Berries are Low-Carb! Hooray!
(also full of fiber and antioxidants)
Nothing says summer like a nice berry cobbler or a berry parfait with a drizzle of honey and yogurt. My local love affair is with berries and it is one of the reasons I moved to the northwest. I love to snack while I walk on the fresh blackberries that line the roads here in Olympia in the late summer.
And I like to pick buckets of blueberries in a nature preserve that had previously been a blueberry farm. After a brisk washing and de-spidering I have five or six quart bags of thumb-tip sized blueberries to put up in the freezer. And from there the sky is the limit. Blueberries go great in smoothies, eaten solo like ice cream, into sorbets, and my personal favorite as a crackly blue glaze for Alaskan salmon fillets.
(As a side note most people I found who don't like fruitssuffered from being presented improperly ripe, overripe, or non-organic produce. I would challenge anyone to get some help from a produce professional to pick your fruits and if you can, try organic, especially if you can get something fresh and local.)
For example Community Supported Agriculture (CSA) share can present you with a fresh box of produce every week as long as the season lasts so you don't even need to shop. Berry picking is also something you can do on pick-your-own farms and often have the freshest berries already picked for you to purchase.
Thus fresh berries are a great replacement for sweets. Part of the process of getting sugar cravings out of the system is to learn to taste “sweet” again. Corn syrup tastes much sweeter than regular sugar and both are much sweeter than fruit. So jaded taste buds can be brought back around by learning to experience fruit again, properly ripe fruit, naked of sweeteners and delicious.
The best way I've found to do that is to take a fast from sodas, sweet foods, and corn syrup sweetened foods, then after a week start eating fruit when I get a craving for a cookie. It is one of those tough mindful things.
I will be sitting here writing and my brain will say “COOKIE! WE WANT COOKIES!” and I will start looking for the car keys to go buy one IF I wasn't being mindful. So I go get an organic apple, slice it with the apple slicer, and it is wonderful! It was just what I needed. My thoughts just happened to think cookie instead. So as I go through the process of learning mindful eating, I will be going for the blueberries, not the ice cream, and making these lawful exchanges for healthy things instead of constant indulgences.
So try berries today!
Berry Carbs: (¼ cup unless noted)
acai berry (1oz) - 5g
blackberries - 2.7g
blueberries - 4.1g
boysenberries - 13g
cranberries - 2.0g
currant - 4g
elderberries - 4g
goji berry (5 Tbsp) - 21g
gooseberries - 9g
huckleberries (100g) - 8g
loganberry (100g) – 8g
raspberries - 1.5g
salmonberry (100g) – 8g
strawberries - 1.8g
Salalberry/Blueberry Crusted Salmon
This works well with Blueberries or Blackberries but autumn Salal berries with their deep purple juice and piney taste provide one of those one of kind dishes you only get around Washington.
I cup of Salal Berries (picked in August/September) locally or Blueberries
¼ cup of honey
olive oil or butter
1 nice pan sized fillet of wild caught salmon
Wash the “sand” from the Salal berries and pick off any stamens or fluff on each one. Press the berries in a sauce pan, sautéing them in butter, freeing the dark purple juice. Then reduce it to a sticky sauce.
Take your fillet of wild salmon, set fish down into the sticky berry sauce, and poach, then turning it to a high heat to get a nice caramelized purple berry crust on the fish side.
Serve with steamed red potatoes and dill, sour cream, and a nice pear cider.
“All For One” Low Carb Blueberry Cobbler (just one serving)
Ingredients
2 teaspoons xylitol (you could probably sub honey or agave nectar)
3/4 cup blueberries, fresh or frozen
1 Tablespoon unsweetened shredded coconut (I used reduced fat when I made it and calculated the calories)
1 1/2 Tablespoon almond meal (ground up almonds)
1 teaspoon applesauce
pinch salt
splash vanilla extract
sweetener, to taste (I used 1/2 a packet of stevia, and probably would not use any more.)
Directions
Preheat oven to 400F.
In a small skillet, melt xylitol. When xylitol has completely dissolved, add in blueberries and cook, stirring frequently, for a few minutes, or until they are liquidy but still retain some of their shape, and remove from heat.
Meanwhile, combine shredded coconut, almond meal, applesauce, salt, vanilla extract, and sweeter in a small bowl and mix well. The applesauce should coat all the other ingredients to the point where they can stick together, but not be too moist. Place the cooked blueberry mixture in a greased ramekin (about 6-8 ounces), and sprinkle the coconut mixture in small bits over the blueberries. Bake in the oven at 400F for about 20 minutes, or until the top is cooked, crisp, and slightly browned. Let cool until it won’t burn your mouth, and dig in!
Local Food Cooperatives: http://www.localharvest.org/food-coops/list.jsp
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