Tricks, Tips and Recipe
The black and white on the blackberry
By: Leanne Ely
Happy Tuesday, Y’all!
It’s time once again for Tricks, Tips and a Recipe. Today you’ll learn a tip, a trick and you’ll get a great recipe to try it out with. Neat, huh?
Don’t forget tomorrow is the radio show, Saving Dinner with the Dinner Diva! The show is on every Wednesday at noon EST and is almost always LIVE. Bookmark this page and show up tomorrow–www.blogtalkradio.com/flylady and remember you can call in LIVE with your questions–about food, cooking, nutrition, anything you can think of! If you can’t listen live, you can always listen to the archives and now you can even send in your questions and listen to Leanne answer them on a future show! Just email Dear Leanne at Saving Dinner dot com.
How many of you folks know that every temperate continent in the world grows and harvests blackberries? It’s true! This teacher’s pet in the school of berries is enjoyed by people on every corner of the globe.
These beautiful black fruits can be enjoyed frozen or fresh. Blackberries can be made into jam, or they can be juiced into a gorgeous dark liquid (black gold you may say!). Ever enjoyed a glass of blackberry wine? And, would you believe that, once upon a time the blackberry leaf was used as a hair dye!
Blackberries are extremely high in antioxidants, thanks to the anthocyanins that give them their rich color (we all know by now that the deeper the color of the fruit or veggie, the better it is for us), and they are also surprisingly high in fiber (5.3 grams per serving), with one cup of this delicious fruit making up 30% of our daily recommended fiber allotment!
Blackberries are low in fat and calories, and rich in minerals and vitamins. Those anthocyanins that give them their distinctive dark color are also helpful in reducing inflammation in the body.
Suffice to say that these guys are a very good addition to your diet.
Here’s a Trick for you!
When blackberries are in season, buy them up and freeze them. To freeze them so that they’re separated when you take them out of the bag and not stuck together in one big black clump, spread your berries out on cookie sheets and freeze the whole thing. Then, bag them and remove from the freezer as you need them! This makes it much easier to grab a handful to toss into a smoothie or to bake into a batch of muffins. Keep in mind that blackberries spoil very quickly, so only keep enough in the fridge that you’ll eat within a day or two.
Here’s your Tip:
If you pick your own blackberries, don’t use containers more than 5 inches deep because the berries at the bottom will be bruised. A 9×13 inch pan does the trick! Only pick berries that are fully black.
And here’s your Recipe:
Blackberry BBQ Sauce
Makes 2 cups
1 cup fresh or frozen blackberries
1 1/2 cups ketchup (get the kind without the high fructose corn syrup!)
1/2 cup brown sugar
1/8 teaspoon cayenne pepper
1/4 teaspoon mustard powder
2 tablespoons balsamic vinegar
Process everything altogether in a blender or food processor and
you’re good to go!
Per Serving (1/8th of the recipe): 91 Calories; trace Fat; 1g Protein; 24g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 537mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates.Points: 3
What’s your favorite thing to do with blackberries?