Don't forget your blueberries

I’m only 18 years old but I have a paralyzing fear of someday losing my memory. I hoard my journals and photographs, as a way to remind me that my life has actually happened.

I’m not sure why I’m so worried about this. Maybe it’s because I nap a lot, and apparently all that sleep is linked to late-life memory loss.

Last week, I discovered that blueberries might be the key to preserving memory. A study was done this year that showed that wild blueberry juice might actually prevent dementia and Alzheimer’s disease, while also keeping the body healthy and hydrated.

This study was published in the Journal of Agriculture and Food Chemistry and showed that 15 to 20 ounces of wild blueberry juice a day (that’s two or three cups), could prevent memory loss in older people, and help them avoid developing dementia.

It seems like every year someone discovers a new benefit from eating (or, in this case, drinking) blueberries. They’re one of the healthiest foods in the world.

They’re filled with phytochemicals, which have antioxidants that fight off cancer-causing free radicals. They are an anti-inflammatory, which means they help relieve the swelling of arthritis.

Their blue color is caused by something called anthocyanins, which improve the support structures in your body’s entire vascular system and all your veins.

Some studies have even shown that eating blueberries can improve how fast your eyes adjust to changes in light.

So it’s too bad that this has  been a rough season for blueberries in New England. The rapid changes in weather last spring  created a bit of a set back in their development. Apparently the bushes bloomed early and then got hit by a late frost.

Still, it isn’t impossible to find good blueberries at local farms such as Silamar in Millerton and of course at Ellsworth Hill in Sharon.

Wherever you find your berries, make sure their color is really rich and blue. Shake the container and see if they rattle around freely; if they don’t, they’re probably squishy and worn out. No one wants to shove a handful of rotten fruit into their mouth.

There is no way I could list every benefit of the blueberry. They’re one of the most beneficial fruits that you can consume, more beneficial than most vegetables, too. And they’re so sweet, they’re a sure cure for a sweet tooth.

You don’t have to cook blueberries, but if you get bored with just popping them in your mouth, try putting them in pancakes (or warming them up with some maple syrup and pouring them over the top of your cakes).

Lemon ricotta pancakes - Adapted from Bobby Flay

3/4 cup all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon nutmeg, 1/4 teaspoon salt, 3 tablespoons sugar, 1 cup ricotta cheese, drained, 2 eggs, 2/3 cup milk or yogurt, 1 lemon, zested and juiced, butter for the griddle, fresh blueberries for garnish, confectioners sugar.

Preheat an iron pan or griddle. Combine flour, baking powder, nutmeg, salt and sugar in a small bowl.

Combine the ricotta, eggs, milk and lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined.

Cook the pancakes on one side until they begin to bubble. Flip and cook until steam stops, about 15 seconds.Top with blueberries, and sprinkle with confectioners sugar.

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