Acai, Maqui And Many Other Popular Berries That Will Change Your Life And Health. Berries have been demonstrated to be some of the healthiest foods on the planet. Each month or so it seems fresh research is being brought out and new berries are being exposed and analyzed for their health giving attributes.
Makes 4 servings (1 2 cup strawberries with 4 tablespoons cheese mixture per serving) 2 cups quartered strawberries Combine the first five ingredients in a blender process until smooth. Spoon the cheese mixture into a small bowl cover and chill for 3 hours. Spoon V2 cup of the strawberries into each of four small bowls. Top each with 4 tablespoons of the cheese mixture.
These little meringues, courtesy of Heather Dismore, are a surefire way to satisfy your chocolate cravings without all the calories and fat. We flavor them with cocoa powder and Splenda to give fantastic flavor. And the texture of these lite bites is outstanding. Top with fresh strawberries for a dash of fiber and vitamin C. 1 teaspoon vanilla extract 40 strawberries
Fructose is fruit sugar found in fruits and berries. Its great advantage it that it's absorbed much more slowly than glucose although it has about the same sweetening power as table sugar, which is sucrose. Xylitol is a sugar alcohol found in strawberries and raspberries. Xylitol has the sweetening power of sucrose. It's taken up slowly from the intestine, so it causes little change in blood glucose. Xylitol doesn't cause cavities of the teeth as often as the other sweeteners containing calories, so it's commonly used in chewing gum, hard candy, and some drugs.
Simmer apples in juice about 5 minutes. Mix cornstarch and spices with a small amount of water. Add to apples, boil until thickened. Line pie plate with favorite pastry. Add apples. Cover with top crust, seal edges. Bake at 400 degrees until crust is browned. Note Frozen blueberries may be substituted for apples. Omit the spice. Fresh or frozen peaches may be used instead of apples. Add a little nutmeg, but no cinnamon.
The flavonoids constitute a large class of polyphenols that are found ubiquitously in the plant kingdom and are thus present in fruits and vegetables regularly consumed by humans. They account for a variety of colours in flowers, berries and fruits, from yellow to red and dark purple. The flavonoids are biosynthesised from phenylalanine (ring B) and three acetate units (ring A), giving the chalcones as the first identifiable intermediate (see Fig. 9.1) (Herbert, 1989). Ring closure of the chalcones gives rise to the flavanones, which can be further oxidised or derivatised to flavanonols, flavones or flavonols. Reduction of the carbonyl group in the 4-position and subsequent removal of the hydroxyl group result in the formation of the catechins, whereas oxidation of the C-ring affords the anthocyanins. Rearrangement of the flavonoid skeleton by an intramolecular 1,2-shift of the B-ring gives the isoflavonoids. Substituents such as hydroxyl, methoxyl and sugar moieties give rise to a...
W-3 fatty acids are a group of polyunsaturated fatty acids (including a-linolenic acid, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA)) that come from food sources or dietary supplements. Food sources include fish and fish oils (including salmon, rainbow trout, mackerel, krill, anchovy, and sardines), flaxseed oil, berries (such as lingonberry and black raspberry), walnuts, and wheat germ. However, w-3 sources that are not from fish require conversion in the body and are therefore not a preferred source.
The red, violet or blue anthocyanins, found in most berries and fruits, belong to the group of flavonoids. The anthocyanins consist of an aglycon, the antho-cyanidin, linked to a sugar moiety. The six most frequently found aglycons in fruits and berries are seen in Fig. 9.3. These aglycons may be glycosylated or acylated by different sugars and acids in different positions. The most common glycoside moieties found in anthocyanins are the 3-monosides, 3-biosides, 3-triosides and 3,5-diglycosides (Strack and Wray, 1986).
This breakfast takes about 5 minutes to prepare the night before and is ready in about 2 minutes in the morning. Use a high-quality muesli, such as the Earth Song Grandpa's Secret Omega-3 Muesli (www. earthsongwholefoods.com). Mix cup of muesli with about V2 cup of coconut milk, water, or milk (if you are not allergic to dairy) in a small bowl. Cover the bowl, and leave it in the refrigerator overnight. Meanwhile, defrost a total of 2 to 3 tablespoons of raspberries and blueberries overnight, or be sure to have some fresh fruit on hand for the morning, such as berries, an apple, or a banana. In the morning add the fruit (dice the apple or banana) and mix into the muesli. Add a little cinnamon or a very small amount of nutmeg for flavoring. Eat as a side dish with a few reheated Breakfast Mini Chicken Patties (above).
They received individual advice about how to achieve the intervention goals reduction in weight of 5 per cent or more, total fat intake less than 30 per cent of energy consumed, saturated fat intake less than 10 per cent of energy consumed, fibre intake of at least 15 g 1000kcal, and moderate exercise for 30 min per day or more. Frequent ingestion of wholemeal products, vegetables, berries and fruit, low-fat milk and meat products, soft margarines, and vegetable oils rich in monounsaturated fatty acids were recommended. The dietary advice was based on 3-day food records completed four times per year. The subjects had seven sessions with a nutritionist during the first year of the study and every 3 months thereafter. They were also individually guided to increase their level of physical activity. Endurance exercise (walking, jogging, swimming, aerobic ball games, skiing) was recommended to increase aerobic capacity and cardiorespiratory fitness....
1 c. crushed pineapple, unsweetened 12 strawberries Bring pineapple to boil. Stir in strawberries, gelatin, and sweetener. Stir until gelatin is dissolved. Whip milk and lemon juice in chilled bowl until frothy. Add extracts and beat until stiff. Add gelatin mixture slowly to whipped milk. Pile into 10 inch pie plate and refrigerate. Garnish with additional strawberries.
2 c. (1 2 lb.) frozen cranberries Place the clean, still frozen berries in the boiling water. Return to boiling and allow berries to pop open (8 to 15 minutes). Do not stir Soften the unflavored gelatin in the 1 4 cup cold water, then add both gelatins to the hot cranberries stir until dissolved. Add the pineapple with juice, the applesauce, and sweetener. Do not prepare this in a gelatin mold Stir. Pour into a 10 cup mold and chill until set. 1 serving 1 fruit exchange (approximately 60 calories).
Add the juice and Bran Buds and stir the batter until well blended. Drop several teaspoonfuls of batter into each greased muffin cup. Bake at 400 degrees for 15 minutes or until the center of each muffin is done. The batter can be stored in the refrigerator for up to 6 weeks and used as needed. Fruit and nuts, such as raisins, cranberries, bananas and walnuts, can be finely chopped, tossed with a little flour can also be used to add a little variety.
4 teaspoons fresh lime juice 3 4 cup sliced strawberries Place honeydew in blender, and process until smooth pour into a bowl. Place cantaloupe in blender, and process until smooth pour into another bowl. To each bowl of pureed melon, add 2 tablespoons of the vodka, 2 tablespoons of the brown sugar, and 2 teaspoons of the lime juice stir well. Cover and chill. Place strawberries in blender process until smooth. Pour into a bowl cover and chill. To serve, evenly divide the cantaloupe mixture into each of four individual bowls. In each bowl, pour V2 cup of the honey-dew mixture into the center of cantaloupe mixture. Dollop each serving with 2 tablespoons pureed strawberries, and swirl deco-ratively with a wooden pick.
As a family of vitaminlike nutrients, flavonoids and polyphenols possess striking anti-inflammatory properties. More than five thousand flavonoids, sometimes referred to as bioflavonoids, have been identified in plants, and they are part of a larger group of water-soluble chemical antioxidants known as polyphenols. All of these compounds function as light-absorbing plant pigments as they absorb light, they limit the formation of hazardous free radicals. Flavonoids and polyphenols provide the blue in blueberries and the red in raspberries and strawberries. (Some of the other colors are the result of carotenoids. See Beta-Carotene on page 143.) It is likely that in a diet that includes a variety of fresh fruits and vegetables, a person consumes hundreds if not thousands of these antioxidants.
I Fructose, found in fruits and berries Fructose is actually sweeter than table sugar (sucrose). However, it is absorbed more slowly from the intestine than glucose, so it raises the blood glucose more slowly. It is taken up by the liver and converted to glucose or triglycerides. i Xylitol, found in strawberries and raspberries Xylitol is about like fructose in terms of sweetness. It is taken up slowly from the intestine so that it causes little change in blood glucose. Xylitol does not cause cavities of the teeth as often as the other sweeteners containing calories, so it is used in chewing gum.
Try taking a bowl of sweet strawberries, blueberries, or raspberries away from a small child It's not quite as dangerous as taking a bone from a dog, but close. Most children have a natural love for sweet. There is nothing like a sweet peach or nectarine to excite a child. Just try to get ripe fruit, not the too-early-picked, hard-as-a-rock, tart stuff that passes for fruit in many markets.
Blueberries are the best source of antioxidants compared with all other fruits. Almonds are also the best nut source of another antioxidant, vitamin E. Enjoy the tasty fruit and crunchy nuts along with this breakfast favorite, shown in the color section. 2 In another bowl, combine the applesauce, milk, almond extract, egg whites, blueberries, and almonds stir well. Add the flour mixture. Stir until you achieve a fairly smooth batter consistency, approximately 2 minutes. Feel free to leave a few lumps, because overmixing can result in a tougher finished pancake. 3 i cup fresh blueberries, or frozen berries, thawed
Use one package frozen fruit, such as cherries, blueberries or raspberries. Let thaw and measure the amount in cups (it might say on the package). Add an equal amount of clover honey to the fruit. Also add H tsp. vitamin C powder. Mix it all in a quart canning jar and store in the refrigerator. Use this on pancakes, cereal, plain yogurt and homemade ice cream too. Use to make your own flavored beverages in a seltzer maker or to make soda pop. If you wish to use fresh fruit, bring it to a boil to sterilize. Use it up in a few days or boil to sterilize it again.
2 1 2 c. frozen unsweetened blueberries, partially thawed Non-nutritive sweetener equivalent to 2 c. sugar Mix lemon juice, gelatin, salt and arrowroot stir in blueberries. Boil gently until mixture thickens, stirring constantly (about 3-4 minutes). Stir constantly, boiling at full boil for 2 minutes. Remove from heat stir in sweetener. Fill and seal jars.
This recipe makes any morning special. It's just as quick as regular oatmeal, but adding fresh blueberries gives your antioxidant levels a boost and your taste buds a treat. If fresh blueberries aren't in season, you can substitute frozen. Choose blueberries frozen without additional sugars and thaw them before adding them to your cereal. You can see this dish in the color section. 2 cups water 1 cup fresh blueberries 2 Remove the bowl from the microwave and stir in the honey and then the blueberries.
3 c. fresh or frozen unsweetened berries Combine 1 cup berries, cornstarch, salt, cinnamon, and water in saucepan. Cook over medium heat until mixture thickens, stirring constantly. Add vanilla or almond extract, remaining 2 cups berries, and sugar substitute mix well. Cool and serve. 6 servings. Amount 1 2 cup. Exchange 1 fruit.
2 1 2 tbsp. melted shortening 1 3 c. fresh or frozen blueberries Preheat oven to 425 degrees. Spray muffin tins with non-stick vegetable spray. Sift together flour, baking powder, and salt. Beat Equal and egg together. Add milk and melted shortening. Stir into the flour mixture. Stir in blueberries until just mixed. Batter will be slightly lumpy. Divide into tins. Bake 20 to 25 minutes or until done.
STRAWBERRY JAM 1 c. berries Mash the berries, add soda pop and cook 1 minute. Remove from heat and stir in Jello until dissolved. Stir in sweetener and pour in jars. Seal and store in refrigerator. Exchanges per 1 tablespoon free. Makes 1 1 2 cups. You may use other fruits such as raspberries, peaches or cherries.
A more insidious seizure trigger is a perfectly natural substance, malvin. Malvin is the natural dye found in grapes, strawberries, plums and blueberries. Stop eating strawberry and grape jam or juice. Chickens and the eggs they lay, have lots of malvin too, stop eating chicken and eggs.
The kidney herbs (page 549), at half dose level ( cup a day instead of a whole cup) can be given daily for three weeks and then on alternate days indefinitely. Be very careful to keep the herbal tea sterile by reheating. Elderly people seem to sense the improvement given by kidney herbs. Try other kidney herbs from time to time shave grass, cedar berries, juniper berries, butcher's broom, cornsilk. None interfere with drugs. Remember, they also have a diuretic effect. Be prepared to use extra paper padding in underwear to help catch the extra urine output. The first few nights may be disturbed by extra urination. Interpret this positively.
5 cups hulled, sliced strawberries 3 4 cup Splenda No Calorie Sweetener, or sugar 1 4 cup orange juice 4 scoops (1 2 cup each) sugar-free strawberry ice cream 4 tablespoons nondairy whipped topping In a saucepan, mix together strawberries, sweetener, and orange juice. Simmer for 8 to 10 minutes or until berries are soft. Cool sauce.
2 packages (12 ounces each) no-sugar-added frozen raspberries, defrosted, including juice In a saucepan, heat the raspberries, orange juice, and raspberry preserves over medium heat. Bring mixture to a boil and reduce heat to a simmer. Continue simmering, stirring often, until mixture thickens slightly.
2 cups fresh blueberries, rinsed and drained on paper towels In a salad bowl, toss greens, blueberries, and pine nuts. Sprinkle with salt and pepper to taste. When ready to serve, toss salad with Green Dressing (recipe follows). Divide salad onto individual serving bowls or plates.
Salt, pepper, vinegar, water 1 med. onion, sliced 1 tsp. whole pepper berries Rub meat with salt and pepper and place in glass bowl. Add onion, bay leaf, and whole pepper berries, marinate meat in equal parts vinegar and water for 24 hours. Drain and reserve liquid. Place meat in roasting pan, sear well. Add 3 tablespoons spiced vinegar mixture. Cover and cook in slow oven for 1 1 2 hours. 8 servings. Exchange one 3-ounce serving or 3 slices each measuring 4 x 2 x 1 4 inches for
Less desirable choices are foods such as quiche, bacon, fried or hash brown potatoes, croissants, pastries, and doughnuts. And be careful of the high calorie coffees. According to Starbuck's own Web site, a Strawberries and Cr me Frappuccino Blended Cr me-Whip has 570 kilocalories, including 130 kilocalories of fat.
(Strawberry) Use 2 half pints of whipping cream, previously boiled, 1 package of frozen strawberries (about 10 oz.), and V cup clover honey. Pour frozen strawberries into blender. Pour whipping cream and honey over them. Blend briefly (about 10 seconds), not long enough to make butter Pour it all into a large plastic bowl. Cover with a close fitting plastic bag and place in freezer. Prepare it a day ahead. Try using other frozen fruits, such as blueberries and cherries. Keep a few berries out of the
2 1 2 c. frozen unsweetened blueberries, partially thawed Non-nutritive sweetener equivalent to 2 c. sugar Mix lemon juice, gelatin, salt and arrowroot stir in blueberries. Boil gently until mixture thickens, stirring constantly (about 3-4 minutes). Stir constantly, boiling at full boil for 2 minutes. Remove from heat stir in sweetener. Fill and seal jars. CRANBERRY-ORANGE RELISH 2 c. cranberries