- July 1st, 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
- July 1st, 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.
- March 1st, 2014UnfeaturedWeekly Recipe:NonWeeklyMakes: 12 giant or 24 party servings
About 2 2/3 cups blueberries
About 2 2/3 cup raspberries
About 2 1/2 cups marionberries
1 1/4 cups sugar
1/4 cup cornstarch
1/4 cup lemon juice
1 cup butter, room temperature
1 cup sugar
2 tablespoons vanilla extract
2/3 cup cornmeal
2/3 cup tapioca starch
1/3 cup potato starch
1/3 cup rice flour
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon xanthan gum
1 cup milk
2 tablespoons coarse sanding sugar or granulated sugar, for topping
Preheat the oven to 375 degrees. In a large bowl, toss together the blueberries, raspberries, marionberries, sugar, cornstarch, and lemon juice to evenly coat the berries. Pour into a 9x13-inch baking pan. To make the topping, cream together the butter and sugar until light and fluffy. Blend in the vanilla. In a separate bowl, combine the cornmeal, starches, rice flour, baking powder, salt, cinnamon, cardamom, and xanthan gum. Add the dry ingredients to the butter mixture in three additions, alternating with the milk. Pour the topping over the berry filling. Sprinkle the sanding sugar evenly over the topping and bake until the topping is cooked through, a toothpick inserted in the center comes out clean, and the berry filling is hot and bubbly, 65 to 70 minutes. Serve hot or cold. Source: Sweet Cravings by Kyra Bussanich, image by Leela Cyd
- March 1st, 2014
Know what a buffaloberry is? If not, now is the time. According to new studies, buffaloberries contain high levels of lycopene and methyl-lycopenoate, both which are beneficial for our overall health. This tart red fruit is great fresh or dried. Go check it out and start reaping the benefits.
- December 4th, 2013
Aronia melanocarpa is a plant that has been hidden in plain sight for many years. In a 1973 article titled “The Enigmatic Chokeberries,” North Carolina State botanist James W.The aronia berry’s untold storyBy Adam Swenson
- November 1st, 2013
Perhaps better known as aronia berries, these little gems have long been grown in Eastern Europe, Scandinavia, and Russia and they are just catching on in the US. They have a host of health benefits like enhancing blood flow and lowering blood pressure; anti-inflammatory and antioxidant properties; and immune-boosting effects.
- June 1st, 2013
Strawberries are one of summer’s most beloved fruits, hitting peak season from April to July. The wild strawberry has existed for over 2,000 years. Now there are over 600 varieties, all differing in flavor, size, and texture. The most commonly cultivated species is Fragaria ananassa.
- March 1st, 2013
Here’s a reason to love fruits more than ever. Three or more servings of blueberries and strawberries per week may slash a woman’s risk of a heart attack by as much as 33 percent, says a new study from Harvard.
- August 1st, 2012
I once lived where blackberries grew wild along the fringes of our woods. For a few days in midsummer, if we could get to the bushes before the squirrels did, my young sons and I would have a berry feast. Very little fruit made it into the colanders we carried; we mostly grazed like forest animals.Combine summer berries for extra boost of nutrition.By Dorothy Foltz-Gray
- November 1st, 2010
All the rage in the UK and New Zealand, a new superfruit is coming to America. Small, glossy black currants pack potassium, copper, calcium, iron, vitamins E and B6, and soluble fiber, along with three times the vitamin C of oranges. These shrub berries even contain gamma-linolenic acid (GLA), a depression-fighting omega-6 essential fatty acid.by Wendy McMillan