By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and I am eligible to win prizes associated with the contest. I was not compensated for my time.
One of the first things I did when I found out I was pregnant with my first kid was start my baby registry. But I didn’t register for swaddle wraps and teething toys, I went straight for my favorite children’s books. The Very Hungry Caterpillar, The Little Red Hen and Blueberries for Sal were among my top choices.
Looking back, I realized that all of my favorite children’s books have to do with food! And Blueberries for Sal is by far my favorite. I love the romantic idea of harvesting and preserving food together as a family, so much so that pretty much as soon as my daughter was able to walk we spent the day at a local pick-your-own farm.
Although picking my own fruit makes me feel warm and fuzzy, I’m actually quite a realist when it comes to where I source my food. I love that modern processing methods let me enjoy the exact same wild blueberries that Sal picked with her mom without going through all the trouble of preserving them myself!
Frozen wild blueberries are available in most grocery stores. They differ from regular (cultivated) blueberries in that they are smaller, more flavorful and actually contain twice the antioxidants. They’re grown in Canada and Maine (where Blueberries for Sal is set!) on wild lowbush plants. I really hope to see them in person one day, it sounds like a great reason for a family trip to Maine!
My daughter could truly eat her own weight in blueberries if I let her. And she simply does not care if the berries are fresh or frozen, so I try to keep a bag of frozen wild blueberries around since they’re more affordable ounce for ounce than fresh berries and I know they won’t spoil.
And while Sal went home after her blueberry picking adventures and put up the berries she collected with her mother, I’m not sure my daughter and I will be canning together anytime soon (too much work!) Instead, we make smoothies like this one together!
This smoothie isn’t complex. It’s the smoothie I imagine Sal and her mom would have made with their harvest if freezers and high-speed blenders had been common back in 1948. It uses ingredients that are local to the Northeast, plus flaxseeds for healthy fats and extra fiber (I have no idea if flaxseeds are local to the Northeast…)
If you’re serving this smoothie to a toddler, I highly recommend Take & Toss Spill-Proof Straw Cups. They’re super affordable and they keep the smoothie in the cup really well.
Wild Blueberry Flaxseed Smoothie
- 1 cup frozen wild blueberries
- 1 1/2 cups frozen sliced peaches
- 1 cup frozen spinach
- 1 cup plain lowfat kefir
- 1 cup milk I used whole
- 3 tbsp flaxseeds*
- 1 tbsp honey optional
Add all ingredients to a high-speed blender. Blend until fully combined.
Divide among two cups. Top with additional blueberries and flaxseeds if desired.
*Use ground flaxseeds if using a regular blender.