Taste of Antioxidants

More and more people are eating berries not only because they taste great, especially this time of year where they are super fresh and local, but also for their antioxidants. If you don’t know what antioxidants are, they fight free radicals accumulated through body’s natural processes, environmental pollution, smoking and the synthetic chemical in food and water. Free radicals cause a reduction in cellular function, sometimes they actually die. Free radicals have been linked to diabetes, heart disease, arthritis and about 60 other diseases—can you believe it. They are also considered to be primary cause of aging. Blueberries, strawberries and raspberries and red wine have antioxidants and are the most powerful anti-aging supplements.  Some of these berries have extra goodies, like blueberries may reverse memory decline.

In preparing berries, I simply add sugar, and sometimes I don’t even do that, and eat them right from a bowl. But, here are these two beautiful books that tell you everything you need to know about making a perfect berry inspired first course meal to a three-layered cake.

The Berry Bible: With 175 Recipes Using Cultivated and Wild, Fresh and Frozen Berries

Janie Hibler

This cookbook offers 175 recipes, along with 68 full-color identification photographs and an A-to-Z encyclopedia that details well-known varieties such as blueberries and blackberries and lesser-known cultivars such as manzanitas and Juneberries.

Luscious Berry Desserts

Lori Longbotham

Contents of this book include: Cakes; Pies, Tarts, and a Cheesecake; Shortcakes; a Crisp Flummery, Cobbler, Grunt, Buckle, and Betty; Puddings and a Soufflé; Frozen Berry Desserts, and Sauces, Toppings, Creams, and a Truffle.

Here is one of my favourite berry recipes, it's not out of these cookbooks, but a recipe I learnt a long time ago from a close friend of mine. 

Pear and Berry Crumble

Step 1: Preheat oven t0 400.

Step 2: In a large bowl, mix together:

Using pastry blender, two knives or your fingers work best, incorporate 4 tbsp of unsalted butter into the flour mixture above until large, moist clumps can form.

Step 3: In large bowl, combine 5 to 7 peeled and cut into 3/4 inch pieces of pears with 1 tbsp lemon juice, 12 oz of mixed berries,  3 tbsp sugar and 2 tbsp of flour;  toss well. 

Step 4: Transfer fruit to a shallow 2 quart-baking dish. 

Step 5: Sprinkle evenly with rolled oats topping.

Step 6: Bake until fruit is tender and topping is golden. Cool at least 20 minutes. 

Step 7: Serve with vanilla ice cream or yogurt. I like it best with yogurt. 

Step 8: Enjoy!