Blueberry Granola Bars
Yields 12 bars

Ingredients:
•1.5 cups (140 g) Rolled oats, gluten-free if necessary
•1.5 cups (30 g) Puffed brown rice cereal, unsweetened
•1 cup (150 g) B.C blueberries, fresh or frozen
•½ cup (70 g) Almonds, chopped
•⅓ cup (50 g) Sunflower seeds
•⅓ cup (60 g) Dried B.C. blueberries
•3 tbsp (25 g) Flax seeds, ground
•2 tbsp (22 g) Chia seeds

•¾ cup (180 ml) Brown rice syrup
•¾ cup (180 ml) Unsweetened nut butter or nut-free butter
•1 tbsp (15 ml) Orange zest
•3 tbsp (45 ml) Fresh orange juice
•1 tbsp (15 ml) Coconut oil or butter
•1 tsp (5 ml) Cinnamon
•¼ tsp (pinch) Salt
Directions:
1.Pre-heat oven to 325°F/163°C. Grease a 9 x 9” baking dish and line with parchment paper.
2.In a large bowl, mix the oats, puffed rice, fresh blueberries, almonds, sunflower seeds, dried blueberries, flax and chia seeds.
3.In a non-stick pan, heat the rice syrup, nut butter, orange zest, orange juice, coconut oil, cinnamon and salt, whisk until well combined and heated through.
4.Pour the warmed nut butter mixture into the granola and combine to coat all the ingredients. Transfer to the baking dish and press down firmly with the back of a spatula.
5.Bake in the middle rack of the pre-heated oven for 55 - 60 minutes.
6.Allow to rest at room temperature until cooled.
7.Remove block of granola from pan, peel away parchment paper and cut into bars.

Classic Blueberry Lemon Tea Loaf
Yields 1 loaf

Ingredients:
•1.5 cups (200 g) All purpose unbleached flour
•1.5 tsp (7.5 ml) Baking powder
•1.5 tsp (7.5 ml) Baking soda
•¼ tsp (pinch) Salt
•1.75 cups (275 g) B.C. blueberries- fresh or frozen, divided in half (mix 1 tbsp of the flour
mixture in with the blueberries)
•3/4 cup (150 g) White sugar
•½ cup (120 g) Unsalted butter (room temperature)
•2 (100 g) Large eggs (room temperature)
•½ cup (120 ml) 14% Sour cream
•1 tbsp (15 ml) Lemon zest
•2 tbsp (30 ml) Lemon juice - fresh (*approximately the zest and juice of 1 large lemon or 2 small lemons)
Directions:
1. Pre-heat oven to 350°F/ 160°C
2. Butter a 9” x 5” x 2.5” non-stick loaf pan.
3. Combine the flour, baking powder, baking soda, and salt in a small bowl, mix and set aside.
4. Mix 1 tbsp of the flour mixture in with the blueberries until coated, set aside. (If the blueberries are too dry to coat, then add ½ tsp. of lemon juice so the flour adheres to them.) *This is to stop the blueberries from sinking to bottom of loaf.
5. In a large bowl, cream together the butter and sugar until light and fluffy, approximately 1 minute.
6. Beat the eggs in one at a time.
7. On low speed, alternately mix in the flour mixture, sour cream, lemon zest and juice in three intervals.
8. Gently fold in half the amount of blueberries.
9. Pour into the greased loaf pan.
10. Top with the remaining blueberries.
11. Bake in the middle rack of a pre-heated 350°F/160°C oven for 45-55 minutes or until cake tester comes out clean.
12. Cool in the loaf pan for a minimum of 30 minutes, then invert onto a cooling rack.

Warm Blueberry Bisque
Ingredients:

  • 2 teaspoons (10 mL) oil
  • 1/2 cup (125 mL) finely chopped shallot
  • 4 cups (1 L) fresh or frozen blueberries
  • 1 cup (250 mL) vegetable or chicken broth
  • 1/2 teaspoon (2 mL) fresh ground nutmeg
  • 1/2 teaspoon (2 mL) ground allspice
  • salt to-taste
  • 1-1/2 cups (375 mL) half-and-half
  • 1 cup (250 mL) crème fraiche or sour cream
  • 2 tablespoons (25 mL) finely chopped fresh chives

Directions:
In 4-quart (4 L) saucepan, heat oil over medium-low heat. Add shallot, cook until translucent. Add blueberries, broth, nutmeg and allspice; cook over medium heat until blueberries soften and begin to burst, 5 to 7 minutes. Cool slightly then blend until smooth; press through a fine sieve; discard solids. Return blueberry mixture to pan and whisk in half-and-half. Simmer, stirring often, 5 to 7 minutes. Adjust seasonings as needed. In a small bowl, mix crème fraiche and chives. Spoon bisque into 8 soup bowls and top each with 2 tablespoons (25 mL) chive-crème fraiche.

Blueberry Superfood Salad
Yields 4 portions
Ingredients:
•2 cups (200 g) Raw kale, stem removed and chopped
•1.5 cups (225 g) B.C Blueberries, fresh or frozen
•1.5 cups (225 g) Cooked quinoa, cooled (2/3 cup uncooked quinoa)
•1 cup (150 g) Raw beet, peeled and grated
•3 tbsp (30 g) Hemp hearts
•⅓ cup (80 ml) Flax lemon vinaigrette (see recipe below)
•¼ cup (35 g) Sunflower seeds

Flax Lemon Vinaigrette: Yields 1/3 cup •3 tbsp (45 ml) Flax seed oil
•2 tbsp (30 ml) Lemon juice
•1 tbsp (15 ml) Fresh parsley, finely chopped
•1 tsp (5 ml) Honey
•1 tsp (5 ml) Lemon zest, finely grated
•1 tsp (5 ml) Pepper
•½ tsp (2.5 ml) Salt
•¼ tsp (1.5 ml) Turmeric powder (optional)

Directions:
Vinaigrette
• In a bowl, whisk together, lemon juice, parsley, honey, lemon zest, pepper, salt, and turmeric.
• Slowly drizzle in the flax seed oil until emulsified.

Salad
• In a bowl combine kale, blueberries, cooled quinoa, grated beet, hemp hearts and flax lemon vinaigrette.
• Top with sunflower seeds.