Tag Archives: blackberry

Banana Berry Smoothie

Who doesn’t love a smoothie? They are insanely easy to make, (usually) a healthy meal choice, and really hard to mess up! Although, I say that now, and the next time I make a smoothly it’s going to end up awful. ;) How can you go wrong with berries and bananas, though? Add in some greens and a little coconut and you have the perfect breakfast.

I’m going to need to stock up on some healthy recipes for the rest of the week, because this Saturday may just be a disaster. Why, you ask? The 3rd Annual LA Vegan Beer Fest. I went last year and did a couple of posts on it, and had an amazing time; so, I am very excited for this weekend and look forward to hanging out with cool vegans/vegan enthusiasts/beer lovers. For me, it doesn’t get much better than that.

Back to the healthy part of this post, the recipe! Also, I’ve been inspired by a couple of other blogs (mostly Smitten Kitchen), and am going to start linking back to past recipes for each year; this is about to get embarrassing.

One Year Ago: Veggie Spaghetti

Banana Berry Smoothie

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Serves: 1

A refreshing smoothie that is bursting with berries and flavor, and packs a nutritional punch!
Ingredients
  • 1 Cup Banana, Chopped
  • ½ Cup Strawberries, with stems removed
  • ½ Cup Blackberries
  • 1 Cup Fresh Spinach
  • ¼ Cup Shredded Unsweetened Coconut
  • ½ Cup Water
  • Optional: Ice Cubes, Your Favorite Raw Protein Powder
Instructions
  1. Place all ingredients into a blender and puree until completely smooth. Then proceed to enjoy the heck out of it!

Don’t forget about entering the Bearded Brothers Giveaway that I’m hosting to win some of their delicious Energy Bars, you only have just under a day left!

What are some of your favorite smoothie ingredients?

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Filed under Healthy Recipes, Raw Recipes, Sweet Recipes

Blackberry Mango Muffins

I’m in a bit of a rush today, unfortunately, so this post may be more brief than others! The reason for this is that I’m working at the Coachella Music Festival and Stagecoach (selling merchandise) and will literally be away from my computer (and blog! :() for over three days, three weekends of this month. I’m not really looking forward to it, but it’s money, right? That’s why I’ve spoiled you silly with recipes THREE DAYS IN A ROW! Not that you’ve noticed. ;)

Now, onto the muffins! This recipe was a little finicky, so make sure that you have the right proportions here. I made these so that I could bring them out with me to Indio this weekend if I needed snacks. Who knows what kind of food is going to be there and if it’s vegan, I feel that it’s probably best to bring your own. I’ve never used mango in a baked recipe before, and it turned out so moist and subtly sweet; when eaten with the warm blackberries and crunchy pistachios, it was an absolute delight.


Blackberry Mango Muffins

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Serves: 22-24

Moist mango blackberry muffins with occasional crunches of pistachios are great for breakfast or a snack!
Ingredients
  • 3 Tbsp. Ground Flaxseed
  • 1¼ Cup Warm Water
  • 2 Cups Mango, No Skin/seed and Mashed
  • ½ Cup Coconut Oil, Melted
  • ⅔ Cup Organic Sugar
  • 1 Tbsp. Apple Cider Vinegar
  • 1 Tbsp. Vanilla Extract
  • 3½ Cups Unbleached All-Purpose Flour
  • 1½ tsp. Baking Soda
  • 1 tsp. Baking Powder
  • 1 Tbsp. Ground Allspice
  • 1 tsp. Salt
  • 1 Cup Fresh Blackberries
  • 1 Cup Salted, Shelled Pistachios
Instructions
  1. Preheat the oven to 350°F and get 24 cupcake liners ready in a baking sheet.
  2. Stir the ground flaxseed and warm water together and set aside for a few minutes until the flaxseed is gelatinous.
  3. In a small bowl, stir together the coconut oil, mango, sugar, ACV, vanilla extract and the flaxseed mixture.
  4. Using a large bowl, sift together the flour, baking soda, baking powder, Allspice, and salt.
  5. Pour the wet mixture into the dry and stir together until there are not dry chunks and it is smooth.
  6. Fold the blackberries and salted pistachios into the batter. Using an ice cream scoop, scoop the batter into the cupcake liners until it almost reaches the top.
  7. Bake for 23-27 minutes, check to see if they are done baking with a toothpick to see if it draws clear. Place on cooling rack for 10 minutes.

Note that I specified that the pistachios be salted; when you take a bite into these muffins, the pistachios give them a delectably buttery taste that makes them quite the pleasure to eat. I hope that everyone has a great weekend, I’ll be posting again, soon! :)

The bloghop, this month, is filled with so many amazing blogs! I love that I’m able to be a part of it, and continue to share the foodie love. Here’s a list of all of the bloggers that are participating!

A Little bit of everything ~ Roxana GreenGirl ~ @RoxanaGreenGirl
Baker Street ~ Anuradha ~ @bakerstreet29
Baking and Cooking, A Tale of Two Loves ~ Becky Higgins
BigFatBaker ~ Erin ~ @BigFatBaker
Bon à croquer ~ Valerie ~ @Valouth
Cake Duchess ~ Lora ~ @Cakeduchess
Easily Good Eats ~ Three Cookies
Elephant Eats ~ Amy
GeorgieCakes ~ Georgie ~ @georgiecakes
Hobby and More ~ Richa ~ @betit19
Java Cupcake ~ Betsy Eves ~ @JavaCupcake
Mis Pensamientos ~ Junia ~ @juniakk
No One Likes Crumbley Cookies ~ TR ~ @TRCrumbley
Oh Cake ~ Jessica ~ @jesshose
Queen’s Notebook ~ Elizabeth ~ @Mango_Queen
Rico sin Azúcar ~ Helena ~ @ricosinazucar
Simply Reem ~ Reem ~ @simplyreem
Soni’s Food for Thought ~ Soni ~ @sonisfood
Teaspoon of Spice ~ Deanna ~ @tspbasil
That Skinny Chick Can Bake!!! ~ Liz ~ @Thatskinnychick
The Art of Cooking Real Food ~ Laura ~@TAofCRF
The Wimpy Vegetarian ~ Susan ~ @wimpyvegetarian
Vegan Yack Attack! ~ Jackie ~ @veganyackattack
Vegetarian Mamma ~ Cindy ~ @VegetarianMamma

Please join in on the #berrylove fun by linking up any berry recipe from the month of March 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #berrylove event! The twitter hashtag is #berrylove.

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Blackberry Cardamom Oatmeal

Sometimes I feel the need to explore more with spices and herbs that I rarely use. In this case, I was thinking of what to make for breakfast. I knew that I wanted berries in it because this month’s theme for the bloghop is berries, but that seemed a little boring. Really, when you hear the word oatmeal, it’s not usually awe-inspiring; but, it does remind you of comforting moments when you start your day off with a warm, satiating breakfast.

Back to this morning’s oatmeal, I thought about another one or two ingredients I could throw in there that would complement the tart berries and the slight hint of maple syrup. Searching around my spice cabinet, I was contemplating sprinkling cinnamon in there, but that’s a pretty standard oatmeal ingredient, I feel. What other spices lend themselves to sweet dishes? Another look-through and my eyes set their gaze upon a near-full bottle of cardamom, maybe I’d found something that could work?

Let me tell you, this most definitely worked! I was a little shy with adding the spice, but after a few pinches it was perfect. It has been a while since I’ve had a fruity oatmeal, and it was just so good. So good that I ended up texting my mom telling her that she’d love it. Now, it looks like I’m kind of obligated to make if for her. ;)

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Pineapple Blackberry Banana Sorbet

Delicious sorbet made with: 1 large frozen banana (sliced), 1.5 cups fresh pineapple, 1 cup of frozen blackberries, and 1/3 cup of water. Blend together until smooth then place in freezer for 30-60 minutes if you’d like a thicker mixture. A healthy dessert, that is super easy to make!

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