Change up the usual festive flavors this holiday season and think Wild Blueberries instead! Here’s how you can infuse a little wild into your holiday season. We have seven delicious sweet and savory holiday recipes to help get you started created by a few of
If you’d like to add these tasty options to your recipe collection download the FREE Wild Wonderland Recipe book and start a new holiday tradition this year.
Hannah Kaminsky is one of our favorite bloggers. She makes delicious vegan desserts using simple to exotic ingredients to come up with some of the most amazing flavor combinations. She is also a great educator. She’s helped thousands of people learn how to bake without using an egg or dairy through her cookbooks My Sweet Vegan, Vegan a la Mode, Vegan Desserts, and Easy as Vegan Pie and her award-winning blog BitterSweet. And she contributes regularly to VegNews, Allergic Living and Laikamagazines. We’re not the only ones who think she is incredible. She has won accolades from Bravo, VegNews, the Well Fed Network and many others.
We recently sat down with Hannah to ask her how she gets inspired to create her masterful desserts, why she loves Wild Blueberries and even had time to talk about some of her favorite holiday traditions.
What inspires you to create recipes? What’s your process?
It might be easier to say what doesn’t inspire me, because I seem to come up with new recipe ideas and flavor pairings at every turn! Whether it’s from a trip to the market, a glance into the pantry, memories of childhood favorites or recent experiences eating out, I never stop coming up with new concepts to explore. Many times it will just start with two or three ingredients that sound appealing together, even if they sound like odd couples at first blush, and I’ll fill in the blanks from there. Sometimes I won’t even know what the final outcome should be until I start cooking it!
What tips have you learned cooking with frozen Wild Blueberries that you could share?
Like any other frozen fruit, I find that they’re easier to manage in most cases when thawed and fully drained, to prevent the excess liquid from watering down your recipe. However, that wisdom doesn’t apply to breads and muffins, where it works better to just toss the berries in frozen so that they don’t turn the batter blue. They’ll still taste just as delicious, but look considerably more colorful, of course.
Why do you cook with Wild Blueberries versus regular cultivated blueberries? What makes Wild Blueberries so special?
It’s all about the flavor for me. I love the fact that their sweetness is concentrated, so I need to add less sugar when using them as a puree, and they add a much more bold punch of blueberry essence than traditional cultivated berries. Plus, their smaller size means that they’ll be more evenly distributed throughout a batter, packing lots of little berries into every bite.
What are some of your favorite recipes to cook for the holidays?
I rarely cook the same recipe twice once it’s fully tested and signed off on, but I do always have to make garlicky mashed cauliflower and chickpea gravy, every single year, without variation. The first time I brought chickpea gravy to the table, I only made enough for the vegan entrée, but even the omnivores at the table were pouring it over their plates with a heavy hand! I’ve since learned to always double or triple the batch if I’m sharing it with the whole family.
What’s your favorite holiday tradition?
Nothing beats roasting chestnuts in the fireplace after a big family meal, after the flames die down and only glowing embers remain. We’ll all sit around, listening to them crackle until they’re toasted and the irresistible nutty aroma fills the house. It can turn into a late night as we all laugh and chat, slowly cracking the chestnuts and devouring them all, right then and there. I find myself looking forward to that after dinner snack even more than the main meal sometimes.
Recently, Hannah Kaminsky helped Wild Blueberries create recipes for its Wild Wonderland recipe e-book. It includes seven delicious recipes, both sweet and savory, to help inspire some new holiday traditions using Wild Blueberries. Download the Free e-book here. Below is her recipe for Savory Wild Blueberry-Sage Crostini. It features a Wild Blueberry jam infused with fresh sage – on its own a wonderful holiday gift for family and friends.
With Wild Blueberries available straight from the freezer year round – frozen fresh and always delicious – there is no reason to limit their use to summertime pies. This holiday season think about swapping out cranberries in favor of Wild Blueberries.
Frozen Wild Blueberries are a smaller more compact blueberry than the larger regular blueberries found in the produce section. They maintain their shape and texture much better in baking and cooking and deliver an intense blueberry flavor that their larger cultivated cousins simply can’t match. Their smaller size also means you always get more wonderful whole berries in every delicious bite. So for the “blueberriest” creations this holiday, make sure you give Wild Blueberries a try…. your taste buds, your family members and your guests will love you for it.
We have pulled together a few party appetizer recipes that feature our favorite little blue berry. Your guests are sure to go wild for them!!
This recipe from Epicurious for Blueberry Hand Pies deserve the Wild ones. Extra bonus, no need for forks! Looking for a more elegant presentation, then try this recipe for Ice Cream Pie withWarm (Wild) Blueberry Sauce. This recipe might be perfect for an intimate dinner party or just dinner for two.
Creamy Blueberry Dip featuring Wild Blueberries is sure to be a hit. Serve in a bowl next to cut up vegetables and a sliced baguette.
These recipe for mini pizzas featuring some of our favorite berries is super simple to make, but the results sure do look fancy. If your party is during the first part of the day, apply this mini idea to a batch of pancakes or muffins featuring Wild Blueberries. Mini Wild Blueberry smoothie anyone? That might be just what the doctor ordered the morning after a big party.
Frozen Fresh Wild Blueberries are just as nutritious as fresh and you can use them right out of the freezer for most recipes — no thawing needed.
Guest Blogger Hannah Kaminsky from Bitter Sweet shares her recipe.
BOO!
Okay, so I’m not the most fearsome creature you’ll meet this Halloween, but I do have a terrible tale that should strike fear in the heart of any sensible human being. I may be sugar-coated, but this story is not. Just imagine: A world that progressively grows colder, harsher, inhospitable to life itself. The ground freezes solid, impenetrable as steel, strangling off all the plant roots and shoots within. Nary a weed can grow, let alone the delicate and highly perishable foodstuffs we’ve come to depend on. Sun shines but thermometers remain unmoved, staunchly refusing to thaw. As a result of the harsh shift in climate, there are no more blueberries not here, not anywhere.
Positively terrifying, right? Mercifully, that tragedy is only based on real life, more fiction than fact. Though we are swiftly moving past the prime growing season with winter soon to come, there’s no end in sight to the supply of Frozen Wild Blueberries. Whether it’s 100 degrees or -10 degrees outside, they’ll still be waiting for happy homes and hungry mouths, just as plump, ripe, and sweet as ever in the freezer aisle. That consistency and predictably high quality standards make them the ideal addition to any fruit candy formula, demanding precision to turn out.
That’s where my batty family and I come into the picture. Try finding decent fresh berries now and you’d be straight out of luck, yielding nothing but bland blue marbles unsuitable for consumption. Spare yourself the horror and hit the chill chest instead, where Wild Frozen Blueberries remain every bit as flavorful and vital all year round. By introducing such a powerful superfood, touted for its antioxidants and nutrients the world over, you can reason that indulging in a sweet wild blueberry pate de fruit instead of any commercial candy out there is by far a lesser evil.
I don’t mind if you or your little goblins are clamoring to take a bite out of me- I’m completely irresistible, after all! My crunchy sugared exterior gives way to a soft, jam-like center, each bite a balance of bold, fruity sweetness. Mysterious and dark, black cocoa contributes to my fetching hue while adding a rich, smoky, earthy sort of flavor. Blend that with a tiny pinch of cinnamon and a splash of lime for an unexpected, yet completely complementary twist, and you’ll wonder why you didn’t scare up some of these Boo-Berry Bats out of Frozen Wild Blueberries sooner.
Do you have a passion for baking this time of year? The temperatures in many parts of the country are dipping into the 40s and it is jeans and sweater weather at night. The air is crisper, the ground firmer, and the sky brighter so those with no city lights can see the night sky that much clearer. Halloween is coming up, followed closely by Thanksgiving and Christmas. Houses are full of families and friends enjoying the benefits of harvest, watching football games, and catching up after a busy summer. Families are ferrying children to soccer matches and after school events. What better time to become familiar with recipes for hassle-free comforting snacks and meals?
When a favorite fall recipe calls for apples or cranberries, think about swapping in frozen Wild Blueberries, which because of their naturally wild heritage, are packed with flavor – even more flavor than the larger cultivated blueberries you find in the produce section. The tiny, potent Wild Blueberry has a delicious sweet and tangy flavor truly made by nature.
And, Wild Blueberries have twice the antioxidants and 50% more fiber than the larger blueberries giving individuals more of what they need to combat disease and promote healthy aging. Since WildBlueberries only grow naturally in Maine and eastern Canada, the best place to find them is in your grocer’s frozen fruit section.
We’ve selected a few of our favorite fall sweet and savory recipes from some of our most beloved bloggers and magazines so check out the list below and try them at home. These could become new family favorites. Most of the recipes call for fresh blueberries. So simply substitute frozen Wild Blueberries instead – you’ll get more berry in a one-cup serving which means more berries per bite. You’ll also experience an incredible pop of flavor that the blander larger blueberries can’t compete with. And with frozen Wild Blueberries you can celebrate with these dishes all year long.
No one does crumb cake like Ree Drummond, aka “The Pioneer Woman” and we’re pretty sure if she lived in the wilds of New England this would have a “Wild” in front of it.
There’s nothing sexy about the word “oatmeal.” It sounds dumpy, and it doesn’t make you smile when you say it, like “pancakes” or “omelet.” But when the mornings turn crisp, there’s nothing I love more than a warm bowl of oatmeal, especially with fruit and nuts and a cup of coffee the size of my head. The thing is, it’s easy to get stuck in an oatmeal rut, where you’re adding the same things over and over again, like butter and brown sugar or chopped apples and pecans, so I’m always looking for ideas.
A few weeks ago, I’d cooked my oatmeal and remembered we were out of apples, so I grabbed a bag of Wild Blueberries out of the freezer, warmed some in the microwave, and stirred them in. Then I raided the pantry, tossed in some slivered almonds and dried cranberries, and drizzled a little maple syrup over my bowl.
It was sweet and tart, creamy and crunchy.
Let’s be honest, that oatmeal was dead sexy.
The Wild Blueberries made all the difference. Yes, I could have grabbed a container of cultivated twice the antioxidant power of cultivated ones. (The antioxidants are in the skin, and Wild Blueberries have a higher skin-to-pulp ratio.) Researchers believe those antioxidants might have health benefits including helping to prevent cancer and diabetes, keeping our hearts and brains healthy and slowing the effects of aging.
When you have the choice, you should always go Wild.
Even when it comes to your oatmeal.
P.S. Since Wild Blueberries only grow naturally in Maine and eastern Canada, the best place to find them is in your grocer’s frozen fruit section. I’ve found them at Trader Joe’s, but they’re also available at Whole Foods, Walmart and Costco.
Guest blogger Marnely Rodriguez-Murray from Cooking with Books shares her recipe. – See more at: http://www.wildblueberryhealthblog.com/#sthash.G9PASgWs.dpuf
Guest Blogger Hannah Kaminsky from Bitter Sweet shares her recipe.
As the summer growing period reaches a crescendo, the sheer abundance is enough to make me giddy, tearing through mile-high stacks of tomatoes with abandon. Fresh produce flooding markets near and far, a riot of colors and shapes adorn farm stand shelves as far as the eye can see, and everything looks good enough to eat. It feels silly to crave more in light of such abundance, yet I can’t help but yearn for the local specialties so precious and so fragile that they never see mainstream distribution. Though less exotic than some prime picks, the Wild Blueberries from Maine are the first things that come to mind. It’s harvest time up north, and the good news is that everyone, not just New Englanders, can enjoy those tiny blue jewels because much of the crop is flash frozen within 24 hours of picking, locking in both taste and nutrients at the peak of perfection.
Uncompromising standards of production mean that Frozen Wild Blueberries are some of the rare treats available all year long in any grocery store’s freezer case. Don’t let that luxury lure you into a false sense of complacency, though- Now is the time to act! Make the most of prime seasonal pairings to bring out the best flavors nature can create. Perhaps not the most obvious couple in the culinary spectrum, Wild Blueberries and corn are truly a match made in summertime heaven. Starting with ingredients so perfect to begin with, it doesn’t take much to draw out their best qualities in any recipe. Especially when it comes to Frozen Wild Blueberries, there’s no gamble as far as quality is concerned; every bag contains the same sweetness and complexity as you would get right off the bush, no matter where or when you eat them.
Built upon a tender crumb containing both blue cornmeal and whole, roasted corn kernels pureed to a silky-smooth consistency, this cake isn’t any old cornbread with frosting. Softer, sweeter, and infinitely more luscious, even the most hesitant taste testers were won over after a single bite. Truth be told, I only managed to sneak in a few forkfuls myself, fighting for a taste before the entire assembly was devoured before my very eyes. Frozen Wild Blueberries really pack in the flavor in both the jammy compote filling and creamy frosting, managing an intensity that larger, watery berries could only dream of.
There has never been a better time to indulge than right now. Whether it’s the cake that all the neighbors will buzz about for the Labor Day block party, or just a treat that brightened up the back-to-school blues, I can think of no greater grand finale to celebrate the end of summer.
Guest blogger Marnely Rodriguez-Murray from Cooking with Books shares her recipe. – See more at: http://www.wildblueberryhealthblog.com/#sthash.bnJlkx9F.dpuf
Guest blogger Marnely Rodriguez-Murray from Cooking with Books shares her recipe.
Guest blogger Marnely Rodriguez-Murray from Cooking with Books shares her recipe. – See more at: http://www.wildblueberryhealthblog.com/#sthash.bnJlkx9F.dpuf
It’s the end of summer here in New England, which means everyone is out picking fresh blueberries in the fields. But for my friends everywhere else who might not have access to fresh blueberries in the field, it’s also Wild Blueberry harvest time, which means that most of the crop will go from fresh to frozen in under 24 hours – so that we can all enjoy them for the rest of the year!
Not only can you have Wild Blueberries year-round, but there’s a huge difference between them and the larger cultivated berries: they taste so much better, have twice the antioxidants, and 50% more fiber! All this and more give you what you need to combat disease and promote healthy aging.
Today, we’re sharing with you a recipe that celebrates the end of summer, but not the end of Wild Blueberry season! This recipe will have you slowly roast the Wild Blueberries with balsamic, tossing it with a whole grain (millet), and adding some fresh corn on the cob. Served with an heirloom tomato and sage salad, it’s the perfect way to showcase the intense flavors of Wild Blueberries while balancing them out with a few summer staples like tomatoes and corn.
Millet, used as the base for this salad, is a gluten-free grain that is high in B vitamins, iron, magnesium, and zinc. Whole grain expert, Maria Speck, in her book Ancient Grains for Modern Meal, encourages us to consume more millet: “And while this nutritious staple is derided by many in the West as “bird food”, it is a deliciously mild whole grain, quick-cooking and almost endlessly versatile, much like polenta and couscous.”
A few weeks ago, I joined Weight Watchers. Because my friends who’ve stuck with it look great, and now I hate them, and isn’t that the highest compliment one woman can pay another?
The first three days were fine, right up until about 9:30 p.m., when my stomach would realize something shifty was going on and be all like, “Dude, are we seriously not going to have any ice cream tonight?” And then I’d climb the roof and start shoving shingles in my mouth. Because, fiber.
Finally, I caught on to adding fruits and veggies to every meal, especially after my WW leader explained the concept of “eating by color.” That’s where you choose produce in a variety of colors – green, white, yellow, orange, red and blue/purple – to get the most nutritional value from your food. I thought, hey, I can do that. (Hello, peperonata.) And I was totally fine until she started listing our options for getting that “daily dose of blue.”
Purple cabbage? I’d have to live alone.
Eggplant? Maybe once a week, just in the summer. But probably not.
Then she hit on the obvious choice: blueberries. Blueberries! Something powerful AND delicious. So I’ve been starting each day with variations on a Wild Blueberry Sunshine Smoothie.
Blueberries are the rock stars of every superfood list, because they’re loaded with antioxidants, fiber and minerals. Researchers think their health benefits might include everything from helping to prevent cancer and diabetes to keeping our hearts and brains healthy and slowing the effects of aging. Eye health? Blueberries might be good for that.
Lose an earring? Give ‘em five minutes, a magnet and a flashlight.
But why do I use those tiny Wild Blueberries in my smoothies instead of the plumper cultivated berries? Because the wee blueberry BBs have twice the antioxidant power. The antioxidants are in the skin, and Wild Blueberries have a higher skin-to-pulp ratio. Science!
They also have a more intense berry flavor, which makes them really delicious in pies.
I mean smoothies.
Since Wild Blueberries only grow naturally in Maine and eastern Canada, the best place to find them is in your grocer’s frozen fruit section. I’ve found them at Trader Joe’s, but they’re also available at Whole Foods, Walmart and Costco.
And let there be no shame in your game, because the frozen berries are just as nutritious as the fresh.
You don’t even have to thaw them before you use them, which is why I like to toss a half-cup in my smoothie. They blend easily, but they’re still cold enough to take the place of ice. I use a combination of Wild Blueberries, coconut water, orange juice, lime juice, protein powder and honey, but if you need a banana, add a banana. Or a few spoonfuls of vanilla-flavored yogurt instead of the coconut water. It’s your world!
Just don’t forget that daily dose of blue. So good with ice cream.
I mean salad.
Oh, let’s just toast to eventually hating each other in the best way, you sexy beast.
Rebecca Crump
Rebecca Crump (@ezrapoundcake) is a Nashville-based writer and food blogger. Her blog, Ezra Pound Cake, was recognized as one of the “Top 10 Writer’s Websites of 2009” by Writer’s Digest.
5 Fabulous Superfoods that are Perfect for Smoothies
You’ve heard the term thrown around by the likes of Dr. Oz, Oprah and health.com – but what are “superfoods” really, and what do they mean for our health?
While there is no universally accepted definition for superfoods – the term is generally used to characterize various foods with high nutrient or phytochemical content and low saturated fats or other negative properties.Superfoods were first referenced by Aaron Moss in the journal Nature Nutrition in August of 1998, where he stated, "Humans have many options when it comes to fueling their bodies, but the benefits of some options are so nutritious that they might be labeled as superfoods."
Today, we recognize a number of superfoods for their anti-aging, heart health and brain boosting benefits.These include nuts, berries, seeds, dark leafy green vegetables, fatty fish, whole grains and more.Many of these foods taste amazing all on their own (Wild Blueberries anyone?) but others, such as kale, might be a little bit more difficult to serve up to a picky eater, especially kids. That’s where superfood smoothies come into play. Check out the health benefits of these 5 popular superfoods, then toss them into a blender, mix up a fresh summer smoothie and enjoy a delicious drink to your health!
1.Wild Blueberries
With only 45 calories per 100 grams, frozen Wild Blueberries are packed with nutrients – and are naturally low in fat and easily accessible anytime of year., What makes these berries so special is that they are smaller, and have a higher skin to pulp ratio than the larger cultivated blueberries, giving them an added antioxidant boost. In fact, they have twice the antioxidant power compared to cultivated blueberries. High in fiber and manganese (important for bone development), Wild Blueberries also deliver anti-inflammatory properties that can help protect against diseases such as cancer, diabetes, Alzheimer’s and heart disease. And since Wild Blueberries are typically found in the frozen section of the grocery store – they’re perfect for smoothies. Their rich color and sweet flavor also combines well with many other smoothie ingredients, even spinach or kale. Here's a great Wild Blueberry Smoothie recipe.
2.Spinach
Loaded with vitamins A, K, D and E, spinach is also a great source of Omega 3 fatty acids and antioxidants – both of which contribute to brain and heart health. The vitamins and minerals in spinach have been shown to aid in bone strengthening, as well as prevention of certain eye diseases including macular degeneration. And while it might not seem like the ideal smoothie ingredient, the relatively mild flavor of spinach actually makes it an easy vegetable to cover up. Just make sure you mix it with a sweet, dark colored fruit like frozen Wild Blueberries to mask the green color, making it more kid-friendly! Try this Blueberry Spinach Smoothie recipefrom the blog Alaska from Scratch.
Photo Courtesy of Alaska from Scratch
3.Honey
Like many of the other superfoods listed here, honey is full of cancer-fighting antioxidants. Additionally, because it contains trace amounts of pollen, honey is also incredibly helpful in battling seasonal allergies. To get the most effective allergy protection, choose a locally made raw honey. Lastly, honey is a natural antibacterial – so it’s great for fighting various infections, including those that can cause gum disease. And because of its deliciously sweet flavor, honey makes for a fantastic smoothie ingredient. To get it to blend smoothly, try mixing it first with unsweetened yogurt. Here’s agreat smoothie recipe from Marie Claire that features honey as an ingredient.
4.Oatmeal
Oatmeal is stacked with important nutrients like fiber, vitamins, minerals and antioxidants – which all work together to help lower cholesterol, aid in digestion and improve metabolism. Not to mention, it adds great texture and thickness to a smoothie - like this delicious Blueberry Cream Oatmeal Smoothie recipe from The Law Student’s Wife blog. Don’t forget to swap Wild Blueberries for the frozen ones called for in the recipe!
Photo courtesy of The Law Student’s Wife
5.Dark Chocolate
Even though most of us don’t need a reason to chow down on some dark chocolate, there actually is some truth to the hype about it being a superfood. It’s packed with polyphenols, which have been shown to aid in heart health – specifically lowering blood pressure and increasing blood flow. Careful though, chocolate is calorie dense, so a little bit goes a long way. To use dark chocolate in a smoothie, simply blend dark chocolate chips with other more liquid ingredients like milk, yogurt, or bananas. We found this delicious recipe Dark Chocolate, Peanut Butter and Banana Smoothie, on the blog Eat Good 4 Life.
Photo Courtesy of Eat Good 4 Life
Looking for more information about the health benefits of superfoods such as wild blueberries? Wildblueberries.com/news is jam packed with research showing the many health benefits of these incredible little berries!
And if you want more delicious superfood recipes, Wildblueberries.com is full of tasty ideas for smoothies, snacks, salads, desserts and more!
Change up the usual festive flavors this holiday season and think Wild Blueberries instead! Here’s how you can infuse a little wild into your holiday season. We have seven delicious sweet and savory holiday recipes to help get you started created by a few of 
