Blueberries have long been considered one of the best superfoods thanks to their high antioxidant content. But it turns out that these delicious berries are also good for new moms and can keep postnatal depression away.

A study has found that the two amino acids found in blueberries, tryptophan and tyrosine,  can compensate for the surge in a protein new mothers experience after giving birth. This protein surge has been demonstrated to cut the level of “feel-good hormones” in the brain.

Blueberries keep depression at bay for new moms

In a study published in the journal Proceedings of the National Academy of Sciences, researchers at Toronto’s Centre for Addiction and Mental Health (CAMH) found that women taking blueberry supplements suffered no drop in mood five days after giving birth. This is usually when postnatal depression tends to peak.

Those who did not take blueberry supplements, on the other hand, demonstrated a significant increase in their depression test scores.

“We believe this is the first study to show such a strong, beneficial effect of an intervention in reducing the baby blues at a time when postpartum sadness peaks,” stated lead author Dr. Jeffery Meyer.

“Post-partum blues are common and usually resolve 10 days after giving birth, but when they are intense, the risk of postpartum depression increases four-fold,” he added.

Also known as post-partum depression, postnatal depression affects more than one in five mothers and usually starts after the first month following childbirth. Many mothers do not realize they have it as it tends to develop gradually and often goes undetected and untreated.

This study came just weeks after another study found that blueberries improved brain power in older people.

Researchers at the University of Exeter in England found that compounds within the berry helped increase blood flow to the brain. This allows the brain to get more oxygen helping it function better.

Just 30 ml of the fruit a day was enough to reap the benefits, the researchers claimed.

Cooking with blueberries

Beyond helping the brain and keeping depression at bay in mothers who’ve just given birth, blueberries are also known for a plethora of other health benefits. These tiny fruits are full of antioxidants that help them fight inflammation, keeping various organs in your body free from oxidative damage.

With this in mind, it’s always handy to know how to cook with blueberries, so you can make many different dishes with them. Here are some recipes to try.

Vegan blueberry cheesecake bars

Cheesecake is one dish that’s commonly associated with blueberries, but it isn’t something that you can carry with you as a snack. Enter these vegan blueberry cheesecake bars. These let you experience the creaminess of a blueberry cheesecake in a form you can easily carry around with you using a coconut base.

Ingredients:

• 370g raw cashews, soaked overnight in cold water
• 1 cup (250 ml) coconut oil
• 1/2 cup (125 ml) maple syrup
• 1 tsp. vanilla extract
• 500g blueberries

Ingredients for the coconut base

• 3 cups (210 g) shredded coconut, toasted
• 1 cup (100 g) almond meal
• 1/2 cup (125 ml) coconut oil, softened
• 1/2 cup (125 ml) maple syrup
• 1/2 tsp ground cinnamon

Directions:

1. Grease and line the base and sides of a 12 cm x 27 cm x 6cm-deep loaf pan with baking paper, leaving some overhanging.
2. Place all the coconut base ingredients in a food processor and whisk to combine. Press into the base of the prepared pan, using the back of a spoon to smooth the surface. Chill until needed.
3. Clean out the food processor and add the cashews. Whisk for 2-3 minutes until a smooth paste forms.
4. Add coconut oil, maple syrup and vanilla, and whisk until well combined. Add three-quarters of the blueberries and whisk until well combined.
5. Pour the mixture over the coconut base and smooth the surface. Press the remaining berries into the top.
6. Chill overnight.
7. Remove slice from fridge and slice into bars. You can wrap the bars in baking paper.

Gluten-free blueberry clafoutis

This recipe is a gluten-free take on the classic French clafoutis. This is a perfect lunchtime dessert if you’re sensitive to gluten.

Ingredients:

• 3 cups (300 g) almond meal
• 150g amaranth flour
• 1 tsp. ground cinnamon
• 1 tsp. nutmeg
• 2 tsp. vanilla bean paste
• 200 g honey
• 400ml extra virgin olive oil
• 4 eggs
• 300ml milk
• 250 g blueberries, plus extra to serve
• Sheep’s milk yogurt, to serve

Directions:

1. Preheat the oven to 180 C. While doing so grease a 20 cm x 30 cm x 5 cm-deep ovenproof dish.
2. Combine almond meal, amaranth flour, cinnamon, nutmeg, vanilla and honey in a bowl. Gradually add the oil and stir to combine.
3. In a separate bowl, whisk the eggs and milk, then fold into the almond meal mixture.
4. Pour the batter into the prepared dish and scatter over the blueberries. Set aside for 5 minutes to allow the berries to sink slightly.
5. Bake for 50 minutes or until slightly puffed and dark golden.
6. Serve warm with yogurt and extra blueberries.

Blueberries are an amazing and versatile superfood that not only taste great but can also provide you a plethora of health benefits. With this in mind, you should try your best to have blueberries around for you to snack on so you can experience all the good that they can give.

Sources:

DailyMail.co.uk

PNAS.org

Exeter.AC.uk

Delicious.co.au 1

Delicious.co.au 2