Straight from the barren, frozen in time, delivered to your blender for a blast of sweetness to whisk away your winter blues and turn them into wild blues…wild blueberries that is.
If you’ve followed my blog you might remember that I live very close to a wild blueberry barren. In the summer I collect, bake and of course freeze them.
Wild blueberries are harvested primarily from the barrens and fields of Maine and Eastern Canada. They’re genetically diverse and have myriad health benefits.
Of course any of these recipes can be made with standard grocery store blueberries; however, the wild ones have a depth of flavor that takes your recipe to the next level. Plus they have 2x the antioxidants of cultivated blueberries that you find in your local grocer’s produce section!
This spring I have big plans to put two types of blueberry bushes in my backyard, but that won’t stop me from heading to the barrens to get some wild ones…there really is a distinct flavor difference.
Since we all don’t have our own wild blueberry barren nearby you may ask “Where can I purchase these delightful berries?” Waiting in the frozen fruit section at the grocery store – you might have been overlooking them all this time! (find nearby stores that stock them here)
- 1 cup chai latte mix*
- 1 tsp freshly grated ginger
- 2 tsp ground flaxseed
- 1 banana, sliced and frozen
- ½ cup frozen Wild Blueberries
- Place all ingredients into a blender.
- Give it a whirl until smooth and frothy.