I absolutely love these pretty purple elderberry & blueberry smoothie bowls that I made in collaboration with my gal pal, Teri Ann Carty (@terianncarty). Not only do they look and taste amazing, but they’re packed with micronutrients, fibre, healthy fats, and protein, too!
Elderberry has been used in traditional medicine for millennia for a variety of ailments, from burns to infections. Elderberries are rich in vitamin C and antioxidants including flavonols, anthocyanins & phenolic acid. While more research is needed, studies suggest that elderberry extract may help support the immune system and reduce the length and severity of cold and flu symptoms.
Ingredients for 2 servings:
1 cup or more unsweetened almond milk (I like to use my Almond Cow to make homemade plant-based milk), adjusted to desired consistency
3/4 to 1 cup frozen blueberries
2/3 cup frozen avocado chunks
1/2 cup frozen cauliflower rice (or steamed-then-frozen cauliflower if needed for better digestion)
1 scoop Nuzest Clean Lean vanilla protein powder
1 Tbsp Organika Blue Mylk Latte powder (optional)
2 tsp elderberry crystals (optional)
1/2 tsp FreshCap Mushrooms Thrive 6 mushroom blend (optional)
optional toppings: paleo muesli, homemade granola, nut/seeds, nut butter, berries, bee pollen, or toppings of choice
Put 1 cup almond milk along with blueberries, avocado, cauliflower rice, protein powder, Blue Milk Latte powder, elderberry crystals, and mushroom powder into blender container. Blend on high, using the tamper to mix, and stopping to scrape the bottom and sides with a spatula as needed. Add additional almond milk to achieve desired consistency.
Serve immediately with your choice of toppings.