Eosinophilic Esophagitis Friendly Blueberry, Pear & Ginger Smoothie
Total time5 min
Prep time5 min
Cook time0 min
4.7(6)
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Learn more →Ingredients
2 servings
- 1 cup frozen blueberries
- 1 ripe pear, cored and roughly chopped
- 1 tsp fresh ginger, peeled and grated
- 1 cup full-fat coconut milk
- ½ cup water
- 1 tbsp honey
- ¼ tsp ceylon cinnamon
Instructions
- 1
Add the frozen blueberries, chopped pear, grated ginger, coconut milk, water, honey, and Ceylon cinnamon to a blender.
- 2
Blend on high speed for 45–60 seconds, until completely smooth with no visible fruit chunks.
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