by posting this recipe i am entering a recipe contest sponsored by the wild blueberry association of north america and i am eligible to win prizes associated with the contest. i was not compensated for my time nor provided product.
today is a special day. i’m doing something i’ve never done before.
i’m sharing with you, dear reader… a smoothie bowl.
somehow, i missed the bandwagon of this big ol’ food trend.
as a matter of fact, the only other smoothie i shared here was almost exactly a year ago. it was when the great folks of the wild blueberry association of north america invited me to participate in a smoothie-rocking recipe contest.
well the time has come, once again to wild a smoothie recipe.
i really do love wild blueberries. they are only grown wild and are genetically-diverse with thousands of interlocking plants spreading naturally across fields called barrens. they are called “wild” because they are. wild blueberries are not planted and occur naturally in barrens and fields in maine and eastern canada that have been there for 10,000 years.
to make them easily accessible year-round to me and you, 99% of the crop is quick-frozen to pack in the quality, freshness, and nutrition. so these lovely little guys are in the freezer section of your local grocery store waiting to jump into your smoothie. this makes them the best ever, no-brainer smoothie fruits. not to mention, the antioxidant, fiber, and flavor punch they pack is unrivaled.
this year’s smoothie is my very first, ever smoothie bowl.
a wild blueberry earl grey smoothie bowl with fresh lemon-vanilla yogurt.
this is a deliciously frozen bowl reminiscent of your favorite afternoon tea. earl grey, honey, and lemon with a beautiful partnership of wild blueberries. dairy-free. gluten-free. divine.
- 1 cup unflavored almond milk
- 1 tea bag Earl Grey tea
- 1-2 sprigs fresh lemon-thyme
- 1 tablespoon honey
- ¼ cup vanilla-flavored coconut or almond milk yogurt
- 1 tablespoon fresh organic lemon rind
- ¾ cup frozen wild blueberries
- 1-2 cups ice
- Heat almond milk in a small saucepan over medium heat until just begins to steam.
- Remove from heat and add tea bags and sprigs lemon-thyme. Cover and let steep for 5 minutes. Remove and discard tea bags and woody lemon-thyme stems (if a few leaves remain, don't worry!). Stir in honey. Chill for 20-30 minutes or until cool.
- Meanwhile, combine yogurt and lemon rind. Set aside.
- Place infused almond milk, wild blueberries and ice in a container of a blender. Pulse until smooth and creamy.
- Pour mixture evenly between two bowls.
- Top with lemon-vanilla yogurt mixture and extra wild blueberries.