DIY Recipe: Hemp CBD Blueberry Breakfast Smoothie

Mornings can be a blur: shower, brush your teeth, get dressed, feed the dog (and maybe the kids). In the midst of all this, finding time to eat breakfast can be a stretch. For those of us who lead busy lives, smoothies can be a good way to ensure you eat your breakfast: They’re quick and easy to make; and you can sip them on the train, in the car or at your desk.

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Smoothies are also a convenient way to take those daily superfoods you encounter in health food stores. You know the ones I mean: flax, chia, spirulina, maca and, of course, hemp-derived cannabidiol (CBD). This superfood can reduce inflammation, ease stress and perhaps make your mornings a little less hectic.

We tend to think of hemp CBD (and CBD in general) in an acute context: Got a migraine? Maybe a hemp CBD tincture will provide quick relief. But the more we learn, the more it becomes clear that hemp CBD may work best as a supplement.

Taking small amounts of hemp CBD everyday may lead to better results than if you just have it when an issue arises. And what better way to take it than in your morning breakfast smoothie?

RELATED: CELEBRATING THE INGREDIENT: JUNA’S HEMP CBD TINCTURE

Ingredients for Hemp CBD Blueberry Breakfast Smoothie

1 serving

• 1/2 cup almond milk
• 1 ripe banana
• 1/2 cup frozen blueberries
• 6–8 ice cubes
• 1 tbsp almond butter
• 5–10 drops hemp CBD tincture

How to Make Hemp CBD Blueberry Breakfast Smoothie

1. Place all ingredients into a blender and blend until smooth.
2. After blending, check the consistency of your smoothie—you may need to add more almond milk if it’s too thick.

Pro Tips for Making the Ultimate Hemp CBD Breakfast Smoothie

• Beef up this smoothie by adding your favorite protein powder or a scoop of granola—yes, you can add granola to smoothies; it’s delicious.

• If you use a frozen banana, you can nix the ice cubes. Frozen bananas give smoothies a rich, thick texture.

• Throw in other superfoods: ground flax and cacao nibs go especially well with this recipe.

Photo credits (left to right): Jessica Ruscello & Sharon Chen