Blueberry Pineapple Smoothie

Adding nuts and dried grain flakes like oats to fruit smoothies makes them not only a quick, simple and tasty breakfast solution but also a nourishing one that will provide you with the protein and fat energy to keep you going in the morning. Blueberries and pineapple are a surprisingly delicious combination of sweetness and tartness, but add any fruits or combination of fruits that suits your morning fancies.

Blueberry Pineapple Smoothie

Recipe by Lisa Turner Published on June 27, 2017 Quick and nourishing blueberry and pineapple smoothie with dried grains and almonds Print this recipe Ingredients: 1 cup fresh blueberries 1 cup pineapple chunks 1 cup almond milk 1/2 cup coconut water or water as needed 1/3 cup quinoa flakes or rolled oats 1/3 cup raw almonds ice cubes if desired Instructions: Combine all of the ingredients in a blender and process until smooth. Add more coconut water to achieve desired thickness. Ice cubes may be used for a colder smoothie, or use frozen blueberries instead of fresh ones. Makes 2 servings

Other smoothies to enjoy from Lisa's Kitchen:
Cherry Coconut Milk Smoothie
Beet and Strawberry Vanilla Smoothie
Avocado Blackberry Smoothie
Mango Banana Coconut Smoothie

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No-Bake Blueberry Bars

The advent of blazing southwestern Ontario summer heat means that it's time to enjoy refrigerated treats and the refreshing taste of summer berries … or better yet, refrigerated berry treats! I'm especially partial to blueberries and wholesome and nourishing raw treats, so these two-layer no-bake raw blueberry bars combine the best of both worlds. Chewy, cool and refreshing, these are perfect bars to keep on hand in the refrigerator or to pack into a picnic cooler on hot days.

No-Bake Raw Blueberry Bars - Vegan

Recipe by Lisa Turner Published on June 17, 2017 Cool and refreshing refrigerated blueberry bars — perfect for the summer heat Print this recipe Bottom layer: 1 cup oat flour (*see note below) 2 tablespoons coconut water or water 2 tablespoons coconut oil, melted 1 tablespoon maple syrup 1 tablespoon molasses Top layer: 1 1/2 fresh or frozen and defrosted blueberries, puréed 1 2/3 oat flour 1/4 cup maple syrup 1 tablespoon molasses 3 tablespoons coconut oil, melted Instructions: Line a 8×8 inch baking pan with parchment paper. For the bottom layer, combine all of the ingredients in a medium bowl. Press the bottom layer firmly into the prepared pan. Place in the freezer for 20 minutes to firm up. To prepare the top layer, stir all of the ingredients in a medium bowl until well blended. Spread evenly over the bottom layer. Return to the refrigerator until set before cutting into 2-inch bars. Keep refrigerated. *Note: to make oat flour at home, simply process equivalent amounts of rolled oats in a blender or food processor for a minute or two until finely ground into a powder. Makes approximately 12 to 16 2-inch bars

More blueberry delights from Lisa's Vegetarian Kitchen:
Quinoa Blueberry Bites
Peanut Butter and Blueberry Shortbread Bars
Dumplings in Blueberry Syrup
Classic Blueberry Muffins

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