The holidays have us indulging in shopping, decorating, and the inevitable work parties- filled with enough catering to feed the North Pole. ‘Tis the season for clean eating, antioxidant-rich recipes to even out those holiday splurges. Here are some berry-rich recipes loaded with antioxidants, and vitamins A and C, just in time to boost immunity for the winter months.
1. Dairy-Free Blueberry Muffins
For a healthy antioxidant breakfast or afternoon snack try these delicious muffins. Preheat oven to 375. Line muffin tin with baking wrappers or grease with coconut oil. Mix together ½ cup coconut milk and 1 TSP lemon juice, let sit for 5-10 min. In another bowl, whisk together 1/3 cup honey, 2 eggs, and ½ cup melted coconut oil. In a third bowl, whisk together 1 ½ cup whole wheat flour, 1 ½ cup oat flour, 4 TSP baking powder, ½ TSP cinnamon, and ½ TSP salt. Combine half of the dry ingredients into the wet ingredients. Add in half of the coconut milk mixture and whisk until just combined. Whisk in the remaining dry ingredients and finish by adding in the remaining coconut milk mixture until combined. Fold 1 ¼ cup blueberries into the batter. Pour in mixture, filling tins completely and bake for 18-20 minutes. Let cool for 5 minutes before removing from pan.
2. Berry Green Smoothie
Change up your morning routine with these healthy, freezer-friendly, antioxidant blend smoothies. Combine 1 handful spinach, ½ cup blueberries, ½ cup raspberries, 1/4 cup acai berries, 1 banana, ½ cup milk, 2 TBSP rolled oats, 1 TBSP honey and 1 cup ice in blender until smooth. To set up your week, put all ingredients but oats and honey in a Ziploc bag, and place in the freezer. When you’re ready to blend, simply empty Ziploc into blender and add honey and oats.
3. Baked Berry Coconut Oatmeal
Blow off your Sunday brunch plans for this crowd-pleasing dish. Preheat the oven to 375°F. Place 2 TBSP melted butter in 8” square baking dish. In a mixing bowl stir together 2 cups rolled oats, 1 TSP baking powder, 2 TSP cinnamon, 1 TSP ginger, and ½ TSP salt. Pour the oats into the buttered dish and mix until they are coated. Stir in 1/3 cup chopped pecans and 1/3 cup thick-shredded coconut, mixing well, then toss in berries. Make sure blueberries are evenly scattered around the dish. Using the same mixing bowl, whisk together 1 egg, 1/3 cup maple syrup or honey, and 2 TSP vanilla. Mix until well combined then mix in 2 cups of your milk of choice. Slowly and evenly pour mixture over the oats. Bake for 35 to 45 minutes, or until the top turns golden. Allow to cool a few minutes before serving.
4. Fruit Rollups
It only takes three simple ingredients to make these healthy fruit snacks. Combine 32oz of blueberries or raspberries, 1 TBSP lemon juice, ½ TSP honey and blend until smooth- adding water if needed. Pour juice over a silpat or parchment paper onto a baking pan. Spread evenly about an inch away from edges. Bake 6-7 hours at 170 degrees F until it is no longer sticky to the touch. Cut into strips and roll with parchment paper, securing with tape, elastic or twine.
5. Vegan Berry Frozen Yogurt
Since frozen yogurts are not as healthy as they claim to be, here is a surprisingly healthy recipe for frozen fruit bars or a scooped dessert. Blend together 2 cups frozen mixed berries, 3 TBSP honey/agave nectar, 1 cup coconut yogurt, 2 TBSP lemon juice, and 1 TBSP water until smooth. Pour into Tupperware and place in the freezer for 4 hours.
6. Blueberry Bliss Bars
These blueberry bliss bars are vegan, gluten free and paleo. Combine 2 cups creamed coconut or coconut butter, 2 cups fresh blueberries, ¼ cup maple syrup, and 2 TSP ground vanilla beans in a food processor until smooth. Line an 8×8 pan with parchment paper, leaving enough room for some paper to stick out the sides. Pour the mixture into the pan and spread it out evenly. Gently press down using the extra sides of parchment paper. Place the pan in the fridge to firm up for about 15-20 minutes. Once the mixture is firm, lift out by the edges of parchment paper, cut and serve.
7. Elderberry Syrup
Elderberries are full of antioxidants, as well as vitamins A, B, and C. They are anti-inflammatory, anti-viral, and have been used for thousands of years to ward off colds. Place 2 cups fresh elderberries or use ⅔ cup dried elderberries (available for purchase online), 1 cinnamon stick, 2 TBSP rosehips, 2 TBSP orange peel, and 2 cups water in a large saucepan and bring to a boil over medium/high heat. Reduce heat to medium and gently simmer the mixture until it has reduced by half, about 30 minutes or so. Place a fine mesh sieve over a bowl and strain the mixture, pressing on the solids to extract juice. Discard solids. Let liquid cool for at least 20 minutes. Stir in 1 cup raw honey until fully combined. Pour the syrup into a jar with a lid and store in the refrigerator.
8. Blueberry Mango Quinoa Salad with Lemon Basil Dressing
Combine cooked + chilled quinoa and ½ cup of each of your favorite fruits + veggies. We recommend blueberries, mangoes, red grapes, and ½ TBSP dried cranberries. To create lemon basil dressing whisk together 1 ½ TBSP EVOO, 2 TBSP lemon juice, ¼ TSP lemon zest, and S+P to taste. Stir together ½ dressing and the quinoa, add fruit and the rest of the dressing, and lastly add the 10 finely chopped basil leaves before serving.
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