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It’s Berry Time Did you know that July is National Berry Month? Berries are good for you and they taste great! They are bursting with antioxidants that may increase our immune function and protect against cancer and heart disease. What a wonderful little food! Try including more berries in your diet by adding strawberries, blueberries or raspberries to a bowl of whole grain cereal in the morning. You can stir them into your yogurt or sprinkle them on your salad. Berries don’t always have to be fresh, either. You can keep a variety on hand in your freezer. Blend with yogurt or low-fat milk and make an incredible smoothie. To freeze berries, rinse them judiciously, pat them dry and pick through them for stems. Scatter them in a single layer on a sheet pan or pie plate and freeze completely. Once they are frozen, transfer the berries to plastic bags or containers for freezer storage.

BERRY SOUP Serves 4 A café in Ashville, NC, served this to me and I found it very refreshing. 4 cups frozen berries or 4 cups fresh strawberries, stemmed and mashed 1-1/2 cups fresh-squeezed orange juice 1 cup low-fat vanilla yogurt Fresh mint leaves In a blender, puree the berries, orange juice and yogurt. If you would like a smooth soup, pour through a strainer and discard the pulp and seed residue. Refrigerate for at least 2 hours. Serve in chilled bowls and garnish

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July 2013 ttimes web magazine  

Tidewater Times July 2013

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