It seems lately that I have been hearing a lot of buzz about blueberries. Doctors, nutritionists, personal trainers, etc. can't say enough about them and call them the magic, little, blue pills. I know that they are healthy and full of antioxidants, and I faithfully purchase a carton every week at Wal-Mart for $1.80! Lately I have tried to incorporate them more into our family diet. Here are some of the reasons why:
Scientists at the US Dept. of Agriculture Human Nutrition Center have found that blueberries rank #1 in antioxidant benefits, compared to 40 other fresh fruits and vegetables.
The total antioxidant capacity of blueberries is twice that of spinach and three times that of oranges.
It is also rich in pectin, a soluble fiber, that has been shown in several studies to be effective in lowering cholesterol.
I feel that cancer is so prevalent these days, I'm sure that each of us know a handful of people that have it. Scary! So why not try to do all that is in our power and stock up on those antioxidants!
Here are some recipes that we enjoy with blueberries:
Dried blueberries and Marcona almonds from Costco
Smoothies
Greek vanilla yogurt with granola and blueberries for breakfast
Wendy's has a new summer salad that is so good! The berries and almond salad
Blueberry Coffee Cake
Topping:
1/2 C sugar
1 t cinnamon
1/4 C butter
1/4 C chopped pecans
Cake:
2 C flour
1 t baking powder
1 t baking soda
dash of salt
1/2 C margarine
1 C sugar
2 eggs
1 C sour cream
1 t vanilla
2 C fresh blueberries
Combine sugar and cinnamon in small bowl. Cut in butter until mixture is crumbly. Add nuts, if desired. Refrigerate topping for 30 min. Mix together flour, baking powder, baking soda, and salt. Set aside. Beat margarine and sugar in lg. bowl. Add eggs, sour cream and vanilla. Mix well. Add dry ingred,: mix well. Fold in blueberries. Pour into greased 9x13 pan. Sprinkle topping mixture over batter. Bake at 350 degrees for 40-45 min.
