- November 11th, 2014
Whether you roast your chestnuts over an open fire or boil them, these nuts—the edible fruit produced by a handful of deciduous trees and shrubs—can make a great addition to your meals as the holiday season approaches.
- September 30th, 2014
Colorful trees, a refreshing breeze, and crisp autumn leaves mean that Halloween season is officially upon us. It’s time to costume shop, decorate the yard, and—of course—visit the pumpkin patch.Little Seeds That Pack a Big CrunchBy Erica Tasto
- September 30th, 2014
From the juicy Bartlett to the sweet and spicy Seckel, pears provide a good source of fiber (especially if you eat the skin along with the flesh), potassium, and antioxidants such as vitamins C and E.
- August 31st, 2014
Containing more than 20 different vitamins and minerals, this beauty fruit is full of skin-supporting nutrients to maintain your healthy glow as you enjoy the last days of summer.
- July 9th, 2014UnfeaturedWeekly Recipe:NonWeeklyJuly is National Ice Cream Month!
2 cups evaporated fat-free milk
1 cup fat-free milk
2/3 cup organic palm sugar
½ cup eggs, lightly beaten
¼ teaspoon almond extract, or ½ teaspoon vanilla extract
1 cup chopped fresh or frozen peaches
Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until blended. Stir in peaches. Pour mixture into a freezer container of a 2-quart hand-turned or electric churn. Freeze according to manufacturer’s instructions. Pack churn with additional ice and rock salt, and let stand at least 1 hour before serving.
- June 30th, 2014UnfeaturedWeekly Recipe:NonWeeklyMAKES 10 POPSICLES
2 cups plain yogurt
3 tablespoons honey
1 teaspoon organic pure vanilla extract
3 ounces raspberries
3 ounces strawberries, hulled
6 ounces blueberries
In a bowl, combine the yogurt and honey. Whisk until smooth and the honey is blended into the yogurt.
In a small food processor, add in raspberries and the hulled strawberries. Add in ¼ cup of the honeyed yogurt and process until smooth. Spoon 1 ½ tablespoons of the berry and yogurt mixture into each of the popsicle molds. Tap the molds on the counter so it will level out and then place in the freezer for 15 minutes to set.
Rinse out the food processor with water and add in the blueberries and ¼ cup of the yogurt. Do not blend just yet.
Mix the vanilla extract into the remaining 11/2 cups of honeyed yogurt. Spoon the vanilla-honeyed yogurt evenly, dividing it among each of the molds. Gently tap the mold on the counter to level the yogurt layer and then place in the freezer for 15 minutes to set.
Once the yogurt layer is firm, blend the blueberries and yogurt in the food processor until smooth. Spoon the blueberry mixture evenly among each of the molds. Gently tap the mold on the counter so the final berry layer levels out. Cover the popsicle mold with its lid or aluminum foil and insert wooden sticks ¾ of the way in the center of each popsicle. Freeze for at least 4 hours, or overnight.
To remove: Set popsicle mold in a dish of hot water for a moment and gently pull to release the popsicles from the mold. Source: Simply Organic
- June 30th, 2014UnfeaturedWeekly Recipe:NonWeekly
1 cup finely chopped watermelon
7 cups coarsely chopped watermelon
6 cups watermelon juice
½ cup sugar
1 lime, large and juiced
1 serving water (if needed)
Combine all ingredients in a large serving pitcher. Garnish with watermelon wedges and mint. Source: National Watermelon Promotion Board
- June 30th, 2014
July is National Blueberry Month, so what better time to focus on a berry with one of the highest antioxidant capacities—if not the highest—among all fruit? Native to North America, the blueberry’s antioxidant properties support whole body functions like regulating blood sugar, eye health, cardiovascular health, and cognitive function.
- June 30th, 2014UnfeaturedWeekly Recipe:NonWeeklySERVES 4
¼ cup balsamic vinegar
1 teaspoon organic cardamom
Extra-virgin olive oil
½ (5-pound) watermelon (consider using both red and yellow watermelon for extra color)
Fleur de sel (or any good, flake salt)
2 cups organic baby arugula, washed and dried
1 cup crumbled goat cheese
Organic ground black pepper, to taste
Preheat your grill. Real wood charcoal tastes best, but gas works fine. Aim for medium-high heat—if your grill lid has a thermometer built into the lid, it should read about 375 degrees.
Place the vinegar and cardamom in a small saucepan and reduce, simmering on the stovetop, for roughly 20 minutes. Do not allow to burn. When it reaches the texture of warm maple syrup, remove from the heat and strain through fine mesh or cheesecloth into a heatproof bowl. Use caution: It can stick to your hands and burn you.
Meanwhile, slice the watermelon into squares, without the rind, about 3x3 inches and ¾-inch thick. Brush them lightly with the olive oil. Grill watermelon about 2 minutes per side, or until it is marked nicely. Remove and season with the salt. Arrange on a plate, alternating layers of watermelon, arugula, and cheese, then repeat for a three-layer “stack” on each plate. Alternatively, arrange all stacks on a serving platter. Drizzle with the balsamic reduction, sprinkle with ground black pepper to taste, and serve immediately. Optional: Substitute thin slices of fresh buffalo milk mozzarella for the goat cheese. Quick Tip: For a little more flair, cut the watermelon into shapes with a cookie cutter. Source: Simply Organic
- May 31st, 2014
The papaya, aka the pawpaw, is regarded as one of nature’s ultimate nutritional powerhouses. Originally hailing from Mexico and Hawaii, this superfood is an excellent source of antioxidants and contains carotenes; vitamins A, B, and C; folic and pantothenic acid; potassium; magnesium; and fiber.