Blue Spirulina Smoothie

This Erewhon-inspired blue spirulina smoothie is creamy and naturally sweet. Made with banana, blueberries, yogurt and avocado.

Course Breakfast

Cuisine American

Prep Time 5

Total Time 5

Servings serves

Calories 376kcal

2 frozen bananas chopped; about 265g total
½ cup frozen blueberries about 70g
¼ cup diced avocado fresh or frozen; about 60g
1 tablespoon almond butter
1½ cups milk add more if needed; about 360ml; I use soy milk, but any milk works.
¼ cup vanilla protein powder about 15g, depending on brand
1 tablespoon blue spirulina powder
¼ cup coconut yogurt about 55g, plus 1–2 tbsp extra for decorating glass (optional)
1 teaspoon chia seeds
1 teaspoon vanilla extract

Add the frozen bananas, blueberries, avocado, almond butter, soy milk, protein powder, spirulina, ¼ cup coconut yogurt, chia seeds, and vanilla extract to a high-speed blender.
Blend until completely smooth and creamy.
If the smoothie is too thick, add a splash of extra soy milk and blend again to reach your desired consistency.
To decorate the glass, use the back of a spoon to swirl 1–2 tablespoons of extra coconut yogurt around the inside of the glass (optional).
Pour the smoothie into the glass and serve immediately.