Blueberry Buzz Smoothie

blueberry buzz smoothie

It is the last official weekend of summer, so why not toast with a tall frosty smoothie exploding with summer blueberry flavor. This Blueberry Buzz Smoothie is a frosty blend combining sweet bananas, creamy sweet blueberries and a hint of mint to really cool thing off. Sip away your end of summer blues with this super cool, dairy-free smoothie..

Blueberry Buzz Smoothie
vegan, serves 2

1 cup blueberries, frozen (store-bought or freeze fresh summer blueberries)
1 1/2 bananas, frozen
1 cup non-dairy milk, vanilla (I used creamy soy milk almond milk works well too)
1 Tbsp fresh mint
1 tsp chia seeds (optional)
1 Tbsp acai powder (optional for extra purple color + nutrients)
1/2 cup ice

garnish: mint or fresh blueberries

Directions:

Roughly chop the mint. Add mint and non-dairy milk to blender + optional acai and chia. Blend until smooth.
Add in remaining ingredients and blend until frosty.

Serve and enjoy this last sip of summer.

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Marisas Blueberry Butter in the Slow-Cooker

Ive been a huge fan of Marisa McClellans new cookbook,Food in Jars, since the moment I received my copy. All summer Ive been enjoying her recipes for small batches of things like strawberry syrup, pickled summer vegetables, and even fresh granola. Last week I decided to use up the last of our enormous blueberry haul by making this great blueberry butter. What is so awesome about it is that it is made in the slow-cooker. Genius! This makes it so easy for busy parents looking for some homemade berry goodness without spending hours stirring jam on the stovetop. The recipe worked beautifully for me and we enjoyed our first spread on some fresh country bread the following morning. The rest of sealed in freezer Ball jars and plan on keeping them all winter. It will taste so good in January!

Blueberry Butter in the Slow Cooker

adapted from Food in Jars by Marisa McClellan

8 cups pureed blueberries (about 3 dry quarts)

1 1/2 cups granulated sugar

Zest & Juice of 1 lemon

2 teaspoons ground cinnamon

1 pinch freshly grated nutmeg

1. Place the puree into a 4-quart slow cooker and cook on low for one hour. After one hour stir the puree then leave the slow cooker lid cracked a bit so that the steam can escape. I left my wooden spoon in the butter and the handle kept the lid cracked.

2. Continue to cook for between four to eight hours. Keep checking on the butter to make sure it doesnt get so thick you cant easily stir it. In the last hour of cooking add the sugar, lemon zest, juice, and spices. Monitor the last hour and decide how thick you want the butter. It is done when it is as thick as ketchup and spreadable. If you want it completely smooth then blend it. If you prefer it chunky leave the butter as is.

3. When the cooking is complete fill 4 sterlizied 1-pint jars with the blueberry butter. Process in a hot water bath for 10 minutes. Then crack one jar immediately and enjoy it on a piece of toast!

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