I’m always fascinated by food cravings. I think the body is really smart and has interesting ways of telling us what it needs. Sometimes, though, it’s just, like, “You want that?”
Case in point: I haven’t been much into fruit this winter aside from clementines, but when I was home sick with a cold recently, I could not get blueberries off my mind.
I mean, there are tons of great things to love about blueberries—wild blueberries, in particular. Wild blueberries, which primarily grow naturally in Maine and Eastern Canada, have a more intense sweet-meets-tart flavor than regular blueberries, thanks to their genetic diversity, so they give you that satisfying berry zing. As a kid who grew up loving sour candy (the more mouth-puckering, the better) even more than chocolate, really tart berries and citrus appeal to my inner child.
Also impressive, wild blueberries provide 72% more fiber and 32% less sugar than regular and contain twice the level of antioxidants. Almost all wild blueberries are frozen, and quick-freezing them at their peak freshness locks in that awesome flavor and nutrient content. Added bonus: Blueberries have been studied for their potential to treat and possibly prevent a wide range of conditions such as diabetes and cancer. They’ve also shown promise in benefiting brain health.
This sweet nice cream sundae is the perfect way to add a bright flavor to even the gloomiest day and puts a little spring in your step when you feel like you can barely get off the couch. You can use whatever protein powder you like here, but I made this one with this Vitacost vanilla pea protein powder, which lends a fluffy texture I love—think more Wendy’s frosty than frappuccino, Using slightly less liquid also gives this a thicker texture that’s more like ice cream than a smoothie. I also find that using all frozen fruit and veggies helps with that too. This recipe is loosely based on my Secret-Ingredient Green Smoothie (riced cauliflower being the secret ingredient), but feel free to customize.
I like a little crunch on my smoothie bowls, so I drizzled on a half-teaspoon of coconut oil (it hardens to a Magic Shell-like texture on top) and then added a half-tablespoon of Trader Joe’s super seed & ancient grain mix. Aside from adding a satisfying crunch and texture contrast, these add-ons also provide some healthy fats and fiber—key for powering up when you’re feeling less than fierce.
Wild Blueberry Nice Cream Smoothie Bowl
- 3/4 – 1 cup water, coconut water, or unsweetened milk of choice
- 1 scoop vanilla protein powder
- 1/2 teaspoon xanthan gum (optional)
- 1/2 a medium or 1 small frozen banana
- 1/2 cup frozen wild blueberries
- 1/2 cup frozen riced cauliflower
- 1 cup frozen chopped spinach (or 2 cups raw)
- 1 cup ice (or more if needed)
- Layer ingredients in a blender. Blend until smooth.
- Pour into a glass or bowl. Garnish with a drizzle of coconut oil and a tablespoon of chia seeds or other seeds you like. Other topping ideas: nuts, granola, cacao nibs, and coconut flakes.
Disclosure: This recipe is part of a contest sponsored by the Wild Blueberry Association of North America. I was not compensated for my time, but by sharing this recipe, I am entering into a contest to win a monetary prize.
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