- 1.5 cups frozen blueberries
- 2 whole frozen banana, peeled and cut into 4 pieces
- 3 inch fresh or frozen ginger, peeling optional
- 3-4 medjool dates, each cut in half
- 4 tbsp tahini
- 1/2 tbsp kosher salt
- 2 cup oatmilk, cashew milk or lowfat milk
Place all ingredients in your blender in the order listed. Ensure you add enough oatmilk to nearly cover everything.
Process until desired consistency and prepare to be addicted. This recipe makes enough for a large mason jar of smoothie plus your first serving.
This is my adaptation of a similar recipe I found in Bon Appetit by Molly Baz. I like an easier to drink smoothie vs. super thick. I’ve tried it with both oat milk and cashew milk – equally delicious. I also prefer less sweet smoothies which is where the ginger and tahini come in.
This recipe will make enough to fill a large mason jar so you have breakfast or lunch for a whole week.
Serving: 0.75cup | Calories: 189kcal | Carbohydrates: 33g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 624mg | Potassium: 333mg | Fiber: 4g | Sugar: 22g | Vitamin A: 230IU | Vitamin C: 7mg | Calcium: 142mg | Iron: 1mg