The Vegan Kitchen: Blueberry Breakfast Smoothie

My son Nick is a professional carpenter whose job is physically demanding. Often he works outside in cold or damp weather, so he needs hearty food to nourish him through the day, but he won’t eat most traditional breakfast foods, such as hot cereal, claiming that they upset his stomach if he eats them in the morning. Also, he’s usually in a rush to get to work, so he won’t sit at the table and take time to eat. Here’s a recipe for a substantial breakfast that he can drink quickly on his way out the door, or if he’s really pressed for time, he can sip it in his truck on the way to work. With 200 calories per serving (or 4oo calories in Nick’s giant glass), this slightly sweet smoothie is satisfying and easy to digest — a hearty and tasty way to start the day. Nutritionally, it is phenomenal: when superfoods, such as blueberries, spinach, and flaxseeds, are combined, their potency increases dramatically.

note: Nick and I prefer the mild taste of spinach in the smoothie, rather than the slightly bitter taste of kale which some recipes call for.

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1/2 cup blueberries (frozen or fresh)

1/2 cup other fruit (peaches, cherries, mango, pear, strawberries, etc.)

1 cup fresh spinach or 1/2 cup frozen spinach

2 tablespoons ground flaxseed

2 cups soymilk

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Combine ingredients in blender.

Set on chop for 2 minutes, then on liquefy for 1 minute.

Blend until completely smooth.

Makes four 8-ounce servings.

preparation time: 5 minutes

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Alternative ingredients:

Almonds, hazelnuts, walnuts, or filberts,

Peanut or cashew butter.

Almond or cashew milk.

Tofu.

Yogurt.

Romaine, chard, beet, dandelion, or other noncruciferous greens.

Nutritional yeast.

Cinnamon, nutmeg, cardamom, or ginger

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copyright 2015 Michael Simms

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