Blueberry and cashew smoothie
A simple, refreshing smoothie that you can also make with Gluten Free Weet-Bix.
This smoothie takes two minutes to blend and covers three things at once: gut support, steady energy, and a genuine breakfast rather than a sugar hit. Blueberries are one of the higher polyphenol fruits available, and polyphenols are what your gut bacteria actually feed on to produce the short-chain fatty acids that keep your gut lining healthy. The unsweetened yoghurt adds live cultures on top of that, so you are feeding your gut bacteria and topping them up in the same glass. Cashews bring magnesium, a mineral that gets used up faster under stress and is worth replacing consistently rather than occasionally. They also add enough healthy fat to slow down how quickly the natural sugars in the blueberries hit your bloodstream, which matters for steady energy through the morning rather than a spike and a crash by 10am.
The Weet-Bix (or gluten-free version) adds a small amount of whole grain fibre without turning this into a heavy meal, and the honey is there in a small enough amount to add sweetness without undoing the blood sugar benefit of the fat and fibre around it. For anyone managing a busy morning, this is a genuinely quick option: blend, pour, done. No cooking, no separate components, no cleanup beyond one blender jug. It works equally well as a stand-alone breakfast or alongside something more substantial if you need more staying power before lunch. If you are watching gluten, the Gluten Free Weet-Bix swap means you don't lose anything in terms of flavour or texture.
Ingredients
1 cup blueberries
1 cup unsweetened yoghurt
1 cup So Good Unsweetened Almond & Coconut milk
1 Weet-Bix or 1 Gluten Free Weet-Bix
½ tbsp honey
½ cup cashews
Method
Place all ingredients in blender and blend until smooth.
Pour into two glasses.
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