Ingredients
1 cup white wine vinegar
½ cup frozen or fresh blueberries
Directions
1
Pour I cup white wine vinegar into small saucepan.
2
Add ½ cup frozen or fresh blueberries. Mash berries with a fork or potato masher to release juice and bring to a boil.
3
Reduce heat and simmer for 15 minutes. Let cool, pour through a fine mesh strainer, pressing berries to release vinegar.
4
This can also be made with Cherries for a different flavor.
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- Spinach belongs to the chenopodiaceae family (also known as goosefoot), a family of nutritional powerhouses including beets, chard and quinoa. It shares a similar taste profile with these two other vegetables; the bitterness of beet greens and the slightly salty flavour of chard.
- Spinach is available all year round but is in season during the spring (March - June)
- High in iron
- Three types of fresh spinach are widely available: Savoy, flat-leaf, and baby. Baby spinach is harvested before its mature, so the flavor and texture is much more delicate
- It should be stored loosely packed in a sealed plastic bag in the fridge where it will keep for about four days.
- Don’t wash spinach before storing since the moisture will cause it to spoil
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Ingredients
1 cup white wine vinegar
½ cup frozen or fresh blueberries
Directions
1
Pour I cup white wine vinegar into small saucepan.
2
Add ½ cup frozen or fresh blueberries. Mash berries with a fork or potato masher to release juice and bring to a boil.
3
Reduce heat and simmer for 15 minutes. Let cool, pour through a fine mesh strainer, pressing berries to release vinegar.
4
This can also be made with Cherries for a different flavor.