- Special Sections
- Public Notices
How do you get more of nature’s antioxidant superfruit into your daily diet? Fill your freezer with delicious frozen-fresh 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. Best of all, they’re available in your grocer’s frozen fruit section year-round, making this tasty little superfruit super convenient.
Wild Blueberries are called the “brain berries” for good reason. Scientists are excited about their anti-aging benefits, 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 frozen-fresh 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.
Nutritional Information per Serving: 300 calories, 14g fat, 85mg sodium,
38g carbohydrates, 7g fiber, 8g protein, 5mg cholesterol
Savory Salad with Goat Cheese and Wild Blueberry Sauce
2 large or 3 medium shallots
2 tablespoons olive oil
1 1/2 cups frozen Wild Blueberries
3 ounces water
3 tablespoons Grey Poupon mustard
1 tablespoon peach or apricot preserves
1 tablespoon cornstarch
1/2 teaspoon salt
2 yellow peppers
2 tablespoons white wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper or more to taste
1 pinch sugar
3 tablespoons olive oil
6 2-inch rounds goat cheese
1/2-inch thick (about 6 ounces)
2 tablespoons powdered sugar
1/2 teaspoon ground coriander
Sauce: Peel and dice shallots. Sauté in olive oil until softened, about 3 to 5 minutes. Stir in Wild Blueberries, water, mustard and preserves. Cook, stirring until comes to a simmer. Simmer 3 to 5 minutes.
Mix cornstarch with a little cold water until the mixture is smooth. Add to the berry mixture, stirring well. Bring to a boil, cook for 2 to 3 minutes. Add salt. Let cool slightly.
Salad: Clean and wash endive, radicchio and peppers. Cut endive into bite size cubes. Slice yellow peppers into thin strips. Cut radicchio into bite sized pieces. Mix vinegar, salt, pepper, sugar and olive oil in big bowl. Add salad ingredients and toss well.
Cheese: Dredge top of goat cheese rounds in powdered sugar. Place goat cheese on baking tray covered with foil. Brown slightly under preheated grill, 1 to 2 minutes. Remove and sprinkle with coriander.
To serve: Assemble each plate with one goat cheese round surrounded by salad ingredients and Wild Blueberry sauce on the side.
Nutritional Information per Serving: 255 calories; 10g fat, 12g carbohydrates, 9g protein