Blueberry + Cacao Smoothie with Shatavari

🍳 Cook: 7 min

Ingredients

6 tbsp	90 ml	flax seeds
1 cup	240 ml	rolled oats
3 1/2 cups	840 ml	water, divided
2 cups	480 ml	frozen blueberries
1 cup	240 ml	fresh spinach, washed
2 tbsp	30 ml	almond butter (crunchy or smooth)
1 tbsp	15 ml	maca powder
1 tbsp	15 ml	shatavari powder, heaping
2 tbsp	30 ml	cacao nibs
1 tsp	5 ml	triphala powder, heaping (optional)
1/2–1 tsp	2.5–5 ml	ashwagandha powder (optional)
1/2–1 tsp	2.5–5 ml	cinnamon powder (optional)
1 tsp	5 ml	raw cacao powder (optional)
1/2–1 tsp	2.5–5 ml	nettle powder (optional)
1/2–1 tsp	2.5–5 ml	alfalfa powder (optional)

What you'll need: spice grinder, small pot, blender.

Using a spice grinder, grind the flax seeds into a meal. If you don't have a grinder, you can use pre-ground flax meal.
Add the oats, flax seeds and 2 cups of the water to a small pot. Cook over low heat for 5 to 7 minutes or until the oatmeal reaches your desired consistency. Occasionally stir the oatmeal to keep it from sticking to the pot.
While the oatmeal is cooking, place the blueberries, spinach, almond butter, maca, shatavari, cacao nibs and remaining 1 1/2 cups of water in a blender. Add any of the optional ingredients you'd like, too. Start on low speed and blend for a few seconds, working your way up to high. Blend on high speed for 30 seconds or so.
Once the oatmeal is done, use a spatula to scoop and pour the oatmeal into the blender. Again, start on a low speed and work your way up to a high speed. Blend until it's all nicely incorporated and smooth.
If it's too thick for you, slowly add more water until you achieve the consistency you like. If it's not thick enough, next time use less water or add more oatmeal. Although the oatmeal is hot, the frozen blueberries will take down the heat. For optimum digestion, enjoy at room temperature, but chilled works as well if you prefer. You can store the smoothie in the fridge for 2 days.