Mix chopped red onion and chopped coriander with sunflower or pumpkin seeds and whole fresh blueberries. Toss over fish tacos.

Puree 1 part coconut oil with 3 parts fresh or frozen blueberries until emulsified, then add a banana, frozen strawberries, water, cacao, and plain yoghurt. Blend until smooth, adding more water as needed.

Toss dehydrated berries into a spinach and feta salad with cracked pepper and lemon vinaigrette.

Cook a handful of dehydrated berries in 1 tablespoon of balsamic vinegar for 5 to 8 minutes. Add water as necessary. Mince a shallot and add to sauce; remove from heat and serve over duck, venison, or lamb.

Freeze peeled, sliced bananas overnight; blend in blender or food processor with fresh or frozen berries and a dash of sea salt.

Add frozen blueberries to your favorite scone recipe, working them into the dough right before you cut and place the scones in the oven. Serve with honey and butter.

Cook fresh blueberries in their own juices over medium heat for 5 minutes until liquid is slightly reduced. Taste for sweetness and add sugar if needed. Use to top baked goods, stirred into yoghurt, or spread on toast.
