I am still out on maternity leave, but Nicole is here with a quick and easy smoothie recipe that would be wonderful for breakfast or a saintly dessert. While I’m a total dessert nut, I am also a closeted smoothie junkie, and I’ve been known to drink them for any meal of the day. I met Nicole at a Columbus blogger lunch, and am totally in love with her blog concept. We both share a love of locally produced food, and it’s fun to read about all the different Ohio food makers featured on Nicole’s blog. Make sure you check out A Local Choice after making yourself a smoothie!
A Local Choice aims to reconnect readers with their food one destination, one ingredient, and one recipe at a time. Each post tells the story of a specific destination within 100 miles of Columbus, focuses on an ingredient either grown or produced at that destination, and then uses that ingredient in a recipe.
While growing up in Northeast Ohio, it was an annual family tradition to pick fresh from the farm fruit and vegetables. Whether it was juicy spring strawberries, buttery sweet corn during the dog days of summer, or crisp and tart apples at the peak of fall harvest, it was easy to celebrate the foods that highlighted each season. As a child, my parents were responsible for making sure I knew where our food came from, but it’s the traditional recipes featuring these flavors that I have carried with me into adulthood. Today, I enjoy sharing some of my family’s timeworn recipes as well as mixing things up with new favorites.
For this recipe I combined locally grown summer blueberries with coconut milk, banana, and a hint of fresh mint. Blend up this quick and fruity smoothie for breakfast or a naturally sweet treat!
BLUEBERRY, COCONUT, BANANA & MINT SMOOTHIE
- ½ cup fresh local blueberries
- ½ frozen banana
- 1 teaspoon ground flax seed
- 3 sprigs (around 2 tablespoons) fresh mint leaves
- ½ cup unsweetened coconut milk
- 2-3 ice cubes
- Place all the ingredients in a blender and blend until smooth.
