Blueberry Coconut Chia Smoothies Recipe
- 1 cup frozen blueberries
- 1 cup full fat Greek yogurt (can use almond milk or coconut milk yogurt for dairy-free and vegan)
- 1/2 cup coconut “cream” (the really thick creamy stuff from the top of the can of full fat coconut milk)
- 1 cup unsweetened cashew or almond milk
- 2 tbsp coconut oil
- 2 tbsp ground chia seed
- Sweetener equivalent to 2 tbsp sugar (use your favourite!)
- Feel free to add protein powder, collagen or any other supplement that appeals to you.
- Combine all ingredients in blender and blend until smooth.
- Divide among 4 glasses and serve.
Blueberry Almond Crostinis Recipe
- 1/4 cup light ricotta cheese
- 1 Tbsp raw honey
- 1/2 tsp. lemon zest
- 3/4 cup blueberries
- 4 slices low-calorie whole grain bread, toasted (I used Ezekiel)
- 2 Tbsp sliced almonds, toasted
- In a small bowl, combine ricotta cheese, honey and lemon zest. Slowly fold in blueberries. Cut each toasted bread slice diagonally into four equal pieces.
- Divide blueberry mixture among bread pieces. Sprinkle with toasted almonds and enjoy!
Blueberry and Earl Grey Tea Cake
- 150g (2/3 cup) unsalted butter
- 1 heaped tsp Earl Grey tea leaves
- 220g (1 cup) caster (superfine) sugar
- 2 eggs
- ½ cup thick Greek-style yoghurt or sour cream
- 200g (1⅔ cups) plain (all purpose) flour
- 2 tsp baking powder
- ½ tsp bicarbonate (baking) soda
- ¼ tsp salt
- zest of 1 lemon
- 125g fresh or frozen blueberries
- Preheat oven to 160 celsius (320 fahrenheit) and grease and line a 22cm x 8cm loaf tin with baking paper. Place the butter in a small saucepan over a medium low heat along with the tea leaves and stir until melted. Set aside for 20 minutes to infuse. Strain the butter through a fine mesh sieve and discard the tea leaves.
- Place all the ingredients except the blueberries in a bowl and stir well to combine. Add the blueberries and mix through carefully. Pour the mixture into the prepared loaf tin and bake for 1 hour, or until the cake is cooked and a skewer inserted into the middle of the cake comes out cleanly. Dust with icing (confectioners) sugar and top with extra blueberries to serve.
- 2 cups raw almonds
- 2½ cups pitted medjool dates, divided
- 1½ teaspoons cinnamon, divided
- 1 vanilla bean, caviar removed
- pinch of nutmeg
- 1 tablespoon water
- 1 cup raw cashews
- 1 ripe banana
- 2 tablespoons fresh lemon juice, divided
- 6 kiwis, peeled and divided
- 1½ cups blueberries, divided
- Add the raw almonds, 2 cups medjool dates, 1 teaspoon cinnamon, vanilla bean caviar, and a pinch of nutmeg to a food processor. Pulse 8-10 times and then let everything process into a fine meal for 3-5 minutes. Add in the tablespoon of water and continue to process for another minute or until the mixture rolls in a ball within the food processor.
- Line the bottom of a 10-inch round tart pan with parchment paper (I usually trace the tart pan insert and then cut the parchment paper out).
- Dump the crust mixture into the tart pan and press into the pan and up the sides. Be patient with this step as it will take several minutes to get it spread evenly and pressed into the pan. If the mixture is too sticky, dip your fingers in water to repel the mixture as you’re pressing it into the pan.
- Place the tart pan in the freezer for at least 30 minutes to let the crust set (the crust can be made a day ahead of time and stored in the freezer).
- While the crust is chilling, soak 1 cup of raw cashews in warm water for at least 30 minutes. Drain.
- Add the cashews, banana, 3 pitted dates, ½ teaspoon cinnamon, and 1 tablespoon of lemon juice to the food processor. Process for 5-7 minutes or until completely smooth.
- Pour the banana-cashew cream into the tart shell and place in freezer for 10 minutes to set.
- While the cashew cream is setting, add 2 kiwis, ½ cup of blueberries, and 4 pitted dates to a blender. Blend until a smooth glaze forms (approximately 2 minutes).
- Pour blueberry-kiwi glaze over the banana-cashew cream and carefully spread across surface.
- Thinly slice 4 kiwis. Add kiwis and 1 cup blueberries to a bowl and toss in 1 tablespoon of lemon juice.
- Arrange the blueberries and kiwis in circles working your way inward from the outer edge of the tart.
- Refrigerate or freeze for 15 minutes to set before slicing. Slice with a sharp knife, serve, and enjoy.
- Refrigerate leftovers.