Blueberries

Blueberries are the perfect summer treat. They are one of the healthiest foods around that do not require pitting or peeling. It really doesn’t get any easier. Although you can find cultivated berries all year; locally grown and wild berries are available primarily during July and August. Look for berries that are deep blue in color with a silvery or white sheen, firm and uniform in size. Store blueberries by removing any twigs or leaves along with any that are soft or moldy. They can be refrigerated in the original container up to five days. When you're ready to use them, rinse berries under cold water, drain and lightly pat dry.
By / Photography By Brent Harrewyn | August 11, 2016

About this recipe

OVERNIGHT BLUEBERRY YOG-OATS

Blueberries are nature’s sweet gift to all of us each summer season. Not only are blueberries packed with vitamins and minerals but they are also delicious and versatile in cooking and baking. These berries are one of the highest sources of antioxidants across the board in all fruits and vegetables, such that many label them a superfood. I love the sweet yet tart, juicy flavor of a ripe blueberry in the summer. I enjoy eating them fresh off the bush or incorporating them in a nice summer treat or cocktail. Summer is a great time to find a local blueberry farm where you can pick your own with family and friends. It’s a fun summer activity and your body will thank you berry much!

Prepare this the day before for a healthy ready-to-go breakfast or treat.

Serves 4

SUMMER SALAD WITH BLUEBERRY BALSAMIC MAPLE SYRUP

Blueberries are packed with vitamins and minerals but they are also delicious and versatile in cooking and baking. I love the sweet tart juicy flavor they add to this recipe.

Serves 4

GRILLED CHICKEN WINGS WITH BLUEBERRY JALAPENO BARBECUE SAUCE

The sweet and spicy blend of the barbecue sauce adds a seasonal twist to these chicken wings.

Serves 2

BLUEBERRY LEMONADE SPRITZER

This refreshing summer cocktail treat includes blueberry simple syrup.

Serves 4

Instructions

1 cup whole-grain oats (or use old-fashioned oats; I used local oats from Wild Hive Farm)

1 cup full fat yogurt (regular or Greek plain from Maple Hill Creamery)

1 cup full fat milk (can also use coconut or almond)

2 teaspoons maple syrup (dark/very dark)

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1 pint blueberries

Pinch of salt

Mix all ingredients in a large bowl, until well combined. Scoop mixture into 4 small glass jars (about 1 cup each.) Place in refrigerator and let sit for 24–48 hours.

Summer Salad

4 cups arugula

1 tomato, chopped

½ small red onion, chopped

½ cup sweet corn kernels

1 cup blueberries

4 ounces smoked salmon

1 ounce goat cheese, crumbled

Place all ingredients in large bowl and toss to combine.

Blueberry Maple Vinaigrette

1 cup blueberries

½ cup balsamic vinegar

1 tablespoon maple syrup (dark/very dark)

½ teaspoon salt

Pinch of black pepper

Juice from 1 lemon

½ teaspoon vanilla extract

½ cup extra-virgin olive oil

Place all ingredients except the olive oil in a food processor or blender. Mix on high for 30 seconds. Slowly add olive oil and mix on high until combined. Drizzle over Summer Salad.

Chicken Wings

¼ cup coconut oil, melted

2 pounds chicken wings, separated

½ teaspoon salt

¼ teaspoon black pepper, ground

Preheat grill to medium-high. In a large bowl, toss wings with coconut oil and salt and pepper to coat evenly. Place wings on grill on medium to medium-high heat. Grill for 5 minutes, then flip and cook for an additional 5–10 minutes until internal temperature reaches 170°. Remove from grill and place in glass dish, cover with about 1 cup of Blueberry Jalapeño Barbecue sauce, toss to coat evenly.

Blueberry Jalapeño Barbecue Sauce

2 tablespoons extra-virgin olive oil

3 cloves garlic, diced

¼ cup red onion, diced

1 jalapeño pepper, diced (omit seeds if you prefer sauce less hot)

15 ounces canned tomato sauce (puréed  tomatoes)

1 pint blueberries

2 tablespoons maple syrup (dark/very dark)

1 tablespoon apple cider vinegar

1 tablespoon Dijon mustard

1 teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground black pepper

½ teaspoon dried oregano

½ teaspoon turmeric

½ teaspoon cumin

Heat olive oil in a medium saucepan over medium heat. Add garlic, onion and jalapeño and sauté for 4–5 minutes to soften. Add the rest of the ingredients and stir to combine. Bring mixture to a boil and then lower heat and allow to simmer for 1 hour, stirring often. Turn off heat and remove from burner. Using a hand blender, blend sauce on high for 30 seconds until smooth. (May also use a blender or food processor to combine.)

 

2 cups blueberries

¼ cup maple syrup (dark/very dark)

5 lemons (extra for garnish)

32 ounces seltzer

Optional: ½ cup vodka

To make blueberry simple syrup, combine blueberries, maple syrup and juice of 1 lemon in a small sauce pan. Bring to a boil, reduce heat and simmer until blueberries have broken down (about 3 minutes). Strain blueberries through a sieve or cheesecloth, allow to cool. In a large pitcher, whisk together juice of 4 lemons, seltzer and blueberry simple syrup. Add alcohol if desired and whisk to combine. Refrigerate for at least 1 hour. Serve over ice and add extra blueberries if desired.

RED, WHITE & BLUEBERRY ICE CREAM PIE

Nothing says “summer” more than ice cream and blueberries. When preparing the ice cream be careful not to let the mixture boil.

 

Graham Cracker Crust

¼ cup ghee (or butter), melted plus additional for greasing pie dish

2 egg whites (reserve yolks for ice cream)

¼ cup maple syrup (dark/very dark)

1 teaspoon vanilla extract

½ cup coconut flour, sifted

1 teaspoon cinnamon

¼ teaspoon ginger

¼ teaspoon salt

½ teaspoon baking soda

Preheat oven to 350°.

Grease pie/tart dish with ghee/butter. Mix maple syrup, ghee, egg whites and vanilla extract in a large bowl. In a separate bowl, combine coconut flour, cinnamon, ginger, salt and baking soda. Add flour mixture to wet ingredients and whisk until smooth. Place in refrigerator for at least 30 minutes. Remove from refrigerator and press evenly into a pie/tart dish. Bake for 15 minutes, remove from oven and cool completely.

Vanilla Maple Ice Cream

1 13.5–ounce can full fat coconut milk

2 egg yolks

2 tablespoon maple syrup (dark/very dark)

1 teaspoon vanilla extract

Heat milk, syrup and vanilla in saucepan over medium heat until simmering (do not boil). Temper egg yolks by adding 2 tablespoon (1 tablespoon at a time) of milk mixture while whisking. Add egg yolks back to milk mixture and whisk until mixture sticks to the back of a spoon. DO NOT LET BOIL. Cool by placing in a separate bowl and place in fridge. When cool, add to ice cream maker and follow instructions for desired ice cream texture.

Blueberry Swirl

1 pint blueberries

2 tablespoon maple syrup (dark/very dark)

Lemon Juice from 1 lemon (about ¼ cup)

1 pint raspberries (optional)

Heat and simmer until blueberries break down about 3–4 minutes, smash blueberries with back of spoon and let cool completely.

To assemble pie: Place a layer of ¼ cup Blueberry Swirl on the crust. Top with Vanilla Maple Ice Cream and swirl together. Top with raspberries and blueberry swirl. Freeze for at least 1 hour. 

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