Heart health, feeling full, staying regular, keeping cholesterol in check
Fiber
A healthy immune system
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Vitamin C
Bone metabolism, regulating blood clotting
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Vitamin K
Converting proteins, carbs, and fats into energy, bone development
Manganese
Blueberry Pancakes
Ingredients
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1 1/3 cup milk
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4 tablespoons white vinegar
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2 cups flour
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2 tablespoons white sugar
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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1 teaspoon cinnamon
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2 eggs
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1 teaspoon vanilla
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4 tablespoons butter melted
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2 cups fresh blueberries
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Instructions
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Combine milk with vinegar and set aside to "sour".
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Combine flour, sugar, baking powder, baking soda, salt, and cinnamon in a large mixing bowl.
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Whisk eggs and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk til lumps are gone.
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Stir in vanilla and blueberries.
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Heat a skillet over medium heat and coat with cooking spray.
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Pour 1/4 cupfuls of batter into the skillet and cook until bubbles appear on the surface. Flip with a spatula and cook until browned on the other side.
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Roasted Beet &
Blueberry Salad
Ingredients
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2 pounds small-to-medium beets
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½ cup water
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1 tablespoon fennel seeds, toasted
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2 tablespoons rice vinegar
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1 ½ teaspoons lemon juice
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1 ½ teaspoons whole-grain mustard
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1 small clove garlic, minced
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½ teaspoon honey
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¼ teaspoon kosher salt
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¼ teaspoon ground pepper
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¼ cup canola oil
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3 tablespoons extra-virgin olive oil
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½ cup fresh blueberries
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½ cup baby mozzarella balls
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Thinly sliced radishes & microgreens for garnish
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Instructions
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Preheat oven to 375 degrees
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Place beets in a 9-inch baking pan, add water and cover with foil. Roast until the beets can be easily pierced with a fork, 1 to 1 1/4 hours. Set aside, uncovered, until cool enough to handle, about 30 minutes. Peel and refrigerate until cold, about 30 minutes.
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Grind fennel seeds in a clean spice grinder or with a mortar and pestle. Transfer to a mini food processor and add vinegar, lemon juice, mustard, garlic, honey, salt and pepper. Process until smooth. With the motor running, gradually add canola and olive oils.
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Cut the beets to uniform size, halving the smaller ones and quartering the larger ones; place in a medium bowl. Add the vinaigrette and toss to coat. Add berries and mozzarella; toss to coat. Serve topped with radishes and microgreens, if desired.
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To make ahead: Refrigerate beets (Steps 1-2) and dressing (Step 3) for up to 1 day.
Equipment: Spice grinder or mortar and pestle
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Find Original Recipe Here:
http://www.eatingwell.com/recipe/280137/roasted-beet-blueberry-salad/
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Blueberry Creamsicles
Ingredients
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1 1/2 cups fresh or frozen blueberries
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1 tbsp water
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1 tbsp pure maple syrup
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1 1/4 cup unsweetened coconut milk (from a carton)
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3 tbsp coconut cream
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¼ tsp grated lime zest
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Instructions
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In a small sauce pan over medium heat, combine blueberries, water, and maple syrup. Lightly crush blueberries with the back of your spoon and cook until liquid is syrupy and thick. Remove from heat. Cool to room temperature.
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In a small bowl, whisk together coconut milk, coconut cream and grated lime zest.
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Fill popsicle molds a little over half full of coconut milk mixture. Spoon in blueberry mixture to each popsicle – about 1-2 Tbsp. per popsicle.
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Place mold in freezer for 1 hour. Remove molds and add popsicle sticks into each popsicle. Place mold back in the freezer for at least another 4 hours until ice pops are solid.
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Find Original Recipe Here:
https://www.blueberrycouncil.org/blueberry-recipe/blueberry-creamsicles/
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Blueberry Lemonade
Regular old lemonade feels so much fancier with the addition of fresh blueberries. Stir one tablespoon of crushed blueberries into your favorite store-bought lemonade for maximum fruit flavor, then skewer a few more on a toothpick for a garnish. Grown-ups could even add a shot of their favorite spirit to make it a cocktail.
Or frozen blueberries freshen up your summertime cocktail, while keeping it cold!
Savory Blueberry Pizza
Ingredients
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1 pound pizza dough
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1-1/2 cups grated mozzarella cheese, divided
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1/2 cup crumbled gorgonzola cheese
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4 ounces diced pancetta (can also use bacon or ham if pancetta is not available), cooked and drained
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1/4 cup thinly sliced red onion
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1 cup fresh blueberries
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1/4 cup thinly sliced fresh basil
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Freshly ground black pepper
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Instructions
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Preheat oven to 450°F.
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Lightly flour a work surface.
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Pat and stretch dough into a 10 x 14-inch oval; place on a large baking sheet.
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With a fork, pierce dough in several places.
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Leaving a 1-inch border, sprinkle dough with half the mozzarella, the gorgonzola, pancetta and red onion.
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Bake until crust is golden brown, 12 to 14 minutes.
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Sprinkle blueberries and remaining mozzarella over pizza; bake until cheese is melted and crust is golden brown, about 2 minutes longer.
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Remove from oven; top with basil and pepper.
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Find Original Recipe Here:
https://www.blueberrycouncil.org/blueberry-recipe/savory-blueberry-pizza/
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