Wild About Blueberries

Three sweet breakfast recipes using one of my favorite fruits

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lesliedurso

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Ciao! I’m actually writing to you from Italy, where I spent five days vacationing in Rome, then hosting two retreats with Ric Scalzo, founder of Gaia Herbs.

Here’s what the next couple months look like:

• September 13-15: Speaking at Runningman Festival

• End of September/Early October: Doing menu changes at Four Seasons Punta Mita

• October 13-20: Italy again — This time, for my sister’s wedding in Tuscany 

• October 22: Book launch with Dr. Mindy Peltz (I did the recipes!) pre-order yours today

• October 21-Nov 2: In NYC doing book launch stuff

• Nov. 1: Humane Society Gala — ticket and donation info here

Today I have not one, but THREE vegan recipes for you featuring one of my favorite fruits, blueberries. Here are some random facts about blueberries:

• Tiny But Mighty: Did you know that blueberries are often called “superfoods” because they’re packed with antioxidants? These little berries are like tiny, delicious superheroes fighting off those free radicals in your body.

• Berry Historical: Blueberries have been around for ages! Native Americans were enjoying them long before they became popular in our modern diets. They used blueberries in everything from sauces to medicines. Talk about a timeless treat.

• Color Power: The vibrant blue color of blueberries comes from antioxidants called anthocyanins. These pigments not only give blueberries their stunning hue but also help protect your cells. It’s like eating a rainbow!

• A Global Affair: Blueberries are native to North America, but guess what? They’re now grown all over the world! From the chilly climates of Canada to the warm regions of Chile, these berries are truly international.

• Freeze with Ease: Blueberries freeze amazingly well. In fact, they’re one of the best fruits to freeze because they maintain their texture and flavor. Just pop them in the freezer, and you’ve got a delicious, healthy snack anytime you want.

Best of all, blueberries are incredibly versatile! You can use them in smoothies, salads, baked goods, or even savory dishes. They’re like the little black dress of the fruit world—perfect for any occasion.

Here are three of my own recipes using blueberries. Two I just made recently, the other is from my collaboration with FARE (Food Allergy Research and Education). All of them are completely vegan and gluten-free!

If there is anything you’d like me to cook/feature on this Substack in the future, I’d love to know. Make sure to leave a comment.

Leslie’s Everyday Smoothie

Makes 1

Ingredients

• 6 sprouted almonds

• 6 sprouted walnuts

• 1 banana

• 1 date

• 6 drops lion’s mane extract¹

• 1 heaping tbsp hemp seeds

• 1 heaping tbsp ground flax seeds

• 1 heaping tbsp chia seeds

• 1 cup water

• 1 scoop vegan protein powder (I make my own most of the time — let me know if you want to know more in a future post — but clean ones I like are by Truvani and Mikuna Foods)

• 1 cup frozen wild blueberries

• 6 frozen strawberries

Directions

1. To sprout your nuts, drop them in a glass of water the night before making your smoothie. Drain the soaking liquid in the morning.

2. The next day, add the rest of the ingredients.

3. Blend til smooth, scraping down the sides of the blender and adding more water if needed.

Blueberry Muffins

Makes 12

Ingredients

• 1 1/4 cup non-dairy milk²

• 1 teaspoon apple cider vinegar

• 2 cups all-purpose gluten free flour

• 1 cup coconut sugar

• 2 teaspoons baking powder

• 1/4 teaspoon salt (I love Redmond Real)

• 1/3 cup melted refined coconut oil

• 1 teaspoon vanilla extract

• 1 teaspoon lemon zest

• 1 1/2 cups frozen wild blueberries

Directions

1. Preheat oven to 400 degrees

2. Line a muffin tin with papers liners.

3. Combine the non-dairy milk and apple cider vinegar and set aside for at least 5 minutes.

4. In a large bowl, combine the dry ingredients: flour, sugar, baking powder, and salt

5. Stir by hand in the milk mixture, coconut oil and vanilla extract.

6. Fold in the lemon zest and blueberries.

7. Pour evenly into 12 muffin liners and bake for 25-30 minutes or until a toothpick comes out clean.

8. Let cool before devouring.

Wild Blueberry Scones With Fresh Lemon Curd

Makes 8

Ingredients

• 2 cups Gluten-Free Flour

• 1/4 cup Granulated Sugar

• 1 Tbsp Baking Powder

• 1/2 tsp Salt

• 6 Tbsp Frozen Vegan Butter

• 1 cup Full Fat Coconut Milk or Oat Milk Coffee Creamer

• 1 tsp Pure Vanilla Extract

• 1 cup Frozen Wild Blueberries 

Lemon Curd

• 1/2 cup Sugar

• 1 Tbsp Cornstarch 

• 1/2 cup Oat Milk

• 1/4 cup Lemon Juice

• 2 tsp Lemon Zest

Instructions

1. Preheat oven to 400 degrees. Line a cookie sheet with parchment paper and set aside.

2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

3. Using a box grater, grate the frozen butter into the flour bowl and mix until it’s a course mealy texture.

4. In a small bowl, whisk together the coconut milk and vanilla. Pour over the flour mixture and stir just until dough begins to form. Don’t over mix! Fold in blueberries.

5. Place dough on a floured countertop and gently push together with your hands. Form into a 1 inch tall round. Use a knife to cut 8 triangles.

6. Place the scones on the cookie sheet and brush the tops with coconut milk. 

7. Bake for 15-20 minutes or until the scones are golden. Let cool on the cookie sheet for 5 minutes before transferring to a wire cooling rack.

8. For the lemon curd: In a small pot, whisk together the sugar and cornstarch. Mix in the rest of the ingredients and turn the heat to medium. Whisking frequently until it thickens, about 5 minutes. Remove from heat till it cools. Store in an airtight container in the refrigerator for up to a week.

1. This is a superfood that doesn’t taste like anything — it fights inflammation and supports brain health.

2. If you want to make your own non-dairy milk, watch this video.