Superfruit with anti-aging properties which aids in digestion and lowers the risk of heart disease...hmmm...now that's super!

How often do we make self-promises to eat healthier and adjust our routines to accommodate what we call a 'better way of life'?
I have never done such a thing!!! My love for food is too pure to be tainted by restrictions in my diet, then again, I have always struggled with being underweight for almost thirty years of my life. The social pressure exists to fit an ideal physique, amongst other things, but those impossible demands are not going to make me crumble. I am happy to be at an accepting point in my life where I am comfortable, not only in my skin but in my thoughts and choices. (wow...that was deep, like deep-fried donuts deep...mmmm *Bavarian cream-filled donut with powdered sugar comes to mind*)

Some studies indicate that blueberries have been part of our diet for approximately 13,000 years. They are regarded as one of the healthiest types of fruits and here are a few reasons:

1. These berries are a rich source dietary fibers and vitamins C, K, A, E and vitamins of the B group. They also contains valuable minerals such as iron, manganese, phosphorus and potassium.
2. They contain high quantities of antioxidants that prevent inflammation. Some studies indicate that blueberries may prevent development of certain types of cancer. 
3. Frequent consumption of blueberries improve memory and motor skills. They are known as anti-aging fruit because they delay senescence of cells.

Include fresh blueberries into your diet when you can; as a fruit snack, in your breakfast cereals, smoothies, just be food creative. This recipe, however, is a sweetened up version of the fresh fruit and can be enjoyed with cereal, waffles, yoghurts, ice creams, cakes, crepes or even in savoury dishes like bbq sauces. 

Simple Fresh Blueberry Compote

2 cups fresh blueberries

¼ cup sugar
3 tsp orange juice
3 tbsp water
½ tsp cinnamon
¼ tsp nutmeg

1. Combine sugar, orange juice, water and spices with one cup of the blueberries in a small saucepan.
2. Gently cook for 8-10 minutes over medium heat, stirring occasionally. 
3. Add the other cup of berries and continue cooking for another 8 minutes, stir lightly so as to prevent breaking down the berries too much. 
4. Remove from heat and cool completely before use. 

This compote paired with chocolate cake and with the addition of whipped cream reminded me of a richer, exciting version of black forest cake.

I used my blueberry compote as a filling for an orange-pine sponge cake with mascarpone frosting. I did a combination of compote and fresh berries to garnish this dessert. That burst of vibrant purple with the subtle hint of spices were well balanced with the light cream of the mascarpone frosting.