Social Messaging: Blackberries

cooking
Written By Judy Doherty, MPS, PCII

Lisa Andrews, MEd, RDN, chose one of our favorite berries to feature this week in her social messaging nuggets. One of our favorite ways to use this fruit is in a blender for smoothies or baked in the oven and then chilled to make jam.Here are the quick bites to promote fruit and blackberries that you can use in your social messages now!

  • Blackberries are a member of the rose family and there are several varieties available.
  • Blackberries are in season from June to late August.
  • A 3 ½ oz. serving of blackberries contains 43 calories.
  • Blackberries are an excellent source of fiber and vitamin C as well as phytochemicals which may help prevent cancer.
  • Blackberries can be consumed raw or used in jams, jellies, smoothies or desserts.
  • Blackberries are highly perishable and should be consumed within a few days of harvest or purchase.
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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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Grilled Veggies and Spring Farmers' Markets