A healthy, fruity layered smoothie that’s dairy free, gluten free and vegan.
When I was a kid – around five years old – I’m told I made quite the faux pas at my grandparents’ house. Being the lovely woman she was, my grandma asked me what was my favorite food, and she’d make it for lunch.
My eager response: Pasta!
To give you some background, I’m half-English and half-Italian. So I was raised on some amazing pasta made by my Italian-born mother. But my parental grandma thought the only pasta in existence was spaghetti, and it was sold in cans.
So when my grandma brought out the canned spaghetti for lunch, I took a bite, spat it out and declared it to be horrible.
I must have made quite the scene because my parents still bring it up now, over fifteen years later.
Maybe I was rude (my grandma sure thought I was). Maybe canned spaghetti is an abhorrent crime against pasta (it is). Or maybe – as I prefer to claim – I just had high standards.
Fifteen-and-something years later, I’m still pretty picky about foods that I love. Even simple things, like smoothies.
The first time I tried to make this smoothie, the layers weren’t defined enough for picky old me. Sure, I could’ve just blended the two layers together, but there’s something extra special about a layered smoothie, no?
Then I made the Chocolate Raspberry Layered Smoothie and figured out my problem was making the layers too thin. I always think thicker smoothies are better, anyway. To make the smoothie creamier, I replaced the almond milk with it’s slightly fancier cousin, coconut milk (from the carton, not the can).
And here we are: one layered smoothie for one picky person.
If you happen to have some granola handy, I highly recommend sprinkling some on top of this smoothie. As this smoothie is quite thick, the granola shouldn’t fall to the bottom (not straight away, anyway). This would also make a great smoothie bowl, if that’s more your thing.
I added some homemade passion fruit and coconut granola (expect a recipe for that soon!). And I added a lot more granola than you’ll see in these picture.
Because let’s face it, granola makes everything better.
- 1 large frozen banana
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- ⅓ cup plus 1 tablespoon coconut milk
- ½ cup frozen blueberries
- Blend the frozen banana, lemon zest, lemon juice, vanilla extract and ⅓ cup of coconut milk until smooth.
- Remove ⅓ cup of the lemon smoothie and set aside.
- Add the frozen blueberries and remaining 1 tablespoon of coconut milk to the blender, and blend until smooth. Transfer to a tall glass.
- Pour over the reserved lemon smoothie, and enjoy!
Use coconut milk from the carton, not the can. You can substitute almond milk, but it won’t be quite as creamy. For a thinner smoothie, add more coconut milk.
If you’re not after the two-layer effect, just blend all of the ingredients together.