I’ve never properly tried the combination of ‘peanut butter and jelly’, but I figure this smoothie kind of captures the flavours while adding wholesome and healthy ingredients!
I used mixed berries – strawberries, boysenberries, raspberries, and blueberries – but feel free to substitute with whatever berries you like or have on hand. Raspberries and strawberries are the best for a purely pink colour, without the dark flecks. However, though all berries have their benefits, blueberries are my favourite because: they are packed with antioxidants, blood-sugar-lowering anthocyanic acid, cancer-fighting ellagic acid, as well as helping to protect brain neurons, subdue free radicals, prevent the build up of the cholesterol which contributes to cardiovascular disease/ stroke, are anti-ageing, and improve eyesight.
When I made this smoothie, there was enough for two, so I halved it with my father (sometimes I wonder if he really does like my strange concoctions, or just goes with them . . . ) – I’ve given recipe ingredients to make ONE serving (below). Why the cinnamon quill, you ask? I thought I had the genius idea to turn it into a straw! Alas, it did not work, so unless you like the decoration, I wouldn’t recommend trying this. Yes, I know: what a failure.
This recipe can be gluten-free, grain-free, vegan, egg-free, and dairy-free.
Preparation time: 5 minutes
Serves 1
Ingredients:
– small handful frozen mixed berries, or berries of choice
– 1 scant Tablespoon peanut butter
– 1/4 avocado, optional (makes it thick and creamy)
– pinch ground cinnamon
– 150-200 ml milk of choice, depending on desired thickness
– 3 ice cubes, or as needed
– 1/2 teaspoon psyllium husks, optional
– 2 Tablespoons Greek yoghurt (or more milk)
Method:
1. Place all ingredients in a blender and blend until smooth. Pour into a glass, top with a cinnamon quill (haha, or not!), and enjoy! 🙂
