Recipes/Health Info

Did you know blueberries, gogi berries, aronia berries, and raspberries are an excellent source of antioxidants?  Studies show that antioxidants may help lower the risk of cancer and heart disease while even slowing down age-related brain deterioration according to various scientific studies.  Don’t be afraid to research the studies and eat those dark fruits!  They are so good for you!

Just a side note on aronia berries!  They seem to sweeten up more once you have frozen them!


Blueberry or Aronia Sour Cream Pancakes

1/2 cup stevia

2 T. cornstarch

1 c. water

4 c. fresh or frozen blueberries or aronia berries

2 c. whole wheat flour (We use freshly ground soft white flour or pastry flour so that it’s a lighter pancake, but still has all the fiber and nutrients.)

1/4 c. coconut sugar, stevia, or xylitol (you can also use plain sugar – just not as healthy!)

4 t. baking powder

1/2 t. salt

2 eggs

1 1/2 c. milk or almond milk

1 c. sour cream

1/3 c. butter, melted

1 c. fresh or frozen blueberries

1 1/2 t. vanilla

In a medium saucepan, combine stevia and cornstarch.  Gradually stir the water in, blending well.  Add the 4 cups of blueberries; bring to a boil over medium heat.  Boil for 2 minutes, stirring constantly or until the sauce thickens nicely.  Remove from heat; cover and keep warm.

For pancakes, combine the dry ingredients.  In another bowl, beat the eggs.  Add the milk, sour cream, and melted butter and vanilla; mix well.  Sir it into the dry ingredients until well blended.  Carefully fold in the 1 cup of blueberries.  Pour batter by 1/4 cup onto a hot griddle greased with coconut oil.  Turn when bubble form on top of pancakes.  Cook until the 2nd side is golden brown.  Serve hot with the blueberry topping.  Yield:  approximately 20 pancakes and 3 1/4 c. blueberry topping.  (Sometimes we sprinkle almonds on top to add more protein or we add a bit of rolled oats to the batter to add even more fiber.)


Our family’s favorite Blueberry or Aronia Smoothie:

1-2 cups frozen blueberries or aronia berries

2 cups organic plain Greek yogurt

1-2 bananas

1 t. vanilla extract

1 cup water

(1 scoop of grass fed vanilla whey protein – optional – for additional protein)

Blend all together in a large blender.  A breakfast in itself!  Yield:  4 servings

**If you desire a little more sweetness, you can add Xylitol, Stevia, honey, or a little coconut sugar.  Our family never finds that necessary, however, since the bananas and vanilla add plenty of sweetness.


Our Family Favorite Strawberry Smoothie for breakfast

1 pint strawberries

1 can crushed pineapple or 1/2 fresh pineapple

2 bananas

Put all together in blender and blend with 3 or 4 ice cubes.  For more fiber and Omega 3’s, add several tablespoons of flaxseed or chia seed.


Breakfast Bread Recipe with Aronias

8 cups of freshly ground oat flour (I just grind up rolled oats in the blend or food processor)

4 cups milk

1 cup coconut oil

1 T. honey

Soak these ingredients overnight or up to 24 hours.

In the morning add:

1 T. sea salt

2 T. cinnamon

1 T. ginger

2 t. baking soda

2 t. baking powder

several dashes of stevia powder and extra spices if desired (such as nutmeg, cloves, etc)

If more liquid is need to make a batter consistency, add a bit more milk.  Add 8 eggs.  Stir completely.  Preheat oven to 350 degrees.  Grease 2 9×11 glass baking pans.  Toss 2 cups of aronia berries and 2 cups pecans (optional) into the batter.  Divide into the pans.  Bake 50 minutes or until toothpick tester comes out clean.  Yummy and very filling!


Aronia Berry Pie

Pastry for 2 crust pie

2 T. butter

4 cups frozen aronia berries

2 cups sugar (we use the stevia baking blend to cut back on sugar intake)

5 tsp. lemon juice

3/4 cup flour

Melt butter in a saucepan and then stir in the berries, sweetener, and lemon juice.  When the juice of the aronia berries are flowing, stir in the flour.  Cool to room temperature.  Line the pie pan with the crust and pour the cooled berry mixture into the pan.  Put on the top crust, seal, and slit.  Make sure you put a cookie sheet under the pie pan to catch any juice that might overflow.  Bake at 425 degrees for 40-45 minutes or until the crust is nicely browned.  Cool and refrigerate.  The filling will then set up beautifully.  Wonderful with ice cream!