Blueberries Gone Wild Breakfast Shake
Recipe by Katie Sullivan Morford, MS, RD of Mom’s Kitchen Handbook
Photo credit: Ted Axelrod | Wild Blueberries Association of North America
Print Recipe¼ cup raw cashews
3/4 cup low-fat milk
½ ripe peeled banana
3/4 cup frozen Wild Blueberries
2 teaspoons pure maple syrup
¼ teaspoon vanilla extract
- Put the cashews into a small bowl and cover with the milk. Refrigerate for several hours, ideally overnight.
- Put the banana into a resealable bag and store in the freezer while the cashews soak.
- Into a blender, put the soaked cashews with the milk, the frozen banana, Wild Blueberries, maple syrup, and vanilla. Blend on high until frothy and smooth
- Pour into a glass (or 2 glasses) and serve immediately.
