Via: 5 Health Benefits of Blueberries

Mixed Berry~Fruit Tart

This recipe makes two tarts. Go ahead and make two, they will vanish in no time! Use whatever fresh berries you would like. Be artistic with the arrangement of the fruit.

Almond tart crust:

1 1/2  sticks butter


2/3 cup powdered sugar


1 large egg


1/2-teaspoon vanilla


2 and 1/2 cup flour


1/4 cup almond meal
 (In a food processor grind 1/2 cup sliced almonds with 1-tablespoon powdered sugar)


Pinch of salt

In the bowl of an electric mixer combine butter, sugar, salt and vanilla until well blended. Mix in the flour and almond meal just until it is mixed. Do not over mix. Wrap in plastic and chill over night. Divide the dough in half and roll each out on a well-floured surface to desired size. Spray two tart pans with non-stick spray and place the dough in the pans. Prick the bottom. Bake in a preheated 350 oven for 25 minutes until golden brown. Cool on a rack.

Cream Filling:

2 (8-oz) packages cream cheese


1/2 cup granulated sugar


1/2 cup chopped crystallized ginger (4 oz)

Blend cream cheese and granulated sugar in a food processor until sugar is dissolved and mixture is smooth. Add ginger and pulse until finely chopped and mixture is combined well.

To assemble:

1-pint raspberries


1-pint blueberries


1-pint blackberries


1-pint strawberries


Feel free to use any fruit and/or berry combo that you like


Kiwi slices are especially pretty!

1-cup red current jelly




Spread 1/2 of the cream filling into each pre-baked tart shell. Cover artfully with berries and or fruit. When ready to serve melt the jelly over medium heat. Using a pastry brush carefully brush over fruit. Serve immediately.

Berries: The New Brain Food!

A study published this week in the Annals of Neurology suggests blueberries and strawberries slow the mental decline of aging. The study analyzed more than 16,000 women participating in the Nurses' Health Study. Women who ate berries more frequently over two decades showed slower decline in brain functions like memory and attention as they got older than those who had the fruits less often. Women who ate berries at least once a week slowed their cognitive decline by about 1.5 to 2.5 years. To see the effect, women had to consume about a half cup of blueberries or a cup of strawberries each week. The benefit is likely explained by a type of flavonoid called anthocyanidins, which are thought to help mitigate the effects of stress and inflammation that could play a role in cognitive decline.

Red Wine and Dark Chocolate. Guilt Free Pleasures That Romance the Heart

Resveratrol which lowers blood sugar and relaxes arteries is found in red wine and also dark chocolate, making them ideal for heart holidays like Valentine's Day and year round consumption for heart health.

Red wine, and Green Tea provide catechins, which lower LDL and total cholesterol and relax blood vessels for blood pressure control. To say nothing of boosting mood!

Dark chocolate, (70 percent or higher cocoa content) is a treat you do not have to feel guilty about. When was the last time you were really excited about eating healthy? “Truffles, soufflés and even hot chocolate can be a great source of resveratrol and cocoa phenols (flavonoids) as long as dark chocolate with a high content of cocoa is used.”

Other heart healthy choices?

Salmon/tuna - “Especially white, or albacore, tuna and salmon are excellent sources of omega-3 fatty acids, and canned salmon contains soft bones that give an added boost of calcium intake.”

Oatmeal - “Cooked for a breakfast porridge or used in breads or desserts, oatmeal is a good source of soluble fiber, niacin, folate and potassium.”

Black or kidney beans – These foods provide niacin, folate, magnesium, omega-3 fatty acids, calcium, soluble fiber.

Walnuts and almonds - “Both walnuts and almonds contain omega-3 fatty acids, vitamin E, magnesium, fiber and heart-favorable mono- and polyunsaturated fats.”

Blueberries/cranberries/raspberries/strawberries - “Berries are a good source of beta carotene and lutein, anthocyanin, ellagic acid (a polyphenol), vitamin C, folate, potassium and fiber.” Yes! You can dip them in dark chocolate!

Recipe for Relaxation

First you need some lovely ripe blackberries, 5 will do for each serving.



To them you'll add
1.5 oz vodka 
3 oz lemonade. 


You might want to slip the glass upside down to wet the rim with some lemonade and then dredge the rim in sugar..oooohhh..fancy!


Muddle four blackberries in bottom of tumbler. Add ice, vodka and lemonade. Garnish with blackberry. 
Find a cozy comfy spot preferably snuggled up with the one you love....or a nice cat or dog will do.... Enjoy!

Colors to Fight Cancer

Fruits and vegetables have more cancer-fighting nutrients then any other foods. And the more colorful, the more nutrients they contain. Plant foods slash cancer risk another way by helping help you reach and maintain a healthy body weight. Those extra pounds increase your risk for multiple cancers, including colon, esophagus, and kidney cancers. Your goal should be five to nine servings a day, prepared in a healthy way.

The "Dirty Dozen" and The "Clean Fifteen"

This list just out from the Environmental Working Group. Foods with the highest and lowest pesticide residues...the worst offender..Apples.


Conventional farmers use an arsenal of pesticides to protect their crops from insects, bacteria, rodents, molds, and fungi. These substances can end up in the food supply. Washing and peeling fruit and vegetables can lower pesticide residues, but not necessarily. When the USDA tests for pesticides, they wash and peel fruit the same way a typical consumer would.


Can't afford Organics? Try looking for locally grown but do not despair. The EWG made this statement: if families simply select the daily recommended five servings of fruit and vegetables from the "Clean Fifteen" list over five from the Dirty Dozen, they would reduce the amount of pesticides ingested by 92% - without having to shell out extra money for organics.


Buy the produce on the Dirty Dozen organically grown if possible...


The Dirty Dozen 2011

1. Apples
2. Celery
3. Strawberries
4. Peaches
5. Spinach
6. Nectarines (imported)
7. Grapes (imported)
8. Sweet bell peppers
9. Potatoes
10. Blueberries (domestic)
11. Lettuce
12. Kale/collard greens

And the Clean Fifteen 2011

1. Onions
2. Sweet corn
3. Pineapples
4. Avocado
5. Asparagus
6. Sweet peas
7. Mangoes
8. Eggplants
9. Cantaloupe (domestic)
10. Kiwi
11. Cabbage
12. Watermelon
13. Sweet potatoes
14. Grapefruit
15. Mushrooms

Tell the EPA: No more methyl Iodide! Comment Deadline is Friday April 29.

Dear Friend,

Methyl iodide is a nasty chemical. It is a known neurotoxin and endocrine disruptor, and scientists in labs handle only small amounts using special protective equipment because it is so toxic. But do you know where else it is used? As a pesticide on strawberries and other food crops.

The battle against methyl iodide is being fought on several fronts. Last summer, Washington state banned the use of the pesticide. Unfortunately, the pendulum swung the other way in California, when despite more than 53,000 public comments submitted by CREDO activists and our allies, the state's Department of Pesticide Regulation approved the chemical for agricultural use last December.

But the ultimate power to regulate pesticides lies with the U.S. Environmental Protection Agency, which has just decided to reconsider its approval of methyl iodide — approval that was granted during George W. Bush's administration.

This is our chance to finally ban this toxic chemical from being used as a pesticide on our food. But we must act quickly. Friday April 29, 2011 is the deadline!

Click Here to Submit a Comment

A salad that can help stabilize your blood sugar.

Grapefruit and Cranberry Salad

Grapefruits are loaded with vitamin C but they also have an antioxidant, naringenin that appears to cut the risk of developing insulin resistance.

Spinach is a great source of magnesium which helps to stabilize blood sugar levels and relaxes your muscles.

Ingredients

• 2 red grapefruit
• ¼ cup extra virgin olive oil
• 2 tablespoons minced scallions
• 1 tablespoon apple cider vinegar
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 8 cups torn butter lettuce
• 6 cups baby spinach
• 1 14 oz can hearts of palm drained and chopped
• 1/3 cup dried cranberries
• 1/3 cup toasted pine nuts*

12 servings

Remove the skin and the pith from the grapefruit with a sharp knife. Cut the segments from their surrounding membranes. Cut the grapefruit segments in half and place them in a large salad bowl.

Squeeze the membranes and the peel over a small glass bowl to collect at least 2 oz grapefruit juice.  Add to that juice the oil, scallions, vinegar and salt and pepper. Whisk them together to form a grapefruit vinaigrette.

Add the lettuce, spinach and hearts of palm to the salad bowl with the grapefuit segments. Just before serving toss the greens with the vinaigrette until evenly coated and garnish with the cranberries and pine nuts.

*toast the pine nuts in a small skillet over low to medium heat until light golden brown...watch them closely they burn rather easily.

** Caution Grapefruit and grapefruit juice can cause elevated levels of certain medications. If you take prescription medications check to see if you can safely have grapefruit. Cholesterol medications and blood pressure medication cannot be taken with grapefruits or grapefruit juice. Also you must be careful mixing grapefruit with some psychiatric drugs.

What's Cooking?

Tuna Salad with Olives and Artichokes and Cranberries

• 12 Ounces Chunk Light Tuna, flaked
• 8 oz chopped canned artichoke hearts
• 1/2 cup chopped black olives
• 1/2 cup dried cranberries
• 1/3 cup mayonnaise
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 tsp chopped fresh oregano

Combine tuna, artichokes, olives, mayonnaise, lemon juice, lemon zest and oregano in a medium bowl.

Hint: I use chunk light tuna instead of white tuna because it comes from smaller fish and has significantly less mercury.

Red grapes cut in half are really good in this salad too. If you are trying to lighten up..serve it on lettuce leaves rather than slices bread.

What's Cooking?

Fruit Salad for Lunch


I'm in a mood to lighten up so this weekend I'm doing fruits and veggies. I'm home alone..can cook or not as it moves me...so here's my hopeful little nod toward warmer weather approaching.


Of course it is loaded with vitamin C.


Strawberries and Kiwi fruit were both on sale today...and this will surely be even more delicious in summer when the Rocky Ford melons are in...


Blackberries or raspberries would be nice in here too!

Salad:

•                Half a small cantaloupe cut into 3/4- inch chunks (about 2 cups)

•                1 (16 ounce) container strawberries, quartered (about 3 cups)

•                5 medium kiwis, peeled and cut into 3/4-inch chunks (about 2 1/2 cups)

Dressing:

•                3 tablespoons honey

•                3 tablespoons fresh lime juice

•                1 teaspoon lime zest

•               garnish with fresh herb sprinkle...basil or whatever moves you...

Directions

Place all of the fruit into a large bowl. In a small bowl, whisk the honey, lime juice, zest, and mint. Right before serving, pour the dressing over the fruit and toss gently to combine.

Chocolate Dipped Strawberries

Talk about decadent...I know this is not everyday fare..but please try them, make them for your honey...

6 tablespoons heavy cream

1 teaspoon grated orange zest

7 ounces semisweet chocolate, such as Green and Black, chopped

½ teaspoon Starbucks VIA instant coffee granules, 

   (or your favorite other brand...)

3 tablespoons Grand Marnier liqueur

2 tablespoons Agave nectar

Big beautiful long stemmed strawberries

Set up a double boiler type arrangement using a strong oven safe glass bowl set over (but not touching) simmering water.

Heat the cream and orange zest. Add the chocolate, coffee, Grand Marnier, and agave nectar and stir constantly until the chocolate is just melted and smooth. 

Keep the chocolate warm in a fondue pot or leave the glass bowl set over the simmering water. Serve the warm chocolate with a large plate of long-stemmed strawberries for dipping. You can dip pieces of pineapple, marshmallows, bananas...pound cake...fingers...