Simple Summer Blueberry Recipes
B.C. Blueberry Council releases 5 new recipes based on their (and soon to be your) favourite fruit
We’ve all been there: one handful of blueberries in, and you just can’t seem to stop. Luckily, as one of the most beneficial superfruits around, this is an indulgence to encourage.
B.C. Blueberry Council is on a mission to spread the awareness of what they call “Nature’s Candy”, and their recently released summer recipes are the perfect place to begin your education. “You can’t go wrong eating blueberries as they continue to be one of the best choices for a healthy diet,” says Debbie Etsell, executive director for the B.C. Blueberry Council. “Because blueberries are rich in antioxidants, researchers have found these tasty berries can help slow the aging process and reduce cell damage that can lead to cancer, cardiovascular disease and loss of brain function.”
One large handful (250 ml) of farm fresh and juicy BC blueberries—a mere 80 calories—provides 3.6 grams of dietary fibre, making them the ideal summer snack for you and your family. Plus, their naturally-purple colour and mess-free skin mean eating is fun for kids and cleanup is easy for mom.
When you find yourself wishing you could eat blueberries for breakfast, lunch and dinner, head on over to bcblueberry.com, where over 100 easy recipes—including five fresh ideas for summer—and information on where to pick your own blueberries will get will get you off to a delicious start. Read on for a few of our favourites: a flavourful salad and healthy afternoon snack; and be sure to find some more treats online. (Did we mention Blueberry Bacon Cornmeal Waffles, Blueberry Lemon Pudding Pie and Iced Blueberry Green Tea? There, we did now.)
Blueberry, Watermelon, Cucumber and Feta Salad
Yields 4 servings as side dish
1 Tbsp (15 ml) vegetable oil
1 Tbsp (15 ml) lime juice, freshly squeezed
¼ tsp (1.25 ml) fresh ground pepper
⅛ tsp (0.5 ml) salt
1 cup (150 g) B.C. blueberries, fresh or frozen
1 cup (150 g) watermelon, diced
1 cup (125 g) cucumber, seeds removed and sliced
½ cup (75 g) feta cheese, diced or crumbled
1 Tbsp (15 ml) fresh mint, finely chopped
• In a large bowl whisk together the oil, lime juice, pepper and salt.
• Add the salad ingredients to the vinaigrette, toss and serve chilled.
Blueberry Yogurt Ice Pops
Yields 6 – 8 popsicles
1½ cups (225 g) B.C. blueberries, fresh or frozen
1 cup (240 ml) Greek yogurt or full fat yogurt
¾ cup (175 ml) pineapple juice
3 Tbsp (45 ml) maple syrup
• Mix all the ingredients in a blender on high speed until smooth.
• Pour into popsicle moulds and freeze.
For more information and recipes visit bcblueberry.com