Berry Recipes

Berry Recipes

Wild Berry Smoothie with Chocolate Curls
Serves 2

1/4 cup of the following:
wild blackberries
wild blueberries
wild blue huckleberries
1 blood orange
1/2 cup spring water or fresh celery juice
1 handful cashews
1 tbs. cacao powder
1 tbs. yacon root powder
1 handful spinach

*Blend everything until combined and garnish with
chocolate curls from your favorite raw chocolate.
We used the Righteously Raw 90% Cacao Bar
and delectable Cru Cacao truffles.

= = =

Wild Berry Cobbler with Maca Custard Cream
Serves 2

Crumble Crust
1 cup unsoaked almonds
2 tbs. coconut flakes
1/2 cup and 1 tbs. dried mulberries
1/4 tsp. vanilla powder
1 tbs. yacon syrup
1/4 tsp. Premier mineral salt

*Process everything in a high speed blender or a food processor. Set aside.

Wild Berry Filling
1/4 cup of the following:
wild blackberries
wild blueberries
wild blue huckleberries
wild red huckleberries
1 tbs. yacon syrup

* Let these berries marinate for 2 hrs. in a bowl at room temperature. After drain the berry juice into a high speed blender container with half the berries. Blend until smooth. Mix the smooth berry mixture with the whole berries.

Maca Custard Cream
2 frozen bananas (chopped)
1 tbs. maca (any type, I prefer macapunch 6:1 extract)
1 tsp. maca bites
1 handful macadamia nuts
1 tbs. lucuma powder
1 tbs. coconut oil
1/3 cup water

*Blend everything in a high speed blender or food processor till a melted ice cream consistency. Set aside.

Assembly: Take a 6 inch round glass pie pan or a small glass bowl. Put a handful of the crust in it and begin pressing it into the bottom of the bowl. Add more crust if needed. Line only the bottom part of the pan or bowl. Do not put crust on the sides. Now, add the berry filling into the bowl and put into the freezer for 3-4 hours until hard. Take it out and put the other half of the crust on top. Press it down and put into freezer for another 30 mins until set. When you are ready to enjoy it, take a knife and run it along the sides of the bowl/pan until the cobbler will release. Take a plate, cover the top of the cobbler bowl and slowly flip it so the cake pops out of the bowl and on to the plate. Cut it in half and pour the custard cream in the center. Garnish with fresh berries and orange zest.