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BLUEBERRIES: AN ANTIOXIDANT POWERHOUSE!

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This time of the year is my favorite for picking up fresh produce at local farmer’s markets. One of my favorite summer fruits are blueberries, so of course, they were a pick up must at a recent visit to the farmers market.
Blueberries are not only delicious but low in calories and packed full of vital nutrients like fiber, vitamins, minerals, antioxidants, and other phytonutrients. An antioxidant is a definite buzz word in the world of health and nutrition these days. Blueberries are among the highest in antioxidant value. Anthocyanin, one antioxidant found in blueberries, gives blueberries their bright blue color and has been found to help fight cancer cells, improve cognitive health, promote cardiovascular health, and even improve insulin sensitivity. Needless to say, these are some powerful berries!

Top Ways to Enjoy Blueberries
-Eaten by the handful!
-Added to cereal or yogurt
-Made into jelly or jams
-Added to baked goods (muffins, pancakes, pie, etc)
-Added to smoothies

Try my newest recipe creation for Blueberry Peach Crisp using both blueberries and peaches that I got from the farmers market! YUM

Blueberry Peach Crisp

Servings: 8
Time: 55 minutes

Ingredients
  • 2 cups blueberries
  • 3 peaches, sliced with skins on
  • 1/2 lemon zested and juiced
  • 1/3 cup granulated sugar
  • 2 tsp corn starch
Topping
  • 1 cup old fashioned oats
  • 1/4 cup whole wheat flour
  • 1/4 cup all-purpose flour
  • 1/2 cup brown sugar, not packed
  • 1 tsp cinnamon
  • 1/4 cup (1/2 stick of butter), melted
Directions
1. Pre-heat oven to 375 degrees.
2. Combine blueberries, peaches, lemon juice, lemon zest, sugar. Sprinkle with cornstarch and mix together.  Place fruit in an un-greased pie dish.
3. Combine topping ingredients, mix to combine then sprinkle over the top of the fruit mixture.
4. Bake for 35-40 minutes.

Serve with Frozen Yogurt and enjoy!

Nutrition Information (per serving): 233 Calories, 6.6 g fat, 3.6g saturated fat,15 mg cholesterol, 35 g carbohydrates, 4.4 g fiber, 2 g protein

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