Blueberry Soup
Deception wins. Or so it seems. If you tell people something often enough they might eventually come to believe it’s true, even if it isn’t. At least that what some of the food companies think.
I just watched this video which shows that those blueberries pictured on boxes of various products of General Mills, Kellogg’s, Target and Betty Crocker boxes have no real blueberries at all, or barely any. What they do have is red and blue food dye, hydrogenated oil and lots of sugar.
See for yourself. Read the labels.
But anyway, why would anyone pay extra in the first place for sugared cereal with fake blueberries? If you like sugared cereal with blueberries why not get plain cereal, add your own sugar and fresh blueberries?
I don’t know if it would be cheaper. But it would be better.
I remember, as a kid, when one of my favorite cereals had a new variety — with strawberries! I made my mother buy the box and was really really disappointed when there were no real strawberries inside. Had my mother warned me? Did she ask me how it could be possible to put fresh fruit in a box?
I don’t remember.
But I am even more disappointed today when we know so much about deception in the food industry and we buy this crap anyway.
I don’t know about anyone else but I feel that if I buy this stuff I am actually paying the food industry to lie to me. I resent that.
If you agree, please reblog this post so people you know can at least think about not buying (and paying for) fake food and encouraging food manufacturers to keep deceiving us.
Fresh blueberries are out there in abundance folks! Now is the time. You can’t get them in a box that’s been on the shelf for ages and ages. Blueberries in your cereal. Blueberries in muffins and pie. Fresh, juicy, tart-sweet blueberries. Even in soup. Like the recipe below, which makes a good first course for summer dinner on a hot day. You can’t make this with fake food.
Blueberry Soup
2 cups blueberries
1-1/2 cups water
2 tablespoons maple syrup. honey or agave
2” piece cinnamon stick
2 whole cloves
2-inch strip lemon peel
3/4 cup plain yogurt
1-2 tablespoons Balsamic vinegar
slices of lemon, optional
Combine all but 2 tablespoons of the blueberries, the water, maple syrup, cinnamon stick, cloves and lemon peel in a saucepan. Bring to a boil, lower the heat and simmer for about 12 minutes. Remove and discard the cinnamon, cloves and lemon peel. Puree the ingredients and refrigerate until cold. Add the yogurt and Balsamic vinegar and whisk ingredients until thoroughly blended. Serve topped with lemon slices and reserved blueberries (a mint sprig if you have one).
Makes 4 servings