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The Potent Blueberry

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Ah – the blueberry! So tiny, so versatile, so potent! This powerful, flavor-packed little berry boasts an array of cancer-fighting properties and health benefits. Not just used for jam, the blueberry can be seen sprinkled on top of yogurt, made into pie, added to muffins and scones, and a Tiny Green Mom favorite – Blueberry Compote. This amazing little berry contains significant levels of resveratrol, a known phytochemical; anthocyanins, a powerful antioxidant; and proanthocyanidin and flavonols, touted for their health-promoting benefits.

Bursting into bloom during the summer months of May through August, they are now in season, and supermarkets everywhere are offering sales on this popular superfruit. As blueberries freeze well, now is the time to stock up to take advantage of their benefits year-round.

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Recipe of the Day!

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Fresh, tasty blueberry compote tastes A.M.A.Z.I.N.G. on top of vanilla ice cream or Soy Dream, the non-dairy alternative. It also works as a delightful topping on pancakes on Sunday morning! This yummy and super-easy recipe was created by Rebecca Katz, the author of The Cancer-Fighting Kitchen.

Blueberry Compote

Ingredients

1 1/2 cups fresh blueberries

2 T. water

1 tsp. freshly squeezed orange or lemon juice

1 tsp. orange or lemon zest

1 tsp. maple syrup

1/4 tsp. ground ginger

Preparation

Combine all of the ingredients in a small saucepan over medium heat. Cook, stirring occasionally, for 3-4 minutes, until the blueberry mixture bubbles and pulls away from the sides of the saucepan, becoming syrupy. Place in a serving dish. That’s it!

The Cancer-Fighting Kitchen can be found online at Amazon.com.

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