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Crustless Zucchini Blossom Quiche

Looking for a low carb quiche? This crustless quiche is so delicious, creamy, and loaded with vegetables, and topped with zucchini blossoms and dollops of herbed ricotta.

This quiche is delicious…it can be served for brunch or any meal…

– How I came up with this recipe?

This recipe was created because I wanted to use up the zucchini blossoms and the leftover herbed ricotta used in Air Fried Zucchini Blossom with Ricotta and Mozzarella Cheese recipe. The good thing is that I was able to use them all in one recipe.

– Why this quiche is so easy to make.

First, because there is no crust, so you will not have to hustle in making the dough, which can be time consuming.

Second, just layer all the ingredients into a deep dish, steam and you are ready to serve the most beautiful and delicious quiche.

– What substitutions can I make?

Of course, substitutions are allowed…instead of spinach you can add zucchini, mushrooms, bell peppers, and so on, just make sure to sauté before to remove the excess of water from the vegetables.

– Like it richer?

Yes, substitute milk with heavy cream, or half and half…you make the decision.

– Are you ready to try this recipe out?

Ingredients:

  • 3 extra-large or jumbo eggs
  • ¼ onion chopped
  • Handful of spinach leaves
  • Cherry tomatoes, cut into half
  • Milk (double measurement from the eggs)
  • Zucchini blossoms (6-7)
  • Herbed ricotta, recipe HERE
  • Fresh thyme to taste
  • Salt and pepper to taste
  • Olive oil

Method:

In a small frying pan, sauté onion and spinach. Add salt and pepper to taste. Set aside once the spinach is wilted.

Beat the eggs and pass through a sieve into a measuring cup.  Take a mental note of the volume.

In another measuring cup pour milk, double of egg volume. For instance, if the volume of the eggs is 120 ml, use 240 ml of milk.

Mix the milk and egg together. Add salt and pepper to taste and set aside.

Coat a deep dish of approximately 21 cm (8 ½ inches) with butter.

Spread evenly the sauté spinach with onion. Gently pour the egg and milk mixture into the dish.

Topped with sliced cherry tomatoes, thyme, zucchini blossoms and finalize with dollops of herbed ricotta.

Steam under high heat for 4 minutes. Turn the heat off and let it sit for 14 minutes covered.

Serve hot.

– If you enjoy this simple and easy recipe, you might want to look at these…

Thank you for visiting Color Your Recipes…have a colorful week!




Pavlova with Passion Fruit Curd and Berries

An exquisite recipe for pavlova filled with passion fruit curd, lightly sweet homemade whipped cream, and fresh seasonal berries.

– Why do you need to make this dessert?

Because it is super easy, so beautiful and, extremely delicious…seriously…I have made this pavlova many times and trust me, people that tried it will remember you forever.

– What can you make in advance?

For this recipe you can make in advance the meringue shell and keep in an air-tight container and the passion fruit curd.

On the day you are serving the pavlova you will need to whip the cream, wash the berries and assemble…which is a lot of fun, since all the “hard” part has been prepared.

– Can I use other fruits?

Absolutely, I have made the same recipe using kiwi, mango, grapes, pineapple, dragon fruit…you name it. Use whatever fruit is in season.

– What to do if not serving the pavlova at home?

I did it many times…I pack all the components of the pavlova separately and place in an insulated container and assemble when it is almost time to serve. Trust me, you will be surrounded by all the guests while you are assembling the dessert which make it even more remarkable. Moreover, you will hear lots of “oh”, “uh”, “wow”, and everyone will want to sink their fork in it.

– Did I convince you to make this dessert?

Ingredients:

  • 5 egg whites
  • 220 g sugar
  • 2 ½ teaspoon corn starch
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla extract
  • 1 pinch salt
  • 1 pint heavy cream
  • 1 tablespoon sugar
  • ½ teaspoon vanilla extract
  • Passion Fruit Curd from HERE.
  • Fresh blueberry and strawberries

Method:

Preheat oven to 275oF or convection oven at 250oF

In a bowl, whisk the eggs whites with vinegar.

Once the egg whites are foamy add vanilla extract and the sugar in thirds.

Whisk until stiff peaks.

Sprinkle the corn starch on the meringue and mix gently.

Mold the meringue according to your like.

Bake for 2 hours. Lower the temperature to 200oF and bake for another 45 minutes or until the meringue is crispy.

Let it cool completely.

At this point you can assembly the meringue or store in an air-tight container for later use.

How to assembly

Place the meringue shell on the serving plate. Add a layer of passion fruit curd, then whipped cream and topped with fruits. If wish dust with powdered sugar on top.

– If you enjoy this recipe you might want to take a look at these…

Thank you for visiting Color Your Recipes…have a colorful week!




Savory and Chewy Green Onion and Cheese Pancake

What is better than the combination of green onion and cheese…all together in a crispy and chewy pancake?

In this recipe I used home grown green onion, as my backyard rewards me with gigantic green onions year long, not to mention that green onions are good for your health.

– Is this a pancake?

Okay this is not your traditional pancake, the ones that you mainly eat in breakfast, light and fluffy. On the contrary, these pancakes are crispy, chewy and savory.

– Why should you try this savory pancake?

Because it is so delicious, the combination of green onion (scallion) and cheese is just so yummy, not to mention the crispy layer on the outside and the chewy and flaky layer on the inside.

– Where this recipe come from?

Well, in Asia, green onion or scallion pancake is very popular, it is served in restaurants, street vendors, you name it…but the addition of cheese is something that you will not find it there.

– Cheese in Chinese green onion pancake?

Why not? Adding cheese was just “natural” as we see so many recipes here in US which combine green onion and cheese…so this is how the “Green Onion and Cheese Pancake” was born. This is an example of East meet West…

– Did I tempt you to try this recipe? You will not regret…

Ingredients:

  • 400 g bread flour
  • 3 g salt
  • 120 g hot water
  • 135 g water
  • 3-4 green onion finely chopped
  • Cheddar cheese, shredded to taste
  • Olive oil

Method:

In a bowl place the flour and salt. Mix well and add the hot water on the flour. Mix carefully with a spoon or fork to not burn yourself.

Add the room temperature water to the flour mix and knead until a ball forms. If the dough is too sticky add a bit more of flour.

Cover and let the dough rest for 20 to 30 minutes.

Split the dough into 6 small pieces and roll into balls (approximately 70 g each).

Oil the small dough and rest for 10 minutes.

Flat the balls into round or rectangular disks using a rolling pin and brush oil on it. Spread some chopped onion and cheddar cheese on it.

Roll it like a Swiss roll and pinch to seal, then roll it again like a spiral with pinched side in the inside of the roll. Tuck the loose end under the rolled bun.

Using a rolling ping roll the spiral bun into a flat disk of about 18 to 20 cm (7-8 inch) in diameter.

Repeat the procedure for all the remaining dough.

Heat a frying pan or cast iron over medium to high heat and add the pancake, no need to add oil as the pancake will not stick to the pan.

Cook for one minute and flip the pancake and cook for another minute approximately.

Flip the pancake until both sides and slightly brown and crispy.

Remove from the pan and place on a plate.

I usually cut into 4 or 6 pieces and serve warm/hot.

– If you enjoy this recipe, you might want to check on these…

Green onion and scallion are the same thing? Green onion are allium (garlic in latin) and they have been used as a medicine to combat bacteria, viruses and fungi. Moreover, they are loaded of antioxidants that can defend your body against cell damage caused by free radicals.

Thank you for visiting Color Your Recipes…have a colorful week!




Air Fried Zucchini Blossom with Ricotta and Mozzarella Cheese

These delicate zucchini blossoms are filled with creamy and stringy cheeses, perfect appetizer that entices your eyes and palate.

– What are zucchini blossoms?

Zucchini blossoms are edible flowers from a zucchini plant and mainly can be found in farmers market or garden.  Therefore, every time I see in the local farmers market I will by a bunch of it.

– How do I prepare zucchini blossoms?

Because they are very delicate, you will need to handle it very gently from the moment you get them.

Yes, it is worth all the extra light and gently handling.

– Are you ready to try these awesome and pretty appetizers?

Ingredients:

  • 8-10 zucchini flowers
  • ½ cup part skim ricotta
  • 4 tablespoons of fresh parsley, chopped salt and pepper to taste
  • 2-3 mozzarella sticks, cut into half and then cut lengthwise
  • 1 egg
  • ½ cup panko
  • olive oil spray

Method:

Gently wipe the zucchini flowers, remove any dirt or soil.

In a bowl, combine the ricotta, salt, pepper, and the fresh parsley.

Place the ricotta mix into a sandwich bag and make a small cut at the edge of the bag to pipe the creamy ricotta into the blossom.

Insert one piece of Mozzarella cheese into the blossom in the middle fo the ricotta mix.

Gently press the petals of the flower at the tip to seal.

Do this with all the zucchini flowers.

In a small bowl beat the egg and add the panko into another shallow dish.

Dip the blossoms into the beaten egg and then into the panko, toss around to coat all the flower with panko.

Spray the bottom of an air fryer with olive oil spray and place the blossoms in, and again spray the top of the blossoms.

Air fry at 365oF for about 10-12 minutes, flipping halfway using a thong and be gently.

– If you like this recipe, please check on these…

Thank you for visiting Color Your Recipes…have a colorful week!




Lemon Poppy Seed Muffin

This muffin recipe is super easy, literally anyone can make it…it is moist, crumby, and burst with lemon flavor.

Yes, after almost two years of break, I am coming back to share more recipes…during this time, I got to spend enormous amounts of quality time with Mochie, our little fur baby.

Now, going back to this super simple and yet delicious lemony muffin recipe…if you are like me that get crazy with anything lemon you will enjoy this recipe.

As always, my recipes when possible are lower in sugar and salt without jeopardizing the taste and this one is not different.

– Why do you need to try this lemony muffin recipe?

Because it is loaded with lemon zest, lemon juice…calling summer from the first bite to the last.

– How hard is to make these muffins?

Super, super easy, no need of any complicated technique.  If you can mix flour into an egg mixture you are good to go.

– How many muffins can I make with this recipe?

This recipe you will be able to make 8 standard size muffins, therefore feel free to double the recipe.

– Are you ready to give this recipe a try?

Ingredients:

Streusel for topping

  • 7 g butter
  • 15 g sugar
  • 15 g all-purpose flour

Lemon batter

  • 190 g all-purpose flour
  • 70 g sugar
  • ¼ teaspoon salt
  • 2 teaspoons baking powder
  • 2 tablespoons poppy seeds
  • Fresh lemon zest
  • 1 large egg
  • Milk, approximately 80- 100 ml
  • 70 g neutral vegetable oil such as canola, corn, sunflower
  • 60 g fresh lemon juice
  • ½ teaspoon lemon extract (optional)

Method:

Preheat the oven to 375oF.

Streusel topping

In a small bowl place, the butter, sugar, and flour.  Mix by cutting the butter into small pieces.

Set aside.

Lemon batter

In a bowl mix all flour, sugar, salt, baking powder, lemon zest and poppy seed.

In a measuring cup add egg, oil, lemon juice. Complete with milk until 250 ml plus 2 tablespoons.

Place all the liquid ingredients in a medium bowl and mix well. If using lemon extract, now it is time to add to it.

Pour the flour mix into the egg mix and mix gently until there is not dry flour. Do not over mix.

Scoop into pre-prepared muffin pans.

Cover the top of the batter with streusel topping.

If there are empty cavities in the muffin pan, fill ⅓ – ½ with water, this way the baking process will be more even.

Bake for 15 – 17 minutes or until an inserted wood toothpick comes out clean.

Remove the muffins from the pan and let them cool in a wire rack.

– If you enjoy this lemony muffin recipe, you might want to take a look at these…

Thank you for visiting Color Your Recipes…have a colorful week!




Passion Fruit Curd

This exotic curd made with passion fruit is so aromatic, creamy, tangy…goes perfectly almost everywhere…cake, ice cream, yogurt, pancakes…

I have a passion fruit vine for two years…last year it I harvested around 20 fruits, but this year, the vine was loaded with flowers…I already harvest so many fruits, close to 90-100 and I still have a lot of fruits.

Back in Brazil, passion fruit was available year around…and we always had fresh passion fruit juice. I learned about the purple passion fruit here in US as in Brazil we were used to see only the yellow ones, nevertheless they taste and smell very similar.

Since it takes almost 3 months until the fruits are ripe, I just got to enjoy them recently. I had to freeze (juice/pulp) for later enjoyment. I wait until the fruit falls from the vine and let it sit on the counter until slightly wrinkled before using it.

– Why passion fruit curd is so good?

If you care for lemon curd, you will love passion fruit curd. The passion curd like the lemon is super rich and creamy. The aroma is so enticing…and so pretty with the seeds in it.

– How do I serve the passion fruit curd?

The same way you serve lemon curd, over ice cream, yogurt, cake, pancakes and so on.

– Is it easy to make passion fruit curd?

Yes, you just substitute the passion fruit juice/pulp for lemon juice as to making lemon curd.

– Are you ready to try this exotic curd?

Ingredients:

  • 100 g sugar
  • 5 egg yolks
  • 1 whole egg
  • 200 ml of passion fruit juice/pulp
  • 1 tablespoon lemon juice (optional)
  • 1 pinch salt
  • 50 g butter

Method:

Mix the egg yolks with the egg and pass it through a fine sieve directly to a small pot or alternatively place it directly to the pot (I did it both way, and did not find any difference…just more things to wash).

Add the lemon juice and the sugar, combine well.

Cook over low-medium heat, stirring constantly until the passion fruit mixture thicken, add the butter and mix until the butter melts. The passion fruit curd will be a bit thinner/liquid, but it will thicken as it cools.

Remove the passion fruit curd from the pan and pour into a glass jar. Place a plastic wrap directly to the passion fruit curd to avoid a film to form. Once it cools completely, place the jar in the refrigerator.

Serve cold.

– Looking for more easy recipes using fresh fruits? Check these out…

Did you know that passion fruit is a fruit native to Brazil? It is called maracuja…

Passion fruit is super fragrant, the fruit contain a lot of fibers, minerals and beta carotene. Moreover, it is very rich in vitamin C, therefore a healthy fruit.

Thank you for visiting Color Your Recipes…have a colorful week!




Sauté Sweet Potato Leaves

This is a very simple yet healthy dish using sweet potato leaves…you only need olive oil, garlic, salt and pepper…super delicious!

I have been super busy lately…we had a new addition to our family…a furry puppy! His name is Mochie and he came to us when he was about 8 weeks…we had him for almost 7 weeks and has been a lot of joy for both of us. It is true that having a young puppy is a lot of work, especially for the first two weeks…now Mochie is potty trained and has been sleeping throughout the night.

Mochie is a Morkie, Maltese mom and Yorkie dad…he was only 1lb and 13 oz whe he came to us, now he is a bit over 3 lbs. He loves to play in the backyard and he nibbles on the sweet potato leaves…besides all the stuff he finds on his way.

Now…back to the sweet potato leaves…

– Can you eat sweet potato leaves?

Definitely, they are 100% edible, much like spinach…it can be cooked by sautéing, stir-fried, added to soup or salad. Moreover, sweet potato leaves can be used as a spinach substitute.

– Where can I find sweet potato leaves?

Well, I grow them in the backyard…and they are super easy to maintain…a small area with good soil and lots of water.  The leaves grow almost vine like plants…

Other option is to get them in Asian grocery store or farmer’s market…I actually started growing sweet potato leaves after I bought one bunch from the farmer’s market and made cutting with the main stems…once the roots start to grow in water I transplanted into the soil, and now I have endless sweet potato leaves.

– How do sweet potato leaves taste?

The leaves taste like spinach, maybe a bit chewier and they do not leave the weird “spinach teeth” film from the high content the oxalic acid found in spinach.

The simplest way is to sauté them with garlic and olive oil just until they’re wilted…no secret at all…

– Are you ready to give these green leaves a try?

Ingredients:

  • 1 bunch sweet potato leaves
  • 3-4 garlic cloves, finely chopped
  • 1 to 1½ tablespoons olive oil
  • Salt and pepper to taste
  • Fish sauce (optional)

Method:

Pinch the stem attached to the leaves from the main steam.

Wash and rinse many times, making sure to remove all the unwanted particles and drain the excess of water.

In a wok, heat the olive oil over medium heat, add the garlic and stir until slightly golden and aromatic.

Add the sweet potato leaves and turn the heat to high.

Stir fry, add salt and pepper to taste and fish sauce if using. If using fish sauce add less salt. Stir constantly until all the leaves are wilted.

Serve hot.

– Looking for more easy vegetable dishes…check these out…

Did you know that sweet potato leaves are very nutritious and rich in antioxidants? When compared to leafy greens sweet potato leaves contain more dietary fiber. Moreover, they are rich in Vitamin C, A, thiamin, niacin and folic acid.

Thank you for visiting Color Your Recipes…have a colorful week!




Lemon Cake Roll with Lemon Curd

Love Lemons? This is a perfect and simple cake roll loaded with lemon…in the cake batter and filled with homemade lemon curd…indeed perfect for lemon lovers.

All my lemon trees are packed with lemons…I already sent buckets and buckets of lemons to family and friend…besides adding slices of lemon to water and making drinks…lemon curds is another my favorite way to use up the lemons.

– What cake recipe is in this cake roll?

This cake roll is super light as I used a very similar recipe to the chiffon cake recipe and added fresh lemon zest to the cake batter.

– Why is this cake roll so delicious?

Well, filling the roll with freshly homemade lemon curd is the answer…super tangy and lemony…and bursting with lemon…so refreshing!

– Homemade Lemon Curd?

Yes and yes, it is so easy to make and so versatile…I love adding to yogurt, cakes, tarts and eat by spoon…check the recipe here.

– Are you ready to try this recipe?

This recipe can make two cake rolls.

Ingredients:

  • 5 eggs
  • 60 g vegetable oil (I used sunflower)
  • 60 g milk
  • 1 teaspoon vanilla extract
  • 100 g cake flour
  • 1 pinch salt
  • 1 ½ teaspoon lemon zest
  • 8 g white vinegar
  • 100 g sugar

Method:

Preheat oven at 350oF.  Line a 12 x 17 inch (31 cm x 43 cm) jelly pan with parchment paper.

In a small bowl, mix cake flour with salt, and set aside.

In a medium bowl, stir together egg yolks, milk, oil, vanilla extract and lemon zest.  Add the sifted mix of cake flour and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.

Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter.

Pour the batter into the prepared baking sheet and spread evenly. Gently tap the pan against the counter to remove excess of air bubbles. Lower the temperature to 285oC and bake for approximately 20 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Remove cake from the oven and transfer it with its parchment paper onto a wire rack and let it cool.

Flip the cake to another piece of parchment paper of silicone mat.

Peel the parchment paper from the cake and flip it back to the parchment paper. Cut the cake into half and then the parchment paper underneath the cake.

Roll the cake gently, then unroll it spread a layer of lemon curd and roll it back. Wrap tightly with a plastic wrap. Repeat the same procedure with the other half piece of cake.

Place the cake roll in the refrigerator for a couple of hours before serving.

– If you like this Swiss cake roll, you might want to look at these dessert recipes…

Did you know that adding lemon to your drinking water is much healthier than juices and sodas? Lemon contains a lot of vitamin C which will enhance your immune system, lower your risk of stroke, lower your blood pressure, and even increase the absorption of iron from your diet. Moreover, deficiency in vitamin C although not common in US it can cause scurvy.

Thank you for visiting Color Your Recipes…have a colorful week!




Light Sourdough Waffle

This super light, crispy waffle is made using sourdough starter leftover, a very different texture from the classic waffle.

Apparently due to Covid-19 everyone is baking bread at home, especially sourdough bread, so I decided to adjust a recipe that I have shared a few years ago…using sourdough starter to make waffle…the recipe is very similar…using less butter not compromising the super light and crispy texture.

– Sourdough starter in waffle batter?

Yes, although you will need to have some overnight preparation for the waffle batter, still a very simple recipe, especially if you have extra sourdough starter, which is commonly named as “discard”.

– Sourdough discard?

Somehow, I do not like to call the extra sourdough starter a “discard”, sounds a reject, no good…which it is not…it is just extra that you will not use…

– How different it the sourdough starter waffle when compared to the classic waffle?

The sourdough waffle has a lighter and crispier texture, it is very hard to describe, you really need to try it…it is loaded with small holes due to the starter (yeast).

– Why is sourdough different?

The slow fermentation breaks down the carbohydrate in the wheat making it easier on your gut, so your gut works less during digestion.

– Ready to try?

Ingredients:

  • 100 g sourdough starter
  • 100 g all-purpose flour
  • 100 g water
  • 4 tablespoons melted butter
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 1 ½ teaspoon vanilla extract
  • 3 eggs, lightly beaten
  • ½ teaspoon baking soda
  • Powdered sugar
  • Maple syrup

Method:

Combine the sourdough starter, water, and flour in a medium bowl. Cover and leave at room temperature on the countertop overnight.

In the morning, when ready, whisk together the eggs, melted butter, sugar, salt, vanilla extract, and the baking soda together.

Fold gently the egg mixture into the sourdough.

Preheat and grease a waffle iron. Pour approximately ⅓ cup of the waffle batter into the center of the iron. Close and bake until golden brown, by following the instructions of your waffle iron.

Dust the top of the waffle with powdered sugar and serve warm with maple syrup.

– More recipes using sourdough starter? Check these out…

Did you know that many sourdough bread sold in the grocery stores are not authentic sourdough? They found that many uses different kind of agent to create the sourness such as yogurt, vinegar and so on.  Therefore, be very careful when selecting your bread.

Thank you for visiting Color Your Recipes…have a colorful week!




Blueberry Muffins

These fantastic moist and blueberries loaded muffins are delicious and super easy…great for breakfast, brunch or a quick afternoon snack.

When my cousin which by the way is a pastry chef by training showed me a picture of the muffins she baked I immediately knew that I wanted to try…and to my surprised (I don’t know why…) the recipe was directly from King Arthur Flour. My cousin told me to follow the recipe as it is, but of course knowing me this is an impossible task…so I made some minor changes…

– Why these muffins are so delicious?

They are packed, literally packed with blueberries with tender crumbs because of the sour cream in it.

– Can you store them in the freezer?

Absolutely, wrap them individually before storing in the freezer and let if thaw in the refrigerator overnight and microwave for a minute and it will taste like just out of the oven.

– Why the muffin is purple?

The batter is purple because I used frozen berries, if you use fresh blueberries the muffins will look more like in the King Arthur website…

– What changes did I make?

I mainly reduced the amount of sugar and added more blueberries into the batter.

– Ready to try this amazing recipe?

Ingredients:

  • 270 g all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt, to taste
  • 60 g unsalted butter, at room temperature
  • 135 g sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 120 g sour cream
  • 250 g frozen blueberries (or fresh)
  • coarse white sparkling sugar, for garnish, optional

Method:

Preheat the oven to 375°F. Line a muffin pan with papers.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.

In a large bowl, beat the butter and sugar until light and fluffy, almost white in color.

Scrape down the bowl to make sure all the butter is incorporated, then add the eggs one at a time, beating well after each addition.

Add the vanilla and sour cream, mix until incorporated.

Add the dry ingredients and mix using a spatula just until the batter is smooth. The batter will be very thick, almost like cookie dough.

Fold in the frozen berries or fresh (or fresh berries)

Scoop the batter into the prepared muffin cups filling about ⅔ to the top of the cups.

Sprinkle with regular granulated or coarse white sugar, if desired.

Bake the muffins for 18 to 24 minutes, until a wooden stick inserted in the cake tester inserted in the comes out clean.

Remove the muffins from the oven, let them cool in the pan for a few minutes. Remove the muffins from the pan and let them cool on a wire rack.

– If you enjoy this simple and easy recipe you might want to check on these…

Did you know that blueberries are very rich in anthocyanins? Anthocyanins are plant chemicals (phytochemicals) with strong anti-inflammatory properties. Moreover, it has been suggested by many studies that consumption of blueberries can lower blood pressure.

Thank you for visiting Color Your Recipes…have a colorful week!