The Shoreline Fruit Blog
Posted on May 20 , 2015 - 03:01 pm
Numerous studies have shown just how important it is to eat the first meal of the day.
From helping to maintain a healthy weight to improving mental focus in kids and adults, breakfast offers up a ton of benefits.
The morning meal is also one of the best opportunities we have all day to get in some servings of colorful fruits and vegetables, which most of us don’t get enough of on a daily basis. Eating in color – both at breakfast and throughout the day – means packing in more nutrients. Foods that naturally contain vibrant color tend to include phytochemicals that may provide health benefits.
From Beige to Colorful Breakfast
While there are plenty of healthy ways to start your day, many of these foods – whole grain breads and cereals, yogurt, oatmeal – are pretty boring looking on their own. Breakfast is the prime time to load up on colorful phytonutrient-rich foods, including tart cherries.
Ruby-red and pleasingly tart, Montmorency cherries contain anthocyanins, a flavonoid that gives the cherries their deep red color and delicious flavor. And dried tart cherries are also rich in vitamin A, which is necessary for skin and eye cell growth, and it’s vital for a healthy immune system and reproductive system.
You can find tart dried cherries, tart cherry juice and frozen tart cherries year round. There are so many amazing and tasty ways to use them to add a pop of red to your morning meals!
Posted on Apr 24 , 2015 - 02:08 pm
- 1 tablespoon tart cherry juice concentrate
- 2 cups nonfat plain Greek yogurt
- 1/3 to 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon bourbon or vodka, optional
- 1/4 cup dark chocolate chips
- 1/4 cup white chocolate chips
In a large bowl, whisk together yogurt, sugar, tart cherry juice concentrate and vanilla extract until combined and sugar is fully dissolved. Cover and refrigerate for 1 hour.
Freeze according to ice cream maker instructions. Add bourbon or vodka in the last 2-3 minutes of freezing. This is optional, but recommended—it keeps the frozen yogurt from freezing hard and icy. Fold in chocolate chips. Frozen yogurt is best served immediately, but can also be stored in a freezer safe container, just allow 10-15 minutes thawing time before scooping.
Recipe courtesy of Ari Ziskin, ArisMenu.com
Posted on Mar 23 , 2015 - 12:59 pm
Posted on Feb 12 , 2015 - 09:30 am
1 cup frozen tart cherries
3 tbsp. orange juice concentrate
1/2 cup plain (or vanilla) yogurt
2 tbsp. honey
Put all ingredients in blender and enjoy!
Posted on Jan 21 , 2015 - 03:31 pm
Total Time: 8 hours, 10 minutes
Prep: 10 minute
Cook: 8 hours
Yield: 2 servings
In a large jar or container, mix together your oats, almond milk, dried cherries, slivered almonds, cherry concentrate, chia seeds and 1⁄2 teaspoon cinnamon. Cover and refrigerate overnight.
In the morning, spoon into bowls and enjoy cold or warmed up. Drizzle with a bit of honey or sprinkle with some extra dried tart cherries and/or slivered almonds, if desired.
Recipe courtesy of Sydney Kramer, CrepesOfWrath.net
Posted on Dec 19 , 2014 - 12:16 pm
Total Time: 30 minutes
Prep: 30 minutes
Yield: 36 1 1/2” marshmallow cubes
- 2 envelopes unflavored powdered gelatin
- 1 1/2 cups tart cherry juice, divided
- 1/3 cup plus 2 tablespoons light corn syrup
- 1 3/4 cups sugar
- 1/4 teaspoon kosher salt
- 1/3 cup powdered sugar, for dusting
In a small bowl, mix the gelatin with 4 ounces (1/2 cup) tart cherry juice. Combine the remaining 8 ounces (1 cup) tart cherry juice with the corn syrup, sugar, and salt in a 3-quart stainless steel pot. Stir with a fork over medium heat until it begins to simmer. Clip a digital thermometer to the pot, increase the heat to medium-high, and simmer without stirring until the ruby syrup registers 250° (about 15 minutes altogether).
When the syrup comes to temperature, transfer the thermometer to the bowl of a stand mixer and pour in the hot syrup all at once. Cool to 212° and add the gelatin. With the whisk attachment, mix on low speed for a minute to combine, then increase to medium-high and whip until tripled in volume, about 10 minutes. Scrape into a well-greased 8” by 2” square baking pan, cover with foil, and refrigerate 2 hours.
Once firm, pry the marshmallow from the pan and place on a powdered sugar dusted cutting board. Rub powdered sugar over the marshmallow, cut into six 1 1/2” strips, then cut each into six pieces. Tumble with the remaining powdered sugar in a large bowl and store in an airtight container up to a month at room temperature.
Recipe courtesy of Stella Parks, BraveTart.com
Posted on Aug 12 , 2014 - 04:12 pm
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