Blueberry’s all over

A punnet of blueberry’s lasts no longer than fifteen minutes if left in our office kitchen. Down the hatch without a scratch. There is so much that can be done with blueberries, other than just scoffing them by the handful or only mixing them with a bowl of Greek yoghurt. Tarts, ice cream, muffins, pancakes, in a salad… and not to mention that it is all very healthy of course. In two weeks time I’m off to New York Fashion Week and I’m sure you all understand that I need to be in fine form.

Smoothie

What do you need?

– Half a banana
– Splash of coconut milk
– Handful of blueberries
– Handful of spinach

Place all ingredients in a blender. If you feel the smoothie is a bit too thick, add a little extra (coconut) water to the mix.

Muffins

This is a very tasty and easy vegan recipe from a sweet little site full of healthy and allergy friendly treats.

Pancakes

Recipe for one pancake

– 2 eggs
– 1 banana
– 25 grams of oatmeal
– cinnamon
– Handful of blueberries
– Coconut oil for frying

Whisk the eggs in a bowl, add the oatmeal and mashed banana. Tada… the batter is ready. Use a little coconut oil in a pan and when the pan is hot enough pour in the batter. Cook on both sides until golden brown and you’re done. A little cinnamon over the top and I would also add a handful of blueberries if I were you.

Ice creams

When the weather is nice and warm this is a favorite recipe of mine. These ice creams will be on a stick so you’ll need little molds for them. These can be purchased at any cooking or department store.

Recipe for 6 ice creams
– A honeydew melon
– 300 grams blueberries
– Juice of one lime
– 5 tablespoons vanilla yoghurt
– And for the sweet tooth a drop of agave syrup

Put the melon (peeled and cut of course) in a blender with the lime juice. Place this mixture in the fridge. Then mix the yoghurt with blueberries and put them in the blender. Now you can fill the molds. Start with the melon and then pour the vanilla/blueberry mixture over the top. This gives an eye pleasing layering of color. Put them in the freezer for a couple of hours and then enjoy.

Salad

Blueberries and goat’s cheese are a match made in heaven. Combine that with baby spinach or lettuce. Roasted hazelnuts for a little crunch and you’re done. Jazz it up even further with a little dressing of olive oil, balsamic vinegar and mustard.

So many blueberries, but by no means reason to be blue.