This recipe is one of two delicious recipes (see the next post: Almond-Sesame Soba Noodles with Quick-Pickled Vegetables) I’ve made from my friend Phoebe Lapine’s The Wellness Project, a book that chronicles a yearlong wellness journey, one, however, that began years earlier. In her early twenties, Phoebe had been diagnosed with an autoimmune disease, Hashimoto’s Thyroiditis, and felt overwhelmed by her doctor’s strict protocols and the contradictory information she received at every turn. After experiencing mixed results and a life of deprivation, she adopted 12 of her own wellness directives—including limiting sugar, caffeine and alcohol, switching to all-natural beauty products, prioritizing sleep and relaxation, experimenting with filtered and bottled water—to find out which lifestyle changes are actually worth the time, money and energy. The Wellness Project is part memoire and part health primer, and I’ve learned so much reading about Phoebe’s experiments—to me Phoebe is like The Skimm of the wellness world. She describes wellness as a journey not a destination and makes reading about health fun and accessible, which is so rare. You can read more about The Wellness Project on Phoebe’s website, and while TWP is not a cookbook, I wouldn’t fault you for buying it for the “22 inflammation-fighting recipes for clearer skin, better digestion, and a thriving thyroid.” I have no doubt they’ll all be keepers. Once you make this smoothie once, you’ll never need to refer to this recipe again: 1 cup almond milk, 1/2 cup frozen blueberries, 1 banana, 1 tablespoon almond butter, pinch sea salt: blend until smooth. Adjust consistency with more almond milk if you wish. No reviews
