I am going to be doing three posts (starting with this one right here) over the next couple weeks, dedicated to my devotion to blueberries, thanks to the BC Blueberries Council. They were kind enough to send me a box of local, organic smoothie ingredients a few months ago (including frozen blueberries!); and recently they got in touch with me again, wondering if I'd be down with them sponsoring some blog posts about BC BBs. Duh. Yes.
All summer, every summer, I basically live off the blueberry bushes in the front yard which seem happy to provide brain-building fruits the whole season. Sometimes I wish I lived in a tropical part of the globe so I could feast on papayas, mangos and durian whenever I pleased; but it's the blueberries that keep me blissed up staying on this rainy west coast. BC is responsible for growing most of the world's highbush blueberries (I didn't know that until I learned it from the BC Blueberry Council!!), which legit makes me proud of this province. We are the largest highbush blueberry growing region in the world!! FTW!? Blueberries are the jewel of BC, they make me grateful to live here.
If you wanna find more blueberry recipes besides the ones I will be sharing, check out the Council's recipe page (lots of 'em are vegan).
I know I am a lucky-ass duck for having organic blueberry bushes in my front yard, but not to fret if that's not your situation. BC Blueberries are sold across Canada (and the States), AND not just in the summer. You can get frozen BBs all year. Buy blueberries labelled "Canadian" or if you're in Canada, they'll probably be labelled "local". Right now they are at AAALL the farmers markets here in BC so move your cute butt over to one right now.
P.S. heirloom tomatoes are coming too... yes!!
2 cups water
1/4 cup rolled oats
1/8 teaspoon vanilla bean
1-2 tablespoons maple syrup, as desired
1/4 cup chia seeds
2 cups blueberries
4 tablespoons goji berries
1 tablespoon cacao nibs
To make the pudding: blend everything together - except the chia seeds - until smooth. Strain through cheese cloth or a nut mylk bag to make it really fine. Stir in the chia seeds and leave alone for 30 minutes, until the seeds puff up and the mixture becomes like a rice pudding consistency. Top with all the goodies and eat!
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