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Canadians are being encouraged to eat wild blueberries in the height of winter as part of a healthy diet. Wild blueberries are smaller than conventional ones, and are packed full of flavour. I was recently sent some wild blueberry products by The Siren Group as part of this promotion. 

Wild blueberries are native to North America and have been part of the Indigenous diet since the last Ice Age.

This summer berry is either frozen or processed at the height of its perfection, when it is freshly picked. Researchers are discovering the healthy benefits of eating this superfood.

Pictured above is a one half cup jar of frozen Wild Blueberries, which is the daily recommended dose for health benefits.

Wild Blueberry Maple Vinaigrette

I also received Van Dyk’s 100% Pure Wild Blueberry Juice. This wild blueberry juice is not from concentrate, has nothing added in it - it is a pure juice made from Wild Blueberries from Nova Scotia.

Blueberries are good for you and are full of antioxidants. Studies show that wild blueberries’ potential benefits range from brain health, gut and heart health, improved urinary tract function and a reduction in diabetes risk.

I was sent all sorts of lovely recipes to try out with the wild blueberries. 

Wild Blueberry Maple Vinaigrette

The first recipe I made was a Salad with Wild Blueberry Maple Vinaigrette. The dressing uses the wild blueberry juice. I also tossed some frozen wild blueberries on the salad and in keeping with the blue theme I added blue cheese on top. Using locally grown red cabbage and beets, along with the blueberries it is a perfect winter salad that comes from the land.

WILD BLUEBERRY MAPLE VINAIGRETTE

1 clove of garlic 1/2 tsp Dijon mustard 1/4 tsp fresh, ground black pepper 1/3 cup balsamic vinegar 1/2 tsp salt 1/2 cup Van Dyk's Wild Blueberry Juice 1/3 cup Maple Syrup 1 cup vegetable oil

In a mixing bowl add mustard, salt, pepper and garlic. Crush the garlic while mixing the ingredients. Add maple syrup, Balsamic vinegar, wild blueberry juice and oil. Whisk until it emulsifies. Refrigerate for 30 minutes. For best results make the day before.

This dressing is good on any salad, and it can be used as a marinade for salmon.

Salad

Chopped red cabbage

Thinly sliced celery

Chopped Parsley

2 small red beets, boiled and finely diced

Blue cheese, crumbled

Granola

Prepare your salad ingredients, I’m not giving you quantities - you know what to do, this is a guide to a salad. If you don’t want to use red cabbage use your favorite lettuce, but it looks so pretty with the red cabbage doesn’t it?

Mix your salad ingredients in a bowl, drizzle with salad dressing and liven up your salads. 

Thanks The Siren Group for the wild blueberries.

For more information and recipes: Wild Blueberries (click here)