Eosinophilic Esophagitis Friendly Blueberry Ginger Smoothie
Total time5 min
Prep time5 min
Cook time0 min
4.7(3)
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Learn more →Ingredients
2 servings
- 1 ½ cups frozen blueberries
- 1 cup frozen strawberries
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp fresh ginger, peeled and roughly chopped
- 1 tbsp honey
- ¼ tsp ground turmeric
- ½ cup ice cubes
Instructions
- 1
Add the coconut milk, fresh ginger, honey, and turmeric to the blender first, then add the frozen blueberries, frozen strawberries, and ice.
- 2
Blend on high speed for 45–60 seconds, until completely smooth with no visible fruit chunks or ginger pieces.
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