Food

This is a spin off the classic, without the Grand Marnier. The depth of orange is derived from a generous piece of orange peel simmered in the tea.

Purple-stained and pillowy soft, these ricotta balls are delicate and delicious with a hint of blueberry. Once assembled, they cook quickly, so prep gnudi ahead of time for a quick and satisfying meal! Instead of olive oil, finish this dish off with a drizzle of honey and transform this dish from savoury to sweet! Gnudi are best enjoyed the day they’re made. Lost in translation Gnudi, simply pronounced “noo-dee” with a silent g, is the Tuscan dialect word for “naked.” Fittingly named, these soft, pillowy balls of ricotta are “nude ravioli,” consisting of only the tasty filling—without the outside pasta. In a pinch No cheesecloth, no problem. For squeezing the moisture from ricotta, you could try using one of the following: nut milk bag coffee filter fine wire-mesh sieve pantyhose (new) jelly bag clean dish towel

A sweet sauce with punchy balsamic vinegar. Perfect over ice cream, yogurt, or cakes, it’s also magnificent drizzled over meats such as duck or pork, or as a condiment for cheese. Convert it to a dressing with a few tablespoons of olive oil and pair it with peppery arugula. Dress it up Transform this sauce into a salad dressing by combining 2 Tbsp (30 mL) blueberry sauce with 2 Tbsp (30 mL) extra-virgin olive oil and about 1/8 tsp (0.5 mL) Dijon mustard.

Lime, vanilla, and soothing honey turn Greek yogurt into a special occasion-worthy dessert. This treat is akin to a fruit-topped no-bake cheesecake, but comes together so much faster. Beauty fruit focus: Lime, kiwi, mango, blueberry, and cherry Power fruits Explore a wide range of beautifying fruits to top your dessert including vitamin C-packed kiwis and mangos, crunchy pomegranate seeds, ripe blueberries, and fibre-rich raspberries. Anything tender with a hint of acidity will work well with the creamy whipped yogurt.

These stuffed bite-sized pancakes will have the little ones jumping for joy and adults feeling like a kid again. The mini pancakes can be made up to three days in advance, allowing for quick assembly when hunger calls. Oat flour Made by grinding up rolled oats into fine powder, oat flour is a wonderful whole-grain option for pancakes, waffles, and baked goods such as muffins. If following a strict gluten-free diet, be sure to use a brand that explicitly states that it is gluten free.

Raw broccoli and cauliflower are detox superstars, containing nutrients that cleanse, restore, and nourish the body—skin included. Blueberries are known for their antiaging nutrient density and offer natural sweetness to cut the broccoli’s pungency. You can snack to your skin’s content or add this “caviar” to a larger meal!

Forget flipping individual flapjacks; this pancake-banana bread hybrid lets you get everything on the table at once. Perfect for languid weekends, both wedges of the pie and the blueberry sauce reheat well for busy weekday breakfasts. For the most banana flavour, you’ll want to use fruit with plenty of brown spots on the skin. Almond flour infuses the pancake pie with a nutty taste, but if it’s not available you can replace it with more oat flour.

Eating a rainbow of colourful foods, including dark blue and purple, is essential to good health. Considered the king of antioxidant-rich foods, the rich blueberries in this delectable tart are especially amazing health givers.

The Sicilian icy delight known as granita is the ultimate summer refresher. This one uses sun-kissed blueberries that are now at their flavour peak and trendy kombucha for a little fizzy tang. If using a flavoured kombucha, choose one that will complement the berry mint flavour, so maybe not turmeric. It’s important not to skip stirring the granita every hour or so while it’s freezing or you’ll end up with a huge blueberry popsicle.

Raw broccoli and cauliflower are detox superstars, containing nutrients that cleanse, restore, and nourish the body—skin included. Blueberries are known for their antiaging nutrient density and offer natural sweetness to cut the broccoli’s pungency. This “caviar” can be left to marinate for up to two days, so you can snack to your skin’s content or add it to a larger meal. Tip If raw broccoli and cauliflower don’t agree with your digestive system, give them a light steam before making the caviar.

There’s a lot of umami going on in this salad. From the fresh taste of blueberries coupled with nutrient-rich greens to crispy toasted nuts paired with creamy tahini dressing, it’s flavorful and fresh. The added pungency of crumbled vegan blue cheese on top gives it that extra wow. Give your health an antioxidant blue boost this year. Samey-samey Blueberries that are frozen for six months still contain the same amount of healthy antioxidants as fresh—so, truly, either kind is fine for this recipe.

Most overnight oat recipes use rolled oats, but the same time-saving method can also be used with the heartier steel-cut variety. The ricotta berry topping will make each spoonful seem oh-so indulgent. This recipe can easily be scaled up to give you several mornings’ worth of easy-breezy meals. Hidden hacks The boiled water will soften the steel-cut oats into a toothsome chewy texture, no time-sucking stovetop simmering required. Frozen asset Quickly put on ice after harvest, not only are frozen fruits and berries ultra-convenient, but they can also be more nutrient dense than imported fresh versions.

There’s a lot of umami going on in this salad. From the fresh taste of blueberries coupled with nutrient-rich greens to crispy toasted nuts paired with creamy tahini dressing—it’s flavourful and fresh. Plus the added pungency of crumbled blue cheese on top gives it that extra wow. Give your health an antioxidant blue boost this season. Tip Did you know that blueberries that are frozen for 6 months still contain the same amount of healthy antioxidants as fresh?

Blueberries add an unexpected jolt of fresh berry flavour to cornbread, making each bite that much more satisfying. By breaking out the muffin pan, you’ve got a bounty of preportioned cornbreads to make mealtime that much more of a breeze. Don’t forget to keep the soft butter handy. The cornbreads are best served warm—reheat them in the oven or microwave. If following a gluten-free diet, you can replace the whole wheat flour with an all-purpose gluten-free flour blend. Nutrition boost The blue jewels are a good source of vitamin K, a nutrient that may improve cognitive functions such as memory. Tip If you don’t have any buttermilk on hand, try this quick hack: stir 1 Tbsp (15 mL) lemon juice into 1 cup (250 mL) milk and let sit for 10 minutes.

If your mornings are harried, this make-ahead berry good pudding is your ticket to enjoying a lightning-fast meal without sacrificing sound nutrition. When soaked in liquid, the chia forms a gel and provides a pudding-like texture. Tip Granola is a delicious, crunchy breakfast option. But some contain alarming amounts of added sugar. Generally, you’re looking for one that delivers no more than 10 g of sugar per 1/2 cup (125 mL) serving, ideally mostly from dried fruits, and has at least 3 g of dietary fibre.

This is a fun way to add some colour and sneak a few veggies into a brunch favourite. It’s great with roasted, steamed, or even pickled beets. Feel free to serve these waffles with yogurt and honey instead of the usual maple syrup. Make waffles ahead and freeze until ready to use. You can pop them in the toaster or reheat under the broiler.

Fresh basil lends its distinctive bold flavour to this refreshing beverage. Basil is a warm-weather herb that can quickly turn black when exposed to the cold air in your refrigerator. Protect basil from spoilage by loosely wrapping it in a dishcloth and storing it in your crisper.

Blueberry season is the perfect time to use your juicer to upgrade one of summer’s most iconic treats: the root beer float. Consider sprinkling with a whisper of grated nutmeg. Source some quality coconut or regular ice cream if you don’t have an ice cream maker to make your own.

With antioxidant-rich blueberries and fibre-filled quinoa flakes, these bites stand up to the traditional sugar-heavy fruit cream variation. Try strawberries or raspberries in place of blueberries—it’s hard to go wrong with berries and cream!

It might be blue, but there is definitely nothing sad about this smoothie. Tasters will be none the wiser that it includes the most unlikely of ingredients: cabbage. Compare brands of cottage cheese to spot the ones with the least amount of sodium. Greek yogurt can serve as a protein-rich stand-in for cottage cheese if desired. Stealth health Red cabbage is a good source of vitamin C, vitamin K, and the same type of body-friendly anthocyanin antioxidants as those found in blueberries. 1 cup (250 mL) unsweetened almond milk 1/2 cup (125 mL) low-sodium cottage cheese 1 Tbsp (15 mL) maple syrup 1 cup (250 mL) sliced red cabbage 2 Tbsp (30 mL) unsalted almonds 1/2 tsp (2 mL) ground allspice 1/4 tsp (1 mL) almond extract (optional) 3/4 cup (180 mL) frozen blueberries Place all ingredients in blender container in the order listed and blend until smooth. Taste and adjust sweetness if desired with additional blueberries or maple syrup. Serves 1. Each serving contains: 316 calories; 17 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 42 g total carbohydrates (29 g sugars, 8 g fibre); 422 mg sodium source: " Whip It Good ", alive #388, February 2015

Makes 6 cups (1.5 L) This is refreshingly bright and tart with a dark berry finish. Add more mint for a piquant flavour. Pack smart and divide among Mason jars with lids. This makes travelling easy and provides an environmentally friendly, no-waste drinking glass too. 2 1/2 cups (625 ml) blueberries 1 1/2 cups (350 ml) water 1/2 cup (125 ml) palm sugar or organic raw cane sugar 4 mint sprigs 1 cup (250 ml) freshly squeezed lime juice (about 6 to 7 limes) 2 to 3 cups (500 to 750 ml) soda water Place 2 cups (500 ml) berries in saucepan. Add water and sugar. Bring to a boil over high heat, then reduce to medium. Partially cover and simmer, stirring occasionally, until berries soften and pop, 3 to 4 minutes. Stir in 3 mint sprigs, then remove pan from heat. Let cool, then discard mint. Purée with hand blender. For a smoother texture, strain and discard solids. Return liquid to saucepan and stir in lime juice and soda water. Divide among 6 large Mason jars (or pour into 1 to 2 Thermos containers). Stir in remaining 1/2 cup (125 ml) blueberries and mint leaves from remaining sprig. Seal jars with lids. Chill until ready to serve. Each serving contains: 481 kilojoules; 1 g protein; 0.2 g total fat (0 g sat. fat, 0 g trans fat); 30 g total carbohydrates (25 g sugars, 2 g fibre); 23 mg sodium source: " Splendour in the Grass ", alive Australia #22, Summer 2014

This is refreshingly bright and tart with a dark berry finish. Add more mint for a piquant flavour. Pack smart and divide among Mason jars with lids. This makes travelling easy and provides an environmentally friendly, no-waste drinking glass too. 2 1/2 cups (625 mL) blueberries 1 1/2 cups (350 mL) water 1/2 cup (125 mL) palm sugar or organic raw cane sugar 4 mint sprigs 1 cup (250 mL) freshly squeezed lime juice (about 6 to 7 limes) 2 to 3 cups (500 to 750 mL) soda water Place 2 cups (500 mL) berries in saucepan. Add water and sugar. Bring to a boil over high heat, then reduce to medium. Partially cover and simmer, stirring occasionally, until berries soften and pop, 3 to 4 minutes. Stir in 3 mint sprigs, then remove pan from heat. Let cool, then discard mint. Purée with hand blender. For a smoother texture, strain and discard solids. Return liquid to saucepan and stir in lime juice and soda water. Divide among 6 large Mason jars (or pour into 1 to 2 Thermos containers). Stir in remaining 1/2 cup (125 mL) blueberries and mint leaves from remaining sprig. Seal jars with lids. Chill until ready to serve. Makes 6 cups (1.5 L). Each serving contains: 115 calories; 1 g protein; 0.2 g total fat (0 g sat. fat, 0 g trans fat); 30 g total carbohydrates (25 g sugars, 2 g fibre); 23 mg sodium source: " Splendour in the Grass ", alive #381, July 2014