Photo and recipes courtesy of the BC Blueberry Council.
BLUEBERRY GREEN ZINGER
Yields: 4 portions
INGREDIENTS:
2 cups Spinach
5 stalks Kale, roughly chopped
1 cup Beets, cooked and roughly chopped*
2 tsp Fresh ginger
2½ cups Blueberries, fresh or frozen
½ cup Lemon juice or other citrus
3 tbsp Honey
1 ½ cup Green tea, prepared and cooled
½ cup Water
* You can buy pre-cooked beets, or cook your own by wrapping in foil and roasting in a medium oven for 90 minutes.
DIRECTIONS:
- Put all ingredients into a blender and blend until smooth. Pour into chilled glasses and serve immediately.
BLUE CRANBERRY SMOOTHIE
Yields: 4 portions
INGREDIENTS:
2 cups Blueberries, fresh or frozen
1 cup Fresh cranberries, whole
1 ½ cups Vanilla yogurt
1 ½ cups Cranberry juice
2 cups Water
2 tbsp Fresh mint
DIRECTIONS:
- Put all ingredients into a blender and blend until smooth. Pour into chilled glasses and serve immediately.
‘NANA BERRY SMOOTHIE
Yields: 4 portions
INGREDIENTS:
2 Bananas
1 ½ cups Blueberries, fresh or frozen
1 ½ cup Plain yogurt
½ cup Unsweetened almond or soy milk
2 tbsp Flax seeds, ground
2 tbsp Honey
1 ½ cups Water
DIRECTIONS:
- Put all ingredients into a blender and blend until smooth. Pour into chilled glasses and serve immediately.
