There was a time when we were far more in tuned with eating with the seasons.
Before refrigeration and grocery super stores we had to solely rely on what God brought forth from the earth and I trust He knew exactly what our bodies needed.
In the spring the Earth's tender greens and nettles have a cleansing effect helping to remove stored toxins and winter fat.
The summer offers many great fruits and veggies to nourish us with vitamins, minerals and anti-oxidants. And then there are the berries oh beautiful blues and reds of summer, rubies, sapphires, and every shade in between.
When it comes to berries I love them all and can't pick one favourite, however, I have a special place in my heart for the velvety, plump little blueberry.
Blueberries have a rich medicinal history with the first nations people who used the whole plant for many reasons.
I am not sure if they were fully aware of the science behind these anti oxidant rich berries, but they were on the right track for treating everything from urinary tract issues to inflammation to constipation.
Blueberries have heavy molecules as well as antibiotic properties which inhibit the growth of bad bacteria in the urinary tract.
These berries are so rich in nutrients that they help promote strong eye sight, support healthy brain function and are a preventative and treatment for certain cancers. I have also read that blueberries can work wonders in treating depression, which one would have to relate to the multitude of brain enhancing vitamins and minerals in these little gems.
As for treating inflammation, I can only give my own testimony of how a daily intake of blueberries (prescribed by my midwife) has lessened the pain and swelling of varicose veins that have caused me much grief during this latter part of my pregnancy.
My midwife offered two choices in dealing with this issue and as much as I wanted to walk around in support hose during the hottest days of summer (not) I figured I could handle a bowl of blueberries everyday.
Not only were they effective in reducing the inflammation but these painful little beasts have all but disappeared.
The farmer's market offers flats of local blueberries mainly from the Fraser Valley and I will encourage you to purchase certified organic or never sprayed berries to support your health and the health of the planet.
Choose blueberries that are firm and have a lively, uniform hue with a whitish bloom. If you purchase from the grocery store shake the container and notice whether the berries have the tendency to move freely; if they do not, this may indicate that they are soft and maybe mouldy.
Avoid berries that appear dull in colour or are soft and watery in texture. They should be free from moisture since the presence of water will cause the berries to decay.
When purchasing frozen berries, shake the bag gently to ensure that the berries move freely and are not clumped together, which may suggest that they have been thawed and refrozen.
Blueberry, apricot and sweet onion salad
1/2 cup (about 2 ounces) sliced sweet red or white onion, rinsed
3/4 teaspoon Kosher or sea salt
8 Pitted fresh or dried apricot halves
5 tablespoons extra virgin olive oil
2 tablespoons blueberry vinegar
1 cup fresh or frozen blueberries
2 cups (packed) arugula
In a bowl, combine onion and salt; let stand at least two hours (can be prepped and refrigerated up to three days).
Preheat broiler or grill. If using dried apricots, place in a bowl and cover with boiling water; let stand for five minutes; drain. Arrange apricot halves on a broiler pan, skin side up; brush with 1 tablespoon of the olive oil. Broil until skins begin to brown, about three minutes. Cool, cut in quarter-inch slices and set aside.
To prepare blueberry dressing: In a cup, whisk the remaining four tablespoons olive oil and two tablespoons of the blueberry vinegar.
Rinse salted onion, drain. In a bowl, toss arugula with half of the blueberry dressing. Arrange on four serving plates. In the same bowl, combine blueberries and onion, toss with the remaining dressing, arrange on serving plates, dividing equally. Garnish with apricot strips.
Yields four portions.
Blueberry vinegar: In a blender container, combine 1 cup fresh or frozen blueberries, half a cup sugar and two cups white wine vinegar. Blend until puréed; strain. Refrigerate until ready to use.
Yields about one cup.
