A huckleberry smoothie is an nitid way of having the very end of last summers wild huckleberries from the freezer. The early signs are promising for this season, at low elevation we have lots of berries forming on most varieties of huckleberry bush. On a recent hike to Cheakamus Lake in Garibaldi Park these green huckleberries are coming along nicely. This is a blue huckleberry vaccinium pacifica which are a high bush variety and common in lower elevations.
The huckleberries below are at mid elevation and are just past the flowering stage. When it rains the bees don't pollinate as much and if the frost comes late it lowers the yield as well. I have started picking berries as early as the third week in June ... time to crave and anticipate the early season taste of tartness.
sprouted chia and flax seed meal, wild huckleberries, coconut oil, vanilla, yogurt and cherry juice from home canned cherries!
Breakfast Smoothie: serves two
In the large jar of the blender place the following ingredients
1 c juice
1c plain yogurt
1 T organic coconut oil
1 t organic vanilla extract
1 c fresh or frozen berries
2 T ground chia or flax seed
Place the top on the blender and start the motor on low speed. Increase speed after it has begun to turn over to prevent spilling over. Add more juice to desired consistency. Drink slowly to taste the flavors.
For a day full of outdoor adventure treat yourself to an added bonus of grilled cinnamon buns.
Grilled cinnamon buns: slice the buns in half and spread cut side with butter and grill on medium heat for 5 minutes.
go be delicious