Yummy Blackberries!!!

 

 

Coco-Blackberry Smoothie

By: Andrew Thomas, Author of Spartan Smoothies

Ingredients

  • 1 cup frozen blackberries (and blueberries optional)
  • 1 tablespoon coconut oil
  • 1.5 cups coconut milk beverage, unsweetened
  • 2 tablespoons hemp seeds (optional)
  • Pinch of sea salt

Directions

  1. Pour frozen blueberries, coconut milk, hemp seeds, and salt into blender.
  2. Blend for 15-20 seconds.
  3. Add coconut oil and blend again until smooth.
  4. Pour into a glass and enjoy.

 

Blackberries

Blueberry Almond Ginger Smoothie

By: Andrew Thomas, Author of Spartan Smoothies

Ingredients

  • 1/2 cup frozen blackberries
  • 1 cup vanilla almond milk
  • 2 TBS Greek yogurt
  • 1 TSP fresh grated ginger
  • 2 TBS raw honey
  • Ice cubes

Directions

  1. Put ingredients in blender and liquify.
  2. Enjoy!

 

Blackberries

Blackberry Banana Pie

By: Rose Marie Jarry, Master Chef at Kronobar

Ingredients

Crust:

  • 1 cup date paste
  • 1 cup oat flour
  • 1 TBS coconut oil
  • ¼ cup coconut milk
  • 1 tablespoon real vanilla extract

Filling:

  • 2 bananas
  • ¼ cup cane sugar
  • 1 cup of coconut milk from a can
  • 1 cup blackberries
  • ½ cup tahini butter
  • 2 tablespoons husk powder
  • 1 tablespoon coconut oil
  • 1 tablespoon real vanilla extract
  • 1 lemon, juiced

Directions

  1. Place all the ingredients from the crust in a food processor and blend for a few seconds.
  2. Grease a pie pan and press this blended mixture down into it for the crust.
  3. Take all the ingredients for the filling and blend them together. Pour the mixture into the raw crust and let it refrigerate for 45 minutes minimum.
  4. The pie will hold itself together after that time, if not let it a bit more time into the fridge.
  5. Decorate with fresh berries and serve.
  6. Enjoy.

 

Lemon Blackberry Shortcake

By: Rose Marie Jarry, Master Chef at Kronobar

Ingredients

  • 2 cups oat flour
  • 1/2 cup virgin coconut oil
  • 1 big ripe banana
  • 1/2 cup cane sugar
  • 3 cups blackberries
  • 1 lemon, juiced + zest
  • 1 teaspoon baking soda

Directions

  1. Preheat the oven to 350F.
  2. Take a big bowl and mix the oat flour and coconut oil together until you reach a sandy texture.
  3. Peel and mash the banana into a separate bowl, then incorporate the mashed banana with the sugar into the oat flour mix.
  4. Zest the lemon and add this into the mix.
  5. Grease a cookie pan and flatten this mixture into the pan, about a 1/2 inch thick.
  6. In a small sauce pan, cook the fruits with the lemon juice for 10 minutes on medium heat.
  7. Pour the cooked fruit puree on top of the shortcake crust and bake 25 minutes.
  8. Let it cool down awhile before you start cutting.
  9. Enjoy.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s