Summertime always means smoothie time for my family. And with the record temperatures lately, this summer is no exception. In fact, running low on frozen ban anas apparently constitutes a family crisis.

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We love smoothies of all kinds … except the green kind. Yuck.

A lot of people eat smoothies for breakfast, but we think there’s nothing better on a warm summer evening than an ice cold Mango Smoothie … or full-of-flavor Strawberry Lime Smoothie … or thick and rich Carob Smoothie.

Since there are an abundance of blueberries this time of year, I’ve been having fun with blueberries in smoothies too.

Blueberries are super high in antioxidants and fiber and have been shown to protect against cancer, cataracts, and heart disease, and help with weight loss.

What better way to eat this dark-skinned, rolly-polly, powerhouse of a fruit than in this very simple and very nourishing blueberry smoothie?

Blueberry Smoothie

This high-fiber, rich, thick, and creamy smoothie is a delicious summertime treat.

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Prep Time 8

Course Breakfast, Light Meal

YIELD 2 servings

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Ingredients

3/4 cup fresh or frozen (slightly thawed) blueberries
1/4 cup purple grape juice or grape juice concentrate
1/4 cup non-dairy milk
1 tablespoon honey - – optional
2 medium to large frozen ripe bananas, cut into small pieces - (Here's the best way to freeze bananas.)
1/2 teaspoon vanilla

Instructions

Place blueberries, grape juice, milk, and honey in blender and blend until mixture is very smooth. This may take several minutes if you don't have a powerful blender.
Add bananas and vanilla and blend until smooth. Do not over-blend or smoothie will be runny.
Serve immediately.