By: Candice Schreiber
Hello Joyous readers! I am very honored to be contributing a post to the blog here at Joyous Health. As soon as Joy asked me for a post, one thought popped into my head: berries. Likely because I was eating a plump, juicy, local, organic strawberry at the time! Not only are berries scrumptious but they have impressive nutritional profiles AND are packed with antioxidants. Lots of whole food goodness wrapped in a tasty package.
Here are some of my favorite berries to munch on:
They get their beautiful purple/blue color from anthocyanidins. These compounds exert serious antioxidant activity. In fact, wild blueberries rank as one of the highest fruits in antioxidant levels. This means that blueberries are really effective at eliminating free radicals. Studies have also shown blueberries help protect the brain against oxidative stress. This can help reduce age related conditions, such as Alzheimers disease.
In addition to being a good source of vitamins C, B6, and folic acid, strawberries possess anti-inflammatory properties as well. Their unique blend of flavonoids help to lessen the activity of cyclooxygenase (COX). COX is the enzyme in our body responsible for promoting the formation of prostaglandins, potent inflammatory fat molecules. The flavonoids in the humble strawberry help to bust this cycle. Pretty impressive!
Most people dive into raspberries but I like blackberries more! Like other dark colored berries, blackberries contain anthocyanidins. Blackberries also contain Ellagic acid which has been shown to reduce esophageal tumors and tumors of the colon. Instead of an aspirin a day, have a handful of blackberries! Blackberries contain a compound similar to the active compound in aspirin. In this way, blackberries may help protect against heart disease in the same way aspirin does. Not too shabby!
You can easily snack on these berries fresh, toss them into a smoothie, or make this great recipe care of Doug McNish.
Filling
- 2 cups strawberries, thinly sliced
- 2 cups blueberries
- 2 cups strawberries, roughly cut
- 1 tsp cinnamon
- 1 tbsp coconut oil
- 2 tbsp raw honey
- pinch of sea salt
Topping
- 2 cups walnuts
- 3-4 medjool dates
- 2 tbsp ground golden flax
- 2 tbsp coconut oil (optional)
- 1 tsp cinnamon
- pinch of sea salt
Instructions
- For the filling, start by blending the coarsely cut strawberries and 1 cup of blueberries with cinnamon, coconut oil, sea salt and honey until smooth.
- In a bowl, combine the mixture with the remaining blueberries and sliced strawberries.
- Place the mixture into the refrigerator to set while you make the topping.
- For the topping, add the walnuts into a food processor and pulse until crumbly.
- Add the dates, sea salt, cinnamon and coconut oil (optional) and pulse until mixture comes together and no large pieces of dates remain.
- To assemble the dessert, simply remove the fruit filling from the refrigerator and top with walnut crumble.
Note from Joy: Thanks to Candice and Doug for sharing this incredible recipe!! I can't wait to make it myself. I might try it with some rhubarb I have left over from what I picked in my Mom's garden.
So tell me, what is YOUR fave way to use berries? If you have a recipe online, please share the link below!
Have a joyous day!
[...] Hello readers! Recently I was fortunate enough to be featured on the blog of Joyous Health. I decided to highlight a local delicacy, berries! You can check out all about the health benefits, and get a yummy recipe, here. [...]
ReplyThis raw berry crisp looks delicious! I love the idea of a raw crisp. I love to dip berries and cherries into my avocado pudding -> http://www.outtolunchcreations.com/recipes/avocado-chocolate-pudding/
Reply[...] Raw Berry Crisp from Joyous Health [...]
ReplyHi Joy, what do you think about all of the research showing that Agave nectar is actually extremely refined (even when the label says otherwise) and much more detrimental to than glucose? http://www.foodrenegade.com/agave-nectar-good-or-bad/ I absolutely love your blog! As a nutrition therapist myself, I come to your blog when I'm feeling disenchanted. Thank you for all of the hard work you put into it!
ReplyI personally do not use agave as my regular sweetener. I don't even have a bottle in my house. However, when I visit vegan/raw restaurants, I will indulge in a dessert and most of the time it's sweetened with agave. So once in a while I have it, but I agree and avoid it for the most part.
ps. Thanks for visiting my blog when you feel disenchanted. I hope I inspire you!