Tidewater Kitchen without the heat that strips the germ from the grains, thus preserving more of the original nutrients, and it is therefore more perishable. It keeps very well in the refrigerator. TRIPLE BERRY SMOOTHIE Serves 4 Not only is this a completely virtuous and quick summer breakfast, but it can be frozen into popsicles! The sweet blueberries and strawberries get a dash of tartness from the cranberries, and the whole thing just goes in the blender. 1 cup fresh blueberries, stemmed 1 generous cup sliced fresh strawberries 1 cup frozen cranberries 1-1/2 cups plain yogurt 1 large ripe banana, peeled and sliced 1 cup fresh orange juice Whole strawberries, oranges slices and mint for garnish Combine blueberries, strawberries, cranberries, yogurt, banana and orange juice in a large blender ~ or do it in batches ~ and blend at high speed until smooth. Pour into tall glasses, garnish and serve. Note: A good rule of thumb is to fill your blender only half full, no matter what you are mixing, and no matter what size your blend-
Triple berry smoothie. er. That way, the churning action wonâ€™t push the contents over the blender edge. PINEAPPLE, PAPAYA, and BERRIES in FRESH LIME-CHILE DRESSING Serves 4 This excellent summer fruit salad, which gets a tiny unexpected f lavor explosion from the fresh chile peppers, is a good example of how things have changed. Until recently this combination of fruits would have been served as a dessert. The simple addition of lime juice and fresh chiles transforms it into a refreshing appetizer or luncheon salad. If you like cilantro, by all means substitute it for the mint.
Tidewater Times July 2013