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.


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.


Now let’s talk about wild blueberries.


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.


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!


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. 


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


Remember Them & Spirited Fresh Tomato Cake

spirited fresh tomato cakeI woke up this morning knowing what I needed to write about today. I came to realize that I have never been alone in this grief process because so many moms before me have gone through it. I recall an old high school chum named Jeff who died at age 17 of leukemia. Jeff was funny and smart and a strong competitive swimmer. He loved my friend, Donna. I remember visiting him in the hospital to say good-bye and feeling so sad for him and for her. I don’t remember his mom, but I can’t imagine what she was going through. I am glad I remember him. Jeff, you have not been forgotten.

I love you Betty

I love you Betty

And then there is Betty. Betty is the mother of 5 kids including one of my best friends, Carol. I’ve known Betty for 30 years. We have a lot in common. We both love to garden, we loved playing BUNCO together for a good 10 years and we both love Carol to the moon and back. We also both lost a son.

We will always remember Robert & William

We will always remember Robert & William

Betty is now 93 years old and on a recent visit back to my old hometown I stopped by to check in on her. Betty affirmed what I already knew: a mom never stops grieving the loss of a child. It has been 56 years since she lost her oldest child, Robert. We never really talked (or did we just mostly cry) about it until this visit. And then she showed me an old photo of Robert, so handsome displaying a fish he had just caught…and in the same frame….right next to her son…was mine. My heart melted. We decided our boys were good together probably catching fish off the banks of heaven.

Spirited Fresh Tomato Cake

Spirited Fresh Tomato Cake

Remember that old-fashioned tomato cake recipe made with that processed canned soup? Pitch that and make this especially if you have an abundance of vine ripened garden tomatoes either in your back yard or from the local market. With a hint of spice it’s the perfect cake for a snack or with a cup of coffee for breakfast. No one will ever know there are tomatoes in the mix let alone a bit of spirit.

what 10 ounces of tomatoes look like

what 10 ounces of tomatoes look like

I cannot bake without the use of a scale. It takes so much guesswork out of this scientific process and thus less room for mistakes. We all measure differently when it comes to measuring cups and spoons and I am not certain that there is even a standard among those vessels in the manufacturing process. Use a meaty tomato for this cake or cut out the seeds before processing. This year I grew Burpee’s “salsa” tomatoes, which have very few seeds.

you would never know there are tomatoes in the cake

you would never know there are tomatoes in the cake

Spirited Fresh Tomato Cake

10 ounces ripe plum tomatoes, cored (see photo)

¼ cup gold rum

½ cup chopped dried cherries

½ cup toasted sliced almonds

1 cup all purpose flour

¾ cup almond meal flour

1-teaspoon baking soda

½ teaspoon sea salt

2 teaspoons cinnamon

¼ teaspoon nutmeg

¼ teaspoon ground cloves

½ cup unsalted butter, softened

¾ cup sugar

1 egg

Powdered sugar

Heat oven 350F. Spray an 8-inch baking pan with no-stick baking spray or grease and flour. Process tomatoes in a blender or food processor until smooth (measure 1 cup of tomato puree). Toss cherries and rum together in a small bowl. In medium bowl, whisk flour, almond meal, baking soda, salt and spices together. In a large bowl, with electric mixer beat butter and sugar for 5 minutes or until light and fluffy. Add egg; blend well. Slowly, beat in tomato puree; mixture will look curdled. Add flour mixture blending just until moistened (I usually fold the flour mixture in by hand). Stir in cherries and rum and almonds; blend well. Pour batter into prepared pan; smooth the top. Bake 40 minutes or until wooden pick inserted in center comes out clean and cake pulls away from sides of pan. Cool on wire rack for 10 minutes before inverting on rack to cool completely. Dust with powdered sugar before serving. 

what light and fluffy butter and sugar looks like

what light and fluffy butter and sugar looks like