Blueberry Basil Smoothie

I went to pick up basil from the grocery store the other week and they only had the basil plant. Because of this, I decided to pot the basil plant in an old, glass jar. I figured it wouldn’t last long in my windowsill since I have tried to grow basil plants multiple times in my windowsill and have so far been unsuccessful. Maybe because it’s quarantine and I’m home more and my basil plant is getting the TLC it needs, but it is thriving in my windowsill! Now, I’m going to have to think about re-potting into an actual pot.. My new, thriving basil plant as well as the warmer weather inspired me to make this Blueberry Basil smoothie. This recipe is gluten free, vegan, paleo, and whole 30 and only requires 4 ingredients to make!

If you’re looking for more smoothie recipe inspo, check out my other Smoothie Recipes.

What You’ll Need to Make the Blueberry Basil Smoothie:

Frozen Blueberries: I love using frozen fruit instead of fresh fruit in smoothies. It makes the smoothie thick and creamy and taste more like a dessert. I also love using frozen fruit because it lasts longer than fresh fruit in the freezer and is typically less expensive.

Frozen Riced Cauliflower: This may sound a little bit strange, but I love adding frozen cauliflower to smoothies. It makes the smoothie thick and creamy and I can’t even taste it!

Almond Milk: Use an unsweetened almond or unsweetened milk of your choice in this recipe. You can use store bought or make your own nut milk. Check out my post on how to make almond milk.

Basil: You will need fresh basil leaves for this recipe.

This Blueberry Basil smoothie is a very light recipe. If you wanted to add more substance to make it more of a meal you could add some protein and/or fat to the recipe. For additional protein, I like to add a scoop of vanilla protein powder. For added fat, I like to add 1/4 avocado or chia seeds.