banana, cut into large pieces
1/4 cup slivered almonds
Sweetener – 1/3 cup raspberries (either wild or cultivated), OR 2 Tablespoons local honey
First, grab a cup of Greek-style yogurt…
And pour it into a blender.
Tip: You can make your own, thick and creamy Greek-style yogurt, just as I do. Here’s the shockingly-simple recipe.
Warning! We are not alone in the kitchen. Camille the Cat is watching our every move.
Camille hopes to follow in Lily the Beagle’s footsteps, and become a sous-chef some day.
Needless to say, Lily the Beagle is not happy with Camille’s aspiration. “You’ll never work in this kitchen, sister.”
Now where were we? Ah, yes. Add one cup of milk. You can use skim milk if you like. I happen to like full-fat, or “whole” milk.
Which is why I weigh 350 pounds.
Then add one cup of fresh, local blueberries…
And one banana (which will be easier to puree if you cut it into large pieces)…
And a handful of slivered almonds. Almonds provide a pleasant crunch. They also provide protein. And fiber. And a special, almond-y-awesomeness.
Now, we could drink this smoothie as is, especially if we puree the ingredients first. But trust me, the beverage will lack a touch of sweetness. A teeny touch of sweetness that will make all the difference between a good smoothie and swoon-worthy smoothie.
Perhaps we should call a swoon-worthy smoothie a “swoothie.”
We could sweeten the swoothie with two tablespoons of local honey…
Or, we could simply add some red or black raspberries.
As you can see, I happen to have wild raspberries on my property. Shall we stop to pick some? They are particularly sweet.
Add 1/3 cup of raspberries (no matter the variety) to the blender.
Blend at high speed for 30 seconds, or until a pretty purple puree is achieved.
Try to say “pretty purple puree” three times in row, as fast as you can.
It’s not easy to do.
Now pour this lusciousness into a long-stemmed goblet.
And then brace yourself for something truly delicious and healthy.
Bottoms up, baby!
Here’s a copy-and-paste version of the above:
My Favorite Blueberry Smoothie
Kevin Lee Jacobs
Ingredients for about 28 ounces, or two servings
1 cup Greek-style yogurt (homemade is best; here’s the recipe)
1 cup milk
1 cup fresh blueberries
1 banana, cut into large pieces
1/4 cup slivered almonds
Sweetener – 1/3 cup raspberries (either wild or cultivated), OR 2 Tablespoons local honey
Pour all ingredients into a blender; blend at high speed until until thick and smooth. Serve immediately.
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More summertime bliss:
Angelic Zucchini Fritters
Awesome Almond Biscotti
Lavender Shortbread Cookies
Cary says
Inspiration on a sticky day. How lovely and chocked full of great food! Kevin, my college roommate taught me to add ice cubes and whiz to make a smoothie extra icy and cold. Thanks, as always, for your divine inspiration! Stay cool, my friend. 🙂
Katreader says
That sounds wonderful!!! I too like whole milk…but I may try almond milk for this recipe. The stuff is actually pretty good!
Kevin Lee Jacobs says
Hi Cary – It’s in the 90s here, with humidity to match. Argh! I never add ice to my smoothies, because I’m weird.
Hi Katreader – I should think almond milk would be delightful in this recipe. Bottoms up!
Maria says
Thank you Kevin for the recipe ! I have to change it a bit because I can not have dairy ( yogurt and milk ) but almond milk and two bananas will make it smooth …. I enjoy your recipes and tips. Have a nice weekend!
Sharon says
I will try the almond milk also., can’t wait to try it.
Robin says
Thank you!! Perfect inspiration for tonight’s supper. It’s too sticky outside for anything else.
Deb says
Thanks, Kevin! I’m having that for breakfast tomorrow. A co-worker just gave me a pint of fresh blueberries from his yard. I’ve had Kashi for the last 9,009 days so this is a real break with tradition! I’d have it for dinner but it is the summer of Reisling (with ptia chips and guyere). Thanks for the recipe!
Marjean says
Yum! Our local pick-your-own blueberry farms are open for the season. Hope to get out there next week and stock up. LOVE blueberry smoothies!
Misty Morgan says
That looks and sounds so good and healthy! It would be a refreshing treat here in Apple Valley, CA since it was almost 120 last week. Thanks for sharing! Love all the pics!
Kevin Lee Jacobs says
Hi Misty – Wow – 120 degrees! Hot here, too, but in the 90s (with awful humidity to match).
Kate Wilson says
Sounds delightful! I will use almond milk and skip the banana as I’m not a fan of bananas in most things. I’m so happy to see this today! I have everything I need! Thank you for sharing the most fabulous recipes!
Vickie says
Thanks for sharing, Kevin! This is similar to the smoothie I make except I never thought to put the almonds in it. I like mine really cold so I freeze bananas, especially when they are starting to get really ripe and past the point that I will eat them. I also use frozen blueberries or other frozen fruit. For protein I add a protein powder and somtimes instead of milk I use either orange juice or mango juice. Delish!
Marti Meyer says
I freeze bunches of bananasat one time, in their peels, then pull one out, rinse under warm water till peel comes off (a bit slimy but easy) and add the banana to my smoothiies. Makes it nice and cold…..more like a milkshake.
Helga G says
Hello, Kevin. It doesn’t just sound delicious, it is. Since I always have Greek yoghurt in my fridge, I just made it for my Grandchildren, minus the Almonds. Doublet the recipe. Would you believe there’s only a few spoonfuls left. Tonight it’s your Lavender Shortbread Cookies turn.
Keep those yummy recipes coming
Beverly, zone 6 eastern PA says
I’m not a big fan of blueberries… I know, downright unpatriotic… but this actually looks very appetizing and seeing the ingredients has me convinced it’s worth a try. Thanks again Kevin for stretching our dietary horizons.
Valerie C. says
My son wants to make this with me….looks so good!
Frani W. says
Yum!!! Cannot wait to try! Thank you for the recipe!
Peg says
Thanks for the blueberry smoothie recipe. I love blueberries so I am sure to enjoy.
Kevin, I so enjoy receiving your newsletter each Sunday. It’s a highlight of my day. Your many gardening tips and recipes are the best, and I love your house and garden tours. Keep ’em coming!
I work at a restored bed n breakfast INN located in a national park (originally built in 1848), so all your house tours remind me of our Inn with its many antiques and restored rooms, and wonderful innkeepers.
Peg from Ohio
Jeanne says
Kevin great recipe for zucchini fritters,when I first moved to the Adirondacks 35 years ago you had to lock your car while in church or you woould be deluged with zucchini, now no more.Now I have to buy them at outrageous prices.Are they the same veg as english marrows? my husband and I could never settle on a answer.Also how do I print out your recipes without a whole pages ?I know you have the printable version but I get everything.thanks
Kara says
Hi Kevin,
I make smoothies like this for my girls often. Although, one of our favorites is to use blueberry or strawberry kefir, then add frozen blueberries or strawberries, a banana or two, taste and if needed we add a little honey. These are really good also frozen and eaten like popsicles!!
Michelle says
Perfect timing for this recipe Kevin. Delish. Is this the first time we have met Camille? I’m rooting for her!
Kevin Lee Jacobs says
Kara – Love kefir. Would be the perfect sub for yogurt.
Michelle – Why, yes, I believe this is Camille’s first appearance on this site. She’s a true sweetheart who loves to be held.
sheri rice says
Kevin I get recipes from DAMY’s site for recipes that are low in sugar and also vegan/dairy free etc, and she had a recipe for a smoothie where she chopped up the banana and then froze it to use in smoothies. It makes it more ice cream-like (if you really imagine hard). Anyway, I can’t have ice cream so I have a banana in my freezer waiting to get blended. I might try making your recipe but with almond milk. Alas, there is no acceptable nondairy substitute for yogurt. I tried the “almond milk yogurt” from the store and ended up giving that to the dog…. Anyway, it’s funny you commented on your weight because your recipes are so decadent but you look plenty trim in that photo you posted a couple days ago with your partner! What is your secret? I can barely eat a scone without gaining a pound. Sigh.
Lisa Kaufman in CO says
For years I’ve been making fruit smoothies with only frozen fruit and a bit of juice. Of course, the fruit is partially thawed so as not to burn out the blender’s motor. We don’t use milk/yoghurt because children are lactose intolerant. Haven’t tried almond milk — it might be great! Our end product is thick like a milk shake and sweetened only with varieties of fruit. Cantaloupe is a great base, and we add all types of berry, banana, peaches, cherries, etc.–whatever is in the freezer from previous fall’s harvest.
Love your Camille who looks like a young version of our Amy. Lily is quite a sweetie too!
Off to find your Zucchini Fritters recipe! Thanks for all your wonderful and humorous tips!
Sara says
Yummy! Great recipe.
I will give you a site in USA where I got real fruit on powder form, I mix it with milk and ice cream to go healthy. they have berries, mango, soursop, apple, pineapple, etc. A lot of fruits & veggies. Enjoy guys! http://www.freshlydried.com