Updated: Aug 10, 2019
Hi everyone. It’s blueberry season and our fridge is bursting with them. I love going to the local blueberry farms and picking our very own berries. They are so much healthier for you picked fresh from the vine, plus you can directly support our local growers. Did you know that making one simple change to your diet by adding blueberries could have a significant impact? It can improve your cardiovascular health, cancer prevention, and brain power. Blueberries are an excellent source of vitamins K and C, manganese, and fiber. Plus a tasty treat. I have spent many summers picking blueberries with my mom, making jam, and then testing it out on homemade scones.
We are privileged to enjoy the fresh harvest, whether it be growing your own vegetables or supporting your local markets, fruits and veggies are in abundance. That is summer, right? Eating well, and enjoying the warm sun; this season is always special for us.
With SO MANY blueberries I wanted to share some amazing recipes that we have tested in my kitchen, and oh my gosh you guys, you need to try these.
In my family, they all LOVE ice cream, so much so they would eat it every day if they could (I do have some on my cheat days). Summertime means ice cream – it goes hand in hand. I wanted to find a way to incorporate ice cream with blueberries – so I enjoy making this healthy and delicious summertime treat.
In this very simple recipe – I am using my homemade blueberry jam, however, you may use any fresh batch from your local market – or go pick and make your own. It is easy.
I included the recipe we use to make blueberry jam. Yes, even you can do this.
Cooked Blueberry Jam - CERTO Crystals
So here is where the yummy tummy treat begins.
All you need is:
1-pint Vanilla Ice Cream
¼ cup Blueberry Jam
1). Take 1-pint vanilla ice cream, and soften in the fridge for 20 minutes.
I purchase the lower-fat ice cream, but you choose what you like.
2). Once the ice cream has softened, place in a large bowl and gently fold in the ¼ of blueberry jam, until streaks form.
3). Transfer to 8 ½ x 4 ½ loaf pan, and smooth the top.
4). Cover and freeze until scoop-able.
I scream you scream – they will all scream for this ice cream. Enjoy
(Recipe sourced and enjoyed from Bon appetite)
Healthy eating is an important fuel for our productive day. We enjoy our morning shakes. Including local blueberries or using some you may already have in the freezer, are the perfect complement to this delicious nutty shake.
All you need is:
2 cups of Almond milk
1 cup cashews
1 cup fresh or frozen blueberries
1/3 cup plain Greek yogurt
1 tbsp. fresh lime juice
1 cup of ice cubes.
Puree all ingredients in a blender until smooth.(Blend well to grind up cashews) A perfect kick start to your day.The best part of this recipe is the variety. You can get creative. The original recipe called for 2 cups of coconut water. We prefer almond milk, but you can choose whatever you like.
This recipe was inspired by Bon appetite but altered to our tastes.
When I first made this, Sean was a bit concerned with the ingredients and that it would not taste good. Needless to say, he devoured it and it has become a favorite for our Sunday lunches or a side dish to fish, pork or turkey. It tastes incredible. We are always looking for a variety of ideas for lunches or sides to our dinner. Eating much healthier than we ever have, is important to our goals this year.
Dressing (best to make ahead, let sit for 3 days)
All you need is:
½ garlic clove, finely grated
4 ½ teaspoons fresh lemon juice
2 teaspoons white wine vinegar
1 teaspoon sugar
¼ teaspoon curry powder
¼ cup olive oil
Salt and pepper as desired.
1. Whisk garlic, lemon juice, vinegar, sugar and curry powder in a small bowl. While whisking gradually add oil until emulsified; season with salt and pepper. Best to let sit in the fridge for a couple of days, bring to room temperature before serving.
All you need is:
½ cup long-grain brown rice
Salt to taste
½ cup wild rice
¼ cup almonds
1 ear of corn (kernels cut from the cob), or for ease of availability can of corn
¼ cup fresh blueberries (you can use dried blueberries as well)
2 tablespoons chopped red onion
2 tablespoons finely chopped parsley
Ground pepper to taste
1). Combine brown rice and 1 cup water in a small saucepan; season lightly with salt. Bring to a simmer. Reduce heat, cover, and cook until water is absorbed and rice is tender 45-50 minutes. Remove from heat and let stand 10 minutes, then spread out on a large rimmed baking sheet and let cool. (I tend to follow cooking directions from the bag of rice)
2). Cook wild rice in another small saucepan of boiling lightly salted water until tender, about 35-45 minutes. Drain and spread out next to brown rice; let cool. (or follow cooking directions from bag)
3). Meanwhile, preheat oven to 350 degrees. Toast almonds on a rimmed baking sheet, tossing halfway to ensure golden, 8-10 minutes. Let cool and chop till coarse.
4). Toss both rices, almonds, corn, blueberries, onion, and parsley in medium bowl to combine.
5). Drizzle with dressing and toss to coat.
(Rice can be made ahead of time. Cover and chill. Let it come to room temperature before serving)
(recipe inspired and enjoyed by Bon appetite)
Grab all the fresh blueberries you can and try these recipes out.
I hope you enjoy these yummy treats and dishes as much as we do.
Live simple, love your space