Last Update: Wednesday, August 27, 2014
|FAMILY FEATURES- Wild Blueberries|
|Written by San Fernando Valley Sun|
|Thursday, 08 March 2012 04:57|
Out of the wild and into your freezer
How do you get more of nature's antioxidant superfruit into your daily diet? Fill your freezer with delicious frozenfresh Wild Blueberries. These little blue powerhouses from Maine and Canada have superior antioxidant capacity compared with other fruits and veggies. They're just as healthy as fresh and may even retain their nutritional value longer.
To get the biggest antioxidant punch from your blueberries, be sure to use Wild Blueberries. With twice the antioxidant capacity of larger, cultivated blueberries, the little wild ones freeze perfectly, retaining superior quality, color and sweet, tangy flavor.
Scientists are excited about the anti-aging benefits of Wild Blueberries, including their potential to:
• Forestall cognitive aging
• Improve motor skills
• Reverse short-term memory loss
• Protect against cancer, heart disease and diabetes
Be sure to stock up on frozenfresh Wild Blueberries so you can enjoy these healthy and delicious recipes any time. For more Wild Blueberry recipes, visit www.wildblueberries.com.
Wild Blueberry Soy Shake
4 tablespoons honey
1 1/2 cups vanilla soy milk
2 cups frozen Wild Blueberries
1 dash fresh ground nutmeg
Fresh mint, for garnish
In blender, combine honey with soy milk. Add frozen Wild Blueberries and puree until smooth. Season with a dash of nutmeg.
Pour into glasses and add mint leaves. Note: Almond milk, rice milk or other milks may be substituted for soy milk. You may need additional honey if greater sweetness is desired.
Buckwheat Pancakes with Wild Blueberry Apple Compote
1 1/2 cups 1 percent milk
1 tablespoon sugar
1 tablespoon butter, melted
1 large egg
1 cup buckwheat flour
1/4 teaspoon salt
1 tablespoon baking powder
2 tablespoons fresh lemon juice
1 tart apple
1/3 cup sugar
2 1/2 cups frozen Wild Blueberries
2 teaspoons cornstarch
1 tablespoon powdered sugar
For Pancakes: Mix milk, sugar, melted butter and egg together. Using a whisk, combine buckwheat flour, salt and baking powder and mix until dough is smooth. Cover and let sit for approximately 30 minutes.
For Compote: Squeeze lemon juice in a pot. Peel, core and coarsely dice apple. Place diced apple, sugar, lemon juice and frozen Wild Blueberries in saucepan and bring to a simmer.
Berries will provide juice when they defrost. Simmer for about 10 minutes or until apples are soft but not mushy. Dissolve corn starch in small amount of water (2 to 3 tablespoons). Add to compote and stir well until compote thickens. Bring to boil and remove from heat. Cover and let cool slightly.
Melt small amount of butter in a large sautÈ pan or coat with cooking spray. Place a small amount (more or less for your favorite size pancake) of batter on heated pan and cook until bubbles in batter break. Turn and cook for another few minutes. Serve pancakes with warm Wild Blueberry apple compote, and sprinkle with powdered sugar.
Tip: The pancakes and compote are delicious with a dab of vanilla Greek yogurt or sour cream. Bacon also adds a nice balance of flavors.