Wild Blueberry Festival 2014

The Wild Blueberry Festival is here! Join us on Sunday at Evergreen Brick Works (10 to 3).

Full event details: http://www.evergreen.ca/whats-on/event-details/10217

Just for the festival, we’ll be serving up a blueberry cacao smoothie and fresh corn tortillas with blueberry coulis and chocolate.

Want to make them at home? Here’s how:

ChocoSol’s Blueberry Cacao Smoothie

  • 1 cup frozen blueberries
  • 3 Tbsp hemp seed
  • 1 cup ice water
  • 2 tsp maple syrup
  • 1½ tsp chia seeds
  • Raw or roasted ChocoSol cacao nibs (to sprinkle)

Instructions:

  • Blend together the first five ingredients (blueberries, hemp seed, ice, maple syrup, and chia seeds)
  • Sprinkle with raw or roasted  cacao nibs
  • Yields: 2 cups

 ChocoSol Blueberry Cacao Smoothie
Tortilla Project’s Blueberry Coulis

  • 3/4 cup fresh or frozen blueberries
  • 2 Tbsp maple syrup
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp water – divided
  • 2 tsp amaranth flour

Instructions:

  • In a small saucepan, bring blueberries, maple syrup, fresh lemon juice, and 1 Tbsp water to a boil on high heat. Reduce heat to medium-low and simmer for 2 minutes.
  • In a small dish, combine amaranth flower with 1 Tbsp water to form a thickening mixture. Stir the amaranth mixture into the blueberry mixture. Simmer for 1 minute until thickened, carefully stirring into blueberries mixture with a fork. Remove from heat and let cool completely before pouring onto tortillas (or other food dish).
  • Yields: ½ cup

Tortilla Project Blueberry Coulis