Blueberry Popsicles
Today we made some blueberry popsicles. Luca has a sore throat and was requesting that we make some. I literally made them in 2 minutes while the kids were in the stroller ready to get some fresh air during our morning walk. I love blueberries because they are rich in bioflavonoids that are great for lowering inflammation that comes with a sore throat. I also love them in the form of an icy popsicle.
Bioflavanoids give blueberries their deep purple color. In addition to lowering inflammation in the body, I use bioflavonoids for the following: to strengthen blood vessels preventing them from rupturing or leaking such as in varicose veins, hemorrhoids and heart disease; as an antioxidant preventing cells from excessive damage and for enhancing the power of Vitamin C.
A nice little tip about blueberries I love to share with people is that when they are frozen their cells burst and release the bioflavonoids that are so beneficial to health. This release of bioflavonoids make them easier for you to absorb, especially if you struggle with digestion. Anther quick tip, if you do not have a high powered blender at home, just freeze your kale ahead of time. Freezing the greens will burst the cells just like frozen blueberries. The cells will burst and will blend smoothly rather than having fibrous pieces of kale in the popsicle.
Enjoy!
3 cups frozen blueberries or frozen fruit of your choice
3 cups rice milk or milk of your choice
2 cups packed spinach or kale
- In a high powered blender, combine all ingredients and blend until smooth.
- Pour liquid into popsicle containers and freeze approximately 5 hours.
Great photo! Thank you for the tip about freezing kale — now I’m more encouraged to try this since we just have a normal blender.