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.



  • 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.



  • 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.



  • 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.


Recipe by: U.S.Highbush Blueberry Council in partnership with Tone It Up Girls


  • 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.
  • Top with sliced blueberries.
  • Freeze for 4 hours.