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4 cups chopped rhubarb
4 cups water
½ cup sugar
3 cups apple juice
1. In a medium saucepan over high heat, bring rhubarb and water to a boil. Reduce heat to medium-low and simmer 15 minutes. Remove from heat and stir in sugar until dissolved.
2. Strain rhubarb mixture through a fine sieve over a pitcher, pressing out excess moisture. Stir in apple juice and refrigerate to chill. Serve over ice. They’ll never guess.
Slyly Serves: 6 – 8
Ever notice how strawberries just don’t taste the same in November, how peaches are awfully hard to find in February, or how zucchini never seems to go on sale in the winter? Pay attention to when fruits and vegetables are in season throughout the year and you’ll have your answers.
Once you notice to how distinctly delicious in-season produce is, you’ll have a hard time settling for out-of-season alternatives. But the benefits of eating in-season go far beyond just good taste. So often, nature knows best. And when it comes to eating what’s growing now, there’s no mistaking the benefits.
Here are 5 great reasons:
Right now, look for the bounty of spring produce at your farmers market or grocery store. Spring welcomes so much tasty produce back to our plates, including greens, peas, asparagus, leeks, radishes, berries, rhubarb and more!
3 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
4 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 (15-ounce) can sliced beets, drained and rinsed (1 ¾ cups)
1 ½ cups unenriched soy milk
½ cup orange juice
½ cup sugar 3 tablespoons plain unsweetened yogurt 1 ½ tablespoons
1 teaspoon vanilla
6 drops red food coloring (optional)
butter, for cooking
4 cups raspberries or sliced strawberries
maple syrup, warmed
Craftily Yields : about 2½ dozen pancakes
Get more healthy-but-stealthy recipes in the cookbook, Vegetables Accidentally [healthier...but none the wiser]. Pick up your copy today!
If you've made a new year’s resolution related to eating better or losing weight, you’re not alone. A majority of resolvers do! Whether you stick to your resolution or [like most people] don’t, you can still make some small-but-stealthy changes to treat yourself well in 2015.
Small steps go a long way! Yes, you’ve heard that before. But there’s no need to try so hard to make change. Why not try to pull the wool over on yourself by building a couple extra cups of fruits and veggies in every day...the accidental way.
Here are 15 small-but-scheming suggestions to start the new year off right:
And whether you’re resolving, or intending or really just hoping to treat yourself a little better this year, this list will set you on the right track.
Get more healthy-but-stealthy recipes and ideas i
n the cookbook, Vegetables Accidentally [healthier...but none the wiser]. Pick up your copy today!
Cold and flu season is upon us, but there’s good news. There is an easy home remedy for boosting your immune system that may help lower your chances of getting sick this year — regardless of whether you choose to get the flu shot or not.
It’s pretty simple, really: Just eat your fruit and veggies. Pick any of your favorites and eat lots of them! Your immune system will thank you.
We know most people don’t eat nearly as much produce as is optimal. And during the winter season, people tend to eat even fewer fruits and veggies, but that’s the opposite of what you’ll want to do to stay healthy this time of year. Consuming fruits and vegetables — especially in-season — contributes to better overall nutrition. And better nutrition contributes to better health for you and your immune system.
The key is to get started before you get sick.
So as the cold and flu season ramps up, you can bolster your defenses by making the effort to fill your meals with lots of produce. Any fruits and veggies will help, but your best bet is to load up on those rich in antioxidants [that includes vitamins A, C and E, as well as beta carotene, selenium, zinc, etc.] Some of the top choices to bulk up on antioxidants include berries, apples, grapes and citrus, as well as beans, artichokes, potatoes, broccoli, red bell pepper and pumpkin. Really, if you’re eating a variety of fruits and veggies, it’s really hard to go wrong.
There is no guarantee that eating any specific foods will prevent you from catching the flu, and we know that what you eat is just part of the equation when it comes to staying healthy. But, you can certainly nosh assured that consuming lots of fruits and veggies will help to keep your immune system strong through cold and flu season, and all year long.
This is a comforting bowl with something to offer everyone's palate: a combination of smokey and savory, plus sweet and fresh...oh, and a whole lotta veggies they'll never even notice.
When you serve up a pot of this goodness, don't forget to top everyone's bowl with those tasty bacon and green onion garnishes. [But there's no point in mentioning the 10.5 cups of veggies you're also serving up!]
8 slices bacon, chopped
1 cup finely chopped onion
1 cup diced carrot
1 clove garlic, minced
1 bay leaf
½ teaspoon dried thyme
salt and pepper
¼ cup all-purpose flour
4 cups chicken broth
2½ cups peeled and chopped (½–inch cubes) potato
3 cups corn, fresh or frozen and thawed
2 cups unenriched soy milk
¾ cup shredded sharp cheddar
1 cup sliced green onion
1. In a large pot, cook bacon over medium heat until crisp, about 10 minutes. Transfer bacon to paper towels. Drain all but 2 tablespoons of fat from the pot. Shoo away the onlookers.
2. To the same pot, add onion, carrot, garlic, bay leaf and thyme, seasoning with salt and pepper. Cook until softened, about 5 minutes.
3. Sprinkle flour onto vegetables and stir for 1 minute. Add broth and potato and raise heat to medium-high. Let boil, stirring occasionally, until potato is just tender, about 8 minutes.
4. Reduce heat to medium-low. Add corn and soy milk, stirring to thoroughly combine. Cover and simmer until corn softens, stirring occasionally, about 15 minutes more.
5. Stir in cheddar until melted. Check seasoning and adjust as needed. Serve hot, garnished with bacon and green onion.
Slyly Serves: 6 – 8
At the flavor intersection of summer and guacamole, this crowd pleaser is an easy party trick that serves up nearly 10 cups of fruits and veggies. With so much amazing produce in season – especially corn and tomatoes – you can't miss whether you serve this dish as a side or the star of the plate.
Dressingzest of 1 lime
¼ cup lime juice
¼ cup olive oil
1 clove garlic, minced
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon cayenne
3 cups chopped avocado
2 cups (10 ounces) chopped cooked boneless
skinless chicken breast
2 cups halved cherry tomatoes
1 (15-ounce) can black beans, drained and
rinsed (1¾ cups)
1 cup chopped red or yellow bell pepper
1 cup corn, fresh or frozen and thawed
½ cup finely chopped red onion
½ cup fresh cilantro
1 tablespoon finely chopped jalapeño
salt and pepper
1. Make the dressing in a small bowl by whisking together lime zest and juice, oil, garlic, cumin, salt, pepper and cayenne.
2. In a large bowl, combine avocado, chicken, tomatoes, beans, bell pepper, corn, onion, cilantro and jalapeño. Add dressing, tossing to coat. Check seasoning and adjust as needed.
3. Serve this fraudulent favorite at room temperature or chilled
Slyly Serves: 6 – 8
Tomatoes are one of the most fragrant and delicious treats that a summer garden has to offer. Indeed, I would even vote for them to be an official symbol of summer. Fresh off the vine, they are unmistakably sweet and flavorful. But there is one sure way to deactivate the power of this aromatic palate-pleaser...
Please don’t put your tomatoes in the fridge!
Ok, those pinkish ones you get at the grocery store in the middle of winter won’t suffer from refrigeration too much, because they were nearly tasteless and barely reminiscent of a tomato in the first place. [To be fair, some out-of-season tomato options are beginning to improve, but summertime is definitely still your best bet.]
A summer tomato will lose texture and flavor quickly if you keep it in the fridge. In just a day or two you’ll find that your in-season garden treat begins to develop a mealy texture and lose its signature scent of summer. Want to know why? The scientific answer is served up here.
Want to bring out the best in your tomatoes? Store them on the counter. Its really that simple. Having them out and visible will also remind you to enjoy tomatoes more often while they are most fresh and fragrant, all summer long.
PS — While we’re on the topic of chilling [or not chilling] produce, please keep your avocados, mangoes, plums and peaches [until they are fully ripe], as well as potatoes and onions out of the fridge too!
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