By David W. Grotto ; foreword by Marianne Smith Edge.
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PREPARATION AND SERVING SUGGESTIONS: • Wash blackberries in cold water just before using. If you decide to freeze them, wash them in cold water and immediately place them in a freezer-safe container. • Eat blackberries plain, in yogurt or cereal, or put them in a fruit salad. • Make jellies or jams with frozen berries. • Blackberries are great for use in pies, cookies, and bars. • Ferment blackberry juice for homemade red wine. Simple Blackberry Crisp by Sharon Grotto Servings: 8 • Prep and baking time: 40 minutes This recipe contains five powerhouse foods.
Add shredded cheese, blend until just smooth. Add salt and pepper—season to taste. Garnish with fresh, whole basil leaves. Serve immediately. Can be kept chilled; however, color and flavor fade with time. BREAK IT DOWN… Calories: 150*1; Total fat: 15g; Saturated fat: 3g; Cholesterol: 3mg; Sodium: 75mg; Total carbs: 3g; Fiber: 1g; Sugar: 0g; Protein: 3g. Beans (Phaselous vulgaris) Did you know…Mexican “Jumping Beans” are not actually beans at all? ” What’s the Story? There are over one thousand bean species, which are also known as pulses and legumes, in various cultures.
Filipinos make a beverage out of pureed avocados, sugar, and milk. Luxurious Guacamole Adapted from Mexican Everyday by Rick Bayless Servings: 6 • Prep time: 15 minutes I tried this for the first time in Rick Bayless’s restaurant, Frontera Grill, in Chicago. Simply heaven! This recipe contains six powerhouse foods. INGREDIENTS: 2 ripe Hass avocados 1 garlic clove, finely chopped or crushed through a garlic press ½ teaspoon salt (more or less to taste) ¼ small white onion, finely chopped ½ medium tomato, chopped into ¼-inch dice 1 serrano or ½ to 1 jalapeño pepper, finely chopped (optional) Garnish with fresh cilantro DIRECTIONS: Cut the avocados in half.