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by Kathi Langelier

Makes 5–6 (8-ounce) servings

I’m always on the run in the morning, but I still want a healthy, nourishing breakfast. So, my go-to breakfast is this blueberry smoothie. It’s filled with healthy fats, proteins, vitamins, fiber and, of course, herbs. Blueberries are a low- glycemic fruit high in flavonoids and antioxidants. Oats and flax seeds are great sources of fiber and vitamins and help thicken the smoothie. Spinach blends up well, making it a great way to get greens into the morning meal.

Some of my favorite smoothie herbs are shatavari, maca and cacao. Shatavari is a great adaptogen that helps with fatigue and anemia. Maca is delicious and great for supporting vitality, and cacao nibs give the smoothie a delicious crunch while adding healthy fats, fiber and protein. Other herbs that are a nice addition are ashwagandha for overall nourishment and support for the nervous system, triphala for supporting healthy bowel function, and nettles and alfalfa for support with anemia, energy and for their rich nutrients.

This recipe makes a big batch. I like to store it in the fridge so I can grab it quickly on busy mornings. If you prefer to make only a couple servings, you can easily cut the recipe in half or quarter.

6 tablespoons flax seeds
1 cup rolled oats
31/2 cups water, divided
2 cups frozen blueberries
1 cup fresh spinach, washed
2 tablespoons almond butter (I prefer crunchy but smooth also works)
1 tablespoon maca powder
1 heaping tablespoon shatavari powder
2 tablespoons cacao nibs

1 heaping teaspoon triphala powder 1/2–1 teaspoon ashwagandha powder 1/2–1 teaspoon cinnamon powder
1 teaspoon raw cacao powder
1/2–1 teaspoon nettle powder
1/2–1 teaspoon alfalfa powder

WHAT YOU’LL NEED Spice grinder
Small pot

  1. Using a spice grinder, grind the flax seeds into a meal. If you don’t have a grinder, you can use pre-ground flax meal.
  2. Add the oats, flax seeds and 2 cups of the water to a small pot. Cook over low heat for 5 to 7 minutes or until the oatmeal reaches your desired consistency. Occasionally stir the oatmeal to keep it from sticking to the pot.
  3. While the oatmeal is cooking, place the blueberries, spinach, almond butter, maca, shatavari, cacao nibs and remaining 11/2 cups of water in a blender. Add any of the optional ingredients you’d like, too. Start on low speed and blend for a few seconds, working your way up to high. Blend on high speed for 30 seconds or so.
  4. Once the oatmeal is done, use a spatula to scoop and pour the oatmeal into the blender. Again, start on a low speed and work your way up to a high speed. Blend until it’s all nicely incorporated and smooth.
  5. If it’s too thick for you, slowly add more water until you achieve the consistency you like. If it’s not thick enough, next time use less water or add more oatmeal. Although the oatmeal is hot, the frozen blueberries will take down the heat. For optimum digestion, enjoy at room temperature, but chilled works as well if you prefer. You can store the smoothie in the fridge for 2 days.

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