Ingredients:

  • 1.5 cups (210g) mixed frozen berries (blueberries, raspberries, blackberries)
  • 0.5 small frozen banana (approx. 50g)
  • 0.75 cup (170g) full-fat plain Greek yogurt
  • 1 tablespoon (12g) chia seeds
  • 1 scoop (25g) vanilla whey protein powder
  • 1 cup (240ml) unsweetened almond milk
  • 0.5 teaspoon freshly grated ginger
  • 1 teaspoon honey
  • 1 teaspoon fresh lemon juice

Instructions:

  1. Pour the liquid foundation. Add the 1 cup (240ml) unsweetened almond milk and 0.75 cup (170g) full fat Greek yogurt to the base of the blender. Note: Putting liquids in first prevents the powder from sticking to the bottom.
  2. Add the dry stabilizers. Measure out 1 tablespoon (12g) chia seeds and 1 scoop (25g) vanilla whey protein powder; add them directly into the liquid.
  3. Layer the frozen fruit. Add the 1.5 cups (210g) mixed berries and the half frozen banana. Note: The weight of the frozen fruit helps push the other ingredients down into the blades.
  4. Incorporate the flavor balancers. Add the 0.5 teaspoon freshly grated ginger, 1 teaspoon honey, and 1 teaspoon fresh lemon juice.
  5. Start slow. Set the blender to its lowest speed setting to begin the initial breakdown of the frozen fruit.
  6. Ramp up the power. Rapidly increase the speed to high. You'll hear the motor hum change as the fruit is pulverized.
  7. Blend for 45 to 60 seconds. Continue until the texture is completely smooth and velvety with no visible berry skins.
  8. Check the consistency. Stop the blender and stir with a spoon to ensure no protein clumps remain.
  9. Fine tune the chill. If it's too thick, add a splash more almond milk and pulse once.
  10. Pour and serve. Transfer to a chilled glass and enjoy immediately for the best texture.