Health & Nutrition Archives - Page 14 of 33

Wild Blueberries & Cream Chocolate Coated Mummy Cookies

Halloween is inevitably one of the hardest holidays to control the consumption, or should I say, over consumption of your children’s sugar intake. Sugar is in every aisle, in every store, at every party and in most every kid friendly treat available. Making a healthier Halloween snack is easier than you might think and this recipe is one that will surely please kids and adults of all ages. No one will notice these cookies are sugar-free and gluten free!

Wild Blueberries are the perfect ingredient for a healthier cookie, replacing chocolate chips in a typical sugar laden cookie. Wild Blueberries have twice the antioxidants compared to regular blueberries and a more intense luscious blueberry flavor. Because Wild Blueberries are picked at peak ripeness then frozen within 24 hours, they are the freshest blueberries you can enjoy year round. The joy in frozen fresh Wild Blueberries is the convenience, you can find them in most every frozen section of your supermarket! They never spoil and because they are typically smaller in size than regular blueberries, you get more berries per pound!!

Making cookies look and taste just like a typical sugary treat is the key to getting the kids on board with eating less sugar and not complaining about it. The old cliché is true, we eat with our eyes! Making a batch of these Halloween Mummy cookies for the school or scout Halloween party is a great way for kids to see healthier cookies don’t have to taste bad. To make these cookies even more special and fun, I used a Halloween Mummy mold I found at a local Arts and Crafts store.

Of course balance is key in life and there is no doubt that kids will still eat candy on Halloween, but providing at least one healthier option without them even realizing it is a wonderful way to help control the sugar intake in your family.

A few notes on the recipe:

Erythritol is a natural occurring sugar alcohol in powder form and a great substitute one for one for typical white refined sugar, although it is not as sweet cup for cup. You can substitute erythritol for Truvia, which is as sweet as sugar and still a good sugar-free substitute. Another healthy option, but not sugar-free is to try honey in place of the erythritol used here.
Stevia is a plant found in South America and is naturally sugar free but 300 times sweeter than sugar. Vanilla Liquid Stevia is found at most supermarkets today or health stores. It’s a perfect complement to the Wild Blueberries and cream cookies. Since stevia is sweeter than sugar only a small amount should be used, but it provides a nice balance here since the erythritol on it’s own would not provide enough sweetness.
If your family has no gluten allergies, whole wheat flour could be used in place of gluten free flour. I used Bob’s Red Mill all purpose gluten free flour blend.

Wild Blueberries Making a Name for Themselves in China

When it comes to Wild Blueberry Research, one of the leading experts in Maine is Dr. Vivian Chi-Hua Wu. Dr. Wu is Professor of Food Science and Human Nutrition at the University of Maine, where she directs the Pathogenic Microbiology Laboratory for research in microbiology, food safety and functional food.

Dr. Wu has conducted dozens of studies ranging from the antimicrobial properties of cranberries and Wild Blueberries, to Maine berries as natural preservatives, to how wild blueberries maintain gut health, and most recently, the antiviral properties of Wild Blueberries. Dr. Wu grew up in Taiwan, and one of her passions in life is introducing the people of China to the health benefits of the Wild Blueberry.

We spent a few days in Bar Harbor, Maine, getting to know Dr. Wu and her family and hearing about her fascinating research.

When did you first learn about Wild Blueberries?

I knew about blueberries in general when I was growing up in Taiwan, but I truly came to understand the differences between cultivated and Wild Blueberries in 2003, when I started my research in Maine.

Do you think Wild Blueberries have superior qualities as a food?

Yes, of course! Wild Blueberries have amazing health properties, which make them a rare and special fruit. They are one of the superfruits – with natural phytochemicals such as anthocyanin – and they have higher antioxidant capacity per serving compared to many other fruits. All of these benefits can help you maintain a healthy lifestyle. This is important for everyone.

Do you think there is growing interest in China and around the world in Wild Blueberries?

Yes, very much. The Chinese people are really coming to know blueberries, and for me there is great value in teaching them to recognize the difference between the wild and the cultivated berry. This includes the health benefits and application, but also the wild heritage and the fact that they have been growing in this region of the world for more than 10,000 years.

Why do you think Wild Blueberries are becoming more popular in China?

Since 2009, I have been working with the Wild Blueberry Association of North America to conduct promotional tours in China where we introduce Chinese chefs and food service buyers to the attributes of Wild Blueberries. People in China are now starting to understand the superior health benefits that Wild Blueberries can offer. As healthy foods become more and more important to the Chinese and to people around the world, Wild Blueberries are definitely going to engage people’s interest.

What’s driving the interest in healthy foods in China ?

When a society changes from poor to rich, then food is no longer just for satisfying hunger. This phenomenon is happening in China. The Chinese care more and more about eating to maintain health.

You have been studying the effects Wild Blueberries can have in fighting viruses like Norovirus? What can you share about your research?

We have found that the wild lowbush blueberry (Vaccinium angustifolium) has antiviral properties. There is evidence that the phytochemicals in Wild Blueberries can even work against Norovirus. The results are very promising and we hope to share them in a publication very soon.

We enjoyed meeting your 3-year-old son in Bar Harbor. Does he like Wild Blueberries?

Wild Blueberries are my son’s favorite fruit among all others. If he has a choice, he would go with food products containing wild blueberries. I use very simple ways to serve Wild Blueberries to my son. I add frozen Wild Blueberries into whole milk and let him eat them every morning for breakfast. I also mix frozen Wild Blueberries with plain yogurt or oatmeal. He loves them!

Are You Fiber Deficient? Here’s One Easy Way to Fill Your Bowl.

A simple breakfast of cereal and milk is a staple for many people—and for good reason. Not only is it quick, easy and tasty, this classic morning combo has a good nutritional profile as well, providing plenty of vitamins and minerals, some protein and some fiber.

About that fiber… According to the USDA, most of us typically fall far short of reaching daily fiber intake goals, making it a “nutrient of concern” in American diets. The recommendation for Adequate Intake of dietary fiber is 14 grams/1,000 calories, or 25 grams for women and 38 grams for men. There are two forms of fiber (soluble and insoluble), and both types are found in plants, so eating plenty of produce goes a long way toward upping your daily fiber tally. Choosing Wild Blueberries is a smart move in the right direction—a cup of Wild Blues provides 25% of the Daily Value for fiber.

Why is fiber so fabulous?
Most of us have heard that what Grandma called “roughage” is good for keeping things moving along well in the GI tract and helping prevent constipation. And while that’s still true, there are several more reasons to favor fiber-filled foods. According to the Academy of Nutrition and Dietetics, fiber can help prevent heart disease by helping to lower cholesterol levels, and can help deter diabetes by aiding in blood sugar control. What’s more, a high-fiber eating plan tends to be lower in calories than one without, and also contributes to a feeling of fullness—together that can help with weight loss or weight maintenance efforts.

Why “go wild” at breakfast?
Fruit in general is a good choice at breakfast, and berries atop a bowl of hot or cold cereal are a natural. “Going wild” at breakfast by sprinkling Wild Blueberries over oatmeal or a favorite whole grain cereal is a great way to get more fiber into your morning meal. Why? The petite size of Wild Blueberries means there are roughly twice the number of berries in a cup compared to their cultivated counterparts. And, given that much of the berry’s fiber is found in the skin, more berries means more berry skins and therefore, more fiber. In fact, Wild Blueberries contain double the fiber of their cultivated counterparts (6 grams per cup).

Start your day with frozen Wild Blueberries
It’s so easy to add Wild Blueberries to your morning cereal—you don’t even need to have fresh berries on hand. In fact, most of the Wild Blueberry crop is frozen at the peak of ripeness (and usually within 24 hours of harvest), which preserves their nutrients and intense blueberry taste. What’s more, Wild Blueberries don’t even need to be thawed before sprinkling them onto your bowl of bran flakes. How’s that for nutritious, delicious and convenient?

Kit Broihier is a Registered and Licensed Dietitian and co-author of several cookbooks. She contributes regularly to a variety of national and regional publications and blogs. Previously on the editorial staff at Good Housekeeping magazine, she now owns a food and nutrition consulting company and currently serves as a nutrition advisor to the Wild Blueberry Association of North America.

7 Tips for Packing the Perfect Lunch Box from Registered Dietician Liz Weiss

It’s back-to-school season and that means packing lunches, again! For many parents, packing the lunchbox can send the heart into nervous palpitations. But for registered dietitian Liz Weiss, it’s an art form. After reading her lunchbox ideas, your anxiety will magically transform into inspiration.

Liz is an award-winning broadcast journalist, cookbook author, and radio show host who started Meal Makeover Moms’ Kitchen, a leading blog for parents in search of better ways to feed their family a super-nutritious diet. She’s also the co-author of two great books: No Whine with Dinner: 150 Healthy, Kid-Tested Recipes from The Meal Makeover Moms and The Moms’ Guide to Meal Makeovers: Improving the Way Your Family Eats, One Meal at a Time and she recently released a mobile recipe app called, Meal Makeovers. You can read more about Liz at http://mealmakeovermoms.com/ and you can download the Meal Makeover app here.

Here’s some of the wisdom Liz shared with us about packing lunches.

How do you get inspired with packing a good lunchbox?
To get inspired I think about color, flavor, nutrition, and seasonality. I really like to include all of the senses – smell, sight, touch, and taste when thinking about the lunch box.
What has worked for you in the past?
I have found that it’s really helpful to include my kids in the process. I do this by simply asking them: “What do you want for lunch?” The last thing we want –or I want as a dietitian – is to throw away food or for a child to not eat something because it’s not appealing. Plus, if they don’t eat what you packed for lunch they are getting no nutritional benefit. One of the most important ways to get children excited is to present the food in a kid-appealing way. For example if you’re going to slice up apples, put a little lemon on them so they don’t turn brown. Put grapes in a small container. Think about how you package your food. Use small containers and put a little utensil in there. Make it cute and playful. That’s why Bento Box Lunches are so appealing. Kids like to play, so it pays off to think about finger foods –something easy to pick up and bite into. Most young kids are either missing teeth or they have braces – and it’s important to be mindful and make sure they are physically able to eat the food you pack. For example, I would never send young kids to school with whole pieces of fruit like apples.
How important is it to be organized?
It’s very important. As moms we really relish our sleep. If you can get 5-10 extra minutes of sleep in the morning, wouldn’t you want that? Pack shelf-stable milk boxes in the fridge before going to bed. That way it will be cold in the morning and will help keep your kid’s lunch cold. If you’re packing sandwiches, wash and dry the lettuce leaves the night before, and have them in a bag ready to go. Cut up your veggies the night before – have bell peppers, carrots, and cucumbers ready with a small container of dip. Recently, I sent my son to school with pasta salad. I boiled the whole wheat pasta the night before and it was ready to go in the morning.
Can you provide a few simple ideas for recipes?
There are lots of lunchbox recipes on my website. Here are a few ideas to get you started.

Yogurt, granola and fruit cup— morning snack time at school is a perfect time to integrate some healthy options. I like to pack a small container of yogurt and pour some frozen wild blueberries over the top. Then I add a second container of granola to sprinkle on the top.

Pasta salad—I’m all about whole grains, so I start with a whole-wheat rotini. Then I add all-natural deli ham, feta cheese, diced bell peppers, zucchini ribbons, corn on the cob (leftover from last night’s dinner), and some Italian dressing. This is simple and delicious.

Kebabs — These are a favorite. I use cheese cubes, leftover chicken or deli meats like turkey or chicken. Then I add grapes, melon cubes or berries in between.

Chicken salad — Here’s an easy one. I use cubed chicken mixed with plain Greek yogurt, some low-fat mayonnaise. Then I add nuts, dicedgrapes or apples, or diced avocado.

Quesadillas – These are a hit for lunch and offer a nice change of scenery from the standard lunch. I heat the tortilla and then I add beans, veggies, cheese, and BBQ sauce and wrap these hot in foil.

What are some common lunchbox mistakes?
Packing too much food is a common mistake. Kids have about 20 minutes to eat so I encourage parents to pack the right amount of food for their child and prepare it in bite-sized pieces. Be sure to observe what comes back in the lunch box – this can be very telling. A lot of parents tend to focus on refined carbs because they are easy– they will pack a bagel with cream cheese, a juice box, and a bag of chips. The challenge when packing a bagel/juice box/bag of chips is that it lacks color and nutrition, so focus on a rainbow of colors instead!
What is the trick to keeping it healthy?
Make sure you have fresh fruit and a veggie in your lunch box. Some parents consider juice to be a fruit serving, but it’s best to think about fresh, frozen, or dried fruit as a true serving. Don’t forget about snacks. I view snacks as a mini-meal. Snack time is an opportunity to weave in ingredients that are missing in the diet. If they are not getting veggies or fruit in the morning, make sure they’re an option as a snack. One of my favorite snacks is my Mini Blueberry Cornmeal Muffins.

7. What are some of the worst lunch boxes you’ve seen?

I’ve seen a morning snack of Hawaiian punch and chips. I’ve also seen Gatorade and chocolate chip cookies. These “snacks” bring calories and sugar to the diet, but not much more. Remember that kids are small, and it doesn’t take much to fill their stomachs – so every bite should be packed with nutrition – think nutrient rich and the colors of the rainbow. Every time you pack that lunchbox ask yourself: “What is this ingredient doing for my child?”

What are favorite things to pack for your kids’ lunches? What’s the worst lunch box you’ve ever seen?

Go Wild for Wild Blueberry Ice Cream!

Guest Blogger and Registered Dietitian Lindsay Livingston from The Lean Green Bean has sent us yet another tasty recipe that is sure to impress friends and family this coming Labor Day Weekend. Her newest Wild Taste of Summer recipe is a really fun way to get some antioxidants into your diet and create a summer memory at the same time. Be sure to share this recipe and Lindsay’s other great summer recipes — Wild Blueberry & Spinach Turkey Burgers, Wild Blueberry Ice Cream Sandwiches and Wild Blueberry Zucchini Bread —with your friends and family. You can find them right here on the Wild Blueberries blog!

For me, there’s something about summer and ice cream that just go hand-in-hand. As a young child, we used to visit a place called Cup & Cone almost weekly. It was a small free-standing shack that served ice cream during the Minnesota summers and it shared its parking lot with a retired train caboose. I can still remember the thrill of ordering and devouring my ice cream cone and then spending endless hours climbing on, running around and wandering through that caboose with the other local kids.

As I got older, I spent my summers working for a landscaping company. We worked long hours in the hot Kansas sun and let me tell you, there was nothing better than getting off work and heading straight to the local ice cream store where we could sit in the air-conditioning and enjoy some ice cream.

As an adult, my husband and I often ride our bikes to our favorite ice cream store to enjoy a summer treat, and with a baby on the way, I can’t wait to create our own family ice cream tradition!

Yet, while going to get ice cream brings back a lot of memories for me, sometimes it’s not the most economical choice. Especially during the summer when I seem to crave it all the time! So, to ease the burden on your wallet, the next best option, in my opinion, is to make your own! With the help of a relatively inexpensive ice cream maker that pretty much does all the work for you, you can spend your summer dreaming up and creating dozens of your own ice cream flavors that are customized just to your liking!

I’ve had a lot of fun with my ice cream maker over the years, both recreating store-bought favorites and coming up with new ones. Recently I got a little creative and came up with a new combo that I thought I would share with you!

As I started brainstorming, I knew I wanted to include frozen Wild Blueberries for several reasons:

The color- so vibrant and pretty to look at.
The flavor- Wild Blueberries are smaller and more flavorful than regular blueberries making them ideal to use in recipes like this where you really want their flavor to shine!
The health benefits – ice cream is not always the healthiest dessert option but the addition of Wild Blueberries means your ice cream gets a healthy dose of antioxidants. Wild Blueberries have been shown to have positive effects brain and eye health, heart health and more!

As for the mix-ins, I’m a huge proponent of pairing blueberries and chocolate together, so I added some dark chocolate chips. I also added in some crumbled graham crackers for a touch of added sweetness. To keep the ice cream making simple, I kept it egg-free and instead of all cream, I used some 2% milk to make it a bit healthier without sacrificing flavor or creaminess!

Here’s how you make it!

Wild Blueberry Ice Cream

2 cups frozen Wild Blueberries
2/3 cup sugar

1 ¼ cups heavy cream
¾ cup 2% milk
1 cup crumbled Graham Crackers
½ cup dark chocolate chips

Directions:

1. Combine first four ingredients in a blender and blend until well mixed.
2. Pour into ice cream maker (do not overfill).
3. Turn on ice cream maker and let run for approximately 20 minutes. As the ice cream starts to thicken, you may need to scoop out some if your ice cream maker gets too full. Consider it a taste testing opportunity!
4. About 2 minutes before turning off, pour in grahams and chocolate chips and let run until mixed in.

Blogger Spotlight: Lindsay Livingston of the Lean Green Bean

Lindsay Livingston who writes the Lean Green Bean is one of our favorite bloggers. Lindsay is a Registered Dietitian and is passionate about nutritious and healthy living. On her blog she creates and shares simple and healthy recipes, nutrition tips, information about her workout routine and a little about her life with her husband and pets. She also recently shared with all of her readers that she’s about to become a first time mom. Congratulations, Lindsay! All of us here at Wild Blueberries are so excited for you!

This summer we asked Lindsay to create four easy-to-make recipes using frozen Wild Blueberries. We’ve started sharing them right here on Wild About Health. In case you missed her first two tasty recipes, they were Wild Blueberry and Spinach Turkey Burgers and Wild Blueberry Ice Cream Sandwiches.

In the last few months, we’ve been able to get to know Lindsay a little bit better and understand just how committed to healthy living she is and we wanted to introduce her to you. We recently had a nice long chat and asked her about what inspires her recipes, what she loves about her job, summer and Wild Blueberries.

What inspires your recipes?

I’m always looking to create recipes that work well with our busy and active lives. Eating delicious and healthy food and living a healthy lifestyle is really important to me. Because we are always on the move and I’m a huge snacker, I share a lot of healthy snack recipes on my blog. Having several healthy snacks throughout day is important because it keeps me from getting overly hungry and makes it less likely that I’ll over-indulge later in the day. Some of my most popular recipes, like my Quinoa Breakfast Bars, were created because I was searching for a way to get my husband to eat a good breakfast every morning even if it had to be on the go. I’m also always thinking about quick, easy dinners that I can create and share, using simple ingredients that a lot of people will have on hand. I want my readers to realize that whipping up healthy dinners doesn’t have to be complicated!

What type of recipes do you like to create?

I’ve always loved baking — muffins and bars will always have a place in my heart. I also love the challenge of making healthy recipes that also taste good so that people actually want to eat them!

What made you want to be an RD? What do you love about what you do?

I taught preschool for several months and it made me so sad that half my class was already overweight at such an early age. I wanted to be able to make a difference. I love my job now because it’s so unique. Every day is different and I have the opportunity to help people get healthier and work on so many different projects with tons of different companies and clients!

What three pieces of advice would you give to someone just getting started on their healthy living journey?

1) Start small. People often get discouraged when starting their healthy living journey because they try to change too many things at once, which can be overwhelming. Instead, try picking 2-3 small changes to focus on initially and once those become healthy habits, make a few more small changes!

2) Do what works for you. Just because everyone around you seems to be going gluten-free or following the paleo diet, doesn’t mean that it’s right for you. Nutrition is an individual thing. It’s about listening to YOUR body, figuring out what makes YOU feel your best and doing that, instead of worrying so much about what other people are doing!

3) Food prep! Spending an hour or two on the weekends prepping food for the week ahead is my number one healthy living tip. Having meals or meal components ready and available makes it much easier to throw together quick, healthy meals during a busy week.

What do you love most about being a food blogger? Tell us a little about how you got started.

I love having a place to share what happens in my kitchen with the rest of the world. I started blogging because I needed a place to store all the recipes I was making for dinner. My blog has blossomed and I’ve found such a wonderful, supportive community with great opportunities and lots of new friends. I really can’t remember what I did with all my free time before I started blogging.
What tips can you offer from making recipes with frozen Wild Blueberries?

My best tip is to always have them on hand and not to be afraid to think outside of the box – or the bag in this case. For example, not everyone would think that wild blueberries and peanut butter would go well together (like my Blueberry Cashew Bars) or blueberries and sweet potato (I often add them to my Sweet Potato Banana Bites for a snack) but they do! And you’ll never know until you try. My motto is that they make pretty much everything better and they’re not just for baking!

Tell us why you think the Wild Blueberry is so special and what makes it different from regular blueberries you find in the produce section of the store?

I love how unaltered they are. They really are one of nature’s perfect fruits! And wild blueberries are tiny, potent berries with such a great flavor. Plus, you can’t argue with an extra dose of antioxidants.

We hear you’re about to become a first-time mom. What are you looking forward to most?

Mostly I’m just excited to hold the title of mom. My husband and I had a long road to get to this point and even though I’ve had a few breakdowns because the thought of being new parents is slightly terrifying, I’m mostly excited to meet my son and get to be HIS mom. And I can’t wait to watch him learn, grow and change every day!

What’s your favorite summertime activity?

I love being outside. This summer I’ve really been enjoying my daily walks with the dogs. It gives me time to get out of the house, disconnect and really just let my mind wander!

A Red, White & Wildly Blue Dessert for July 4th

We have another wildly delicious recipe from Guest Blogger and Registered Dietitian Lindsay Livingston from The Lean Green Bean for the upcoming 4th of July holiday. Check back often all summer long as Lindsay will be sharing many more inspiring recipes using Wild Blueberries.

Growing up, 4th of July was always one of my favorite holidays. I loved it for several reasons:
1) It’s right in the middle of summer- and what kid doesn’t love summer?
2) Fireworks. I love them. I was never scared of the noise and I absolutely love watching the colors light up the sky. Even now, I watch them every chance I get!
3) Good food. For me, 4th of July memories include hot dogs and ice cream. Doesn’t get any better than that!

This year I’ll be 25 weeks pregnant on 4th of July and although I’ve haven’t been feeling the best throughout this pregnancy, ice cream is one thing that ALWAYS sounds good. So, I put on my thinking cap and decided to come up with a 4th of July – themed ice cream dessert to share with friends and family at our holiday get-together!

When I’m at a party, the last thing I want to do is deal with using utensils. Finger foods are where it’s at, in my opinion. Keeping that in mind, I immediately started thinking about ice cream sandwiches because they’re easy to eat and they combine two delicious desserts – cookies & ice cream!

To make things festive, I made red velvet cookies, used vanilla ice cream and then added a layer of frozen Wild Blueberries to get the red, white & blue look I was going for!

Here’s how you make them.

Give Dad Something Wild This Father’s Day:

Wild Blueberry & Spinach Turkey Burgers by Lindsay Livingston

Guest Blogger and Registered Dietitian Lindsay Livingston from The Lean Green Bean shares a recipe that will be a great addition to your Father’s Day festivities this weekend. It’s a little something Wild for all the great dads out there that they are sure to appreciate. Throughout the summer, Lindsay will be offering up many more delicious and inspiring recipes using Wild Blueberries so check back often.

After a long winter, summer is finally here! In our house, summer means lots of family gatherings, outdoor activities and delicious food. Aside from Memorial Day, which tends to always be a little iffy weather-wise, Father’s Day is typically the first holiday where families can get together and celebrate both the wonderful men in their lives AND the start of summer weather!

I don’t know about you guys, but when we get together as a family, we almost always light up the grill! Plain old burgers and brats are cookout staples, but in my opinion they can get a little boring. So, I’m always looking for fun ways to jazz things up on the grill.

These turkey burgers are far from boring. They’re moist and juicy thanks to the spinach and the sweet Wild Blueberries that perfectly complement the salty bacon and feta!

So this Father’s Day [Tweet this], give your dad a break. Let him sit back and relax while you take over the grill and make him a burger he’ll never forget!

Going Green – An Interview with Candice Kumai

http://www.amazon.com/Clean-Green-Drinks-Cleansing-Recipes-ebook/dp/B00GVZVCTQ

We were lucky to catch California food influencer Candice Kumai this week for a quick interview before she boarded a plane to promote her new book, Clean Green Drinks. Candice is an author, chef, TV talk show host, regular judge on the Food Network, and a contributing editor at Shape Magazine. She has been a featured guest on The Dr. Oz Show, The Today Show, CBS Early Show, and the Food Network.

By age 15, Candice had traveled across America as a fashion model. By age 30, she had written and developed recipes for more than a half-dozen cookbooks, including New York Times bestseller Cook Yourself Thin. Today, Candice lives in Los Angeles, where she has just published her third book. She’s a delightful, beautiful, and funny person, who is driven to inspire the next generation of people to live healthy lives.

1. We are excited to see your new book Clean Green Drinks. What was the inspiration for the book?

I love to inspire young women and my readers to live a nutritious, fresh and delicious life! Thus Clean Green Drinks seemed like the perfect choice. Plus, I’ve always promoted “clean eating.” You simply have to stop eating processed junk food and eat real food — from the soil. Eventually, your body will see and feel all of the benefits.

2. How long have you been an advocate of clean green drinks?

I started making smoothies in L.A. about ten years ago. I was a fitness/print model for a decade and I always needed an easy and quick way to stay slim and full. It was a pretty organic fit and it still works!

3. It seems like you’re a big supporter of Wild Blueberries as a superfruit. What do you love most about Wild Blueberries?

I love their tart taste! They’re simply a total superberry. Why would I drink a blend with regular ol’ blueberries when I can get a delicious superberry with more antioxidants, more vitamins, and more nutrients!

4. We found a bunch recipes in your new book that make use of Wild Blueberries, so we know you must be a huge fan. What’s your favorite?

The Lemon Wild Blueberry Bliss. I am drinking it right now! It makes me feel like a million bucks! The taste is superior. It’s like drinking a blueberry milkshake. Full of spinach, antioxidants, vitamins, and protein! Also, extras like Spirulina don’t hurt, I recommend everyone try Clean Green Drinks for your health, happiness, and a life you’ve always imagined.

5. We noticed a lot of almond milk and coconut waters in your blueberry drinks? Do they combine well together?

Coconut water is refreshing and naturally full of electrolytes. It’s accessible — it’s kind of exciting! It’s something new for people to work with. As for almond milk, I like the consistency and taste of almond milk. I think it’s superior to dairy and it’s easy for all bodies to digest.

6. Other than a healthy diet what are your other keys to a healthy life?

Exercise, mental health, meditation, making time for me, spending time with great friends & family. lots of sleep, and water! In that exact order.

7. Are there foods/beverages that you intentionally avoid?

Yes, processed foods! Cut them out of your life. Eat clean and real again!

For some of Candice’s favorite Wild Blueberry “Clean Green Drinks” recipes visit the Wild Blueberry website for these 5 fantastic recipes.

The Lemon Wild Blueberry Bliss
The Lavender Wild Blueberry
The Wild Blueberry Super-Immunity Booster
The Wild Blueberry Protein Power Shake
The Wild Blueberry Detox Blend

For a chance to win a copy of Clean Green Drinks, visit us on Facebook – we’re giving away 4 copies this month.

Or go directly to Amazon, and get your own copy of this fabulous new book.

How to Get the Most out of Frozen Berries…. Especially the Wild Ones!

To all our Wild Blueberry lovers, we recently read a great article in Zester Daily called “6 Healthy Ways to Get the Most Out of Frozen and Dried Berries.” Zester is an award-winning online destination whose mission is to promote spirited, intelligent dialogue about what we eat and drink. We wanted to share the story since it’s packed full of informative data about selecting and using frozen berries for optimum health. Independent health journalist Harriet Sugar Miller, penned the article. Miller has been a cancer survivor for two decades and she blogs about the nutrition-cancer connection at www.eatandbeatcancer.com. She’s also writing a book, “Eat and Beat Cancer: How to Create Your Own Anti-Cancer Kitchen” scheduled to launch this fall.

Miller interviews renown blueberry researcher Dr. Mary Ann Lila, director of the Plants for Human Health Institute at North Carolina State University, and heralded by Dr. Oz as a “cancer detective.” Dr. Lila offers up six invaluable tips for getting the most out of your frozen berries.

For example, Dr. Lila recommends berries that are individually quick-frozen (IQF). One of the leading reasons she gives is because they retain their nutrients.

What does IQF mean? It’s a special method of freezing whereby the integrity of the fruit is preserved and their nutritional value is enhanced because they go through the process at peak harvest time. For example, in the case of Wild Blueberries, which pack a big punch in terms of taste and antioxidants, but are small and delicate, the IQF process allows the delicate berries to maintain their shape and texture through the freezing process and not “glob” into balls of ice. You could say the pinnacle of taste, beauty and nutrition have been captured and locked in by using IQF. And, fruits and vegetables that are individually quick-frozen don’t deteriorate during storage periods, something that is inevitable with fresh-sold fruit.

Below is an excerpt from the Zester article. To read it all and see more of Dr. Lila’s tips, visithere.

Fresh local berries in season are a fleeting pleasure in most regions, and until we can virtually reach through the computer screen and grab them off the bush, the choice will come down to frozen berries or imports from faraway. If they’re not kept cool enough, fresh berries shipped long distances can lose important phytonutrients. Unless you’re up for interrogating suppliers, frozen berries are likely your best option, depending on how they’re frozen and thawed.

Mary Ann Lila, director of the Plants for Human Health Institute at North Carolina State University and a berry lover, shares her thoughts on selecting berries when they’re out of season.

Dr. Oz has called Dr. Lila a “cancer detective” because she is responsible for major research breakthroughs in nutritional health especially in the field of cancer prevention. Dr. Mary Ann Lila is also a big supporter of Wild Blueberries and uses them in some of her research. For several years, Dr. Lila has been a lead presenter and participant at the Wild Blueberry Association of North America annual Health Research Summit held in Bar Harbor, Maine. This incredible event brings together scientists and researchers from around the world whose work is helping lead the way to learning more about the health benefits of Wild Blueberries. Learn more about the vast amount of research on the health benefits of Wild Blueberries here.