Before making this blueberry-almond smoothie a little over a week ago, I hadn’t made a smoothie in over a decade, and I’m not sure why. I’m terrible about drinking water, and unless it’s peach season, I’m not the best fruit eater. A whirl of sweet hydration is just what I need as hotter days move in or, as it turns out, even when they don’t—I’ve been making this smoothie every day, rain or shine, brisk or balmy.
This recipe is one of two delicious recipes (see the next post: Almond-Sesame Soba Noodles with Quick-Pickled Vegetables) I’ve made from my friend Phoebe Lapine’s The Wellness Project, a book that chronicles a yearlong wellness journey, one, however, that began years earlier. In her early twenties, Phoebe had been diagnosed with an autoimmune disease, Hashimoto’s Thyroiditis, and felt overwhelmed by her doctor’s strict protocols and the contradictory information she received at every turn. After experiencing mixed results and a life of deprivation, she adopted 12 of her own wellness directives—including limiting sugar, caffeine and alcohol, switching to all-natural beauty products, prioritizing sleep and relaxation, experimenting with filtered and bottled water—to find out which lifestyle changes are actually worth the time, money and energy.
The Wellness Project is part memoire and part health primer, and I’ve learned so much reading about Phoebe’s experiments—to me Phoebe is like The Skimm of the wellness world. She describes wellness as a journey not a destination and makes reading about health fun and accessible, which is so rare.
You can read more about The Wellness Project on Phoebe’s website, and while TWP is not a cookbook, I wouldn’t fault you for buying it for the “22 inflammation-fighting recipes for clearer skin, better digestion, and a thriving thyroid.” I have no doubt they’ll all be keepers.
Once you make this smoothie once, you’ll never need to refer to this recipe again: 1 cup almond milk, 1/2 cup frozen blueberries, 1 banana, 1 tablespoon almond butter, pinch sea salt: blend until smooth. Adjust consistency with more almond milk if you wish.
From Phoebe Lapine’s The Wellness Project
- 1 cup unsweetened almond milk
- 1/2 cup frozen blueberries
- 1 medium banana
- 1 tablespoon almond butter
- pinch of sea salt
Combine all of the ingredients in a blender and puree until smooth. Add more almond milk if necessary to create your ideal consistency Pour into a tall glass and enjoy.