fruit

  • Pineapple & Mint Infused Water

    Weekly Recipe: 
    NonWeekly

    Pineapple spears

    Mint

    For a 32-ounce batch, use 2 pineapple spears (approx. 1 inch by 4 inches) and 1 sprig (6 to 8 leaves) of mint. Infuse in the refrigerator for 8 hours or overnight. Strain before serving. Source: infusedwaters.com

  • Watermelon Trio // Red Hot Blood Cleanser

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES: 2

    2 cups watermelon chunks

    1 small or medium beet, washed

    1 apple, seeded and cut into cubes

    1 tablespoon apple juice concentrate

    1/8 to 1/4 teaspoon cayenne pepper (depending on taste)

    1/4 teaspoon turmeric

    Place all ingredients in a blender, with watermelon on the bottom. Turn blender on slow speed until watermelon has liquified, then increase speed and blend for 1 minute or until liquified. Source: watermelon.org

  • Watermelon Raspberry Lemonade

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES: 4

    6 cups watermelon cubes (seeds removed)

    1/4 cup raspberries

    1 cup water

    1/3 cup sugar

    1/2 cup lemon juice

    Place watermelon, raspberries, and water in container of electric blender, cover and blend until smooth. Strain through fine mesh strainer into pitcher. Stir in sugar and lemon juice until sugar dissolves. Refrigerate until chilled, about 1 hour. Source: watermelon.org

  • Cherry Kiwi Kiss

    Weekly Recipe: 
    NonWeekly
    [title]

    1 cup fresh cherries, pitted

    ½ cup frozen strawberries

    1 kiwi, peeled

    ¾ cup coconut water

    ½ cup ice

    Combine all ingredients in a blender and blend from low to high until frosty smooth. Source: 365 Vegan Smoothies: Boost Your Health With a Rainbow of Fruits and Veggies by Kathy Patalsky; image: Kathy Patalsky (Reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © KATHLEEN PATALSKY, 2013.)

  • “Key Lime” Pudding

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 4

    1/3 cup light agave nectar, plus more to taste

    ½ cup freshly squeezed lemon juice

    ½ cup freshly squeezed lime juice

    2 ripe avocados, pitted and peeled

    2 bananas, chopped

    2 teaspoon finely grated lemon zest

    1 teaspoon finely grated lime zest

    Throw all of the ingredients into your blender and puree on high for 1 to 2 minutes, until well combined. You may need to stop your machine and scrape down the sides of the container to ensure everything is incorporated evenly. Tweak the sweetener to taste. Divide the pudding among four serving glasses and chill in the fridge for about 3 hours to thicken. Serve the same day, chilled, to avoid oxidation.

    Source: The Blender Girl

  • Cider-Braised Kale with Apples and Sweet Cherries

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 4-6

    2 tablespoons bacon fat

    1 small red onion, thinly sliced

    2 bunches Lacinato kale, stems removed and leaves coarsely chopped

    1 apple, peeled, cored, and thinly sliced

    1 cup dried sweet cherries

    ¼ cup hard cider

    1 teaspoon apple cider vinegar

    Melt the bacon fat in a cast-iron skillet over medium heat. Toss the red onion into the hot fat and fry until fragrant and softened, about three minutes. Stir in the apples and fry them until tender enough to pierce with a fork, about four minutes, then toss in the kale, and cook until barely wilted. It should only take a minute. Stir the sweet cherries and hard cider into the wilted kale and apples. Simmer until the liquid is mostly evaporated, about five minutes. Stir in the apple cider vinegar and serve. Source: Reprinted with permission from The Nourished Kitchen written and photographed by Jennifer McGruther

  • In Season: Strawberries

    Strawberries are one of the many gifts that May has to offer us. This is when they are at their peak, giving us a fragrantly sweet taste that fits well in many recipes. Keep in mind that strawberries are very perishable, so only purchase them a few days before you use them!

    >>Hempanana Smoothie

  • Dragons at Night

    In Thailand, a moonflower blooms after dark, sprouting from the arms of a tall, thin cactus of the genus Hylocereus. It will bloom only for one night. If the flower becomes pollinated, a bizarre looking, distinctly tropical pink fruit will grow. The interior of this fruit will be either white or red and full of seeds—like a kiwi, but more so.

    Health benefits of the hot pink, armor-plated dragonfruit
    By Adam Swenson
  • Veggie Power: 3 Juice Recipes to Fight Cold and Flu

    According to the latest CDC Flu Activity & Surveillance report, flu is widespread in 25 states so far this season. As for the common cold, the CDC estimates that more than one billion of us will suffer from it in 2014.

    By Michael T. Murray, ND
  • Strawberry Cashew Yogurt

    Weekly Recipe: 
    NonWeekly
    [title]
    MAKES 2 SERVINGS

    1 1/2 cups fresh strawberries (about 12) hulled

    1/2 cup soaked cashews

    1 tablespoon maple syrup or agave nectar

    1 teaspoon freshly squeezed lemon juice

    Sliced fresh strawberries, for serving (optional)

    Put all the ingredients in a blender and process on medium speed until smooth. Serve with sliced strawberries if desired. Stored in a sealed container in the refrig­erator. Strawberry Cashew Yogurt will keep for three days. Source: Raw Food Made Easy for 1 or 2 People by Jennifer Corn­bleet, images courtesy of Warren Jefferson