Blueberry Yogurt, Smoothies, Yum!

Blueberry’s for breakfast–every day!
Almost every single morning, I eat alaskan blueberries, raspberries, with yogurt and/or kefir and home made granola. I’m a little addicted. I figure it’s my daily dose of anti-oxidants. I need about 10 gallons of blueberries to eat this–every morning. I used to mostly bake with blueberries–pies, muffins, ect., which of course are delectable, but what I like about eating blueberries this way is that you’re not also eating a lot of white sugar and flour. And of course they taste just fine without the addition of sugar and whatnot. I do make at least one blueberry pie every year, but by eating some, every day, I get my daily dose of anti-oxidants, as do my kids  If I were purely eating these for the antioxidant content though, I would add lingonberries in which have the highest amount of antioxidants according to the ORAC score (Holloway, Dinstel, and Leiner, 2006). But I think I’d need to add in some sugar then which might negate some of the benefits.  HR Fairbanks
Breakfast Recipe:
1/4 cup blueberries (slightly defrosted)
1/4 cup raspberries (slightly defrosted)
1 container sigis icelandic yogurt (high in protein)
1 dollop of kefir (mostly for the probiotics)
1/2 cup of granola
Mix together and enjoy.
Smoothie Recipe
Another way I love to eat blueberries is in a smoothie. In a vitamix, mix 1/2 cup of blueberries, 1/2 cup of raspberries, 1 banana, 1/2 cup of full fat yogurt, and maybe 1/4 cup of milk if it’s not blending too well. Frozen berries mean that you don’t need to add any ice to this mixture.
Patricia S. Holloway, P.S., R. Dinstel, & R. Leiner. 2006. Antioxidants in Alaska Wild berries. Georgeson Botanical Garden, Note No. 35.
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