Incredibly rich in numerous health benefiting phyto-nutrients and anti-oxidants, blackcurrants are undoubtedly one of this summer’s most popular superfoods and here’s why:
In a recent experiment, blackcurrants proved superior in antioxidants compared to the other 24 tested fruits. TWENTY FOUR.
-Forget oranges, blackcurrants contain higher levels of vitamin C than any other commercially available fruit or vegetable (a mere 1/2 cup provides the recommended daily intake for only 39 calories!).
In addition, they contain vitamins B and E, are high in copper and potassium, low in sodium, high in soluble fibre and high in Omega 3 and 6. (In other words, Mae West was right; ““Too much of a good thing can be wonderful!”)
Last but not least, clinical trials show that regular consumption of blackcurrants reduces muscle stiffening and muscle fatigue, improves kidney function, increases blood flow and blood circulation and improves eye function and visual fatigue.
Okay, enough science. Let’s jam.
2 cups frozen organic blackcurrants (I used local ViBeri blackcurrants)
3/4 fresh strawberries
1/4 cup all-natural apple juice
2 tbsp raw honey/maple or agave syrup
2 tbsp chia seeds
In a food processor, pulse the berries, apple juice and honey until just combined (more chunkyish than smooth)
Transfer berry mixture to a glass jam jar. Add chia seeds then mix thoroughly until everything is combined well.
Refrigerate for at least two hours before nom nom.
Enjoy on warm toast or add a dollop on your granola, porridge and/or smoothie bowl.