Blueberry-Coconut Breakfast Shake
This breakfast shake is so thick and delicious that it reminds me of the malteds I use to get when I was a kid. And between the blueberries, coconut milk, hemp seeds, and almond butter, it’s a real nutritional powerhouse. You might find, as I do, that a couple of glasses will keep you going for most of the day. Recipe and photo contributed by Leslie Cerier, from Gluten-Free Recipes for the Conscious Cook (©2010, New Harbinger Publications, Inc.)
2 cups fresh or frozen blueberries
1 (14-ounce) can light coconut milk, or 2 cups coconut water
5 tablespoons almond butter
1/4 cup hemp seeds
¼ cup water
3 tablespoons agave or maple syrup
1 teaspoon vanilla extract
Put all of the ingredients in a blender and blend until smooth. Serve immediately.
Variation:
For a creamy mousse, refrigerate overnight, and eat it with a spoon the next day!
- Transitioning to Gluten-Free March 8-10
In this hands-on, garden-to-table vegetarian cooking class, Leslie Cerier shows you that gluten-free cooking and baking is not about deprivation, but is pleasurable, creative, and delicious. Everyone can benefit… - Improvisational Cooking for Health and Vitality March 10-15
In this hands-on farm to table vegetarian cooking class, Leslie Cerier presents whole foods that are not just good for you, but also pleasurable and delicious. Come cook and feast on exciting dishes that will enhance your immune system, give you energy, rejuvenate your senses, keep your bones strong, and help you maintain an active lifestyle… - Here is the link for all of Leslie’s cooking classes
- Enjoy more of VegKitchen’s fruit smoothies.
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