I’ve been falling in love with wild blueberries. These little gems, recommended by the Medical Medium, are packed with adaptogens, helping us thrive in the fast-paced, modern world.
According to a study, having wild blueberries can help reduce chronic inflammation, and more.
Wild blueberries are ideal in smoothies, and you can find them easily in the the frozen section of your local grocery store. I like to use Wyman’s wild blueberries.
While you can put wild blueberries on top of some homemade pancakes, they taste even better in smoothies. As the “smoothie queen”, I can’t help but blend the blueberries.
So I’ve created this concoction as a virtuous, hearty breakfast. And I particularly love blending foods because blending enhances digestion and optimises the absorption of nutrients.
This smoothie is dairy-free, vegan. While the thai bananas and mango in this recipe gives it a tropical flair, the acai gives it a deep and textured taste.
- 1.5 cup of fresh coconut water (add according to preference)
- 1 cup of frozen wild blueberries
- 1 pure unsweetened Sambazon acai smoothie packet
- 2-3 small thai bananas
- 1 ripe mango (ideally Philippine mango)
- 1 cup of spinach
- 5-6 ice cubes (optional)
- ¼ cup raw chocolate bits / cacao nibs
- ¼ cup raw granola – recipe to follow
- Place all ingredients (except toppings) in blender and blend till smooth.
- Sprinkle toppings on drink.