I love this fresh & flavourful gut-healthy blueberry, basil & kombucha blend.
The blueberries and basil pair beautifully and you get a wonderful creaminess from the frozen cauliflower (trust me!) and coconut milk. Better still, it’s packed with all the goods — micronutrients, fibre, healthy fats, protein, and pre & probiotics too!
Let’s Talk Booch
While it may be a new trend here, kombucha — or “booch” — is actually an ancient elixir with origins in the Far East around 2000 years ago!
Kombucha is a naturally carbonated, fermented tea-based probiotic drink that promotes gut health and helps to detoxify the body. More studies are needed, but it is believed that consumption may also promote healthy weight loss, strengthen the immune system, boost energy, and reduce cholesterol, inflammation & joint pain as well as the risk of certain cancers.
For more information on the importance of gut health and gut-friendly foods like kombucha, please see "The Gut Microbiome & the Gut-Brain-Axis".
Blueberry Basil & Booch Recipe
For 2 servings, blend together until smooth:
1 1/2 cups blueberry kombucha (I use one bottle of Tonica Blueberry Kombucha)
1/2 cup canned organic coconut milk (I use full-fat)
1 cup frozen wild blueberries
1/2 cup frozen cauliflower rice (or steamed-then-frozen cauliflower if needed for better digestion)
1/2 cup packed fresh basil
1 scoop Nuzest Clean Lean vanilla protein
1 Tbsp chia seeds
optional Lakanto monkfruit or sweetener of choice, adjusted to taste
optional toppings: frozen blueberries, granola (grain-free low-carb granola used here), bee pollen, or toppings of choice