Purple corn is a Peruvian superfood brimming with health benefits, and has an even higher antioxidant content than blueberries. It has been shown to boost collagen formation and protect capillaries so is especially beneficial for the skin.
2 handfuls of blueberries
2 handfuls of fresh or frozen blackberries
2 handfuls of strawberries, hulled
1 teaspoon bilberry powder (see page 18)
2 teaspoons açaí berry powder (see page 14)
1 teaspoon lacuma powder (see page 16)
1–2 teaspoons purple corn powder (see page 17)
SERVES 2
Put the blueberries, blackberries, strawberries, bilberry powder, açaí berry powder, lacuma and purple corn powder into a blender and blend until smooth – you can pass it through a sieve to remove the seeds if you wish. If preferred, add pure or filtered water if too thick. It can also be served as a fruit coulis, stirred into plain bio yogurt or with added nuts, seeds, grains and a spoonful of manuka honey for breakfast.