And the silken-tofu-in-smoothie routine continues with this blueberry-cashew number. I almost lost my dad when I told him about the new kick I am on. Rob (my dad), who, to set the stage, turns his nose up at mushrooms, exercises his gag reflex in the presence of avocados and hopes I don’t notice when he “doesn’t see” the kale salad on the table for dinner, isn’t the most adventurous eater. He just started shaking his head when I told him I was putting tofu in my smoothies.

Don’t knock it until you try it though!

I’ve been buying blueberries and freezing them because I find they taste better than the ones that come already frozen. This one does get a pretty sweet, especially depending on the sweetness of your berries, so I started adding a squeeze of lemon or lime juice to cut this. Imagine when you make blueberry sauce for ice cream or filling for blueberry pie; usually there’s some lemon juice in there to balance the flavor.

I’ve tried this one with peanut, cashew and almond butter and they are all great, so use whatever nut butter you have on hand. I’m not an anti-sugar fanatic but I have started noticing it popping up in places where it shouldn’t be and I don’t like it. You might be surprised how many peanut butters have sugar in them. Skippy (which I used to buy exclusively), “Natural”Jif, Justin’s Honey Peanut Butter, organic MaraNatha, and the list goes on. The stuff is so good without it, I wonder why they add it at all. I look for jars that have just the nuts and if there is salt on that list as well, I’m okay with that.

Here are my favorite nut butters!

• Smucker’s or Laura Scudder’s Naturally Creamy or Chunky Peanut Butter
• Trader Joe’s (No Salt) Creamy or Chunky Almond Butter
• Once Again Creamy Cashew Butter

Blueberry-Cashew Smoothie

1 cup frozen blueberries, slightly thawed
5 ounces silken tofu
2 tablespoons cashew butter
1/4 – 1/2 cup almond milk
Squeeze of lemon juice

Add all ingredients to a blender and mix to combine.