I’ve fallen in love with lavender. I use the oil to help calm me and get rid of headaches. I use the herbs and buds in recipes. It’s such a useful plant and it smells divine and looks beautiful — there really is no downside to using it! For this smoothie, I combined some unique flavors that actually go together very well. I put peanut butter in every smoothie as it is, but I second-guessed putting it in this one. Then I thought, why not? If I’m a recipe developer, how can I develop recipes without experimenting? It’s kind of an oxymoron, but I often second-guess myself when creating new things. Even in the experimental stage, which makes no sense to me, because I know it’s an experiment. Yet, I’ll still question myself. I also don’t like not getting things right on the first try. But before this intro turns into a personal roast of myself and of my amateur-chef shortcomings, I’ll leave it at that and say that this smoothie was an extremely positive result of my recipe experimentation. The end.
What You’ll Need:
- 1 – 1 1/3 cup of your favorite non-dairy milk (I used almond milk)
- 1/3 cup of frozen raspberries
- 2 tablespoons creamy peanut butter
- 1 teaspoon whole lavender buds (I purchased mine at Whole Foods Market)
What to Do:
- Place all ingredients in a blender and blend together.
- If your blender has different speed settings, blend on a medium setting until everything is well blended. Otherwise, blend for approximately 20 seconds until everything is well-blended.
- Sprinkle additional lavender buds on top of smoothie to garnish.
Date posted on Instagram: 9/17/18