Skip to main content

Raspberries
















Photo link

NUTRITION CONTENT:

  • Great source of Vitamin C
  • Excellent antioxidant source, which help prevent cancer!
  • Great source of riboflavin, folate, niacin, magnesium, potassium, copper, and manganese—all needed for a health body! 
  • Plentiful source of dietary fiber (Fiber binds to bad cholesterol
 RASPBERRY COUS COUS RECIPE:

Total Time: 30 minutes
Serves: 4, about 3/4 cup each
Total cost: $8.76
Cost per serving: $2.19

Ingredients
·         2 tablespoons extra-virgin olive oil divided - $0.15
·         2 tablespoons orange juice - $0.05
·         1 tablespoon cider vinegar - $0.05
·         2 teaspoons finely chopped onions - $0.10
·         1/4 teaspoon salt - $0.01
·         1/4 teaspoon freshly ground pepper $0.01
·         1 cup couscous - $3.41
·         2 cups vegetable broth (any broth will do) - $1.60
·         1 cup raspberries - $3.33
·         2 tablespoons toasted sliced almonds (optional) - $0.10

Preparation

http://www.raspberries.us/red-raspberries-636.jpg

·         In a medium saucepan, heat the 2 Tbs olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the broth and bring to a boil. Simmer for 10 to 12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool

·         Whisk 1Tbs oil, orange juice, vinegar, onions, salt and pepper in a large bowl. Add cooked couscous, berries and almonds (optional); gently toss to combine.
·         Tip: To toast sliced almonds, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring until lightly browned and fragrant, 2 to 3 minutes.



Comments

Post a Comment

Popular posts from this blog

Five tips to maximize your workouts

Photo (from left): Katie Fabish, Nicole Sanders, Mindy Gross, Mae Hynes, Dana Corriere, David Farber, Holly Hull competing in the 2010 Collegiate Triathlon, Collegiate National Championship located in Lubbock, Texas. 1.       Always eat breakfast. It is important to eat breakfast in the mornings. After the body does not eat throughout the night, the body goes into starvation mode. When the body is in starvation mode, the metabolism slows, and the body retains as much nutrients as possible. By eating breakfast and introducing food for the day, the metabolism speeds up and weight loss is made possible. 2.       Stay fueled. Instead of eating 3 large meals a day, eat 4 to 6 small meals throughout the day. In eating smaller meals more frequently, the body uses most of the nutrients it takes in and refrains from storing extra calories. Another benefit of eating smaller meals throughout the day is that this type of eating will keep muscles fueled and ready for action! ·          La
Post a Comment
star ratings

Hello Spring Season, Goodbye Winter Blues!

http://www.madgene.com/wallpaper.php?view=105 As spring quickly approaches, your body rejuvenates and gives your mind and body both strength and power. The spring quickly begins nursing your body back into a healthy state, making winter blues a part of the past. Two ways to take advantage of the new season are to take advantage of the sun and of the new crops in season. 1.       Take advantage of the sun :   Vitamin D: The body makes vitamin D when it is exposed to the Ultraviolet B (UVB) rays of the sun. The Vitamin D Council recommends 20-30 minutes (be careful not to burn) of sunlight exposure each day. Vitamin D aids in the body in the absorption and utilization of calcium, and consequently, adequate vitamin D is both helpful and necessary for healthy bones.   Serotonin : Light causes an increase in the body’s production of Serotonin while darkness and overcast weather cause the depletion of serotonin, which is especially observed during the winter months. Light therapy wa
Post a Comment
star ratings

Apple Ginger Vinaigrette

Ingredients: 1 small to medium sized fresh apple, diced 1 dash of McCormick Pepper Medley Grinder  2 ounces balsamic vinegar 2 ounces olive oil 2 teaspoons fresh ginger, minced Directions: 1) Beat ingredients together in a small bowl with a fork. 2) Serve on a fresh salad. 3) Store leftovers in an airtight container in the refrigerator up to 5 days.
Post a Comment
star ratings