| In Season: Blackberries |
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This month many of us will be in the hedgerows, brambling, and for good reason because these little berries are a nutrient powerhouse! The luscious colour of the blackberry is thanks to its rich supply of protective anthocyanins which help slow the signs of aging and protect us from disease. Wild varieties are especially rich in vitamin E, as well as vitamin C, potassium and soluble fibre which supports healthy circulation and blood pressure. September is the ideal time to get brambling - choose hedgerows away from major roads and thoroughfares, arm yourself with a large flat container to prevent the berries from being crushed and wear long sleeves and trousers.
All that picking is thirsty work so refresh yourself with Fruit Hit's Black and Blueberry Smoothie.
Blackberry Cup Cakes - Preheat the oven to 190C and line two bun tins with 18 cup case papers. Tip 150ml low fat natural yogurt (rinse the pot and use as a measure), 1 pot of Zylosweet, 1 pot of sunflower oil and 2 eggs into a bowl. Whisk until combined and then add 2 pots of self raising flour and a punnet of blackberries with the zest of ½ an orange. Fold together with a metal spoon - don't overwork. Fill each bun case with mixture and bake for 20-25 minutes until risen and golden. Sift 1 pot of icing sugar into a bowl and add zest of ½ an orange and 1 tbsp of orange juice to make a smooth icing. Using a teaspoon spoon a little icing on the cooled cakes and decorate with extra blackberries and Nakd Orange Amazin's Raisins. This recipe is great if you are staying away from home and have limited kitchen equipment and no measuring scales! Poached Pears with blackberries - Peel 4 pears but leave the stalks. Place in a saucepan with the zest of 1 lemon and 1 tbsp of lemon juice, 125g of blackberries, 300ml apple juice and 50g of Zylosweet. Heat until simmering, then cover and cook gently for 20-25 minutes until the pears are tender. Remove from the liquid and cool. Halve each pear and core with a teaspoon, transfer to serving dishes. Strain the liquid with a sieve into a separate pan. Add 125g of additional blackberries and warm gently. Serve the pears and blackberry liquor with a dollop of low fat plain yogurt and a sprinkle of Munchy Seeds Vanilla mix. |