Sentences with phrase «frozen wild blueberries in»

If you don't already do so, I highly recommend keeping a stash of frozen wild blueberries in the freezer so you can enjoy them all year round.

I made it with frozen wild blueberries in place of blackberries.

Place frozen wild blueberries in a microwave safe bowl.

Not exact matches

American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.

I am always sad when the fresh ones aren't in season and if you are too, I've got a great tip for you - try frozen Wild Blueberries!

1/2 cup of wild blueberries (if frozen, be sure to defost by leaving out in a strainer) 1/2 cup of pomegranates 1/2 cup of almonds, roughly chopped

I used frozen, wild blueberries in this recipe because I can almost always find them at my Whole Foods.

In fact, I keep a frozen bag of Wild Blueberries form Maine in my freezer most of the yeaIn fact, I keep a frozen bag of Wild Blueberries form Maine in my freezer most of the yeain my freezer most of the year.

Threw in some wild Alaskan blueberries that I picked a few weeks ago and froze.

Wild blueberries have not been genetically modified and therefore are not meant to travel, so they are frozen fresh off the field to lock in taste and nutrition.

I used frozen wild blueberries and fresh pineapple cubes in mine.

I used frozen wild mountain blueberries, which are smaller in size and have a wonderful unique tangy taste and flavor, a bit different from the big sweet ones found on grocery stores.

I toss in frozen wild blueberries when the grains are almost done and top with toasted pepitas and brown sugar.

For the filling: 8 ripe but firm Bartlett pears, cored peeled, cut in 1 inch chunks 20 prunes, pitted and halved 1/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground cardamom Zest of one lemon 2 tablespoons lemon juice 1 cup frozen wild blueberries (optional)

To this particular recipe I also added frozen wild blueberries, which I happened to have in my freezer and wanted to use up (as I said, crumbles are forgiving.)

:) Fresh blueberries are expensive right now so I just used frozen wild blueberries I already had in the freezer.

I used frozen wild blueberries, which are tiny but have a stronger blueberry flavor (yum), and are higher in antioxidants 3.

«Wild, organic, frozen blueberries are one of the most versatile nutrient - rich foods you can disguise in dishes.»

Instead of the typical cereal in the morning (that's slowly killing you and making you fatter), try a bowl of plain greek full - fat organic yogurt (which is loaded with healthy gut probiotics, healthy fats, AND protein) and add in a handful of fresh, organic berries (or frozen wild blueberries), a handful of nuts such as either almonds or pecans (more healthy fats), and a little stevia or vanilla protein for a little added sweetness if you need it.

I used frozen wild blueberries and fresh pineapple cubes in mine.

I have read in several health books by doctors that frozen WILD blueberries, especially from Maine, have way more antioxidents!

Wild blueberries are not easily available unless you're lucky to live by forrest where you can pick them, but you can find frozen ones in health food shops.

The only frozen fruit I worry about buying organic are berries (except wild blueberries) since they're known for being high in pesticides in conventional form.

Buffalo, Tapioca, Yams, Bok Choy, Zucchini, Blueberries, Freeze Dried Buffalo Liver, Freeze Dried Kale Sprouts, Freeze Dried Red Clover Sprouts, Inulin, Probiotics in a micro-encapsulated complex (Lactobacillus Acidophilus Fermentation Product Dehydrated, Lactobacillus Rhamnosus Fermentation Product Dehydrated, Lactobacillus Casei Fermentation Product Dehydrated, Lactobacillus Plantarum Fermentation Product Dehydrated, Bifidobacterium Thermophilum Fermentation Product Dehydrated, Bifidobacterium Longum Fermentation Product Dehydrated, Enterococcus Faecium Fermentation Product Dehydrated, Bacillus Subtillus Fermentation Product Dehydrated), Vitamins (Dl - methione, Lecithin, Vitamin A Supplement, Vitamin D3 Supplement, Vitamin E Supplement, Vitamin B12 Supplement, Thiamone Mononitrate, Pyridoxine Hydrochloride, Riboflavin Supplement, Niacin Supplement, Folic Acid) Minerals (Calcium Pantothenate, Zinc Amino Acid Chelate, Iron Amino Acid Chelate, Copper Amino Acids Chelate, Manganese Amino Acids Chelate, Cobalt Amino Acids Chelate, Selenium), Wild Salmon Oil.

Wild Blueberry Pear Crumble INGREDIENTS 2 Anjou pears, peeled and cored 3 3/4 cups frozen wild blueberries 3 tbsp granulated sugar Crumble 2/3 cup all - purpose flour 1/4 cup walnut halves, finely chopped 3 tbsp granulated sugar 3 tbsp butter, melted 3/4 cup whipping cream 2 envelopes (8 g each) vanilla sugar 1 tbsp cinnamon PREPARATION 1 Dice pears and place in bWild Blueberry Pear Crumble INGREDIENTS 2 Anjou pears, peeled and cored 3 3/4 cups frozen wild blueberries 3 tbsp granulated sugar Crumble 2/3 cup all - purpose flour 1/4 cup walnut halves, finely chopped 3 tbsp granulated sugar 3 tbsp butter, melted 3/4 cup whipping cream 2 envelopes (8 g each) vanilla sugar 1 tbsp cinnamon PREPARATION 1 Dice pears and place in bwild blueberries 3 tbsp granulated sugar Crumble 2/3 cup all - purpose flour 1/4 cup walnut halves, finely chopped 3 tbsp granulated sugar 3 tbsp butter, melted 3/4 cup whipping cream 2 envelopes (8 g each) vanilla sugar 1 tbsp cinnamon PREPARATION 1 Dice pears and place in bowl.