Blackberry Whispers ~ LA PENSINE MUTINE (EN)

Regular readers surely know how fond of blackberries I am. And this year, despite the vagaries of the weather (and perhaps a little haarp playing) which destroyed the first berries in July, brambles are very resilient and provided a good harvest in August. We should even be able to pick up some more during the whole of September.

Go ahead as you certainly don't want to miss out on the many benefits of blackberries, their natural anti-inflammatory properties to eliminate toxins; their high content of iron and vitamin C to prevent anemia. Studies have shown blackberries to have a positive impact in preventing and combating stomach cancer. They're also useful against viruses and to regulate cholesterol levels. And surprisingly, despite their annoying seeds getting caught between your teeth, they actually help to clean your teeth, strengthening them while reducing dental plaque and gum inflammation. Be aware, though, of overindulgence as they also have laxative properties!

Below is a quick and easy recipe I've created for “toothless” people who could not enjoy my blackberry pies. It's now a favourite of theirs and it should also appeal to children.

Ingredients

Makes 6 cups:

- 600 ml vegetal milk
- 250-300 g blackberries
- 4 tablespoons psyllium husks
- 1 teaspoon agave syrup
- 2 drop bitter almond oil (optional)

Instructions

In a food processor, purée the blackberries then add the syrup.

Hit milk with the blackberry purée and psyllium, whisking constantly to prevent lumps until the mixture thickens. Please note that once it starts thickening, it will continue to do during the cooling phase, so don't wait for it too be to thick to remove from heat.

Add the almond oil if you chose to use some. Stir well and transfer to individual cups. You many add a few blackberries on top to decorate.

Keep refrigerated for 12 hours before consuming.

NOTE: You may of course substitute raspberries or gooseberries for blackberries.

Treat yourself!