Hi, I’m Jane! 👋 I’m quite fond of all that which I can do with a blender. Obviously, I mostly do smoothies with blenders.
Smoothies by Color is not the kind of blog where I encourage sipping “skinny” smoothies and those which include “hidden greens” you can actually taste. Or maybe it’s just me, a super taster, who can taste them.
I focus on sensory input of smoothies, rather than what nutrition is going inside them. As a person about a year into recovering from atypical anorexia, this blog is partially an accountability project: no food is off limits.
If I wants it, I…sits it? Whatever. You get the picture. Or you will. Just roll with it when I don’t make sense or get off my site. 🤷♀️
One of my favorite things ever is SunButter.
I discovered it via a giveaway my friend had on her old blog. I won the giveaway, so I got to try lots of SunButter-related goodies and got some coupons to boot. I’ve been in love ever since. In the beginning, I considered it a luxury because of the price. Now, it’s more of a staple in my life.
You never realize just how much you use peanut butter in things until it’s gone. That kind of spread has a particular texture and purpose that cannot easily be replaced. I can’t imagine my life without seeds, because I know of nothing that quite replaces it. I’ve had yellow pea butter, but it’s not the same and had a slightly different texture. The flavor was a bit caramelized.
Do you ever find yourself wanting — no, craving — a SunButter sandwich? Okay, so maybe yours is more peanut butter, but since I’m allergic, my default = SunButter. Back to my point, though: Do you ever find yourself craving an SB sandwich, but not wanting the bread? Mixing SunButter and jelly together to eat with a spoon isn’t the same thing. It’s too thick, too filling too soon.
Somehow, that led me to the bright idea of making a smoothie out of it. I like experimenting, and honestly? I’d rather drink meals than eat them sometimes. In my defense, bread and I don’t get along. Bread has yeast, which I’m allergic to, so while I love bread to bits, I’m not always in the mood to be up coughing all night. Sensory-wise, I’m not always in the mood to experience the sensory input of bread and/or of chewing. Like, chewing is kind of exhausting.
Food’s not my friend. I’m working on that.
And if I can make my life any bit easier when it comes to food, I’m going to do that. Because I can’t just skip meals. I also can’t spend my days drinking water, no matter how much I love water.
On to the recipe. It’s this particular recipe that is, well, the pilot — the first recipe I developed with the intention of using it here, for Smoothies by Color.
It’s also the first smoothie I ever seasoned with sea salt, and I wholeheartedly recommend it if you want an oomph.
While my cousin is modeling the smoothie so well in a shirt that just…fits s/c oh so well, he did not like his SunButter + Berry smoothie. Only the two-year-old, who’s also on my taste-testing team, liked it until it clogged her sippy cup.
That doesn’t mean it’s not a great smoothie. The kids dislike SunButter.
They literally begged me not to put it into anymore smoothies they had.
I was just like,
Why would I waste it on someone who doesn’t like it?
Kid logic baffles me.
A very berry, super SunButter smoothie.
- 126g (1/2 cup) yogurt*
- 32g (2 Tbs) creamy SunButter
- 140g (1 cup) mixed berries, frozen
- Himalayan sea salt, to taste (optional)
- Blend yogurt and SunButter together until well-blended.
- Add a fraction of frozen berries and blend. Repeat until all berries are blended into smoothie and it is smooth.
- Add Himalayan sea salt, if desired.
*Strawberry yogurt enhances the flavor of the berries. Vanilla yogurt will render a smoothie that tastes more like SunButter. (YUM)
Himalayan sea salt will emphasize the flavor of the berries.