Hello and happy Wednesday. It's summer, which means it's smoothie season! I'm still sipping on my chai smoothie, vegan chocolate banana, and green goddess, but I'm working on upping my smoothie game this summer and trying out new recipes. Inspired by a friend's mention that she made a date, blueberry and almond smoothie, I got to work yesterday on this creamy, delightfully-hued and very filling concoction.

This smoothie is dense, but in a good way. It feels like a meal, which, because I am looking for healthy options to work in with Westley's rejects, is perfect. Nutrition-wise, it's a powerhouse: Dates, blueberries, almonds, silken tofu, oats, and chia, hemp and flax seeds make this a killer lunch. I did not squeeze any greens in here, but I will - I'm especially fond of "hiding" frozen kale and frozen spinach in smoothies like this and it has enough flavor and texture to cover any objectional grassy flavors. As presented here, this smoothie is vegan, but of course you can sub in yogurt and dairy milk for the tofu and hazelnut milk. I've also included a handful of slow-cooking oats, which you can sub in for gluten-free if you're into that kinda thing. This smoothie is almost like eating a blueberry muffin, with its grains and vanilla-y flavor. But cool and refreshing for June! But don't take my word for it:

This happy smoothie customer loooooves this purple goodness, and you will too!

Very Purple Vegan Vanilla Almond Blueberry Smoothie (makes 2 medium)

Recipe by Once & Future Home

In the basin of a high-speed blender, add the following:

• 1 cup blueberries (I recommend frozen to keep things chilly)
• 1 cup dried dates (any type is fine; I don't soak mine for this recipe)
• 1/4 cup raw almonds
• 1 Tablespoon your favorite seed: Flax, chia, hemp etc. - I use Nutiva Superseed Blend, which has all three, plus coconut**
• 1 1/2 teaspoon vanilla extract
• 3/4 cup hazelnut milk (or milk of your choice; add more or less to get the consistency you prefer)
• 1/4 cup whole oats (use gluten free if you're so inclined)
• 1/2 - 1 cup silken tofu, depending on your consistency pref (you can sub in your fave yogurt instead)
• 4-7 ice cubes (don't forget these! They help break up the thickness of the shake and make things nice and cool)

I did a quick dig into the nutrition info for this smoothie. A medium smoothie (so about half of this recipe) using the ingredients listed above, including one cup of silken tofu, will net you 15 grams of fat, 487 calories, 10 grams of protein, 12% of your daily iron and 9 grams of fiber. Plus all the vitamins and minerals, like Vitamin C and magnesium, that abound. For a snack, it might seem heavy, but for a meal, it's a light, healthy treat. I recommend! If you try, let us know how it goes, and if you sub in or out, keep us abreast of those changes as well.

**Not getting paid or perked to mention this brand, but it's what I use and I love it!