- 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
- October 31st, 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.
- May 31st, 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.
- July 31st, 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
- February 1st, 2009
The next time you toss a handful of berries into your morning smoothie, reach for freeze-dried instead of fresh or frozen. Science now indicates that freeze-dried berries, specifically black raspberries, inhibit cancer development by restoring hundreds of cancer-altered genes to their normal state.
By Lindsay Wilson
- June 1st, 2008
Anti-aging. We see the term everywhere, from magazine covers and supplements labels to beauty creams and exercise regimes—all promising to make us look and feel younger. While you can’t avoid getting older, one thing is clear: The foods you eat play a crucial role in keeping your body healthy and your brain functioning well into your senior years.10 foods to help you look and feel youngerBy Lisa Turner
- June 1st, 2008FeaturedCool off with this delicious summer treat
Makes 1 quart
6 cups fresh or frozen and thawed berries
1/8 cup lemon juice
1/2 cup soy milk
1/3 to 1/2 cup honey
1/4 teaspoon salt
Low-fat Greek vanilla yogurt (optional)
1. In a food processor, combine berries, lemon juice, soymilk, honey and salt; puree until smooth. Cover and refrigerate until chilled.
2. Transfer to an ice cream maker and process according to directions. Serve immediately as is, or blend 1/4 cup yogurt into each 1-cup serving of sorbet for a creamier flavor and texture.
Nutrition info per serving: 211 calories; 1.5 g fat; 0.1 g saturated fat; 0 mg cholesterol; 2.8 g protein; 51.8 g carbohydrates; 9.1 g fiber; 166.4 mg sodium
- April 1st, 2008Unfeatured
2 cups plain Greek-style or regular yogurt with the whey drained
3 tablespoons honey
2 teaspoons vanilla extract, preferably Tahitian vanilla
2 grapefruits, peeled and segmented with the pith removed
2 kiwis, peeled and sliced
1/4 cup of organic raspberries
1/4 cup of organic blackberries
1/4 cup of organic strawberries
1/4 cup of organic blueberries
2 tablespoons granola or crushed nuts
1 tablespoon cinnamon
1. In a large bowl, mix yogurt, 2 table- spoons honey, and vanilla.
2. In a separate bowl, mix together fruit.
3. In four separate parfait glasses, add the fruit and yogurt in alternating layers. Top with granola, and drizzle with honey. Sprinkle with cinnamon.
Nutrition info per serving (4): 215 calories; 2 g fat; 0.3 g saturated fat; 0 mg cholesterol; 10.4 g protein; 40.2 g carbohydrates; 5.3 g fiber; 40.3 mg sodium