by Michelle Dudash in 5-Ingredient Recipes, June 15, 2016
by Silvana Nardone in Healthy Recipes, August 10, 2014
No doubt you’re familiar with white quinoa, which has become a healthy pantry staple in recent years. But you might be pleasantly surprised by the fun, pop-y texture and striking color of the black variety. Black quinoa also has an earthier taste, and works well in cold salads, since rather than clumping together, each seed of black quinoa can boldly hold its own. Even more important, black quinoa contains more than twice as much iron as white quinoa.
While quinoa is fine and dandy cooked in water, if you have some broth on hand, by all means cook the quinoa in broth for added flavor. And if the bottom of the rotisserie-chicken container has gathered juices, toss those in, too. This liquid gold equates to added depth of flavor in the finished dish.
Strawberries are gorgeous, sweet, juicy and fragrant during their peak season of summer, baring their fully red “shoulders” all the way up to the leaves — an indicator of truly ripe and delicious strawberries. The berries’ flavor is more pronounced at room temperature, so don’t be afraid to let them sit on the counter for a bit before you mix them into the salad. Read more
by Andrea Strong in Chefs and Restaurants, August 6, 2014
Don’t forget about dessert. These recipes — putting summer fruits front and center — give you just the excuse you’ve been waiting for.
Black and Blue Cheesecake Tart
Blackberries and blueberries co-star in this luscious cheesecake. With all of the antioxidants going on here, you’ll be fighting free radicals while simultaneously poking your fork into a graham-cracker crust.
by Dana Angelo White in In Season, July 5, 2014
“Nutrition was always something I was interested in,” says Josh Feathers, corporate chef at Blackberry Farm, the acclaimed Tennessee hotel and restaurant in the foothills of the Smoky Mountains. A veteran of the Navy, where he was an admiral’s cook for seven years, Feathers was in fantastic shape when he joined Blackberry Farm in 2000. But as time went by, things changed. “I spent more and more time than ever in the kitchen and middle age started creeping up on me,” he recalls. “I looked at myself and said, ‘’Wow, I need to lose about 30 pounds.'” By focusing on portion control and adding a regimen of running and weigh- training at the gym, Feathers shed the weight in six months.
by Amy Chaplin in Amy's Whole Food Cooking, May 6, 2014
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.
Raspberry-Buttermilk Sherbet (above, from Food Network Magazine)
Raspberry-Watermelon Terrine with Blueberry Sauce
by Toby Amidor in Healthy Tips, July 10, 2013
A light strawberry smoothie is the perfect way to usher in spring and welcome warmer mornings. In this smoothie, hemp seeds take the place of nuts, creating a protein-rich smoothie that also provides a dose of Omega-3 fatty acids.
by Toby Amidor in Healthy Tips, June 23, 2011
Fresh berries are now in season, and I couldn’t be happier. Not only are these babies unbelievably delicious, they’re also brimming with health benefits. Here’s the lowdown on four favorites: strawberries, raspberries, blueberries, and blackberries.
One cup of strawberries (about 8 berries) has 50 calories, 3 grams of fiber and more vitamin C than a medium orange. They’re also an excellent source of fiber, folate and potassium. A study published in the American Journal of Clinical Nutrition ranked strawberries third out of more than 1,000 antioxidant-rich foods. Strawberries also contain anthocyanins, which may help protect the nervous system and blood vessels.
Studies have shown that strawberries can help protect against several types of cancer, including breast, colon and leukemia. Research has also found that strawberries help decrease inflammation and control type 2 diabetes. In addition, one study found that eating 8 strawberries a day for 8 weeks helped lower homocysteine levels, a leading risk factor for heart disease.
by Dana Angelo White in In Season, June 15, 2011
- Strawberry-Thyme Jam
Spring may be officially over, but never fear: You can savor the flavors of spring produce year-round! Preserve your goodies with these tips and recipes for freezing, drying, canning and more.
Save strawberries, cherries, peas and more »
by Toby Amidor in Healthy Tips, February 10, 2011
- Here are 30 of our favorite ways to enjoy berries. What are yours?
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.
30 ways to enjoy summer berries »
by Karen Ostergren in Uncategorized, May 29, 2010
- Red peppers are one of 9 red fruits and veggies to eat now -- find out the other 8.
Each color contains different nutrients, so a rainbow-colored plate of fruits and veggies is likely a well-rounded, healthy one! In this occasional series, we explain what each color has to offer. We told you all about orange foods, and this month, in honor of Valentine’s Day and Heart Health month, we’ve got the scoop on red-hued eats.
Learn why you should eat more red foods »
Cookout season kicks off this holiday weekend, and with ideas from our readers, we’re ready to get started. Plus, we’ve included the latest feedback on our yogurt taste test, including a savory yogurt-based dip — perfect for nibbling while you get your grill on.
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