You have got to try this!!! Probably not what you think of when you want a smoothie but I have found that basil pairs very well with so many different fruits, especially pineapple!
This recipe was inspired by a Pineapple-Basil Gelato I had years ago at Whole Foods. Since then I have used basil to make blueberry and watermelon sorbets and the combo is surprisingly refreshing!
I was cautious in using pineapple (I am waiting for my MIL’s blueberries to get ready) due to its high sugar content but by making 2 servings using only 1/4 of a cup of crushed pineapple in its own juice, the carb load is minimal.
|Our Miniature Pineapple Plant!|
Keep you freezer stocked with frozen almond milk because these smoothies are addictive in a good way! Finally, a use for ice trays again.
This would also be great with blueberries instead of pineapple. Blueberry version coming in May! I hope my little basil plant can keep up with the demand!
**Dairy Free Option: Substitute Coconut milk for Heavy Cream.
4 cubes of frozen unsweetened almond milk (or plain ice cubes)
1/4 cup heavy whipping cream (or pure canned coconut milk for dairy free)
1/2 cup unsweetened almond milk
1/4 cup crushed pineapple (in its own juice)
1/2 tsp vanilla extract
3 servings Stevia (I use Kal Brand- to taste)
4 leaves of Fresh Sweet Basil (Don’t get Thai Basil. You can even use the stem)
- To make frozen almond milk: Pour homemade or store bought unsweetened almond milk into ice cube trays and allow to freeze. Be sure not to fill to the top so that they can be easily removed from tray. My ice trays held approximately 1-1/2 tbsp of almond milk in each opening.
- Freeze until solid.
- For one serving, add 4 cubes of almond milk to blender, Magic Bullet or Ninja.
- Then add milks, pineapple, basil, stevia and vanilla. Always start with least amount of stevia first and then taste.
- Blend for 30 seconds or until you can hear that there are no more chunks.
6 oz glass: 6 grams of carbs