Ingredient of the Week XXI: Blueberries

Ingredient of the Week XXI: Blueberries

Blueberries are juicy and sweet!  They are a natural pigment antioxidant fruit.  Blueberries are the best eaten fresh.  Rinse them in cold water, pat dry and enjoy! Eat them like grapes.  Be sure to purchase them bright blue-purple and plump, rather than dark and shriveled with a mold appearance.  They do freeze well for future use too.

 

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Blueberries for me are a weekly additive into a breakfast yogurt mix, along with sliced banana, walnuts and even a few tiny dark chocolate morsels.   Sometimes I like them with peaches, pears, apples and pineapple too!

So how about a shake to go with that spinach burger and carrot fry meal?

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Blend together a half cup of fresh blueberries, some frozen strawberries (I bought these fresh when they were in season at a low price and froze them in ziplock bags), half a ripe banana,  some non-fat plain Greek yogurt with raw honey and a squeeze (or two) of fresh lime juice.  You will need about a third cup of liquid such as plain ole water, almond or skim milk.  For a thinner shake, add liquid.  For a colder drink, add ice (or use a bit more frozen fruit.)  Puree until smooth and drink up!

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Blueberries are also fantastic joined with a fresh salad mix like the one picture below.  MEOW!  Those who know me well are aware I LOVE my furry children Buddy and Louci.

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Blueberries are also good simmered on the stove, added as a sauce over french toast or included in a pancake mix for blueberry pancakes, but we save those as a treat for special occasions!

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