Blackberry season is well underway here in the UK, with a bumper crop of deep purple fruits adorning the wild hedgerows. If we take the time to explore, we easily find that mother nature brings us the most amazing bounty of freely available superfoods – like blackberries – without the need of spending a small fortune on supplements. These tasty, sweet berries are loaded with anti-oxidants, making them an excellent choice against free-radical damage and for healthy cardio-vascular support. Not only have they been shown to have anti-viral, anti-bacterial and anti-inflammatory properties they are also rich in vitamin C and manganese.
I love foraging for these little treasures. Being a family of avid smoothie drinkers, they tend to make a keen appearance in our breakfast (or anytime) drinks, in a multitude of different ways.
One of my favourite combinations is blackberry with coconut milk or cashew cream. This blend creates a thick, rich creamy purple smoothie that everyone loves. It works well with a frozen banana, although it still works nicely at room temperature.
- One large handful of blackberries
- One banana (chopped & frozen)
- 200ml vanilla rice milk or other plant-based milk
- 2 tablespoons of organic coconut cream
- AND/OR 1 tablespoon of tahini or unsalted cashew butter
Blackberry & Mango (no-banana) Smoothie
Don’t stop there. If you aren’t aren’t into bananas, then let your imagination run wild. My favourite no-banana blackberry smoothie is equally as delicious. I use mangoes and tahini for a gorgeous creaminess…
For more healthy breakfast drinks and smoothies check out my page here: Trinity’s Healthy Drinks