Tag Archives: organic

DIY Miracle Healing Salve

Miracle-Healing-SalveFor the past six weeks, I have been exploring alternatives to over-the-counter ointments, salves, and beauty products.  Not only are these products expensive, but as I have learned time and time again, they don’t always work.

Starting with a basic formula for healing salve that I found on the internet, I decided to make my own all-purpose salve and to test it on various ailments to see how it worked.  I added a bit of this, subtracted a bit of that and came up with I call my own Miracle Healing Salve.  The funny thing is that when the final results came in, the formula that worked the best as an all-purpose salve was a version included the same blend essential oils I have been using for muscle aches these past ten plus years.  Go figure.

As easy as this Miracle Healing Salve is to make – and it is easy – it just works. I will share some of the uses that I have become ecstatic about but first, the recipe.

Miracle Healing Salve – The Recipe

Ingredients:
1  Cup Coconut Oil (not fractionated)
1  Cup Extra Virgin Olive Oil
5  Tbl. Organic Beeswax Pastilles

Containers:
8 each 2 ounce jars or containers ** OR **
4 each 4 ounce mason jars

To each 2 ounce jar add: (double if you are using 4 ounce Mason jars)
5 drops Lavender essential oil
5 drops Rosemary essential oil
5 drops Peppermint essential oil
a few drops of Vitamin E (optional)

1.  Put a pot of water on the stove to simmer.  While the water is heating, put the coconut oil, olive oil and beeswax pastilles in a heatproof jar or measuring cup.

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2.  Set the jar filled with the coconut oil, olive oil, and wax into the water and leave it there until it melts, giving it a stir from time to time.  You want a slow, gentle melt so take your time.  It could take 15 or 20 minutes depending on the temperature of the water bath.

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3.  While the ingredients are melting, drop your essential oils into each of the containers.  Hint:  I have found that it is easier to use a glass medicine dropper than the dropper that comes with the bottle of essential oil.  This is optional and a matter of personal preference.

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4.  Pour the melted oils into each of the smaller jars containing essential oils.  There is no need to stir unless you want to since the oils will mix up on their own.

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5.  Cover the jars with a paper towel or cloth and set them aside for up to 24 hours.  Although the salve will start to firm up within minutes, it takes at least 12 hours to complete the firming process.  (The purpose of the cover is to keep out dust, bugs and other nasties that may be floating around.)

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A Word About the Ingredients

Coconut oil is a natural moisturizer and is antibacterial.  Olive oil is chock full of anti-oxidants and has anti-inflammatory properties.

Lavender is a natural antibiotic, antiviral, antifungal and antiseptic.  It is a master healer that also helps to prevent scaring.  Rosemary is also antiseptic and an excellent treatment for muscle aches.  Peppermint is an anti-inflammatory and is also antiseptic.  Are you seeing a pattern here?

The optional Vitamin E is an antioxidant and is also used as a natural preservative.

10 Ways (So Far) to Use Miracle Healing Salve

These are the ways I have used this salve with success.  I am sure there are others that are yet to be discovered but these make a darn good start!

1.  Hand and foot moisturizer:  An unbelievably emollient hand and foot moisturizer.  No more dry hands and feet.

2.  Relief for nocturnal foot and muscle cramps (rub on the bottom of your feet and on your calves before going to bed – this really works!)

3.  Eliminates symptoms of eczema and psoriasis:  With the addition of 5 to 10 drops of Melaleuca oil (tea tree) to a jar of Miracle Salver, the patch of psoriasis on Shelly’s elbow has all but disappeared. In the past he has tried everything including diet changes and prescription drugs.  It has taken about 3 weeks for the Miracle Healing Salve to do its thing.  Gone are the ugly crusty patches.

4.  Antiseptic Ointment for life’s little bumps and bruises:  Instead of Neosporin, reach for Miracle Healing Salve to both soothe and heal cuts and scrapes.

5.  Promotes healing of scars:  Slather the Miracle Salve over new scars and watch them heal in days rather than weeks.  You can barely see the scar from my recent surgery. It is no longer tender, red and angry looking.

6.  Makeup Remover: Smear on your face the wipe away your makeup with a damp washcloth.

7.  Facial moisturizer and serum:  Yes, really.  You would think it would be greasy but the oils absorb quickly and leave your face with a nice, dewy texture.

8. Cuticle and nail conditioner: No more ragged cuticles or dry, splitting nails.  This is a byproduct of being diligent about #2.  It just happened without my realizing it.

8. Hair serum: A few drops liquefied in your palms and then smoothed over your hair will leave it shiny and less fly-away.

10.  Relieve pet scratching and itching: Tucker the Dog was scratching himself in one spot on his belly so I put a little Miracle salve on the spot and a couple of days later he stopped.  Was it the smell,  the healing properties or just a coincidence?  I don’t know but it worked.

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Items replaced by Miracle Healing Salve

The Final Word

You have not heard the last of this.  In addition to Miracle Healing Salve, I have made batches of Tea Tree Skin Ointment and Lemon Salve.  These are themes of the basic formula that were put together to take advantage of the specific properties of oils used in their formulation.  I am also experimenting with an infusions of dried oregano and olive oil.

As with all things at Backdoor Survival, I am testing first posting later.  Stay tuned!

This article was written by Gaye Levy and can be viewed at Backdoor Survival

Enjoy your next adventure through common sense and thoughtful preparation!
Gaye

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Apples and Pears, Oh My!

Tis the season for Apples and Pears and I have got a hankering for all things Apple, can you say Apple Harvest Blondies?! Well yes, yes I can!  And I would just love to curl up with some Butternut Pear Soup.  Especially now that the nights are cooling down.

Before we get to the recipes…let’s check in with our friends the Apple and Pear!

 

Apples

apples in a bowl Apples & Pears, Oh My!

A is for Apple!

Apples are a crisp, white-fleshed fruit with a red, yellow or green skin. The apple is actually a member of the Rose family, which may seem strange until we remember that roses make rose hips, which are fruits similar to the apple.

Apples have a moderately sweet, refreshing flavor and a tartness that is present to greater or lesser degree depending on the variety. For example, Golden and Red Delicious apples are mild and sweet, while Pippins and Granny Smith apples are notably brisk and tart. Tart apples, which best retain their texture during cooking, are often preferred for cooked desserts like apple pie, while Delicious apples and other sweeter varieties like Braeburn and Fuji apples are usually eaten raw.

The apple tree, which originally came from Eastern Europe and southwestern Asia, has spread to most temperate regions of the world. Over the centuries, many hybrids and cultivars have been developed, giving us the 7,000 varieties in the market today.

Apples have long been associated with the biblical story of Adam and Eve, although there is actually no mention that, in fact, the fruit in question was actually an apple. In Norse mythology, apples were given a more positive persona: a magic apple was said to keep people young forever. Apples’ most recent appearance in history occurred in the 1800s in the U.S., when Johnny Appleseed—a real person named John Chapman—walked barefoot across an area of 100,000 square miles, planting apple trees that provided food and a livelihood for generations of settlers.

Look for firm fruits with rich coloring. Yellow and green apples with a slight blush are best. Your preference for a sweeter or more tart fruit and whether you plan to enjoy your apples raw or cooked will guide your choice of variety. Just remember that Red and Golden Delicious are among the sweetest apples. Braeburn and Fuji apples are slightly tart, and Gravenstein, Pippin, and Granny Smith apples are the most tart, but retain their texture best during cooking.

 

Pears

pears Apples & Pears, Oh My!

A variety of pears, how many can you name?

Pears are a member of the rose family of plants (Rosaceae), which, in addition to roses, contains a long list of fruits including apples, apricots, cherries, chokeberry, crabapples, loquats, peaches, plums, quinces, raspberries,  and strawberries as well as the tree nut, almonds. The many different varieties of pears commonly found in U.S. groceries all belong to the same category known as European Pear. These pears typically have a rounded body that tapers into a neck of various lengths.

Pears are found in a variety of colors, including many different shades of green, red, yellow/gold, and brown. Many varieties fail to change color as they ripen, making it more difficult to determine ripeness.

Beginning in the 1500′s, Eurpoean colonists began to bring pears to North America, where they apparently were not native or enjoyed before that time. While pears were cultivated there during those years, the colonists continued to import most of the pears they consumed from Europe, and especially from France. Today, pears grown in Europe have become a very small part of the U.S. diet. While the U.S. continues to import over 75,000 metric tons of pears each year, the vast majority now come from Argentina, Chile, China, South Korea and New Zealand.

Since pears are very perishable once they are ripe, the pears you find at the market will generally be unripe and will require a few days of maturing. Look for pears that are firm, but not too hard. They should have a smooth skin that is free of bruises or mold. The color of good quality pears may not be uniform as some may feature russetting where there are brown-speckled patches on the skin; this is an acceptable characteristic and oftentimes reflects a more intense flavor. Avoid pears that are punctured or have dark soft spots.

 

The Recipes

Apple Harvest Blondies

Ingredients

  • 2/3 c butter
  • 2 1/4 c brown sugar,divided
  • 3 ea eggs
  • 2 c flour
  • 1 t baking powder
  • 1 t salt
  • 1 t vanilla
  • 2 medium/large red apples,peeled, cored & chopped
  • 1 3 oz cream cheese
  • 2 oz pecans,chopped
  • 1 t cinnamon

Instructions

  1. Place cream cheese in freezer for one hour.
  2. Preheat oven to 350.
  3. Melt butter in a large saucepan.
  4. Remove from burner and stir in 2 cups brown sugar and stir thoroughly.
  5. Add the eggs, flour, baking powder, salt, and vanilla and stir until well blended.
  6. Fold in chopped apple and place the mixture in an ungreased 9″ x 13″ baking pan.
  7. Chop the cream cheese into small pieces (much easier when has been frozen and mix with the remaining 1/4 cup brown sugar, pecans, and cinnamon.
  8. Sprinkle mixture on the batter and bake for 35 minutes.
  9. Serve warm or at room temperature.
  10. Refrigerate leftovers.

 

Butternut Squash Pear Soup

Ingredients

  • 2 TBSP extra virgin olive oil
  • 1 Med. diced yellow onion
  • 1 Small butternut squash, peeled, seeded and diced
  • 2 Pears, peeled and diced large
  • Salt and Pepper
  • 1/4 C plain greek yogurt
  • Chopped fresh chives for garnish

Instructions

  1. Heat oil over medium-high heat.
  2. Add onion and cook till translucent, add squash, pears and 4 C Water, season with Salt and Pepper.
  3. Bring to a boil, reduce to a rapid simmer and cook till squash is soft, 20-25 min.
  4. In batches, fill blender halfway with soup and puree with yogurt until smooth.
  5. Transfer to a clean pot, season with Salt and Pepper.
  6. Serve with chives and drizzle of olive oil.

This article can be viewed at Simply-Living-Simply.  Like them on Facebook while you are there!

 

Ornamental Rule Lines in Different Design 2 150x44 Apples & Pears, Oh My!

Mulch It! Cover Crops for Organic Gardens!

Mulches and green manures (cover crops) are like aces and kings in a poker hand. When the driest season in a century smacks us in the face, your stockpile of mulching materials and the organic content of your soil – bolstered over the years by green manures – are what keep your crops in the game. Mulches and cover crops are both composed of biological mass, either once-living or still-living, used to optimize soil conditions.

Mulches, which consist of dead plant material like compost, leaves, spoiled hay, grass clippings and pine needles, keep moisture in the root zone and also control weeds that would otherwise steal water from the crop. With lower water evaporation rates, soil moisture remains ideal, which makes nutrient uptake more effective.

Mulches also moderate soil temperatures, keeping the grow zone cool in the summer and warm in the winter. In the summer, the insulating qualities provided by mulch help protect roots from heat stress, resulting in stronger, healthier plants. In the winter, a layer of mulch protects the roots of perennial plants by keeping the soil from freezing and thawing.

One of the best mulches, especially for acid-loving crops like potatoes, is pine needles, which you can scavenge from schoolyards and parks in the late fall.

 

pine needles Mulch It! Cover Crops for Organic Gardens!

Pine Needles

 

When garlic shoots first emerge in the spring, lay a thick layer of pine needles on top to keep the soil temperature constant. As May temperatures shoot up in the daytime, the pine needles also keep the root zone cool and the garlic happy.

Here are a few things to keep in mind about mulches:

  • Never use material from the crop that is to be covered. For example, don’t use potato vines from last year’s crop to mulch this year’s potatoes, because the old vines might transmit disease.
  • Use a light-colored mulch during the summer and early fall to reflect heat. Use a dark-colored mulch in winter and early spring to help warm the soil to permit earlier planting and hasten early growth.
  • Older grass clippings, leaves, and sawdust laid down as a mulch can cause a temporary nitrogen deficiency in the soil, as soil microbes tap into soil nitrogen to break down the vegetation. Add a source of nitrogen, such as well-rotted manure, before you lay down the mulch.

Soil scientists refer to the “carbon-to-nitrogen ratio” as a key indicator of whether an organic material will add nitrogen or cause a deficiency of it. The carbon-nitrogen ratio of sawdust is 400 to 1, for example, while the C-N ratio for a cover crop like sweet clover is only 12 to 1. This is why cover crops are a valuable card to have in your poker hand.

Cover crops are living plant crops and are most valuable when they are incorporated into the soil, where they build soil structure and provide nutrients for upcoming crops. Instead of buying and bringing home bags or truckloads of compost or manure, bring home some seeds to plant a “green manure” crop.

 

wheat cover crop Mulch It! Cover Crops for Organic Gardens!

Wheat Cover Crop

The added organic matter from cover crops increases populations of beneficial soil microorganisms and earthworms, and also increases the soil’s ability to hold water. An active, diverse community of organisms such as bacteria, actinomycetes, fungi, centipedes, springtails, mites, millipedes, spiders, beetles and earthworms performs many critical functions, including:

  • producing vitamins and other growth-enhancing compounds;
  • increasing plant uptake of soil phosphorus;
  • controlling outbreaks of soil pathogens;
  • releasing carbon dioxide, that is then absorbed by plants to form new plant tissue;
  • creating more soil aeration and distributing nutrients by continuous tunneling and burrowing. (Think of all the miles traveled by these busy, uncountable critters!)

There are several kinds of cover crops. The first kind is grasses and leafy plants like rye, winter wheat, buckwheat, barley, oats, millet and brassicas (kale, radish). These are generally fast growing and provide lots of biomass to aerate the soil and build soil structure when they are turned under.

The second kind of cover crop is the legume, which pulls nitrogen right out of the air and into the soil. Some legumes, like alfalfa, clover and vetch, are multi season crops, providing nutrients as they grow and also whenever they are turned under. Some cover crops,such as alfalfa, have roots that reach down into the subsoil up to eight feet, bringing valuable hard-to-reach nutrients up to the soil surface as the crops are harvested. You can sow cover-crop seeds like clover and winter rye in the fall and turn them under in the spring, or sow more tender seeds like buckwheat and millet in the spring and turn them under in time to plant fall crops like spinach, lettuce, radishes, and broccoli.

 

soybeans cover grop legumes 300x224 Mulch It! Cover Crops for Organic Gardens!

Soybeans Cover Crop

 

Both kinds of cover crops can become “too much of a good thing” if they are allowed to go to seed. So either mow or turn under cover crops before they seed. Sometimes mulches can be cover crops, and cover crops can be mulches.

Similarly, cover crops can be mulches when they are planted right under another main crop, such as melons, squash or tomatoes. In fact, recent Department of Agriculture research demonstrated that tomatoes planted in a cover crop of hairy vetch had fewer insect problems and were twice as productive as tomatoes grown without the cover crop. Vetch, a legume, fed nitrogen to the tomatoes’ roots, kept the crop cool and weed-free. In general, cover crops also reduce soil loss from wind and water erosion.

When you begin to garden holistically, feeding the soil rather than just the crop, you begin to work with materials that are close at hand and that don’t require heavy inputs of energy, like powdered fertilizers do. You begin to realize that cover crops and mulches are like aces in the hole.

This article was contributed by Simply-Living-Simply and can be viewed here.  Like them on Facebook while you are there!

Ornamental Rule Lines in Different Design 2 150x44 Mulch It! Cover Crops for Organic Gardens!

Here’s to ROOTS!

Glorious in color and great tasting too!!  The jewels of the FALL are ROOT VEGETABLES!  Carrots and beets and parsnips…OH MY!  Natures Underground Medicine Cabinet!  Nature’s bounty may indeed come to it’s glorious fullness in Summer, but she doesn’t stop there…enter in her final act and possibly her most important one: to provide us with food that not only provides us with warmth and comfort but also with a nutritionally sound way to ward off illness and disease during the winter months.  Let’s look at a few awesome root veggies and their benefits:

Mama always said to “Eat your veggies…!”, and she was right!  

Most root vegetables share some nutritional qualities, including a high amount of fiber. Fiber is essential to keep digestive systems running smoothly, remove toxins from our bodies and manage weight, and we don’t get enough in our diets. Not all fiber is alike, many root vegetables have a type of fiber that is particularly good for our digestive tracts and cardiovascular health. Root vegetables also have high levels of antioxidants, which can help the body prevent diseases such as cancer.

Many root vegetables are also good sources of vitamins including:

  • B-complex vitamins (particularly useful during winter’s long days because of their ability to enhance energy levels and improve immunity)
  • Vitamins C and K
  • Magnesium, manganese and phosphorus
  • Potassium, a vital nutrient for proper functioning of the brain, heart and muscles

Beets

beets 8 300x229 Heres to ROOTS!

Beets!

Creative commons (BriannaWalther)

One of few sources of betalains, which provide antioxidant, anti-inflammatory and detoxification support.

Here’s a great recipe that includes beets, Russian Cabbage Borscht…..CLICK ME!

 

Carrots & Sweet Potatoes

carrots 300x199 Heres to ROOTS!

Carrots

~Creative commons~

Carrots and Sweet Potatoes include large amounts of beta-carotene, which is essential for healthy eyes, bones and immune systems.  And Sweet Potatoes offer high levels of inulin, a type of fiber with benefits including keeping the colon healthy and reducing blood sugar levels.

sweet potatoes 300x199 Heres to ROOTS!

One of my favorites…Sweet Potatoes!

~Creative commons~

Parsley Root

 

Parsley Root 300x225 Heres to ROOTS!

Parsley Root

~Creative commons~

Root parsley, grown for its long, skinny white roots, contains histidine, a tumor-fighting amino acid. 

 

Root Vegetables roasted 300x225 Heres to ROOTS!

Roasted Root Veggies

Roasted root vegetables:

Roasting is the best way to bring out root vegetables’ inherent sweetness. You can adjust this recipe based on the veggies you prefer, those that are fetching the best prices at the market, or whichever you happen to have on hand or in your garden. Choose different combinations of vegetables each time to keep fall and winter meals interesting.

• 4 cups root vegetables, trimmed, peeled (if desired) and chopped into uniform pieces
• 2 tablespoons olive oil
• Kosher salt and freshly ground pepper, to taste
• Fresh or dried herbs, to taste
• 2 tablespoons maple syrup or honey (optional glaze)

1. Preheat oven to 425 degrees.

2. Pour vegetables into a baking dish and drizzle with oil, then season with salt, pepper and herbs. Stir to coat vegetables thoroughly.

3. Bake uncovered, stirring
occasionally, for about 20 minutes.

4. Add maple syrup or honey if you wish, and toss to coat. Bake for another 5 to 10 minutes, or until the largest pieces can be pierced easily with a knife. Serves 8 as a side.

Mashed root vegetables:

Adjust the proportions of vegetables to suit your tastes. For example, you might enjoy a more subtle or a more pronounced celery root or rutabaga flavor.

• 3 cloves garlic, peeled and minced
• 1 tablespoon olive oil
• 1 pound Yukon Gold, German Butterball or other creamy baking potatoes, peeled or unpeeled
• 1 pound celery root, peeled to the nonfibrous white interior
• 1 pound rutabaga, peeled
• 1/2 cup buttermilk or sour cream
• Kosher salt and freshly ground pepper, to taste
• 1/4 cup unsalted butter, cut into pats, divided
• 2 tablespoons minced chives or green onions, as garnish

1. In a pan over medium heat, sauté garlic in oil until soft. Set aside.

2. Chop roots into uniform 1-inch cubes. Boil or steam for 20 minutes, or until soft. Strain. Add to mixing bowl.

3. Add garlic, buttermilk, salt, pepper and half of the butter. Mash to desired consistency, adding more buttermilk if necessary. Don’t overmash or mixture will become gummy.

~Recipes courtesy of Mother Earth Living

Root Basics:

Make roots a pantry item!  Store in the fridge for up to a month wrapped in paper towels, to wick away moisture, and placed in a loosely closed plastic bag.

Buy your roots with tops ON!  The greens are delicious in their own right, remove and store separately in the fridge.

Think outside the box…try roasting radishes or having a baked potato for breakfast.

Always, always make extra!!  Roots are great leftovers and meal extenders.

Read more abut ROOTS!

Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables Heres to ROOTS!

Winter Harvest Cookbook: How to Select and Prepare Fresh Seasonal Produce All Winter Long Heres to ROOTS!

The Complete Root Cellar Book: Building Plans, Uses and 100 Recipes Heres to ROOTS!

 

root vegetables multi colored 300x200 Heres to ROOTS!

What gorgeous roots we are given to enjoy in the winter!

This article was written by Kat Yorba at Simply-Living-Simply and can be viewed here.  Like them on Facebook while you are there!

8 Great Reasons to Eat Blueberries

Humble denizen of fruit salads, crumbles, dessert tarts and pies, this pea-sized delectable has been a familiar ingredient in recipes and meals since Native Americans used them to help the early settlers survive their first winter.

 

 

 

 

What these ancient cultures understood that modern science is only now coming to realize is the powerful healing properties concentrated within this amazing, indigo-hued pearl of nutrition.

blueberry pie 8 Great Reasons to Eat Blueberries

Homemade Blueberry Pie

Known to be possessed of fiber, vitamins A, B6, C, E, K, selenium, zinc, phosphorus and manganese – blueberries also contain carotenoids (lutein, zeaxanthin) and flavonoids (rutin, resveratrol, quercetin). As if these healthy ingredients were not enough, blueberries are bursting with high levels of phytonutrients known as anthocyanins and pterostilbenes. This potent stew of nutrients imparts antioxidant powers greater than any other single food, making it the superhero of disease prevention.

Here is a list of just a few of the health benefits that can be derived from including a handful of this tasty treat in your daily diet:

Brain Health: By protecting brains cells from the oxidative effects of free radicals, the antioxidants in blueberries help prevent and minimize age-related memory loss. They also have an anti-inflammatory effect which protects neurons from damage, thereby helping improve motor control and cognition. Most impressively, blueberries have been shown to reduce the formation and enhance the clearance of amyloid protein, the abnormal protein seen in Alzheimer’s disease.

Heart Health: In a 2011 study published in the American Journal of Clinical Nutrition, researchers found that one serving of blueberries per week can significantly reduce the risk of hypertension. Other recent studies demonstrate numerous heart benefits from eating blueberries including the reduced risk of heart attack and heart failure, reduction of atherosclerotic plaques in the coronary arteries, and improved blood lipid profiles.

Reduced Cancer Risk: The phytonutrients in blueberries can actually induce cancer cells to commit suicide (apoptosis), and can prevent cancer cells from proliferating as well. Use of blueberries has been shown to be helpful in treating numerous types of cancer, including pancreatic, oral, breast, colon and prostate.

Anti-Aging Effect: By preventing inflammation and neutralizing free radicals the antioxidants in blueberries help to prevent DNA damage and inhibit collagen breakdown. Other blueberry nutrients help to repair and create new collagen – the primary connective tissue support of skin. More blueberries = less wrinkles. Cool.

blueberries in bowl 300x225 8 Great Reasons to Eat Blueberries

A bowl a day? At least a handful!

Vision Health: Blueberries are loaded with the vitamins, minerals and phyto-nutrients necessary to support healthy eyes and to prevent age-related eye problems, such as macular degeneration, cataracts, myopia and infections.

Liver Health: A University of Michigan Cardiovascular Center study showed that the nutrients in blueberries resulted in a reduction in liver size, indicating improved liver function. Among the benefits of a high-functioning liver are improved blood lipid profile, improved blood glucose management, reduced belly fat, and improved insulin sensitivity – all good things.

Weight Loss: Blueberries are a good source of fiber, which makes them a filling, satisfying food that promotes proper colon function. Along with the benefits of improved liver function listed above, blueberries make a valuable addition to any weight-management plan.

Urinary Tract Health: Like its berry cousins (cranberries, elderberries, etc.), the blueberry has natural antibiotic, antiviral and anti-fungal properties that suppress infections. They also inhibit the ability of bacteria like E. coli to stick to the walls of the urinary tract, making it easy for the body to flush them out.

In western society we continue to search for the silver bullet, the one true way to perfect health all the while not seeing it around us. It is food. Pure, whole food delivered by nature, pre-packaged with everything we need for health, vitality and longevity. The blueberry – this most unassuming of foods – stands as a shining example of nature’s healing power.

blueberries in hand 300x225 8 Great Reasons to Eat Blueberries

The Wholesome Blueberry

Here’s an amazing Blueberry Pie Recipe for you:

blueberry pie 150x150 8 Great Reasons to Eat Blueberries

Homemade Blueberry Pie
When the berries are flowing, nothing better than a Blueberry Pie!
Crust
  1. 2 sticks/16 tablespoons unsalted butter, cold, cut into 1 tablespoon chunks
  2. 2 ½ cups flour
  3. 2 tablespoons sugar
  4. ½ teaspoon salt
  5. ¼ – ½ cup ice water
Filling
  1. 6 cups wild blueberries, rinsed and picked over
  2. 2/3 -3/4 cup sugar
  3. ¼ cup cornstarch
  4. 1 teaspoon cinnamon
  5. ½ teaspoon nutmeg
  6. ½ teaspoon salt
  7. juice of one lemon
  8. 1 tablespoon unsalted butter, cut into bits
  9. 1-2 tablespoons whole milk
  10. turbinado sugar for sanding the top of the pie crust
Make the crust
  1. Whisk together flour, sugar, and salt. Using a fork, pastry cutter, or your hands, cut the butter into the flour mix until incorporated in small, pea-sized bits. Slowly add the water, tossing with a fork after each tablespoon addition and adding just enough for the dough to adhere. Divide into two equal balls, pat each into a disc, and wrap tightly in plastic wrap. Refrigerate for at least half an hour.
  2. Preheat oven to 400.
Make filling
  1. Stir together sugar, cornstarch, cinnamon, nutmeg, and salt. Add to blueberries and stir gently, then add lemon juice.
  2. Roll out the pie dough. Add blueberry mix to the lower crust and cover with the top crust (using lattice strips if you want or a plain top if you don’t). Brush the top crust with the milk, then generously sprinkle sugar atop.
  3. Bake for 50-60 minutes, using a tinfoil ring to prevent the outer edge of the pie crust from burning.
Adapted from Epicurious