One-Bowl Blueberry Almond Pound Cake

For us, July means one thing: fresh blueberries. And while it’s hard to beat a handful of fresh, chilled fruit on a steaming summer day, sometimes we appreciate shaking up our snack routine. So we developed this One-Bowl Blueberry Almond Pound Cake recipe, to showcase the best qualities of ripe blueberries.

A lower-fat, dairy-free, no-refined-sugar alternative to the bakery favorite, this blueberry pound cake is tender and fluffy. The citrus and almond complement the blueberries, rather than overpowering them. And it all comes together in a single bowl, for simple cleanup.

Top with other berries, such as sliced strawberries, or with a berry compote. You can also drizzle it with your favorite icing, or serve with a dollop of lemon curd or whipped cream.

One-Bowl Blueberry Almond Pound Cake

Ingredients

• 2 flax “eggs” (each “egg” is 1 tablespoons ground flaxseed combined with 3 tablespoons water)

• 1 ¼ cups all-purpose flour

• 1 cup almond flour

• 1/2 cup maple syrup (or a mix of agave and maple syrup)

• ½ cup canola oil

• 1/4 cup applesauce

• 1 teaspoon vanilla extract

• 1 tablespoon lemon zest

• 2 tablespoons lemon juice

• 3/4 teaspoon baking soda

• ¾ teaspoon sea salt

• 1 ½ to cups fresh blueberries

Instructions

1. Preheat the oven to 350°F. Grease a 9” x 5” loaf pan with butter or vegan butter, and dust it with flour; tap out the excess.

2. In a large bowl or a stand mixer, beat the flax eggs, flour, maple syrup, oil, applesauce, vanilla, lemon zest, baking soda, and salt with a hand mixer on low speed just until combined, and then on medium until smooth. Do not overmix. Fold in the blueberries.

3. Pour the mix into the prepared loaf pan and gentle shake the sides to even out the top. Bake about 1 hour, or up to 1 hour and 10 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 20 minutes. Remove the cake from the pan and allow to cool completely on a wire rack. 

Tropical Berry Smoothie

Smoothies are our go-to summer snack. Healthy, refreshing, and satisfying, they offer a wealth of opportunities for flavor combinations to suit any palate. This Tropical Berry Smoothie is one of current favorites, for its crowd-pleasing combination of berries and mango, and the sophisticated zing of ginger and citrus.

Frozen berries create a thicker, creamier texture for this smoothie, so even if you’ve bought yours fresh, freeze them for a couple of hours before making the smoothie. Then pop everything in the blender for about a minute, and you’ve got the perfect warm-weather breakfast or afternoon pick-me-up. You can also pour the blended mixture into a ice-pop mold and make your own sugar- and preservative-free popsicles. Or freeze it in ice cube trays and add a cube or two to a cocktail for a fruity kick.

Tropical Berry Smoothie

Makes 2 smoothies

Ingredients

• 2 cups frozen mango

• 1 1/2 cups berries

• Juice of 1 lime

• 1 tablespoon powdered ginger, or 2 tablespoons fresh

• 1 tablespoon ground flaxseed

• 1 cup coconut milk

• ½ to 1 cup unsweetened almond milk

• Shredded coconut, for topping

Instructions

1. Place the mango, berries, lime juice, ginger, flaxseed, coconut milk, and ½ cup almond milk in a blender. Blend on high until smooth, scraping down the sides to incorporate any extra pieces. If the mixture is too thick, add more almond milk.

2. Pour into glasses, sprinkle with shredded coconut, and serve.

Berries May Protect against Alzheimer's

It’s no secret that a good diet is a key to health and longevity. But only in recent years have we begun to understand the positive effect of a nutritious diet on the brain. A new study out of Tufts University shows that regular intake of berries, as well as apples and tea, may protect against the cognitive decline caused by different forms of dementia, including Alzheimer’s disease.

In the new study, which monitored participants over 20 years, people who ate foods containing high levels of flavonoids were less likely to develop Alzheimer’s disease and other dementias. Flavonoids are naturally occuring compounds that have the ability to neutralize free radicals, which cause damage to cells over time.

Although the exact amount of flavonoids needed to protect agains such diseases is still unknown, researchers theorize that the compounds’ anti-inflammatory effect is what makes them such powerful protectors against dementia. And three types of flavonoids that are found in berries—as well as apples, pears, green tea, red wine, and onions—are thought to be particularly valuable. While flavonoid supplements can help, researchers say there’s no substitute for incorporating them into your diet through fresh foods.

Study participants who experienced the most protection consumed about 7.5 cups of blueberries or strawberries, eight apples or pears, and 19 cups of tea per month—about 1 apple or pear and a handful of berries every few days, and a cup of tea every other day.

That’s an easily attainable goal for anyone, especially in New York State, where we have a wide variety of farms growing fresh, organic and low-pesticide strawberries, blueberries, blackberries, and raspberries. Here’s how to find a farm near you that’s selling fresh, healthful berries.

Read more about the new study and how berries can be part of a diet that protects against Alzheimer’s here.

Coconut Cashew Cream with Fresh Strawberries

When you’re craving something sweet and creamy, what’s the first snack you reach for? If you said ice cream, you’re not alone. In the United States, 90 percent of households eat ice cream—to the tune of 48 pints per person per year. But with an average of 20 grams of sugar per half cup, ice cream is best relegated to the “once in a while” snack category. Instead, when we’re in the mood for a sweet, creamy treat, we reach for this non-dairy, low-sugar coconut cashew cream, topped with fresh-from-the-fields local strawberries.

This recipe couldn’t be simpler, but it requires about an hour and a half for soaking and setting. It keeps in the fridge for up to a week, so you can make a batch on the weekend and have a protein-rich snack that also contains a number of vitamins and minerals—including calcium, iron, magnesium, potassium, and phosophorus—throughout the week.

Coconut Cashew Cream with Fresh Strawberries

Ingredients

3/4 raw cashews

1/2 can (about 7 ounces) coconut milk

1/2 cup unsweetened almond, soy, or oat milk

1 tablespoon agave or honey

1/2 teaspoon vanilla extract

Salt

1/4 teaspoon agar agar

1/2 cup strawberries, sliced

Instructions

1. Soak the cashews in hot water for an hour, or in cold water for at least 4 hours. Drain.

2. In a blender, pulse the cashews, agave, coconut milk, almond milk, salt, and vanilla. Once the cashews are broken down into small pieces, blend until it achieves a smooth consistency. Add a splash of additional almond milk if the mixture is too dense.

3. Pour the mixture into a bowl or container, cover, and store in the freezer for at least 30 minutes, until it reaches a scoopable, ice cream-like consistency. If the sides have hardened but the center is still soft, break up the sides with a spoon, stir well, and put it back in the freezer.

4. Scoop 1/4- to 1/2-cup portions into bowls and top with fresh strawberries.

New Study Finds Behavioral Link for Encouraging Kids to Eat More Fruits & Berries

A new study conducted by the University of Eastern Finland has found that parental example is an important driver in creating good eating habits, including the consumption of fresh, healthy foods like berries.

The study, published in Food Quality and Preference, looked at the home-eating habits of 114 children between three and five years old—when dietary preferences are often formed—and their parents. Researchers discovered that when the mother ate a variety of raw and cooked vegetables, as well as fruit and berries, the children were more likely to follow suit. But the children were more likely to adopt their fathers’ habit of eating cooked vegetables.

As might be expected, the study found that dinner is the most important meal when it comes to teaching children to eat vegetables, served in a variety of forms. It also found that serving berries as a snack is best done in the evening, after dinner.

Of course, if your kids are more likely to eat cooked or combined foods, you’ve still got plenty of options. Try one of these berry-based snacks:

• Blueberries or sliced strawberries in a salad

• Stewed berries over oatmeal, cereal, or pancakes and waffles

• Low-sugar berry compote on toast

• Smoothies made from a single-berry for picky eaters, or from multiple berries for more adventurous palates   

Dairy-Free Cashew Cheesecakes with Blueberries

The hint of warm weather we’ve had in New York State has us dreaming of summer. Until the real deal arrives, we’ll recreate the taste of it in the kitchen with our favorite berry recipes. This simple, healthy, non-dairy take on blueberry cheesecake is about as simple as it gets—but packs a major punch of flavor.

All you need to make these no-cook, vegan cheesecakes are a bunch of ingredients you probably already have in your pantry. Because they’re frozen before serving, fresh or frozen blueberries work equally well. You can also use homemade blueberry jam or compote, swirling a spoonful into the tops of your cheesecakes for a sweet treat and beautiful color. Serve individually, or arrange them on a tiered cake stand for extra visual appeal.

Ingredients

• 1 1/2 cups raw cashews 

• 1 cup crushed graham crackers

• 3–4 tablespoons vegan butter, softened

• Juice of 1 large lemon 

• 1/3 cup coconut oil, melted

• 2/3 cup coconut milk, mixed well

• 1/2 cup agave nectar

• 1/2 cup blueberries, fresh or frozen, or blueberry jam

Instructions

1. Grease a muffin tin or muffin cups, and set aside. In a bowl, pour boiling water over the cashews and soak for at least 20 minutes.

2. In a medium bowl, crumble the graham crackers with your fingers. Add 3 tablespoons vegan butter and mix until it begins to stick together when pinched with your fingers.

3. Scoop a heaping tablespoon of crust into each muffin cup and press down with the back of a spoon. Put the muffin tin in the freezer for about 30 minutes to set up.

4. In a blender, mix the lemon juice, coconut oil, coconut milk, and agave until very smooth. If the mixture doesn’t seem to be thickening, add another squeeze of agave or lemon juice and blend again. Taste and adjust for sweetness, or add a little salt if desired.

5. Divide the filling evenly among the muffin tins. Drizzle blueberry juice or jam onto the tops of the cheesecakes and swirl with a toothpick or spoon. Top with blueberries, either pressing them lightly into the cheesecake or mounding them on top. Cover loosely with plastic wrap or waxed paper and freeze for 4 to 6 hours, until hard.

6. Allow to warm slightly, until you can slide a butter knife around the edges to loosen. Use a spoon or miniature pastry spatula to remove them from the tin. Serve right out of the freezer, or let them sit at room temperature for 10 minutes before serving.

Blueberry Blue Cheese Biscuits with Fresh Herbs

Craving a savory recipe with a hint of sweet berries? Try this flaky, lightly cheesy take on the classic dinner biscuit. The pop of blueberries and earthiness of fresh herbs, it makes an excellent complement to a variety of main courses. The biscuits come together in less than 20 minutes, and extras can be frozen for up to a month.

Blueberry Blue Cheese Biscuits with Fresh Herbs

Ingredients

2 3/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon granulated sugar

3/4 teaspoon kosher salt

6 tablespoons cold, unsalted butter or vegan butter, cut or scooped into small cubes/balls, plus 1 tablespoon for brushing

3 ounces blue cheese, crumbled

1 cup dairy or almond milk

3 teaspoons minced fresh rosemary and chives

Instructions

1. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone liner.

2. In a food processor, combine the flour, baking powder, baking soda, sugar, and salt. Pulse until well combined. Add the 6 tablespoons butter and the cheese and pulse until crumbly.

3. Transfer the dough to a medium bowl. Using your fingers, make a well in the center. Add the milk and herbs, and mix with your hands to form a loose ball.

4. Lightly flour a cutting board or the counter and press the dough into a rounded shape about 1 inch thick. Lightly oil a 2-inch cookie cutter or small drinking glass, and cut circles of dough. Place them on the cookie sheet, about 1/2 inch apart. Keep gathering the remaining dough together and pressing it out again to make additional biscuits.

5. Brush the tops of the biscuits with melted butter. Bake for 15 to 18 minutes, until golden brown. Serve warm with additional butter or honey.

Can Vinegar Help Prolong the Shelf Life of Berries?

There might not be any sadder sight in the kitchen than a container of fresh berries that’s gone moldy. While berries that are put into storage when still wet have an increased chance of spoilage, sometimes the berries themselves already have mold spores on them—a naturally occurring phenomenon for any food—and this causes them to go bad quickly. And once one berry gets moldy, the others will eventually follow suit.

To keep your berries fresh longer, first take them out of their container and remove any that show signs of mold. Also separate out any that are ripe, or starting to pass their prime; wash and eat them promptly.

Then follow these tips for the remaining berries:

1. For strawberries, blueberries, and blackberries, place them in a bowl at least three times the size of the quantity of berries. Add a 3:1 ratio of cold water and white vinegar and use your hands to swish them around in the water.

2. Pour the berries through a strainer, and rise with clean water. Do this several times, until you can no longer smell vinegar.

3. Lay out a double layer of clean kitchen towels, and pour the berries on top. Spread them out. If you’re in a rush, you can add another towel on top, and gently blot the berries. Otherwise, allow the berries to dry completely.

4. Store the berries in a ventilated container—like the green molded pulp containers you get at most farmer’s markets, or a mini colander. If you don’t have any containers with ventilation holes, place a dry napkin or paper towel in the bottom of a regular plastic container, pour the berries inside, and leave the lid ajar, to allow condensation to escape rather than drip down onto the berries.  

Raspberries tend to be more fragile than other berries, so it’s best to rinse them with cold water just before eating.

Boozy Cranberry Raspberry Sauce

We love Thanksgiving and all its food-filled traditions. But we also believe that traditions are meant to be updated, which is why we’re always looking for new approaches to favorite recipes. Just in time for everybody’s favorite around-the-table holiday, we created this cranberry raspberry sauce, which blends the sweet-tart flavor of the original with the just-for-adults kick of wine.

Boozy Cranberry Raspberry Sauce can be served hot or cold (chilling it will thicken it to a more jellylike consistency), and spooned on top of turkey, mashed potatoes, roasted squash, and stuffing. It can also be served on the side, like a dip. Versatile and flavorful, cranberry raspberry sauce is great with cheese and crackers; on slices of toasted baguette; or served over pound cake, pumpkin pie, or almost any flavor of ice cream (we’re partial to maple) or sorbet (lemon makes a great counterpoint!).

The rosé imparts a light wine flavor. For a more pronounced—and grown-up—taste, use a fuller-bodied red like merlot or cabernet sauvignon. When stored in an airtight container in the fridge, Boozy Cranberry Raspberry Sauce will keep for three to four weeks; in the freezer, it’ll keep for several months. So if you make a double batch just before Thanksgiving, you’ll have plenty left by the time Christmas and New Year’s roll around.

Boozy Cranberry Raspberry Sauce

Ingredients

3/4 cup light brown sugar

3/4 cup water

1 1/2 cups fresh or frozen cranberries

2 cups fresh or frozen raspberries

3/4 cup rosé

Instructions

1. In a medium saucepan over medium heat, mix the sugar and water until incorporated. Add the cranberries and raspberries and stir. Bring to a boil, stirring occasionally.

2. Mash the berries and stir. As the mixture thickens, turn down the heat and let simmer for 10 minutes.

3. When the berry mixture thickens to about the consistency of pancake batter, pour in the wine. Let simmer for 5 minutes more.

Mixed Berry Margaritas

We love creative cocktails, especially ones that can be thrown together from ingredients you already have on hand. That’s why we’re currently crushing on this Mixed Berry Margarita, which is easy to shake up from a handful of no-fuss ingredients, including your favorite berries—fresh, frozen, or a combination. Even better, the Mixed Berry Margarita can be made in larger quantities in advance, so you can get ahead on your dinner parties or brunch prep. Then simply pour, add some ice and fresh or thawed berries for garnish, and you’ve got a hand-crafted cocktail that will please even the pickiest of beverage fans.

Mixed Berry Margaritas

Makes 4

Ingredients

1 cup mixed berries (we used strawberries, blueberries, raspberries, and blackberries)

1 cup water

3/4 cup sugar or agave

1/2 cup fresh lime juice

3/4 cup tequila

1 tablespoon triple sec

sugar or salt

ice

fresh berries, optional

Instructions

1. Combine the berries, water, and sugar or agave in a small saucepan, and heat over medium. Simmer for about 5 minutes, or until the sugar has dissolved and the berries are soft. Allow to cool completely. When cool, strain the syrup to remove most of the berry pieces.

2. Combine the berry syrup, lime juice, triple sec, and a handful of ice in a cocktail shaker. Shake well. If preparing in advance, omit the ice, and store in a covered container in the fridge until needed.

3. In a bowl large enough to fit your glasses, pour about 1/4 inch of water. In a similar bowl, place about 1/4 inch of salt or sugar. Dip the glasses, upside down, in the water and then follow with a dip in the sugar or salt. Shake off the excess, and place the glasses right-side up on your work surface.

4. Pour the margarita mixture evenly into each glass. Add extra ice, if desired, and a few fresh berries for garnish, and serve.