Disclosure: By posting this recipe, I am entering a contest sponsored by the Wild Blueberry Association of North America and am eligible to receive prizes associated with the contest. I was not compensated for my time. Thoughts and opinions are my own.
Have I lost my mind sharing a smoothie recipes in the middle of record breaking low temperatures? Yes, probably so. “Luckily” I’m home sick with a cold, bundled in three layers with a 135 lb fur coat on my lap, but still, just writing this post is painful. So, rather than encouraging you to run to the kitchen, let’s just pin this one for later.
Type 2 Diabetes
Pterostilbene is partially degrated by cooking, so blueberries may be best enjoyed in raw, aka smoothie form. Frozen wild blueberries are the perfect addition to smoothies with their rich flavor and concentrated nutrition. Coconut and blueberry is a delicious flavor combination. Although you could certainly use nonfat yogurt and the lower fat, drinkable coconut milk sold in the dairy aisle to lower the calorie count a bit, I find using ingredients with a little more fat makes the smoothie stick to your ribs. Plus, organic dairy is a source of beneficial omega 3 fats. Ginger adds a hint of warming spice, but you could also substitute cinnamon. To up the nutrition even further, feel free to add a handful of raw spinach or a scoop of my green smoothie booster.
- 1 cup frozen wild blueberries
- ½ cup 2% plain yogurt
- ¾ cup unsweetened coconut milk
- 2 tablespoons unsweetened, shredded coconut
- ½-1 teaspoon grated fresh ginger
- Place all ingredients in a blender and puree until smooth.