Description
A bright lemon-blueberry smoothie that offers creamy, tangy flavors with warm notes from turmeric and ginger. Perfect for a quick anti-inflammatory boost.
Ingredients
Scale
- 1 cup fresh or frozen blueberries
- 1 banana
- 1 cup almond milk (or any milk of choice)
- 1 tablespoon lemon juice
- 1 tablespoon honey or maple syrup (optional)
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon ginger powder
- Ice cubes (optional)
Instructions
- Peel the banana. Measure the blueberries and milk. If using fresh blueberries and you want a cold smoothie, wash and freeze them for 30 minutes or prepare a few ice cubes.
- Put the blueberries, banana, almond milk, lemon juice, honey or maple syrup (if using), turmeric powder, and ginger powder into the blender. Add a few ice cubes if you want a thicker, colder drink.
- Blend on high until the mixture is smooth and evenly colored. Stop and scrape the sides once if needed, then blend again for 5–10 seconds.
- Taste and adjust. Add more lemon for brightness or a little more sweetener if needed. Pour into a glass and serve immediately. Garnish with a few whole blueberries or a lemon slice if you like.
Notes
Use frozen blueberries for a thicker texture. Adjust spices to taste for preference. Best enjoyed fresh but can be stored for up to 24 hours in the refrigerator.
- Prep Time: 5
- Category: Beverage
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 16-20 oz
- Calories: 280
- Sugar: 46g
- Sodium: 90mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg