Warm & Wild Blueberry Smoothie Latte

By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and I am eligible to win prizes associated with the contest. I was not compensated for my time.

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Baby it’s cold outside! Get out the warm wool sweaters, favorite fleece lined boots and the blender. Blender? Yes, I said blender because we are making smoothies. Believe it or not winter is one of the most popular times of the year for smoothie making because it fits right in with those healthy new year resolutions. Smoothies are the easy way to pack more nutrition into your diet.

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Now let’s talk about wild blueberries.

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Wild blueberries are little purple powerhouses of nutrition. Grown in barrens across Maine and Canada wild blueberries are quite different from those that are planted or cultivated.  Wild blueberries have grown naturally under harsh conditions for 10,000 years, so they have adapted with more than 2x the antioxidants and fiber of cultivated blueberries. Frozen at harvest to lock in the goodness studies show that they may help prevent the onset of cancer, heart disease, alzheimer’s and diabetes.  With a well balanced sweet-tart flavor just about everything pairs well with these super fruits in a smoothie.

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Webster’s dictionary defines a smoothie as “a creamy beverage made of fruit blended with juice, milk, or yogurt.” Much to my delight it doesn’t seem like I am breaking any smoothie rules by going warm instead of cold because did you hear me earlier? It’s freezing outside here in Pennsylvania and I can use all the antioxidants I can get to boost my immune system. Fighting off a cold or the flu? I have a smoothie for you!

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and yes, I really did accidentally spill all that froth all over the counter

Infused with green tea, pomegranate and warm revitalizing cleansing spices this deliciously wild blueberry smoothie will certainly cure your winter blues.

Warm & Wild Blueberry Smoothie Latte

  • Servings: 2
  • Difficulty: easy
  • Print

1 cup frozen wild blueberries

1 ½ tablespoons real maple syrup

1/8 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon ground cardamom

1/8 teaspoon ground nutmeg

1/8 teaspoon ground allspice

1 cup water

2 green tea with pomegranate tea bags

1/2 cup milk (or almond milk)

Place blueberries and 1 tablespoon of maple syrup in blender. In small bowl, combine cinnamon, ginger, cardamom, nutmeg and allspice; stir to blend spices. In small saucepan, bring water to a boil. Remove from heat. Add tea bags and ¼ teaspoon of spice mixture; stir and let steep for 4 minutes. Meanwhile, heat milk with remaining ½ tablespoon of maple syrup and 1/8 teaspoon of spice mixture just to a simmer, stirring to combine. Stir and strain hot tea mixture into blender with blueberries. Add ¼ cup of the hot milk mixture; blend well. Re-warm mixture in pan on stove to desired temperature. Froth the remaining milk mixture with an immersion blender or tool specially designed for frothing milk. Divide the hot tea mixture among two mugs and top with frothy milk. Sprinkle with additional blueberries and spice mixture, if desired. Serve warm. 


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wish you could see my wild blueberry smoothie latte mustache right now

Frozen wild blueberries are available all year long.Click this link to find a store near you: grocery store. Click here if you would like to try my Easy as A-B-C Wild Blueberry Smoothie

 

Easy as A-B-C Wild Blueberry Smoothie

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By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and I am eligible to win prizes associated with the contest. I was not compensated for my time.

Keeping a new year resolution to eat healthy has never been easier. Start with one simple idea liking eating real food instead of something processed. Just look around your kitchen. I bet you have a whole assortment of fresh or frozen fruits and vegetables ready for a quick smoothie buzz in the blender. What I especially love about smoothies is that they can be completely customized to your own taste. Right now I’m loving experimenting with wild blueberries. Sipped through a straw or eaten out of a bowl with an assortment of toppings wild blueberry smoothies bring us one step closer to a healthier lifestyle.

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Food trend predictions for 2017 will have you adding some rather unusual ingredients to your smoothie. How about charcoal or Peruvian maca powder? Ah-no thanks. Then there is blue-green algae, sorry, but not happening here. Lastly, and this one really blows my skeptic mind is something known as an “adaptogen” (is that a real word?) called ashwagandha….I can’t even. Just give me some real food like wild blueberries!

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And in case you did not know wild blueberries are quite different from cultivated blueberries. Wild blueberries are not planted, but occur naturally in fields in Maine and Canada. Smaller in size they have twice the antioxidants of regular blueberries and are more intensely flavored. They have a nice balance of sweet-tart and those flavors and nutrients are locked in at harvest when they are individually quick frozen (IQF). Find them in the frozen food section of the grocery store.

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My friend Marcie reminds me that something homemade is always good for the heart and soul. 

Back to easy! Open your fridge, check your pantry and grab some wild blueberries from the freezer. You will have everything you need to put together a super food delicious and jam-packed naturally nutritious smoothie. Not to mention you will save a ton of money not buying supplements created in some laboratory.  This A-B-C (apple, basil, Cinnamon) wild blueberry smoothie came together in a few minutes with what I had on hand today in my kitchen. Notice the subtle changing layers of flavors as you sip down to the delicious last drop. Your belly says, “thank you”!

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Easy as A-B-C Wild Blueberry Smoothie

¾ cup frozen Maine wild blueberries plus additional for garnish

1 (5.3 oz) container Greek nonfat blueberry yogurt

½ large red apple, quartered (do not peel)

4 large fresh basil leaves plus a sprig for garnish

1 tablespoon honey

1/8-teaspoon ground cinnamon

1 small frozen banana

2 tablespoons plain Greek nonfat yogurt

1 (5.3 oz) container Greek nonfat coconut cream yogurt

2 ice cubes

In high-powered blender combine blueberries, blueberry yogurt, apple, basil, honey and cinnamon until smooth. Measure out ½ cup and divide between two serving glasses. Add banana and plain yogurt to remaining mixture in blender; blend until smooth. Top off glasses evenly using just half of the blueberry-banana mixture. Add half of the coconut cream yogurt and the ice cubes to the remaining mixture in the blender; blend until smooth. Divide evenly between glasses. Spoon or pipe remaining coconut cream yogurt on top. Sprinkle with wild blueberries. Garnish with basil sprig. Makes 2 servings.

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The Best Cranberries For All Seasons

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Cape Cod Select Premium Frozen Cranberries is hosting a blogger challenge. I am thrilled to participate and bring this kind of quality product to my blog.  For more than 70 years the Rhodes family has been harvesting cranberries. Just open a bag of their cranberries and you will see nothing but bright red and fresh beautiful fruit. Available all year long, I have never seen cranberries like these before. They are like jewels and I just could not wait to create some recipes with them.

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Just last week I was eating the best cranberry lemon muffin I had ever tasted. It came at a premium price from a high-end coffee shop. It was so good I went back the next day and purchased another. I knew I needed to try and make these muffins at home and I did. Light and buttery these muffins are filled with cranberries and tart lemon curd. Husband approved these muffins are perfect for all those overnight holiday guests.

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Fresh Cranberry Lemon Muffins

1 and 3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

½ cup (1 stick) unsalted butter, softened

¾ cup granulated sugar

2 eggs

½ cup plain Greek yogurt

½ teaspoon vanilla extract

½ teaspoon lemon extract

Zest of 1 large lemon

2 tablespoons fresh lemon juice

2 tablespoons milk

1 and 1/2 cups Cape Cod Select Premium Frozen Cranberries (do not thaw)

1 jar lemon curd

Preheat oven to 425F degrees. Spray a 12 count muffin cups with nonstick spray or line with cupcake liners that rise above the rim of the pan (like the tulip shaped liners in the photo). In large mixing bowl, whisk flour, baking soda, baking powder and salt; set aside. In medium mixing bowl, with an electric mixer, beat butter and sugar for 2 minutes or until light and fluffy scraping down sides of bowl as needed. Add eggs; beat until well blended. Add yogurt, vanilla, lemon extract, zest, lemon juice and milk; blend well. Add wet ingredients to dry ingredients and mix with a rubber spatula just until dry ingredients are moistened. Fold in cranberries. Scoop batter into prepared muffin cups filling to the top. Bake for 5 minutes at 425F degrees, then lower the oven temperature to 350F degrees and bake for 20 to 24 more minutes or until a toothpick inserted in the center comes out clean. Cool completely. With a melon baller tool scoop out the top center of the muffin. Fill with a small spoonful of lemon curd. Replace muffin tops.

Please note that if you use standard liners that just fit the size of your muffin tin that your yield will be up to 15 muffins and your bake time will be a few minutes less. [/recipe]

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While most of us use cranberries in baking have you thought about adding them to a main dish or entree? Tapping into my Sicilian roots I thought Cape Cod Select cranberries would be perfect in an agrodolce sauce recipe. Agrodolce translates to sweet & sour and these cranberries shine in a savory mix of onions, vinegar, apple cider, rosemary, ginger and brown sugar. Can you say dinner on the table this busy holiday season in 30 minutes? Yes, you can!

Festive Cranberry Agrodolce Chicken

4 to 6 boneless skinless chicken thighs*

1-teaspoon kosher salt

½-teaspoon ground black pepper

1 tablespoon olive oil

1 tablespoon finely chopped peeled fresh ginger

1/8 teaspoon crushed pepper flakes

1 small to medium onion, chopped

1 cup Cape Cod Select Premium Frozen Cranberries

2 tablespoons unsalted butter

1 ½ cups apple cider or juice

2 tablespoons red wine vinegar

1 teaspoon chopped fresh rosemary leaves plus additional for garnish

1 ½ tablespoons dark brown sugar

cooked spaghetti squash; optional

Season chicken with salt and pepper on both sides. Heat olive oil over medium heat in large skillet. Add chicken; cook until golden brown on both sides, about 4 minutes per side. Transfer chicken to a plate. To same skillet, stir in ginger, pepper flakes, onion and cranberries; cook for 5 minutes or until onion is tender. Add butter, apple cider or juice, red wine vinegar and rosemary; stir well and bring to a boil. Gently boil for 15 to 20 minutes or until sauce is reduced by half. Stir in brown sugar. Return chicken and any accumulated juice to pan. Cook for 10 minutes or until chicken is fully cooked and tender. To serve: spoon cooked spaghetti squash over center of plate. Top with chicken and sauce. Garnish with fresh rosemary. Serves 4.

*We love chicken thighs in our house, but feel free to substitute boneless chicken breast if that is what you prefer. Just leave the chicken skin intact to avoid overcooked chicken.

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How about that gorgeous drink featured in my first photo? Greet your guests at the door with my Holiday Cranberry Pear Rosemary Spritzer and they may never leave. It’s your fault that you are treating your friends and family to the best of the best.

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Cranberry Pear Rosemary Spritzer

¼ cup sugar

¼ cup pear brandy

¼ cup Cape Cod Select Premium Frozen Cranberries

1 sprig fresh rosemary plus additional for garnish

2 tablespoons fresh lime juice

½ cup (4 ounces) good quality vodka

1 cup (8 ounces) cold prosecco or cranberry flavored seltzer

In small saucepan, over medium heat, swirl sugar, pear brandy, cranberries and rosemary until sugar is dissolved and mixture comes just to a boil. Let mixture steep and cool for at least 30 minutes. Remove and reserve cranberries. Remove and discard rosemary sprig. In a shaker filled with ice, combine cranberry pear syrup, lime juice and vodka; shake well. Pour over 4 ice filled glasses. Top each with ¼ cup (2 ounces) prosecco or cranberry flavored seltzer. For glass garnish: skewer reserved cranberries onto fresh rosemary sprigs and drape on top of glass.

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Thanks Cape Cod Select for sponsoring this recipe contest and sharing your delicious cranberries with me and my readers. For more fresh recipes, fabulous photos and how to purchase check out the following links:

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