Spun off of this popular Strawberry Coconut Milkshake, this blueberry cooler is hydrating and full of healthy coconut fat (that boosts immunity and is easily burned into energy). It also has a beautiful creamy, lightly sweet and tart taste. Are you sold?
As a bonus, antioxidant-rich blueberries are great for the brain and nervous system.
WHY BLUEBERRIES ARE GOOD FOR YOUR BRAIN
I recently wrote about the blood-brain barrier, a filter that prevents toxins from crossing into the brain from the bloodstream. This protective filter also makes it challenging for “good stuff” to get through, so not all antioxidants directly benefit the brain. But the antioxidants in blueberries (anthocyanins) are able to cross the blood brain barrier and clean up free radicals in the brain tissue caused by oxidation.
Dr. Sears writes in his book Prime-Time Health (which I highly recommend):
The deep blue skin of the blueberry is full of flavanoids, especially anthocyanin, an antioxidant that keeps brain tissue from rusting. Neuroscientists believe that deep-colored foods, like blueberries and blackberries, contain high levels of antioxidants that keep the blood-brain barrier (BBB) healthy. What’s special about the neuroprotective antioxidants in blueberries is that they cross the BBB and get into the brain tissue. Blueberries also have been shown to improve memory, as well as reverse some of the degenerative changes often seen with aging nerve tissue.
From what I’m reading, many of the nutrients and antioxidants remain intact even when blueberries are frozen (read more here).
- 1.5 cups full-fat coconut milk (one can)
- 1.5 cups coconut water
- 4.5 cups frozen blueberries
- 3-4 medjool dates (or other large moist dates)
- Blend all ingredients til smooth and enjoy!