The Mighty Blue Berry: Nature’s Miracle Fruit

Increasingly the blue berry is touted in modern media as having many extraordinary health benefits for those who eat it on a regular basis. But are some of the claims for the blue berry’s prowess in improving your health true? That is the question which this article will attempt to address.

One of the chief benefits claimed for the blue berry is that it can retard aging. This does seem a reasonable claim as the blue berry contains a high level of antioxidants, a prime ingredient in combating the aging process. Another conspicuous health benefit claimed for the blue berry is that it may delay or prevent many degenerative effects on eyesight like cataracts and macular degeneration. The blue berry is said to be able to counteract such weakening of eyesight due to its rich supply of anti-oxidants.

Yet another health concern that the blue berry is said to have a positive effect on is the brain, especially memory and Alzheimer’s disease. The blue berry is said to be able to counteract the effects of memory loss and Alzheimer’s through its anti-oxidants which can help restores damaged brain cells and keep your memory sharp. The blue berry is also said to be of potentially great benefit to cancer sufferers. The berry possesses compounds such as Pterostilbene and Ellagic Acid. Both of these compounds are claimed to be highly effective in helping people ward off cancer. There is yet another way in which the blue berry is said to contribute to better health; its’ ability to strengthen the immune system through its host of antioxidants, vitamins and minerals.

Overall, the blue berry keeps you in a fresh and positive mental state; in fact the berry is believed to function as a good natural anti-depressant. Now that you know all the health benefits of the blue berry you should go get some for yourself. source: turkish recipes blue berry

Wild Rice Salad recipe

Ingredients:
4 cups cooked wild rice
1 cup diced celery
2 green onions, sliced thin
1 1/2 cups fruit (dried, fresh, frozen or canned)
3 tablespoons vegetable oil
3 tablespoons vinegar
1/4 tsp black pepper
1/2 teaspoon salt (optional)
Directions:
1. Toss all ingredients together in a large bowl.
2. Refrigerate salad for at least an hour before serving so flavors blend.
3. Bake in a medium-sized, covered casserole dish at 350 degrees F. until
steaming hot, about 45 minutes. Or, heat on low in a covered skillet until
steaming hot.
4. Refrigerate leftovers within 2-3 hours.
Tip: Choose canned mandarin oranges or pineapple, chopped apples or
pears, grapes, raisins, or dried cranberries. Try adding 1/2 cup nuts like
walnuts or pecans, 1 cup frozen peas, 1 cup diced/cooked chicken, or a
can of water chestnuts, drained.
8 servings, 3/4 cup each

Won Tons recipe

Ingredients:
1 cup cooked ground chicken
1 1/2 cups (1/4 head) shredded cabbage
1/2 cup (1 medium) shredded carrot
1/4 cup finely chopped green onion
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger or 1/2 teaspoon fresh grated ginger
1/8 teaspoon pepper
Pinch of cinnamon
1/2 tablespoon cornstarch
1/2 tablespoon toasted sesame oil
24 won ton wrappers
Directions:
1.
Combine cooked meat and chopped vegetables in a large bowl.
2.
Combine spices, cornstarch, and oil in a small bowl.
3.
Add spice mixture to meat and vegetables and mix well.
4.
Place 1 tablespoon of mixture in the center of each won ton wrapper.
5.
Brush edges with egg white or water.
6.
Fold wrapper diagonally so corners line up and press edges together tseal.
7.
Bring the bottom two corners together and pinch to close.
8.
Steam 6-7 minutes.
9.
Refrigerate leftovers within 2-3 hours.

Zucchini Tomato Bake recipe

Ingredients:
2 pounds zucchini (about 4 cups sliced)
3 tablespoons chopped onion
1 teaspoon vegetable oil
2 cups canned tomatoes with juice or 2 cups fresh sliced tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup (1 ounce) grated cheese (try cheddar, mozzarella, or parmesan)
Directions:
1. Wash zucchini and cut into 1/4-inch slices.
2. In large frying pan, cook onion in oil on medium heat until tender.
3. Add zucchini to onions and cook for 5 minutes.
4. Add tomato and seasoning; cook 5 more minutes.
5. Put mixture into an 8 x 8 square baking dish and sprinkle with cheese.
6. Bake at 375 degrees F. for 20 minutes.
7. Refrigerate leftovers within 2-3 hours.