I admit it … I’m still working on my love of blueberries. Well, I should say that I’m still working on my love of several fruits. Even the beloved strawberry. It’s a texture and seed thing you see. Yes, I made a stunning Blueberry Honey Pie with Honey Whipped Cream last year and I—and everyone else—truly enjoyed it. Especially Mr. GFE … who set a new personal record for pieces of pie consumed in one sitting. In the end, I just handed him the pie plate and a fork. This is a man who usually declines dessert day in and day out. But I digress.
Still, I hadn’t been compelled to buy more blueberries until a few days ago. I had commented on Debi’s lovely Peaceful Purple Ice Cream that blueberries still weren’t really my thing. Debi replied: “No blueberries for you? So sad, Shirley! I hope the time comes where you do like them.” Well, I pondered Debi’s comment and thought to myself that my chances of learning to love blueberries were pretty slim unless I actually did start eating them. I decided to start with a recipe where texture wouldn’t be a concern—a smoothie. I made my recipe simple as well as naturally gluten free and dairy free. I added some coconut water, almond milk, banana, soaked dates, and blueberries to the blender and blended at high speed for a minute or two.
The resulting beverage was light and foamy; I loved it. And while you could sip some coconut water, drink some almond milk, eat a banana, and snack on some blueberries and even dates, this “foamie” is a much better delivery method for all! I love that this foamie is such a treat, but so healthy, too. One always feels extremely satisfied when those two requirements come together. Oh, and if over the course of the day you drink the whole blender full, it’s no big deal at all. In fact, it’s a good thing.
Whether you’re a veteran blueberry consumer or someone relatively new to blueberries, you’ll want to check out this month’s SOS Kitchen Challenge for many other blueberry recipes. I’ve seen some amazing ones in my blog hopping. The SOS Kitchen Challenge is a monthly event co-hosted by Ricki (Diet, Desserts & Dogs) and Kim (Affairs of the Living). Read all about the event here to see if you’d like to join in and check out all the entries so far. Ones like Maggie’s Blueberry Buckle … Miriam’s Raw Blueberry Cake Balls … and Deanna’s Frozen Triple B Bites—Blueberry Banana Brazil Nut Raw Ice Cream Sandwiches. “I found my thrill … on Blueberry Hill” … everyone knows that one, right? You will be thrilled as those are only a few of the amazing blueberry recipes shared so far!
I’m also submitting this recipe for Our Spunky Holiday event for the 4th of July, Independence Day for us in the U.S. When someone goes to grab a soda, offer up one of these Blueberry Banana Foamies instead. I imagine there will be quite a few recipes featuring blueberries in this roundup as many will go for the traditional red, white, and blue “motif.” In fact, Kelly shared some very luscious Whipped Parfaits sporting that look. Read all about the event here and join us!
I’ve also made a blue-green variation of this Blueberry Banana Foamie using only a super ripe banana, a handful of baby spinach, and doubling the amount of coconut water. No almond milk or dates were needed. Never be afraid to play around with smoothies or “foamies,” but if you need some “one size fits all” type guidance, Nancy (The Sensitive Pantry) has a great little formula for making Simple Summer Smoothies!
Here’s my original Blueberry “Foamie” recipe. Enjoy!
Blueberry Banana “Foamie”
(Click here for a printable version of this recipe.)
1 cup coconut water
1 cup almond milk
1 frozen banana
2/3 cup blueberries, washed
2 dates, pitted (use soft, fresh dates or soak them for a non-raw version of this recipe)*
Add all ingredients to blender. Blend 1 to 2 minutes until ingredients are incorporated enough for your taste. Sip away!
*Soak in boiling water for 5 minutes or so and then drain off water.
Makes one blender full, about four 8-ounce servings.
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