• KIWI BERRY BLEND

     

     

     

     

     

     

    Kiwi Berry Blend

    Makes 4 servings. 1 cup per serving.

    Prep time: 5 minutes

    Ingredients

    1-2 kiwis, sliced or cut in chunks
    2 cups strawberries, cut in half

    Preparation
    1. Fill pitcher halfway with ice.
    2. Add sliced kiwis and strawberries.
    3. Fill with water. Chill for at least 20 minutes
    before serving.
    4. Store in refrigerator and drink within 24 hours.

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  • Harvest of the Month: Broccoli

    Broccoli is an excellent source of vitamin A, vitamin C, vitamin K, and folate. Folate is a water-soluble vitamin that works with vitamin B12 to form hemoglobin in red blood cells. Folate can lower a woman’s risk of having a child with certain birth defects and is being studied for its ability to help protect against heart disease.

    California is the number one commercial producer of broccoli in the United States, producing more than 90 percent of the nation’s crop. Broccoli is available year-round in California and grown in four main regions: the south desert valley (Imperial and Riverside counties); the southern coast (Ventura, Santa Barbara, and San Luis Obispo counties); the central coast (Monterey, San Benito, and Santa Cruz counties), and the Central Valley (Fresno, Kern, Stanislaus, and Tulare counties).

  • Recipe of the Month: Roasted Broccoli

    Ingredients

    1 1/2 pounds broccoli, cut into florets
    3 Tbsp olive oil
    Juice from half a lemon, about 1 Tbsp
    Salt to taste
    2-3 garlic cloves, minced
    Freshly ground black pepper
    1/4 cup grated Parmesan cheese, or to taste

     

    Directions

    1. Preheat oven to 425°F. In a large bowl toss the broccoli florets and minced garlic with olive oil and lemon juice until lightly coated. Sprinkle salt over the broccoli and toss to coat.
    2 Arrange the broccoli florets in a single layer on a greased baking sheet. Roast for 16-20 minutes, until cooked through and nicely browned.
    3. Put the roasted broccoli back in the bowl and toss with black pepper and parmesan cheese.

    Enjoy!

    [Source: HealthyEatingForLife.org]

    VIEW ALL RECIPES OF THE MONTH

  • Harvest of the Month: Pumpkin

    Pumpkins are a good source of Vitamins A and C. The bright orange color of a pumpkin indicates that a pumpkin is loaded with an important antioxidant, beta-carotene. It is converted to vitamin A in the body. In the conversion to vitamin A, beta-carotene performs many important functions in overall health.

    California ranks second in production of pumpkins behind Illinois. Eighty percent of the U.S. pumpkin supply is available in October. In California, about 90% of pumpkins are grown specifically for Halloween. Most pumpkins are sold in local markets or directly to consumers at you-pick pumpkin patches, farmers’ markets, and food retail stores.

  • Recipe of the Month: Pumpkin Bean Soup

    Ingredients
    1 can white beans, undrained
    1 small onion, finely chopped
    1 cup water
    1 fifteen-ounce can 100% pumpkin
    1½ cups 100% apple juice
    ½ teaspoon cinnamon
    ⅛ teaspoon nutmeg or ginger
    ½ teaspoon black pepper
    ¼ teaspoon salt

     

    Directions
    1. In a blender, add beans, onion, and water. Blend until smooth.
    2. In a large pot, add the pumpkin, juice, and spices. Stir well.
    3. Add the blended bean mix to the pumpkin juices.
    4. Cover and cook over low heat for 15-20 minutes. Serve warm.

     

    Nutritional Information

    Calories 160
    Carbohydrate 32g
    Dietary Fiber 7g
    Protein 8g
    Total Fat 0.5g
    Saturated Fat 0g
    Trans Fat 0 g
    Cholesterol 0 mg
    Sodium 330 mg

    [Source: HealthyEatingForLife.org]

    VIEW ALL RECIPES OF THE MONTH

     

  • Harvest of the Month: Corn

    Corn is a good source of folate and thiamin, as well as a source of Vitamin C, Vitamin B6, fiber, manganese, phosphorus, and magnesium.

    The United States is the world’s leading producer of sweet corn, accounting for about 46% of the world’s corn production between 2002 and 2004. California is the nation’s top producer of sweet corn. Sweet corn is one of a few crops grown in all 50 states. Most counties have smaller, local farms that grow sweet corn for roadside stands and farmers’ markets.

  • Recipe of the Month: Zesty Corn Salsa

    Ingredients

    1/2 small chile pepper, seeded
    3 teaspoons extra-virgin olive oil
    1/2 teaspoon salt
    1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
    1 small jalapeno pepper, seeded and chopped
    2 tablespoons chopped fresh cilantro
    2 tablespoons chopped red onion
    2 tablespoons fresh lime juice
    1/4 teaspoon sugar

     

    Preparation

    1. Preheat a grill to medium high. Brush the chile pepper with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.

    2.  If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain.

    3. Mix the corn (if using frozen, add it here), chile, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.

    [Source: HealthyEatingForLife.org]

    VIEW ALL RECIPES OF THE MONTH

  • Harvest of the Month: Broccoli

    Broccoli is an excellent source of vitamin A, vitamin C, vitamin K, and folate. Folate is a water-soluble vitamin that works with vitamin B12 to form hemoglobin in red blood cells. Folate can lower a woman’s risk of having a child with certain birth defects and is being studied for its ability to help protect against heart disease.

    California is the number one commercial producer of broccoli in the United States, producing more than 90 percent of the nation’s crop. Broccoli is available year-round in California and grown in four main regions: the south desert valley (Imperial and Riverside counties); the southern coast (Ventura, Santa Barbara, and San Luis Obispo counties); the central coast (Monterey, San Benito, and Santa Cruz counties), and the Central Valley (Fresno, Kern, Stanislaus, and Tulare counties).

  • Recipe of the Month: Roasted Broccoli

    Ingredients

    1 1/2 pounds broccoli, cut into florets
    3 Tbsp olive oil
    Juice from half a lemon, about 1 Tbsp
    Salt to taste
    2-3 garlic cloves, minced
    Freshly ground black pepper
    1/4 cup grated Parmesan cheese, or to taste

     

    Directions

    1. Preheat oven to 425°F. In a large bowl toss the broccoli florets and minced garlic with olive oil and lemon juice until lightly coated. Sprinkle salt over the broccoli and toss to coat.
    2 Arrange the broccoli florets in a single layer on a greased baking sheet. Roast for 16-20 minutes, until cooked through and nicely browned.
    3. Put the roasted broccoli back in the bowl and toss with black pepper and parmesan cheese.

    Enjoy!

    [Source: HealthyEatingForLife.org]

    VIEW ALL RECIPES OF THE MONTH

  • Harvest of the Month: Sweet Potatoes

    Sweet potatoes are an excellent source of vitamin A and vitamin C and a good source of fiber, vitamin B6, and potassium. Vitamin A is a fat-soluble vitamin that helps maintain good vision, protects the body from infections, supports cell growth, and keeps skin healthy. Sweet potatoes are one of the richest plant sources of beta carotene, which the body converts into vitamin A. Antioxidants, like carotenoids, help keep the immune system healthy.

    California ranks third in sweet potato production behind North Carolina and Louisiana. Almost 80 percent of California production takes place in Merced County. There are many varieties of sweet potatoes, but the three main varieties found in California markets are Hanna or Golden Sweets, orange-fleshed Beauregards, and Red “Yams.”

  • KIWI BERRY BLEND

    RYD_WaterRecipe-Eng_Page_1

                Kiwi Berry Blend Makes 4 servings. 1 cup per serving. Prep time: 5 minutes Ingredients 1-2 kiwis, sliced or cut in chunks 2 cups strawberries, cut in half Preparation 1. Fill pitcher halfway with ice. 2. Add sliced kiwis and strawberries. 3. Fill with water. Chill for at least Continue Reading

  • Harvest of the Month: Broccoli

    broccoli

    A ½ cup of cooked broccoli provides:

    Excellent source of vitamin A, vitamin C, vitamin K, and folate.

    A good source of fiber, vitamin B6, riboflavin and potassium.