Friday, April 3, 2015
CARDAMOM-SPICED WARM BLUEBERRY SMOOTHIE
I spent the few precious minutes I have while my kids rest fully absorbed in a new cookbook that happened upon my doorstep this morning. Truly inspired, I headed into the kitchen for a scavenger hunt and a little play time all in an effort to fulfill my body's gentle demand. My pantry didn't disappoint and from there I give you this recipe: creamy, warm, sweet and tangy, with a hint of the pulsing energy so clearly felt outside my door.
[A BIT ABOUT POLLEN, SANG, AND MACA]
If you're unfamiliar with bee pollen, I hope you give it a chance. It's rich in antioxidants, contains almost every nutrient the body needs to survive, has an impressive protein content, and a subtle floral taste.
Ginseng or "sang" is commonly used as a preventative herb and balancing tonic that really aids the entire body. Asian ginseng builds heat in the body [great for fall - early spring] while American ginseng has a cooling effect [good for summer]. Ginseng can be very restorative if used over a long period of time. That being said, wild American ginseng is considered an at risk species so it's really important to find organically cultivated or woods-grown ginseng.
Maca is a wonderful source of minerals, essential fatty acids, sterols, fats, fiber, carbs, protein, and amino acids. I think it's sort of malty in flavor making it a no-brainer addition to smoothies.
1 c. frozen blueberries
1 c. milk of choice
1 c. apple, pear, or pineapple juice
2 tsp. freshly squeezed lemon juice
2 T. maple syrup
1 T. extra virgin coconut oil
1 tsp. maca powder
1 tsp. bee pollen
1/2 tsp. ginseng powder
Combine blueberries, milk, juice, lemon juice, syrup, and cardamom in a small saucepan and heat over medium-low heat until blueberries are soft and liquid is warm.
While the blueberries are heating, place avocado, oil, powders, and pollen in a blender.
Pour warm blueberries with liquid into the blender and blend on high until very smooth.