I should be honest and tell you that before making this breakfast I was not that fond of black or red quinoa. I know it’s surprising coming from a true whole-grain enthusiast, but the fact is that pearl quinoa (sometimes labeled as white) has a much more pleasant and versatile texture — which is why I cook it weekly. Although extremely pretty, black and red quinoa are best used in meals that benefit from a seedlike crunch and a texture that is not what I look for in a hot breakfast. But, after a few months of smooth and creamy breakfast porridges, I was ready to shake things up a little.
Independence Day may be over, but the summer berry season is just hitting its stride. If your kitchen is bursting with all kinds of juicy gems, here’s a collection of red and blue berry desserts fit for any summer celebration.
Super-high in fiber (one cup provides more than 30 percent of the daily recommended value), these delicate berries can be found in various shades — including red white, black and purple — at farmers markets. Make homemade sherbet better than anything out of the freezer aisle or layer raspberries with other summer fruits in a cool and colorful terrine.
Buying: Turn to these antioxidant-packed fruits for a burst of sweet-tart flavor and vitamin C. When shopping for strawberries, raspberries, blueberries and blackberries, look for plump and well-shaped pieces that are brightly colored and firm.
Storing: Berries can be stored at room temperature for about 1 to 2 days. After that, get more mileage by keeping them in the fridge. Wash just before using and dry gently with a paper towel. Want to freeze berries? Use these tips.
Nothing beats a bowl full of fresh strawberries in the summer! Sure, their sweet, sometimes tart flavor plucked from the pack and popped into your mouth is the perfect summer treat but they can be used in a variety of recipes and are oh-so-good for you! Packed with vitamin C and antioxidants, berries have disease-fighting power as well as other health benefits.
Try one of these creative recipes and add more berries to your diet:
We’re giving away $50 worth of Driscoll’s berries; just let us know, in the comments, your favorite way to eat summer berries. The contest starts at 10:00 a.m. EST today, and ends on Friday, July 13 at 5 p.m. EST.
We’re giving away a $50 coupon good for Driscoll’s berries to one lucky, randomly-selected commenter. You must include your email address in the “Email” field when submitting your comment so we can communicate with you if you’re a winner.
You may only comment once to be considered and you don’t have to purchase anything to win; a purchase will not increase your chances of winning. Odds depend on total number of entries. Void where prohibited. Only open to legal residents of 50 U.S. states, D.C. or Puerto Rico, and you must be at least 18 to win. For the first day of the giveaway, all entries (answers) must be entered between 10:00 a.m. EST on July 3 and 5 p.m. EST on July 5, 2012. Subject to full official rules. By leaving a comment on the blog, you acknowledge your acceptance to the Official Rules. ARV of each prize: $50.00. Sponsor: Scripps Networks, LLC, d/b/a Food Network, 9721 Sherrill Blvd, Knoxville, TN 37932.
So tell us, how do you eat strawberries, blueberries and raspberries?
Whether you prefer strawberries, raspberries, blueberries or blackberries, don’t miss the prime season for these plump, juicy treasures. Here are 30 ways to enjoy these nutritious little delights — one for each day in June.
If you’re a fruit crisp virgin, try baking this dessert classic using fresh seasonal fruit. Here are step-by-step instructions on how to get started and some fun combinations to try.
This week on Healthy Eats, we’re celebrating summer berries — strawberries, blueberries and raspberries are all at their juicy, delicious peak! This fresh, light trifle is a showstopper at parties and picnics, and our version has a reasonable amount of fat and calories. It’s as simple as 5 ingredients — read on to see how it’s made.