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Anti-Inflammatory Blueberry Sauce on Toast

The Ayurveda Experience January 16, 2017

Ingredients:

3 cups blueberries (fresh or frozen)
1 cup water
½ cup maple syrup
1 ½ tbsp vanilla flavoured custard powder dissolved into 3 tbsps water

Method:

Place 1½ cups blueberries in a small saucepan. Cover with water and add maple syrup. Heat over medium-high heat until mixture comes to a low boil and the blueberries just start to break apart.
Add dissolved custard powder to the saucepan and bring mixture to a rolling boil.
Turn heat down and simmer on low heat for 2-3 minutes, or until sauce reaches desired consistency.
If the sauce gets too thick, add water, one tablespoon at a time.
Remove from heat. Add the remaining blueberries and stir gently. Serve warm or cold with whole grain bread toasts. Enjoy!

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Comments: Blueberries feature among the top anti-inflammatory foods. As per a study documented by NCBI, the crude extract of blueberry displayed antinociceptive (anti-pain) and anti-inflammatory activity, and it was concluded that its consumption could be helpful for the treatment of inflammatory disorders.