Freeze-dried blueberries are available from good health food stores and some supermarkets.
Blueberries are little nutritional powerhouses. They are the star feature of this vibrant smoothie, which uses fresh and freeze-dried berries. Each style adds its own texture and variation on blueberry flavour.
- 250 g (9 oz/1 cup) natural yoghurt or 250 ml (8½ oz/1 cup) milk kefir
- 60 g (2 oz/½ cup) crushed ice
- 2 peeled bananas, frozen and roughly chopped
- 150 g (5½ oz/1 cup) frozen blueberries
- 1 tbsp ground linseed ( flaxseed meal)
- 1 tsp natural vanilla extract
- freshly squeezed lime juice, to taste
- honey, to taste
- natural yoghurt
- sliced banana
- fresh blueberries
- freeze-dried and/or dried blueberries
- dried mulberries
- activated buckwheat
- edible flowers
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Whiz the yoghurt or kefir with the ice, banana, blueberries, linseed and vanilla extract in a high-speed blender or small food processor until smooth. Scrape down the inside of the blender or processor bowl if required. If the mixture isn’t moving well in the blender, add a tablespoon or two of water or kefir, being careful not to add too much liquid.
Taste the smoothie and add a squeeze of lime juice and a drizzle of honey to balance the flavour to your liking.
Spoon the thick smoothie mixture immediately into two chilled bowls and top with a swirl of yoghurt. Scatter with the banana, berries, buckwheat and flowers.
• To make dairy free, replace the yoghurt and/or milk kefir with a non-dairy alternative. To make vegan, also swap the honey for rice malt syrup, pure maple syrup or a couple of drops of liquid stevia.
This recipe is from Breakfast Bowls (Smith Street Books). Photography by Chris Middleton.