This is probably the most exciting time of year for someone that LOVES fruit and that tries to eat by the seasons. Plus, I have two blueberry bushes and they are exploding with blueberries right now. Since I live in California, my blueberry bushes last year weren’t very prolific. The rain this season has been significantly better but we also started collecting the water from when we’re letting it warm up to take showers. Moral of the story: lots and lots of blueberries, which equals a super happy Katie.
Jennifer Tyler Lee suggests that blueberries are a gateway food for kids because they are willing to try blueberries and therefore step outside their food comfort zone. She has recipe for a Cinnamon-Blueberry Sauce that would be great on ice cream, pancakes or waffles, or CREPES!!!! Yum!
- Blueberries have a shelf life of about two weeks – freeze whatever you can’t eat. Frozen berries are almost as nutritious as fresh berries. Ideally they are “flash frozen”.
- Great source of vitamin C, K, manganese, and fiber.
- Contain flavonoid antioxidants such as: anthocyanins, kaempferol, and stilbenes.
- The antioxidant content of blueberries helps to counterbalance free radical damage and the inflammatory response.
- High intake has been associated with lower risk of ovarian cancer, lung cancer risk in smokers, reduced anxiety, depression, and inflammation.
- Risk of dementia decreased with an increased weekly consumption of blueberries and strawberries.
- Aronia berries, a relative of modern blueberries, have nearly 5 times the antioxidant value of our most nutritious modern blueberry.
- Blueberries are also known for their ability to lower blood pressure, reduce arterial plaque, and prevented obesity in rat studies.
- Cooked blueberries are actually more nutritious than raw berries because the cooking process makes the antioxidants more bioavailable (easier for your body to use).
- Dried blueberries are less nutritious than fresh berries.
From The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year, with 150 Recipes by Jennifer Tyler Lee, Superfoods: The Healthiest Foods on the Planet
by Tonia Reinhard, and Eating on the Wild Side: The Missing Link to Optimum Health
by Jo Robinson.