Originally published July 12 2005
Blueberries found to be number one source of antioxidants among fruits and vegetables
by Mike Adams, the Health Ranger, NaturalNews Editor
The clamor for age-defying antioxidants has been answered by the blueberry, the Pittsburgh Tribune-Review reports, as the small blue fruit has been proven to have the highest level of antioxidants among fruits and vegetables, and shows promise in the treatment of age-related illnesses such as Alzheimer's disease and arthritis.
No more singing the blues when it comes to berries.
Pigments that give blueberries their deep color -- called anthocyanins --act as antioxidants, Reames says.
Health reasons aside, blueberries taste great and are a versatile ingredient, says Jennifer Trainer Thompson, author of "Very Blueberry" (Celestial Arts, $5.95 paperback).
"Blueberries aren't just for breakfast and dessert," says Thompson, although she admits that her favorite blueberry dish is her recipe for baked pie, the fruit simply flavored with lemon juice and cinnamon, the pastry top sprinkled with turbinado sugar.
Her book features blueberries in fresh salads, bleu cheese dip, a goat cheese tart, tuna salad, a steak sauce and breadsticks.
Fresh-picked berries can't be beat, and they freeze well for use in the colder months, when fresh produce at the supermarket is trucked in from faraway places.
They can be used -- still frozen -- in pancakes, waffles, fruit salad or muffins, or just eat them straight out of the freezer.
Cook over low heat, stirring constantly, until the sugar dissolves and the syrup is hot, for about 2 minutes.
Add the vanilla syrup to the remaining 1 cup wine, stir to combine and pour over the fruit.
To serve, spoon some of the chilled fruit and liquid into 6 goblets or over pound cake.
Place the tuna, celery, onion, dill, cucumber and red pepper in a bowl and toss well to combine.
Just before serving, in a medium bowl, stir the remaining 2 tablespoons preserves until smooth.
Coat the bottom and sides of a 9-inch pie plate with vegetable cooking spray.
Blueberry Sauce: In a medium pan set over medium heat, stir 2 cups fresh or frozen blueberries with 2 tablespoons granulated artificial sweetener and 1 tablespoon each lemon juice and water until the berries are soft, for about 5 minutes.
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