fruit

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  • Christmas Morning Smoothie

    Weekly Recipe: 
    NonWeekly
    [title]
    This nutrient-packed breakfast tastes just as delightful as it looks. A perfect way for adults to channel their inner child, and the healthy fats will keep your kiddos going strong all morning long.

    ½ ripe avocado

    1 teaspoon green sugar

    2 cups low-fat, soy, or almond milk

    1 cup frozen organic strawberries

    1 frozen banana

    Handful of ice cubes

    Blend the avocado, green sugar, banana, ice cubes, and 1 cup of milk on high until smooth. Pour into two tall glasses until each is half full. Add strawberries and remaining 1 cup of milk to blender and blend on high until smooth. Pour the red smoothie on top of the green smoothie—do not stir or mix so you have two distinct layers. Top with a squirt of whipped cream and a sprinkle of green sugar, if you desire. Source: The Sneaky Chef

  • Sinful Stuffed Dates

    Weekly Recipe: 
    NonWeekly
    [title]
    Makes 18 dates

    Zest of 1 orange

    1/2 cup chopped pecans

    1/4 teaspoon ground cinnamon

    1/2 cup plus 2 tablespoons shredded, dried unsweetened coconut

    2 tablespoons maple syrup

    1 tablespoon virgin coconut oil, melted

    18 dates

    Preheat oven to 350 degrees. In a small bowl, combine orange zest, chopped pecans, cinnamon, 2 tablespoons coconut, syrup, and oil. Stir until evenly coated. Spread out on parchment-lined cookie sheet and roast 5 to 6 minutes until lightly browned. Remove from oven and set aside. Carefully slice each date down one side and remove pit. If necessary, make small cuts in rounded ends of dates so they do not tear. Gently turn date inside out, placing sticky side down on work surface. Press ¼ teaspoon roasted nut mixture into each date. Fold up edges and press seam and ends together to seal shut. Place remaining ½ cup coconut in small bowl, then press and roll sealed dates in coconut to coat. Arrange on tray and serve. Source: Reprinted with permission from Clean Food © 2012 by Terry Walters, Sterling Epicure, an imprint of Sterling Publishing Co. Inc. Photography by Gentl & Hyers

  • In Season: Pears

    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.

  • Praise for the Pomegranate

    The pomegranate is one of civilization’s oldest cultivated foods, dating as far back as 4,000 BC Hailing from Persia—modern day Iran—and the Western Himalayas, the pomegranate has been an integral part of the human diet since ancient times.

    The ancient fruit with modern influence
    By Samantha Fischer
  • In Season: Mango

    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.

  • Homemade Peach Ice Cream

    Weekly Recipe: 
    NonWeekly
    [title]
    July 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.

    Source: myrecipes.com

  • Ripe for the Sleeping

    Sleep issues are an epidemic in America. While many people look for answers in laboratories, not enough of us check the local produce section for the path to healthier sleep.

    Using superfruits instead of drugs for a good night’s sleep
    By Shelley Alexander, DO
  • Triple Cherry Shirley Temple

    For a refreshing summer beverage that’s completely family-friendly, look no further than this nonalcoholic bubbly.

  • In Season: Blueberries

    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.

  • Fruit & Nut Bark

    Weekly Recipe: 
    NonWeekly
    [title]
    This easy recipe will satisfy your chocolate craving—with a little fruity crunch. Makes 8 2-ounce servings.

    12 ounces dark chocolate, chopped, divided

    ½ cup dried cranberries

    1/3 cup chopped pistachios

    1/3 cup chopped dried apricots

    ¼ cup slivered almonds

    2 teaspoons fresh organic orange zest

    Heat 8 ounces chopped chocolate on the stove until completely melted, stirring frequently. Remove from heat and stir in the remaining chopped chocolate until melted and combined. Pour the melted chocolate onto a baking sheet lined with parchment paper and spread the mixture into a ¼-inch thick rectangle. Working quickly, sprinkle the cranberries, pistachios, apricots, almonds, and orange zest evenly over the chocolate. Place the baking sheet in the refrigerator for 7 to 10 minutes to harden. Break or cut the chocolate into pieces. Source: Fast & Simple Gluten-Free by Gretchen F. Brown, RD

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