Gwen’s Healing Garden

The #1 Web Site Gardening For The Soil Gardening For The Soul

Did You Know | Environmentally Friendly Gardening Products | Non-toxic Cleaning Products | Indoor Gardening With Foliage Plants

Subscribe to the FREE monthly GHG Newsletter and receive free the E-book A Book Of Quotes: Subscribe here

Purple Food Energy: Saskatoon (Amelanchier Alnifolia)

By Gwen Nyhus Stewart

Saskatoon Berry Sauce

2 cups (500 mL) saskatoons
1 cup (250 mL) water
2 tbsp. (30 mL) corn starch
3/4 cup (175 mL) sugar
freshly squeezed juice of 1 lemon

Place saskatoons in saucepan with water and bring to boil. Simmer 5 minutes. Blend cornstarch and sugar, add slowly to saskatoons and boil until thick and clear. Add lemon juice and cool.

Use Saskatoon sauce on ice cream, plain yogurt, waffles, pancakes, gingerbread, plain cakes, custard and lemon snow.

Saskatoon Pancakes

Use freshly picked or frozen berries. Wash fresh berries thoroughly. Mix pancakes, adding washed berries. Mix only until smooth. Top with Saskatoon Berry Sauce (see above).

Saskatoon Pie

3 cups (750 mL) saskatoons
3/4 cup (175 mL) sugar
1/4 cup (50 mL) uncooked minute tapioca
1 tsp. (5 mL) freshly squeezed lemon juice

Line 9 in. (22x5 cm) pie plate with pastry. Combine sugar and tapioca then blend with the saskatoons. Pour into the pie shell and sprinkle with lemon juice. Top with pastry in a lattice design.

Place in a pre-heated 425° F (220° C) oven for 10 minutes, then lower the oven temperature to 350° F (175° C) and continue baking for 45-50 minutes. Serve warm.

(1/4 cup (50 mL) flour may be substituted for the tapioca. The tapioca gives a clear shiny appearance to the cooked filling.)

Saskatoon-Rhubarb Crisp

3 cups (750 mL) saskatoons
1 1/2 cups (375 mL) rhubarb
1/4 cup (50 mL) honey
1/2 cup (125 mL) brown sugar
1/2 cup (125 mL) flour
1/2 cup (125 mL) rolled oats
1/4 cup (50 mL) butter

Place saskatoons and cut rhubarb in 8x8 inch (20x5 cm) baking pan or casserole dish and drizzle with honey. Combine brown sugar, flour, rolled oats and butter until mixture is crumbly. Spread over fruit. Bake in 375° F (190° C) oven for 45 minutes or until golden brown. Serve warm with ice cream.

Saskatoon-Rhubarb Pie with Crumb Topping

1 deep 9 in. (22x5 cm) unbaked pie shell
3 cups (750 mL) saskatoons
1 cup (250 mL) rhubarb
2/3 cup (150 mL) granulated sugar
1/4 cup (50 mL) flour or minute tapioca

Topping

1/3 cup (75 mL) brown sugar
1/4 cup (50 mL) flour
1/2 tsp. (2 mL) cinnamon
1/4 cup (50 mL) butter or margarine

Combine saskatoons and rhubarb that have been cut into 1 in. (2.5 cm) lengths with granulated sugar and flour. Place in pie shell. Combine all ingredients for topping and blend until crumbly. Sprinkle on top of fruit.

Place in a pre-heated 425° F (220° C) oven for 15 minutes, then lower the oven temperature to 350° F (175° C) and continue baking for 45 minutes.

See Purple Coloured Foods in the Plants, Food Colours, & Recipes section of this web site, and http://www.gwenshealinggarden.ca/Recipes.htm for additional information about the healing properties of purple, phytonutrients, and recipes.

(See The Healing Garden: A Place Of Peace Chapter 7, Colour and Healing Energy, page 64 for more information about what the colour purple means and Chapter 8, Colour Energy, Plants, and Recipes pages 86 – 88 for information about using purple in the garden and recipes.)

This article can be added to your website for free: learn more

Home | Top

For more information or questions about material on this site contact www.gwenshealinggarden.ca/Contact_Form.htm