Well it’s National Milk Chocolate with Almonds Day… *yawn*. Why would I write about that, when I can blog about a SUPERFOOD!!

Yes, it’s not everyday that one of nature’s little miracles happens along on this blog. Let’s face it, we’re more likely to be eating something that will shorten your lifespan (Della, I’m looking at you and your hot-dog-mac-and-cheese feast!) than lengthen it! So lets celebrate the super-duper healthy, when we have a chance, yes?

Blueberries are high in vitamin C, a strong antioxidant offering support for the immune system. Blueberries also contain fibre, folate, iron, manganese, potassium, calcium, magnesium, phosphorus, sodium, zinc, copper, B vitamins, and vitamin E.

The main reason blueberries have been getting so much press lately is because the ongoing research on phytochemicals reveals blueberries top the list in antioxidant rich foods. Research is showing blueberries to be good for the brain, too. Animal research using blueberry extract found it improved balance, coordination and memory – even in cases of Alzheimer’s. Further studies have shown that “blueberries have a rejuvenating affect on memory-related nerve function, including the stimulation of new memory cells to form.” I could go on – studies have found found that blueberries have preventative effects on prostate cancer and liver cancer; they contain compounds that stop UTI’s and there are claims they help with treating hypoglycemia, tinnitus, intestinal upset, eye disorders and varicose veins.

Impressive, no? But I haven’t even mentioned what makes blueberries truly truly miraculous: they taste good!! Usually if you want all your vitamins and cancer fighting chemicals, you’re in the culinary neighbourhood of kale, brussel sprouts, ground flax or oil of oregano. But with blueberries, you get to be virtuous and healthy AND YOU ACTUALLY WANT TO EAT THEM. It’s a gosh darn miracle.

Putting blueberries on my cereal wasn’t going to impress any of you, so I opted to make this buttermilk blueberry pie from Epicurious. WIth the help of my pastry guru friend Ian we opted to just bake the pie in the raw crust, but for about 40 minutes. We also just used frozen blueberries with no issues.

While the pie looked a little pallid going into the oven, in the end this was a really nice pie – the tart of the berries, a little lemon and the slightly sour buttermilk all really complimented each other. I reminded me a lot of a custard rhubarb pie. Next time I might add a little nutmeg, but otherwise this recipe is a keeper!

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ps – Blueberries are also patriotic! Blueberries are one of the few edible berries native to North America (along with cherries and conchord grapes). 🙂