Blueberry Bliss Balls

Blueberries are nutrient-rich jewels provided by nature. They are the king of anti-oxidant foods which protect our body from damaging free-radicals. Free-radicals cause DNA damage which is linked to cancer and a number of other diseases. Free-radicals also contribute to aging so eat those blueberries to stay young!

Blueberries are a prebiotic believed to feed the Actinobacteria phylum. This phylum is a major player for a healthy female urinary system. This is why blueberries are known to be so good for anyone who suffers from urinary tract infections.  The Actinobacteria phylum includes your Bifidobacteria which are mainly found in your large intestine so blueberries help with your digestion too.

You don't need to eat a lot of blueberries to get their benefit. A small handful or a couple of these delicious bliss balls each day is enough. Since these are kept in the freezer, you can double or even triple this recipe so you have a nice stash of them.

Ingredients

  • 1 cup rolled oats
  • 1 cup frozen blueberries
  • 1 tablespoon peanut butter
  • 1 teaspoon honey
  • 1/3 cup desiccated coconut plus extra for rolling (optional)

Instructions

  1. Blitz all ingredients together in a food processor until well combined.
  2. Roll into balls and dust with extra coconut if desired.
  3. Place in the freezer to set.
  4. If you find the mixture too wet, place it in the freezer for 5 minutes before rolling into balls.
  5. Enjoy!

References

Brownmiller C.R., Howard L.R., Prior R.L. Processing and storage effects on procyanidin composition and concentration of processed blueberry products. J. Agric. Food Chem. 2009;57:1896–1902. doi: 10.1021/jf803015s

Lacombe A, Li RW, Klimis-Zacas D, et al. Lowbush Wild Blueberries have the Potential to Modify Gut Microbiota and Xenobiotic Metabolism in the Rat Colon. Aziz RK, ed. PLoS ONE. 2013;8(6):e67497.

Patel, Seema, and Arun Goyal. The Current Trends and Future Perspectives of Prebiotics Research: A Review. 3 Biotech 2.2 (2012): 115–125. PMC. Web. 7 Dec. 2017.