For the past three weeks, we’ve been sharing delicious breakfasts from Sam and Catherine at Island Menu as part of our Guest Recipes series. So far, they have us drooling over Blueberry Cinnamon Buns, Nectarine Blackberry French Toast, and Quinoa Kedgeree. Today we’re taking a break from luxurious weekend breakfasts with a midweek breakfast recipe that you can whip up in just a few minutes.
Blackberry, Blueberry, and Raspberry Breakfast Smoothie
In Tasmania we have an abundance of fresh sweet berries available during the summer months and I like to try to make the most of them, eating them fresh just as they are, in my porridge, as sweets, and most recently blitzed up as a fresh breakfast smoothie. The beauty of berries is that you can so easily freeze them and stockpile them for the colder months. I confess, of my stockpiled fruit, I’ve already eaten quite a few …
Smoothies are great for breakfast, especially if you are a bit bored with the usual cereal! — Sam & Catherine
Ingredients
1 c milk or soymilk
2-3 heaped tbsp natural Greek yogurt
2 tsp honey (more or less to taste)
1 c frozen berries (I used a mix of blackberries, raspberries, and blueberries)
Sprig of mint
Put all the ingredients in a blender and process until combined.
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The sun just disappeared, but once it comes back, this looks like a delicious way to welcome it back. That sprig of mint seems like it’ll add that perfect little oomf.
how many pints or cups is this
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