Blueberries are good for you on so many levels. But my main reason for using them is because of the colour. I made this blueberry and thyme jam to sit on the bottom of a tahini ganache tart.
I could not wait for the three week rollover for my pill detox. Mainly because my finger was still painful. I added Omega-3 fatty acids back into my regime. There are many reasons to be taking Omega-3 but I’m only going to list a few that are important to me. Omega-3 contains DHA which is a major structural component of ones retinas. My mother has macular degeneration and DHA may help prevent this. DHA is also meant to assist with getting a good night’s sleep but I am not so sure this is the case for me. I have slightly elevated cholesterol levels and Omega-3 raises HDL cholesterol levels. HDL is more commonly known as ‘good cholesterol’ and you want this reading to be high. I am osteopenic and given that Omega-3 might improve joint health I have another reason to take it.
Improving ones bone strength has the potential to reduce the risk of osteoporosis and arthritis. Personally I feel that the tissue salts do more for my arthritis – but in this case one cannot have too much of a good thing. With a family history of breast cancer I will hedge my bets that Omega-3 will lower my risks of getting cancer. On that track, I also want to be on the side of preventing dementia and Alzheimer’s disease. Given my history of chronic inflammation I will do anything not to be in pain. Omega-3 fatty acids may cause a reduction of inflammatory eicosanoids and cytokines. I probably don’t take a high enough dose to reduce the inflammation as a week after the introduction of this supplement to my diet, my finger was no better.
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Blueberry And Thyme Jam
- 335 g frozen blueberries
- 80 g honey
- 1 lemon, finely grated zest and juice
- 10 sprigs thyme, leaves picked
- 10 g pectin
- Put the berries, honey, lemon juice and zest and thyme leaves into a medium sized saucepan
- Place on a high temperature and as soon as the berries have defrosted mash them lightly with a potato masher
- Bring to the boil, stir in the pectin and reduce the temperature
- Leave to simmer for 60 minutes, stirring occasionally
- Set aside to cool slightly before placing into a sterilized glass jar
- Allow to cool completely before placing the lid on and refrigerating