Let food be thy medicine and medicine be thy food.
This is more of a method, than a recipe! In keeping with our principle of #lesswaste, you can use leftover blueberry pulp from our Gummy Bear Recipe to make blueberry powder! This has a long shelf life and can then be added to smoothies, porridge, granola and muesli as a flavor and nutrient enhancer. It makes a great natural food colouring too.
Left over blueberry pulp
Spread the blueberry pulp on a dehydrator sheet.
Dehydrate at 45 °C for ±6 hours, or until completely dry.
Scrape the dehydrated pulp off the dehydrator sheet and place in a coffee grinder.
Grind for 30 seconds.
Store in a glass jar in your pantry cupboard.
BLUEBERRY GUMMY BEARS
250g OZblu Blueberries
¼ cup freshly squeezed Lemon Juice
3 tbsp. Grass-fed Gelatin
3 tbsp. Honey
You will need a silicone sweet mould and dropper.
Place blueberries and lemon juice in a blender and blend until smooth.
Pour the purée through a sieve to remove the “bits”.
Pour half the purée into a bowl and the other half into a saucepan.
Add gelatin to the purée in the bowl and stir to mix in. Set aside.
Heat the other half of the purée over medium heat (while stirring) until just boiling. Pour this warm mixture over the gelatin mixture and stir to combine.
Add the honey. Stir to mix.
Using a dropper, fill the silicone sweet mould with the mixture.
Refrigerate for 2 hours (or overnight).
Remove the gummies from the mould and enjoy!
Store in a sealed container in the fridge for up to 4 days.
BLUEBERRY KETO FAT BOMBS
1 cup of Coconut Oil
1 cup of Cacao Butter
2 tbsp. of Erythritol (or sweetener of choice)
1/2 tsp. of vanilla powder
1 cup of OZblu blueberries
Place 20 silicon sweet moulds on a baking tray.
Place the coconut oil and cacao butter in a saucepan and heat over medium heat. Stir continuously until melted.
Pour the mixture into a blender.
Add erythritol, vanilla powder and blueberries.
Blend until smooth.
Scoop the mixture into the silicon sweet moulds.
Freeze for 2 hours.
Pop the fat bombs out of the moulds and enjoy, or store in a sealed container in the fridge.
BLUEBERRY CHIA PORRIDGE
2 tbsp. Chia Seeds
6 tsp. Blueberry Puree (2 handfuls of blended blueberries)
1 cup OZblu Blueberries
½ cup Coconut Milk (or milk of choice)
You will need a glass jar and lid.
Layer the ingredients in the glass jar starting with the chia seeds.
Place 1 tbsp. chia seeds in the glass jar.
Top with 3 tsp. blueberry puree.
Add half the whole blueberries.
Pour in half the coconut milk.
Repeat the layering with the remaining ingredients.
Close the jar with the lid and place in the fridge. Leave to soak overnight, or for a couple of hours at least.
This will keep for up to 4 days in the fridge – so you can make a big batch and have ready-made breakfasts for nearly the whole week.
VEGAN BLUEBERRY ICE LOLLIES
1½ cup full-fat Coconut Milk
1 tsp. Vanilla Powder
¼ cup Maple Syrup
1 tbsp. freshly squeezed Lemon Juice
1½ cups OZblu Blueberries (with some extra sliced blueberries for toppings)
You will need 8 ice-lolly moulds and sticks. This recipe uses silicone moulds which have a slit to hold the wooden ice-lolly sticks.
Add the coconut milk, vanilla powder, maple syrup and lemon juice to a blender and blend for 30 seconds.
Pour mixture into a bowl and rinse the blender jug.
Place the blueberries in the blender and blend until smooth. Pour into a bowl.
Scoop 2 to 3 teaspoons of blueberry purée into each ice lolly silicone mould.
Place the ice-lolly sticks into the moulds.
Pour the coconut milk mixture over the blueberry purée to the top of the moulds.