Tag: berries

  • Strawberry Ice Cream

    Strawberry Ice Cream

    I consider myself lucky because my local farmers market has an abundance of the sweetest organic strawberries I’ve ever tasted. Harvested on the same day, these strawberries are ripe when I buy them. Much of the berries are eaten same day by my voracious family, but when there’s still at least a pint left, I turn these beautiful strawberries into my favorite dessert, Strawberry Ice Cream.

    Ingredients:
    1 pint fresh ripe strawberries, stemmed
    freshly squeezed juice of 1 medium-sized lemon
    1 cup sugar, divided
    1 cup whole milk
    2 cups heavy cream, chilled
    1 tsp vanilla extract

    Follow manufacturer’s instructions on how to prepare your ice cream maker.

    1. Combine the strawberries, lemon juice and 1/3 cup of sugar in a medium bowl. Mash the strawberries roughly (I prefer mine with larger chunks than you might. It’s up to you.) and allow them to macerate together for 2 hours.
    2. Heat whole milk in a medium saucepan until it bubbles around the edges.
    3. Whisk sugar into the heated milk.
    4. Transfer to a medium bowl and let it cool completely.
    5. Stir in heavy cream and vanilla.
    6. Churn the mixture in an ice cream maker for at least 30 minutes or until thickened into a soft-serve consistency.
    7. Add strawberry mixture slowly while ice cream is churning.
    8. Freeze for at least 2 hours if a firmer consistency is desired.

    Enjoy!

  • Blueberry Ice Cream and Sorbet

    Blueberry Ice Cream and Sorbet

    Natural Health Supply

    cuisinart ice cream maker

    There she is! My beautiful red Cuisinart ice cream maker. My mouth is watering just looking at it.

    I made two desserts this weekend: Blueberry Ice Cream and Blueberry Sorbet.

    Ingredients
    Blueberry Sorbet
    1 1/4 cup sugar
    1 cup water
    1 quart blueberries
    4 tbsp fresh lemon juice

    Blueberry Ice Cream
    1 pint blueberries
    3 tbsp fresh lemon juice
    1 cup sugar, divided
    1 cup whole milk
    2 cups heavy cream
    1 tsp vanilla extract

    Follow manufacturer’s instructions on how to prepare your ice cream maker. If making these two desserts one after another, begin with Blueberry Sorbet, to keep the sorbet dairy-free.

    blueberry macerating in lemon juice

    Blueberry Sorbet

    1. Boil sugar and water in a medium saucepan. Reduce heat and simmer without stirring until sugar is completely dissolved. Transfer to a bowl and cool completely.
    2. Macerate the blueberries with lemon juice.
    3. Add blueberry mixture to the sugar/water bowl and let it chill for an hour.
    4. Churn the mixture in an ice cream maker for at least 30 minutes or until thickened into a soft-serve consistency.
    5. Freeze for at least 2 hours if a firmer sorbet is desired.

    Blueberry Ice Cream

    1. Macerate the blueberries with lemon juice and 1/3 cup sugar. Let it sit for 2 hours.
    2. In a medium bowl, whisk together milk and remaining sugar until the sugar is dissolved. Stir in heavy cream and vanilla.
    3. Churn the mixture in an ice cream maker for at least 30 minutes or until thickened into a soft serve consistency.
    4. Add the blueberry mixture during the last 5 minutes of churning.
    5. Freeze for at least 2 hours if a firmer consistency is desired.

    blueberry sorbet used as topping for bread

    My husband wanted to eat his sorbet before it was frozen so he used it as a topping on a slice of my fresh baked bread. It was kind of weird to me, a bit heartier than I like my desserts, but he liked it, so what the hey! I’m happy if he’s happy! 😀

  • Maple Cranberry Sauce

    Maple Cranberry Sauce

    Natural Health Supply

    Ingredients:
    8 oz. cranberries
    1/2 cup sugar
    1/2 cup water
    1/4 cup maple syrup

    Combine all ingredients into a saucepan and bring to a boil under high heat. Turn heat to low and simmer for 15 minutes.

  • Essential Vitamins and Minerals in Foods

    Essential Vitamins and Minerals in Foods

    Essential Vitamins and Minerals in FoodSometimes I find myself in a rut, buying the same fruits and vegetables week by week. Not only is this boring to eat, it also provides a limited range of vitamins and minerals for me and my family. It might be easier to take a multivitamin pill, but so much more effective and enjoyable to eat nutritious foods. So I did some research on essential vitamins and minerals our bodies need to be healthy, as well as the best food sources for these.

    Vitamin A promotes vision in dim light, mucous membranes, bones, teeth and skin. Carrots, pumpkin, sweet potatoes, spinach, butternut squash, cantaloupe, mangoes, apricots, broccoli, watermelon, tuna.

    (Vitamins B)

    Thiamin keeps carbohydrate metabolism and nervous system in good condition. Pasta, peanuts, legumes, watermelon, oranges, brown rice, oatmeal, eggs.

    Riboflavin takes care of the skin, and fat / protein / carbohydrate metabolism. Milk, avocadoes, tangerines, prunes, asparagus, broccoli, mushrooms, salmon, turkey.

    Niacin promotes effective use of oxygen by our cells, fat / protein / carbohydrate metabolism, and the nervous system. Peanut butter, legumes, soybeans, whole-grain cereals, broccoli, asparagus, baked potatoes, fish.

    Vitamin B6 is for protein metabolism. Soybeans, avocadoes, lima beans, bananas, cauliflower, green peppers, potatoes, spinach, raisins, fish.

    Folate is the same as folic acid, which is good for red blood cell tissue growth and repair. Legumes, mushrooms, oranges, asparagus, broccoli, spinach, bananas, strawberries, cantaloupe, tuna.

    Vitamin B12 promotes new tissue growth, red blood cells, the nervous system and the skin. Eggs, salmon, swordfish, tuna, clams, crab, mussels, oysters.

    Biotin metabolizes fat, protein and carbohydrates. Peanut butter, oatmeal, nuts, cauliflower, legumes, eggs.

    Pantothenic Acid aids in the metabolism of fat, protein and carbohydrates. Whole-grain cereals, mushrooms, avocadoes, broccoli, peanuts, cashews, lentils, soybeans, eggs, fish.

    Vitamin C builds collagen, healthy gums, teeth and blood vessels. Oranges, grapefruit, bell peppers, strawberries, tomatoes, spinach, cabbage, melons, broccoli, kiwi, raspberries, blueberries.

    Vitamin D is good for calcium absorption, bones and teeth. Sunlight, cereals, eggs, milk, butter, tuna and salmon.

    Vitamin E protects cells from damage. Nut and vegetable oils, mangoes, blackberries, apples, broccoli, peanuts, spinach.

    Vitamin K prevents blood clotting. Spinach, broccoli, brussels sprouts, cabbage, parsley, carrots, avocadoes, tomatoes, eggs, dairy.

    Calcium builds strong bones and teeth, muscles and nerves, and prevents blood from clotting. Broccoli, green beans, almonds, turnip greens, orange juice, milk, cheese, yogurt, salmon and sardines with bones.

    Chloride aids in digestion. It works with sodium to maintain fluid balance. Salt.

    Chromium assists in metabolism of carbohydrates. Whole grains, broccoli, grape juice, orange juice, black pepper.

    Copper is good for the blood cells and connective tissues. Nuts, cherries, cocoa, mushrooms, gelatin, legumes, oysters, shellfish, fish, eggs.

    Flouride protects the tooth enamel. Tea, fish.

    Iodine promotes thyroid function. Spinach, iodized salt, lobster, shrimp, oysters, milk.

    Iron brings oxygen in blood and is good for metabolizing energy. Asparagus, spinach, pumpkin seeds, soybeans, tofu, clams.

    Magnesium protects the bones, nerve and muscle function. Molasses, nuts, spinach, pumpkin seeds, baked potatoes, broccoli, bananas, seafood, dairy.

    Manganese is good for the bones, connective tissues and fat / carbohydrate metabolism. Nuts, legumes, tea, dried fruits, spinach, green leafy vegetables.

    Molybdenum helps in nitrogen metabolism. Legumes, whole-grain cereals, dairy.

    Phosphorus metabolizes energy. It works with Calcium for healthy bones and teeth. Cereals, fish, eggs, dairy.

    Potassium keeps acids balanced. It also works with Sodium to maintain fluid balance. Baked potatoes, avocadoes, dried fruit, yogurt, cantaloupe, spinach, bananas, mushrooms, tomatoes.

    Selenium works with Vitamin E to protect cells and body tissue. Whole grain cereals, mushrooms, Brazil nuts, dairy, fish and shellfish.

    Sodium keeps the fluid balanced and the nervous system in good condition. Salt, soy sauce, seasonings.

    Zinc aids in wound healing, growth, appetite and sperm production. Lima beans, legumes, nuts, oysters, seafood, dairy.