Healthy & Refreshing!
June 1, 2013 at 9:45 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Living On Line, fruits | Leave a commentTags: Berry, cook, Cooking, dessert, Diet food, Fruit, Home, Recipe, Salad
It’s all about the fruit, Healthy & Refreshing! Another good one from Diabetic Living On Line web site. Click the link at the bottom of the post to get all the Healthy & Refreshing recipes!
Healthy & Refreshing!
Photo by Diabetic Living On Line
You’ll love our delicious recipes that feature strawberries, blueberries, watermelon, and more fabulous fruits. Whether you love them in smoothies or on the grill, fruits can add fresh flavor to every meal.
Peach-Berry Frozen Dessert
Fat-free yogurt and light dessert topping help keep this fruity dessert low in calories, carbs, and fat…..
Fresh Fruit Salad with Creamy Lime Topping
Top your fruit salad with this summery, lime-accented dip. The tasty topper brings out the best in fresh fruits.
Tip: Spoon the creamy mixture over a summer medley of citrus, exotic fruits, and berries. Or, opt for a simpler fruit mix of apples, grapes, and bananas….
Click the link below to get these and all the rest of the Healthy & Refreshing recipes!
Kitchen Hint of the Day!
April 29, 2013 at 7:55 AM | Posted in baking, dessert, Kitchen Hints | Leave a commentTags: Apple pie, Blind-baking, cook, Egg white, Fruit, Home, Juice, Pie, Sucrose, Sugar
Kitchen Hint of the Day!
It’s always disappointing when you slice into your carefully prepared pie only to find that the bottom is soggy. If you have a problem with fruit juices soaking the bottom of your pie crust, brush the bottom crust with egg white before adding the filling. This will seal the crust and solve the problem. If your fruit filling is simply too wet, thicken it up. The best thickener is 3 – 4 tablespoons of minute tapioca. Just mix it with the sugar before adding to the fruit. Other solutions for soggy pie bottoms include prebaking the pie crust, partially cooking the filling, or brushing the crust with jelly before you fill it. When using a cream filling in a pie, sprinkle the crust with granulated sugar before adding the filling to keep the crust flaky.
The Honey Bells Have Arrived!
January 7, 2013 at 10:05 AM | Posted in fruits | Leave a commentTags: Bitter orange, Citrus, Fruit, Grapefruit, HoneyBell, oranges, Sweets, Tangelo
It’s always a good time of the year when my annual order of Honey Bells arrive! I just received them Saturday afternoon and had one 
for dessert Saturday night! I love these things, when you cut one up the juices just pour out of it. These are the juiciest Oranges there are. A little info on the Honey Bell Oranges.
According to Crushman’s Fine Citrus:
It’s 1945. The war is over. Ed Cushman opens a small store and gift fruit packing plant in West Palm Beach, Florida. He picks and ships oranges and grapefruit for visitors who come by.
One particular night was never to be forgotten. The Cushman family was waiting for a truckload of grapefruit. When it finally arrived, there on the back of the truck – in addition to the grapefruit – were about 20 bushels of the strangest looking, fiery-orange, bell-shaped oranges anyone had ever seen.
Ed took one look and said, “What the devil is this?”
When everyone had peeled and tried one, the consensus was that these were the sweetest oranges in the world. “Sweet as honey,” someone said, and Cushman’s® HoneyBells were born.
Actually, HoneyBells are not oranges at all. They’re an extraordinary hybrid of a Dancy Tangerine and a Duncan Grapefruit, both seeded fruit. But mysteriously, HoneyBells usually are seedless. The plot thickens.
Despite the fact that HoneyBells are grafted to a sour orange root stock, HoneyBells are naturally sweeter than any orange grown. To add to the intrigue, HoneyBells have a rare bell shape like the pictures show. Incredibly juicy. Unbelievably sweet.
Here’s the clincher.
HoneyBells are available once – and only once – each year, for a few short weeks in January. We sell and ship every one we pick!
This is your opportunity to experience Cushman’s legendary HoneyBells. They’ll be hand-picked, packed and shipped fresh to you and yours. After that, there are no more. Anywhere. At any price. So, you must order now, to reserve your HoneyBells for next January.
http://www.honeybell.com/c/fruit-gifts-by-category/honeybells-gifts?ref=google_search_tm&cm_mmc=tm-_-google_search-_-[tm]-[pc]-honeybell-[cat]-oranges-[e]_honeybell-oranges-_-d6815b823cf648a380037926c2f53db3&mpch=sem
The Big Switch to Honeycrisp Apples!
December 11, 2012 at 11:21 AM | Posted in fruits | 2 CommentsTags: Apple, Fruit, Gala, Granny Smith, Honeycrisp, New Zealand, Red Delicious, University of Minnesota
I’ve ate Gala Apples for as long as I can remember. I always have a quart freezer bag full of sliced Apples in the frig. It seemed good quality Gala’s were becoming more difficult to find so I’ve been trying other Apples. So after trying others I’ve made the switch to Honeycrisp Apples!I love the texture and sweetness of them. I’ve got a bag of them sliced up in the frig as I write this. I left a little history on both Apples below.
Honeycrisp Apples
Honeycrisp (Malus domestica ‘Honeycrisp’) is an apple cultivar developed at the Minnesota Agricultural Experiment Station’s
Honeycrisp Apple
Horticultural Research Center at the University of Minnesota, Twin Cities. Designated in 1960 as the MN 1711, and released in 1991, the Honeycrisp, once slated to be discarded, has rapidly become a prized commercial commodity, as its sweetness, firmness, and tartness make it an ideal apple for eating raw. The Honeycrisp also retains its pigment well and boasts a relatively long shelf life when stored in cool, dry conditions.
U.S. Plant Patent 7197 and Report 225-1992 (AD-MR-5877-B) from the Horticultural Research Center indicate that the Honeycrisp is a hybrid of the apple cultivars Macoun and Honeygold. However, genetic fingerprinting conducted by a group of researchers in 2004, which included those who were later attributed on the patent, determined that neither of these cultivars is a parent of the Honeycrisp, but that the Keepsake (another apple developed by the same University of Minnesota crossbreeding program) is one of the parents. The other parent has not been identified, but it might be a numbered selection that could have been discarded since. According to the US Patent office, the Patent was filed November 7, 1988. As a result, the patent has now expired.
For the sake of commercial production, Honeycrisp apple trees are not self-fruitful, as trees grown from the seeds of Honeycrisp apples will be hybrids of Honeycrisp and the pollinator.
In 2006, Andersen Elementary School in Bayport petitioned for the Minnesota state legislature to make the Honeycrisp apple the state fruit; the bill was passed in May 2006.
As a result of the Honeycrisp apple’s growing popularity, the government of Nova Scotia has encouraged its local orchards to increase their supplies through the Honeycrisp Orchard Renewal Program. From 2005 until 2010, apple producers in Nova Scotia could replace older apple trees with Honeycrisp trees at a subsidized rate. Many orchards in the Annapolis Valley on the Bay of Fundy have mature trees and plentiful supplies of Honeycrisps throughout the harvest season. Apple growers in New Zealand’s South Island have begun growing Honeycrisp to supply consumers during the US off-season.[5] The first batch of New Zealand-grown Honeycrisp cultivars being introduced to the North American market have been branded using the “HoneyCrunch” registered trademark.
Gala Apples
Gala is a clonally propagated apple with a mild and sweet flavor. Gala apples ranked at number 2 in 2006 on the US Apple Association’s
Gala Apple
list of most popular apples, after Red Delicious and before Golden Delicious, Granny Smith, and Fuji (in order).
Gala apples are small and are usually red with a portion being greenish or yellow-green, vertically striped. Gala apples are fairly resistant to bruising and are sweet, grainy, with a mild flavor and a thinner skin than most apples. Quality indices include firmness, crispness, and sweetness.
The first Gala apple tree was one of many seedlings resulting from a cross between a Golden Delicious and a Kidd’s Orange Red planted in New Zealand in the 1930s by orchardist J.H. Kidd. Donald W. McKenzie, an employee of Stark Bros Nursery, obtained a US plant patent for the cultivar on October 15, 1974. The variety is also an increasingly popular option for UK top fruit farmers. It is a relatively new introduction to the UK, first planted in commercial volumes during the 1980s. The variety now represents about 20% of the total volume of the commercial production of eating apples grown in the UK, often replacing Cox’s Orange Pippin.
It’s that time of year! – Canning 101
September 26, 2012 at 10:02 AM | Posted in cooking, Food, vegetables | 1 CommentTags: Boil, Canning, Fruit, Home canning, Mason jar, Pressure, Recipe, United States Department of Agriculture
I thought I would pass along an informative article on Canning. From the latest issue of Healthy Cooking/Taste of Home. Fantastic magazine that’s always packed with great and healthy recipes. The web link is at the bottom of the post.
Canning 101
New to canning? Preserving and canning can seem intimidating at first, but they can be an easy way to save money and give fruits and veggies a longer shelf life. You can enjoy homegrown vegetables and fresh fruit year round and make pickles, salsa, jams and jellies from scratch.
Getting Started
Before you get started, it’s important to have all the right tools. Here’s a list:
Mason jars with new lids and bands.
Everyday kitchen utensils such as a spatula, funnel and tongs.
A pressure canner or a boiling water bath canner.
Foods with high acidity, such as fruits and tomatoes, can be processed in a boiling water bath canner. These foods are naturally acidic and able to kill bacteria at boiling point (120°). Foods with low acidity, like vegetables and soups, require a pressure canner (not to be confused with a pressure cooker), which reaches high enough temperatures (240-250°) to kill any bacteria.
It might be easier to try canning produce with high acidity first, because most pots found at home can be converted into boiling water bath canners.
The Process
Although low-acidity and high-acidity foods use different kinds of canners, the overall canning process is virtually the same for both.
Gather ingredients; read through recipe and instructions.
Wash and dry jars, lids and bands.
To prevent cracking when hot food is added, heat jars and lids in hot (not boiling) water. Bands should be kept at room temperature so they’re easier to handle.
Simmer 2-3 inches of water in pressure canner or fill boiling water canner half-full of water and simmer while food is being prepared and placed in jars. If using a pressure canner, follow the manufacturer’s instructions.
Prepare food.
Remove jars from canner using tongs or similar kitchen utensil and fill with food, leaving appropriate headspace as called for in recipe. (Headspace is the space between the food and the lid.) If the recipe calls for it, remove air bubbles in food by running a spatula between the food and the inside of the jar.
Clean rim of jar and place lid on top, making sure it’s centered so the seal makes contact with the rim. Tightly screw on band.
Return filled jars to canner. If using a pressure canner, follow manufacturer’s directions. If using a boiling water canner, place lid on top and bring to a boil. Depending on the recipe and your altitude, processing times will differ.
Remove jars from canner and let sit 12-24 hours. Don’t retighten or adjust the bands.
To be sure the lid is sealed to the jar rim, remove the band and try to lift the lid off. If the lid stays put, the jar was sealed successfully.
Label your jars and store in a dry, cool place.
Sources: USDA Guide to Home Canning (2006) and Ball Canning Corporation. For more information, visit http://www.uga.edu/nchfp or http://www.freshpreserving.com
Canning Tips
Remember to adjust the processing time for your altitude. The air is thinner at higher altitudes, which causes water to boil at a lower temperature. Lower boiling temperatures are not as effective at killing bacteria. To compensate, increase the processing time or canner pressure.
Use Mason jars to preserve foods, but never re-use the lids.
Only use a boiling water bath canner or a pressure canner. Open-kettle canning or the use of a dishwasher, oven or microwave for processing is not recommended
Canned food should only be kept up to a year. Only can the amount of food your family will consume over the span of a year.
Kitchen Hint of the Day!
September 6, 2012 at 1:07 PM | Posted in cooking, Food | Leave a commentTags: Antioxidant, Berry, Fruit, Health, Nutrients, Nutrition, Vitamin, Vitamins and Minerals
Frozen berries are filled with just as many healthy antioxidants as fresh ones, and in winter they are an excellent source of vitamin C and small amounts of vitamin A and calcium. If your’re not going to enjoy the berries while they’re frozen, thaw them in the refrigerator. The fruit will have time to absorb its sugarsas it thaws.
Top 10 Foods You Should Eat This Summer
June 13, 2012 at 9:26 AM | Posted in diabetes, diabetes friendly, fruits, low calorie, low carb, vegetables | Leave a commentTags: California, Central Valley, Certified diabetes educator, Diabetes mellitus, Food, Fruit, Plum, Plumcot Apriplum Pluot or Aprium
Some more great reading from the http://www.diabeticlivingonline.com web site! You can read the entire article by clicking the link at the bottom of the post.
Top 10 Foods You Should Eat This Summer
By Janice Baker, RD, CDE, CNSC
If you’re wondering what the best foods are to eat with diabetes this summer, check out our top picks for fresh and flavorful summer eats that will keep you cool and your body nourished.
From fresh fruits to sizzling vegetables, you’ll love knowing that you’re taking care of your body and your diabetes while feasting on the power foods of summer. Visit your local farmer’s markets for the best in seasonal fare.
Pluots
One of the most delicious fruits of summer with their natural sweetness and unique flavor, pluots are an easy, highly nutritious addition to any diabetes and weight management eating plan. A cross between an apricot and a plum, it looks more like a plum because genetically the fruit is about 70 percent plum and 30 percent apricot.
Pluots have intense flavor. They are a great source of vitamins A and C, and as a plant food, they are extremely low in fat and sodium and are cholesterol-free. Pluots are mainly grown in the Central Valley area of California and are available from late May through September. Pluots are ripe when the fruit gives to pressure and is fragrant. They should be handled delicately….
The Importance of Breakfast for People with Diabetes
February 7, 2012 at 1:10 PM | Posted in breakfast, diabetes, diabetes friendly, Food, low calorie, low carb | 3 CommentsTags: Breakfast, Diabetes mellitus, Fruit, Health, Muffin (English), Nutrition facts label, Whole grain, Wine tasting descriptors
The Importance of Breakfast for People with Diabetes
A great article along with some healthy breakfast ideas from Diabetic Living On Line. You can click on the link at the end of the post to read the entire article.
The Importance of Breakfast for People with Diabetes
Eating a healthful breakfast can help control blood glucose, hunger, and weight. Breakfast is a chance to fill up on healthful fuel for the day’s activities and fit in some important food groups.
Get more mileage out of your breakfast by including satisfying fiber from whole grains and fruit and protein from low-fat dairy products and other lean protein sources. Need ideas? This slideshow will give you the basics on how to put a simple breakfast together in a snap, along with meal ideas that are already done for you — right down to the nutrition information. If you’re not hungry in the morning, start with a partial meal and build up.
Build a Balanced Breakfast
When compiling your first meal of the day, remember this simple formula:
Whole grain + dairy/protein + fruit = healthy breakfast
Include whole grains for the starch portion of your meal. This will be your main carbohydrate source. The dairy/protein digests more slowly than carbohydrate, helping you feel satisfied. And fruit is rich in essential vitamins, minerals, and fiber — plus it’s a healthy carbohydrate source.
Each of the following breakfasts has about 45 grams of carbohydrate and is a good source of fiber and protein. BONUS! They’re all easily portable if you’re on the go.
Healthy Breakfast #1: Sausage and Cheese English Muffin
Whole Grain:
–Whole wheat English muffin
–1 teaspoon light vegetable oil spread
Dairy/Protein:
–Morningstar Farms Original vegetable sausage patty
–3/4 ounce reduced-fat cheese
Fruit:
–3/4 cup blueberries
Nutrition Information:
339 cal., 10 g total fat (4 g sat. fat), 15 mg chol., 681 mg sodium, 42 g carb., 6.5 g fiber, 21 g pro.
Healthy Breakfast #2: Cereal and Milk
Whole Grain:
–1 cup Kashi GoLean cereal
Dairy/Protein:
–3/4 cup fat-free milk
Fruit:
–1/2 cup strawberries, sliced
Nutrition Information:
226 cal., 1 g total fat (0 g sat. fat), 4 mg chol., 162 mg sodium, 45 g carb., 11.5 g fiber, 19.5 g pro.
You can click the link below to read the entire article and healthy breakfast recipes:
Food Day 2012
Foodie Blog Roll
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