As a person addicted to making green smoothies for breakfast every day, I often put a handful of fresh or frozen berries into the blender for flavor and for their excellent nutritional benefits. In my garden I grow blueberries, blackberries, raspberries, aronia berries and also native elderberries.
I’ve read about how rich in antioxidants and enzymes these berries are, especially elderberries, and often use them in pies, scones, jam, and have canned their juice. Elderberries aren’t particularly sweet, so I have always cooked them in some form with sweetener added. However, with my current interest in consuming a larger percentage of my food in raw or fresh form, it was surely only a matter of time before I stepped outside some fall morning to pick a cluster or two of ripe elderberries to put into my raw smoothie. Well, I can assure you it’s not going to happen after all!