Eosinophilic Esophagitis Friendly Blueberry, Apple & Ginger Smoothie
Total time5 min
Prep time5 min
Cook time0 min
4.8(13)
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Learn more →Ingredients
2 servings
- 1 cup frozen blueberries
- 1 medium apple, cored and roughly chopped (skin on)
- 1 tsp fresh ginger, peeled and grated
- ¼ tsp ground ceylon cinnamon
- 1 cup coconut milk
- 1 tbsp honey (optional)
- ½ cup ice cubes (optional)
Instructions
- 1
Add the frozen blueberries, chopped apple, grated ginger, Ceylon cinnamon, and coconut milk to a blender. Add the honey and ice, if using.
- 2
Blend on high speed until completely smooth and no fruit chunks remain, about 45–60 seconds. If the smoothie is thicker than you'd like, add coconut milk 2 tbsp at a time and blend briefly until it reaches a pourable consistency.
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