The English Post

Blueberries smoothie

Written by Veronica Lavenia

A simple blueberries smoothie, fresh, full of taste and nourishment. Blueberries are matched with the sweetness of ripe black (or green) figs for a color concentrate and vitamins. For this reason, no sweetener is required. Rice yogurt gives a light creaminess to this gluten-free blueberries smoothie, perfect for summer.

Blueberries smoothie: Ingredients

Serves 4

5 figs (black or green)

200 g (7 oz) blueberries

6 ice cubes

500 g (17 oz) rice yogurt

Blueberries smoothie: Method

  1. Rinse and dry the figs. Cut in half and transfer to the mixer.

  2. Wash quickly and dry the cranberries and add in the mixer with ice cubes and yogurt.

  3. Blend until you get a creamy mixture.

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About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.