©All material is copyright protected.  Feel free to use it with proper attribution: Gail Johnson, www.GailJohnsonVancouver.com. 

If you want additional information, please contact Gail below!  She's available for freelance writing, too!

Get in touch with Gail.

Gail Johnson, Vancouver BC

Foodie, Fitness Instructor, Writer, Mom

GailJohnsonWorks@gmail.com

  • Instagram Social Icon
  • Facebook Social Icon
  • Twitter Social Icon
  • LinkedIn Social Icon
  • Black Pinterest Icon
  • YouTube - Black Circle

© 2018-2019 Gail Johnson, Vancouver's Fit Foodie™

Website Design Carol Liege, Wixmastery.com 

The good kind of blues

December 2, 2013

Every year, my local Whole Foods has a one-day sale on organic blueberries. I stock up, buying as many cases as I can fit in my downstairs freezer. I use them mostly to make blueberry-based smoothies year-round. (The kids are happy with a simple mix of blueberries, strawberry yogurt, and ripe banana; other times I'll add kale, pineapple, and roasted and pureed beets.)

The berries are a great source of anti-oxidants, which I'm always trying to get more of (and more into my husband, who's a two-time cancer survivor). They're also high in vitamins C, A, and E as well as calcium, magnesium, and potassium. They make regular appearances around here in pancakes, muffins, and crumbles; atop French toast; and in a sauce to accompany salmon.

 The British Columbia Blueberry Council has dozens of recipes on its website; here's one to kick start you into getting your blues. 

 

British Columbia Blueberry Council's Blueberry Breakfast Rice Bowl

 


 

BLUEBERRY BREAKFAST RICE BOWL

Yields 3 cups

 

*    1 cup (240 ml) water

*    1½ cups (360 ml) milk or unsweetened almond, soy or rice milk, divided

*    1 tsp (5 ml) salt

*    1 cup (165 g) brown rice or quinoa, uncooked

*    1 tbsp (15 ml) chia seeds, whole

*    5 (10 ml) cardamom pods, whole

*    3 tbsp (45 ml) maple syrup

*    ½ tsp (2.5 ml) ground cinnamon

*    1½ cups (225 g) B.C. blueberries, fresh or thawed frozen, divided

*    1 tbsp (15 ml) flax seed, ground

*    1 tbsp (15 ml) hemp hearts

*    1 tbsp (15 ml) walnuts, chopped

*    1 tbsp (15 ml) unsweetened coconut flakes

     

DIRECTIONS:

*    In a medium pot, bring water, 1 cup of the milk and salt to a boil. Add the rice, chia seeds and cardamom pods. Bring to a boil, stir, then simmer, covered on a medium low heat for 40 minutes until cooked (or according to the package instructions)

*    Remove the cardamom pods.

*    Add the remaining ½ cup of milk, maple syrup, cinnamon and 1 cup of the blueberries, heat and stir until warmed.

*    Serve warm topped with the remaining blueberries, flax, hemp hearts, walnuts and coconut.

 

Please reload

           Gail Johnson
Please reload