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By superfoodie, September 20, 2009 9:44 pm

Whether we like it or not, the fall season is almost upon us. I know, I know, we’ve barely made it halfway through September, but traveling through my produce market last week, I spotted one of my favorite signs of fall and winter- A large barrel of beautiful red pomegranates! These antioxidant-rich winter fruits are native to the Caucusus region of Asia, but have formed a place in the hearts of people all over the world. In the US, we grow them in Arizona and California, and we import many from Turkey, Armenia, Azerbaijan,  and Latin America.

If anyone’s ever opened one of these complicated fruits, they might be familiar with the frustration of extracting the hundreds of tasty seeds inside. They can be troublesome if you don’t know the best way. Personally, I like spending the time in the beginning to get all of the seeds out and cleaned. Then, when all the hard work is done, I dig in. Taking the seeds out one-by-one is just too time consuming. Try this:

Take a whole fruit and use a knife to cut it in half or peel a section of the skin. Use your fingernails to peel the rest as you would an orange. The seeds are embedded in all sorts of fleshy white pulp, so take the time to dig them out one by one. It’s really not difficult once you get the hang of it. Separate your seeds into one bowl and your peel and pulp into another. It feels like it could take forever, but trust me, when you’re done, it’s worth it!

Once you’ve extracted all of the seeds, sit back and enjoy! The pomegranate really produces a ton of meaty, juicy seeds. It’s not one of those fruits where you work for 20 minutes and then have nothing to show for it.

I like eating all of the seeds fresh from the fruit, but their culinary possibilities are really endless. Try them on a delicious green salad. They add such a tart and sweet crunch.  Or sprinkle them in yogurt or on granola. I’ve also had success incorporating them into meat dishes and glazes. And for all of the SuperDrinkies out there, try muddling some seeds with mint and natural cane sugar. Mix in some seltzer and nice white rum, and you’ll have yourself a delicious pomegranate mojito.

Have fun exploring the many uses for this delicious and unique fruit. Send us in your recipes or favorite pomegranate info! Till next time…

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By superfoodie, June 25, 2009 2:41 am

Last night I made my first batch of raw almond ice cream. It satifies vegans, raw-foodies, superfoodies, and junk-foodies alike! The premise behind this tasty treat is that almonds, when blended with water, make a smooth and creamy milk-like liquid. It’s great in cereal or even in coffee, but also can be used in recipes where dairy products are called for. The trick is to be sure it is completely blended, (unless you like your “milk” chunky.) You can also strain the almond milk through cheesecloth or even a small strainer to eliminate any larger particles.

This delicious almond ice cream gives a fraction of the sugar and fat of real ice cream, contains the healthy omega fatty acids found in raw almonds, and can be flavored and added-to to  suit anyone’s tastes. Be sure to send in any creative recipes that have proven a success for your family!

Raw Almond Ice Cream

2 Cups Raw Almonds

4-5 Cups Water

2 Bananas

Agave Nectar to taste

A Pinch of Sea Salt

2tsp Pure Vanilla Extract

Blend together the almonds and the water. More water right be needed to get the best consistancy. Blend until there are no large pieces left. I like to leave mine a little chunky, as I enjoy the nuttier texture of the ice cream. For perfectly smooth ice cream, however, strain through a cheesecloth. Set aside half of the almond milk.

Freeze the other half. The easiest way to do this is in ice cube trays, since it will go right back in the blender before eating. If not, freeze the almond milk in any container and just break it up before blending.

After it is frozen, return it to the blender and add the two bananas and vanilla extract. The agave nectar is used as a sweetener, but you can also use maple syrup if you don’t have the nectar. Some people add chopped dates as a sweet alternative. Add a pinch of sea salt (sounds weird, but it really makes it taste better!) As you blend, add some of the almond milk you set aside earlier. Keep adding until you get the ice cream consistancy you desire.

You can now add all sorts of fun toppings or additives like fresh fruit, cocoa powder, or chopped nuts. Go easy on sprinkles or chocolate syrup as they are high fat/cal, low nutrient.

Good luck and have fun!

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By superfoodie, June 16, 2009 7:20 am

Since the beginning of the superfood craze, we have scoured the earth for most nutritious, most delicious: the best of the best superfoods. These next few superfruits have some of the highest levels of antioxidants of all the superfoods and phytochemicals you can’t find elsewhere. If you want an insider look at what’s coming up in superfood trends, take a look at these next three.

Maqui Berry: Naturally grown in Patagonia region of Chile, the maqui berry has some of the highest antioxidant levels of any food. Also known as the Chilean wineberry, has been featured on the Rachael Ray Show, Fox News and CNN as one of the world’s most nutritious superfruits. It has an ORAC-H (antioxidant) value of 27,000 which is DOUBLE that of Acai, TRIPLE that of Pomegranate, and FIVE TIMES that of Blueberries! It is delicious and is most popular in anti-aging supplements and skin care products.

Blackcurrant: This beautiful berry grows in sunny, high altitude areas with hot summers and freezing cold winters. The fruits are anywhere from greenish-black to bluish purple in color. It is incredibly delicious and considered by some to be the most nutritious berry in the world. It contains unique polyphenols, anthocyanins, and omega-3 ALA’s. Each wild-picked berry has a slightly different taste, which makes eating each one a delicious surprise.

Muscadine Grape: Vitis rotundifolia, or the muscadine grape, is a variety native to the Southeastern US. It tolerates more heat than other varieties and is incredibly high in polyphenols and resveratrol, which is a compound linked to the French Paradox and heart health. Wines made from the muscadine grape are antioxidant-rich, but muscadine grape seed extracts are even higher in resveratrol and can be found in many resveratrol supplements.

Look out for these three new superfoods as you plan your summer superdiets. They are unmatched in nutrition and taste and a fun and exotic addition to the everyday.

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By superfoodie, June 5, 2009 5:39 am

Kefir milk is a cultured product similar to yogurt and full of a wide variety of friendly bacteria and yeast. The bacteria and yeast convert the lactose, or sugar found in milk, into lactic acid. These probiotics can help regulate your digestive system and help your body process milk products more easily.

Probiotics are bacteria and yeast which help your body to digest foods, produce vitamins, and keep out the bad microbes. You eat food and it travels into your mouth, down your digestive system, and into the stomach and intestines. All along the way, beneficial bacteria like those found in kefir should be there assisting the process. A system low in beneficial bacteria and yeast can result in gas, bloating, and difficulty with digestion. Sound familiar?

Kefir is rich in probiotics. In fact, they make kefir what it is, fermenting the milk sugars into lactic acid. Introducing a nice daily amount of probiotics into your system does wonders in digestion. Think of your body as a factory which receives shipments from all over the world. You have to have a great team of unpackers to be able to get all that merchandise in and to keep things running smoothly. Since the lining of your mouth, stomach, and intestines are frequently receiving “shipments” from the outside world, a good horde of beneficial bacteria is necessary to keep things flowing smoothly.

When your good bacteria are out of whack, the results can be, well… explosive. The gas, bloating, and digestive upsets can all be stemmed from a lack of good bacteria, and thankfully, can be cured with a little “probiotic boost”. Drinking a glass of kefir in the morning or eating it with your cereal or granola can be a great way to keep your digestive beneficial bacteria in balance.

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By superfoodie, May 27, 2009 10:48 pm

Goji Berries

You’ve heard all about them. Like an eclectic team of superheroes, the superfoods roam day in, day out, rescuing humans from poor nutrition and an unhealthy lifestyle. We’re told they offer long life, health, beauty, and even happiness. But how can we know who to trust? Can anything really be that good, that healthy?

The term “superfood” has been in use since the 1980’s, but really started gaining popularity in the new millennium. Superfoods go beyond normal food by offering irregularly high amounts of various beneficial nutrients, like fiber, vitamins, phytochemicals, and antioxidants. These nutrients, in the right proportions, are vital to maintaining a balance which will keep one healthy and thriving.

Superfoods can be split into two categories: the exotics superfoods, and the ones you might find in your own kitchen. Salmon, broccoli, kale, oats, almonds, dark chocolate, and blueberries are common enough to find in every grocery store, but have various super-properties. Exotic superfoods are things like goji berry, quinoa, acai, and pomegranate. You might have never heard of them, but they can have amazing health benefits. The trick is understanding why you need them, how to prepare them, how much and in what proportions they will be optimal, and where to find them.

By incorporating superfoods into the diet, one can not only become healthier, but actually prevent diseases and treat existing conditions. The most important part is having a good understanding of why you’re consuming the foods you eat. Only by doing so can one make an informed decision about the healthiest diet for them.