Saturday, November 25, 2017

Blackberry & Pear Tart


Sometimes all you want to do is throw together a quick, delicious dessert, and that is exactly what our Blackberry & Pear Tart is. We made this three-ingredient tart the week of Thanksgiving and it was perfect to get into the holiday mood.

 

Ingredients:

  • 1 box of Pillsbury puff pastry sheets (or other puff pastry, this is just what we used)
  • 10 oz jar of Sunset Valley Organic Blackberry Spread
  • 4 pears, thinly sliced (we used a mix of red and green pears)
*Optional: 1 egg for washing the sides of the puff pastry




Directions:

1. On a parchment-lined baking sheet unfold puff pastry sheets. Set aside. 
2. In a bowl place sliced pears and carefully fold in blackberry spread, until pears are coated evenly.
3. Carefully pour pear and blackberry mixture onto the puff pastry sheets, and arrange to your liking. 
4. Optional: Wash sides of pastry sheets with egg for a golden brown effect. 
5. Bake at 375 degrees F for 30 minutes or until pastry is golden brown.
6. Let cool 10 minutes & serve. 

Leftovers can be kept in an airtight container in the fridge for up to one week. 

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Monday, September 18, 2017

Blueberry Breakfast Cake

Previously seen in our January 2017 newsletter, it's finally making it's way to the blog! Better late than never? This week we transition from Summer to Fall officially, but we can't say bye to fresh blueberries just quite yet! 
"A deliciously moist, lightly sweet "coffee" cake bursting with juicy ripe blueberries."
INGREDIENTS
  • ½ cup unsalted butter, room temperature
  • Zest from 1 lemon
  • ¾ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups unbleached all-purpose flour (divided)
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 2 cups fresh, ripe blueberries
  • ½ cup buttermilk
  • 1 teaspoon turbinado sugar for sprinkling
INSTRUCTIONS
  1. Preheat oven to 325 degrees.
  2. Lightly grease and flour an 8-inch springform pan. Set aside.
  3. In a small bowl combine the flour, salt, and baking powder. Remove two tablespoons of the flour and set aside.
  4. In the bowl of a stand mixer combine the butter, lemon zest and ¾ cup of sugar. Beat for several minutes, scraping down the sides as needed, until light and fluffy.
  5. Beat in the egg and vanilla just until incorporated.
  6. Add ⅓ of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Add ⅓ of the buttermilk and blend until smooth. Repeat adding ⅓ of the flour then ⅓ of the buttermilk until both are incorporated. Remove the bowl from the mixer.
  7. Toss the blueberries with the reserved 2 tablespoons of flour. Gently fold the blueberries and any extra flour into the batter using a rubber spatula. Take care not to rupture the blueberries.
  8. Pour the batter into the prepared pan and spread evenly. Sprinkle with the turbinado sugar and bake in a 325 preheated oven for 40-45 minutes or until the top is lightly browned and a toothpick inserted in the center comes out almost clean.

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Thursday, June 22, 2017

June 2017 News & Updates


June Is Here!

Finally the rain is letting up and the beautiful sun is shining through! We had a pretty wet spring and because of that we are currently about 2 weeks behind with the growing season. If we get some really hot weather that can change really quick. It just depends on Mother Nature now.  

WE HAVE NEW PRODUCTS!

What a great reception we have received from our powders! We are so happy to hear that so many of you enjoy them! For those who missed last months newsletter, we have new berry powders up in the shop.  You can now purchase:
Our berry powders are a supercharged way of getting your daily fruits into your diet. You can mix our powders into baking, oatmeal, smoothies, milk, ice cream, and more! Just like our dried berries, there are no additives or preservatives, so we're keeping the product as natural and nutritious as possible! 
*Note: Our powders are not soluble*
We've also added a new size to our powders. Now you can purchase all of our powder varieties in 2 lbs. quantities for $110.00.  
We would also like to mention that our free shipping amount has increased to $235.00 after coupons are applied. Our spreads and frozen do not qualify for free shipping. 

Changes Are Coming:

Most of you are aware that last summer we were crazy busy during harvest. In the summer of 2016 we harvested about 2 million pounds of fruit, this year we are projecting at least 3 million. With that much fruit to be harvested we have had to make some hard choices in where to cut back so a balance can be achieved. This has resulted in our decision to not have a U-Pick this summer. We are sad that we can not continue, but our harvest is our first priority. 
We will still be offering already picked & washed blueberries in 30 pound boxes and 5 pound bags. For these you pull around to our office and we help you there. The price for those this year will be the same as in the past at $100 (30 pound box). 
We would like to thank everyone who has come out and supported us over the years. We hope you will continue to enjoy our berries. 
We will have a blog post late May about all the changes we are making why we are making them. 

This Month On The Blog:

Our blog is becoming more active! We will be having a variety of topics, you can expect these posts over the next month:
  • Blackberry Crostini
  • Spring Superfood Bowl with Blueberry Ginger Dressing
  • Blueberry Broccoli Spinach Salad
  • Raspberry Chia Seed Jam
  • Super Berry Bars
  • U-Pick Update

Have you seen this awesome spotlight video on our farm? It's just a little over 2 minutes so take a look!

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Tuesday, November 24, 2015

Newsletter for November 2015

Happy November! 

Happy November everyone! Wow fall is moving so fast this year! In Oregon where we are, we actually just started to have rain and to feel like it is truly an Oregon Fall. Our blueberries bushes are mostly red now, there is still a bit of green on some of the plants. Did you know different varieties of blueberries turn colors at different times? For us our Duke Blueberry plants turn first, and our Jersey Blueberry plants are the last to fully be red. They also vary in tone of red, Blue Crop Blueberries like to be more of this deep red, and Jersey Blueberries are more orange red.

News From Around the Farm

We have finished putting our blueberry plantings to bed for the fall and winter, and have been working really hard in the raspberries and blackberries tying up the canes and getting the plants ready for next year.
So I know we have been talking about our freeze dried powder, and our freeze drier. Well I sort of have good news. (Just bear with me here guys…) We still have a broken freeze drier, and we are still at that 90% mark. The good news is we have found a company that we can work with to make some blueberry powder for us. We will only have blueberry powder for a while. So it’s better than nothing.  When we have blueberry freeze dried powder available we will be posting on our blog, Facebook, and Twitter. As well as of course having it available in our online store. 

Cold Weather Shipping is Back!

We know a lot of you guys have been waiting for our cold weather shipping to come back. For those of you who are new to our site, every winter we are able to offer better shipping prices on our frozen berries. We are able to do this by shipping by ground rather than by 2-day air, which is standard in our store online. To take advantage of our ground shipping this winter, give us a call at 541-752-0460 (10 am to 4 pm, PST). 

Winter + Holiday Office Hours

Our office hours right now are Monday to Friday 10 am to 4 pm PST.
Our office will be closed for Thanksgiving: November 26, 2015 and November 27, 2015.
Our office will also be closed from December 21, 2015 to January 4, 2016. 

Website Changes on The Horizon

We are going to be making changes to our website, so if you see something wonky, or weird. Please have patience as we will be improving and changing it over the next few months. Our goal is that in 2016 we will have a brand new site, that is educational, and user friendly.

Savings for this month:

We don’t have any coupons this month but there are a couple of different ways for you to save.
1.     We still have an ad in the Pet Press magazine, to use it just bring it in when you visit us at our farm. (There is no code, not valid for online & phone purchases)
2.     We are starting to send out Holiday flyers in orders, so if you buy from us you can receive a coupon that way.
3.     We have gift boxes that make great gifts for this time of year. They also make for a great sampler if you want to try any of our products. Click here to see our gift box section in our online store.


Social Butterflies!

We now have an active Instagram account. You can follow us@SVOrganics . On our Instagram you can see more details about anything that is happening around the farm. Check out our Pinterest board this month! We are adding to our Healthy Thanksgiving board and we are also always adding to our BlueberryRaspberry, and Blackberry Inspired boards, as well as Harmonious Berry Blends
Our Blog theme is follows along the lines of healthy thanksgiving but focused on being  diabetic friendly, every weekend you can find healthy alternative for goodies and treats for this Thanksgiving.

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Saturday, May 23, 2015

Health Awareness Berry Good Smoothie

Berries, It's Kinda What We Do

Berries, it's our power house. Not only do we love berries, but we are committed to growing the most nutrient dense berries we possibly can. We stand vigilant in our fields over seeing the soils, the leafs, the growth, the quality of our plants. All so we can continue to improve our already great berries. (We might be a bit of perfectionists!) 

Each of our berries have their own set of health benefits, but they all work harmoniously as well. If you want to learn more about the berries we currently sell check out our website!

Berry Good Smoothie
Ingredients: 
1 cup soy milk
1/2 cup fresh or frozen SVO strawberries
1/2 cup fresh or frozen SVO blackberries
1/2 cup fresh or frozen SVO blueberries
1/2 cup fresh or frozen SVO raspberries
2-4 cups fresh kale, stems removed
1-2 tablespoons flaxseed
1 cup ice

Directions:
1. Blend well in high-powdered blender until you see vortex in the middle
2. Serve, sip, & enjoy! 

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Monday, May 18, 2015

Summer Is Coming!




You might have see us starting to post more and more about this coming summer! We are very excited for this harvest season. For a while now we have been saying "Summer is Coming"

And it's true. In a few short weeks we will start harvest on our raspberries and they sort of kick off the season for us. We will be sending out post cards for those local folks who have opted in for them. These postcards are for announcement official announcement of what is going on for this summer.

Those of you who do not get our postcards, no worries, we will be announcing all major events/happenings here on our blog, on Facebook, Twitter, and Pinterest and (coming soon) Instagram, for all updates from around the farm! We would love for you to follow us on all our social media, but you can just pick the one you use most too.

Our next big announcement will be May 30, 2015 right here on our blog, so be sure to come back and check out what we have in store! 

It's going to be a great summer!


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Saturday, April 18, 2015

Stress Release Recipe, Blueberry Antioxidants


Blueberry & Raspberry Baked Oatmeal inspired from So How's it Taste?

Ingredients:

  • 1 Cup Old- Fashioned Rolled Oats
  • 1/4 Cup Chopped Walnuts, Divided
  • 1/2 Tsp. Baking Powder
  • 3/4 Tsp. Ground Cinnamon
  • Pinch of Salt
  • 1/4 Cup Maple Syrup (sugar free is a great option!)
  • 1 Cup Milk (of your choice)
  • 1 Large Egg, lightly beaten
  • 2 Tbsp. Unsalted butter, melted and cooled slightly
  • 1 tsp. vanilla extract
  • 2-3 ripe bananas, peeled and sliced
  • 1/2 cup blueberries*, divided
  • 1/2 cup raspberries*, divided
*the berries can be fresh or frozen

Directions:

1. Preheat the oven to 375F.
2. Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, half of the walnuts, baking powder, cinnamon, and salt. Stir to combine. In a liquid measuring cup, combine the syrup, milk, egg, butter, and vanilla.
3. Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.
4. Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving

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Thursday, April 16, 2015

Up & Coming Announcement From SVO!



A while back we announced that in the year 2016 we would be having Black Raspberries for sale. Well we haven't added just one crop, but in fact two. At this time we would like to announce that in the harvest of 2016 we will also have Aronia berries. 

Aronia Berries are also know as "chokeberry" but have been rebranded into the Aronia. Native to North America, and most commonly found in wet woods and swamps. Places in Europe and Russia have been growing Aronia berries since the early 20th century. Uses for this berry include wines, syrups, juices, soft spreads, teas, salsas, chili starters, extracts, beer, ice cream, and gummies. Here in the United States, Iowa has been at this super foods heart. 

We are excited to start offering this along with all of our other berries and we think it will complement what we are already offering. Aronia berries are thought to be higher in antioxidants than all of our common super foods that we already know and love. While studies are still being conducted as to what exactly they can do, there are strong theories and reports that suggest these health benefits:
  • Reduce blood pressure
  • Reduce oxidized LDL cholesterol levels
  • Reduce inflammation
  • Reduce the chance of a heart attack
  • Reduce recovery time following a heart attack
  • Reduce weight gain
  • Reduce eye inflammation
  • Reduce muscle recovery time after workouts 
  • Regulate Blood sugar
  • Reduce the chance of developing cancer
We are excited to include Aronia berries as a new flavor to be included in our spreads, powders, dried, and frozen. We will keep everyone updated as we develop our new products and approach 2016's harvest. Who knows we might even sell them fresh at our farm stand!

For even more information (health benefits and such) please check out these links:


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Saturday, December 6, 2014

Healthy Gift Ideas


We have great healthy gift options for this holiday season! Check out our store for all of our options. Here are some of our favorites:

Sunset Valley Organics Mug & Tea Combo. 

Small Gift Box No Sugar Blueberry, more options available!

Large Gift Box 2, Spreads & SVO Mug 

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Saturday, November 1, 2014

Fall Photo Journal

We love watching our farm change colors in the Autumn, the leaves go from lush green into burt oranges and brilliant reds. We thought this year we might share some of the beauty that happens on our farm. If you want to see more check out our Facebook album.





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Thursday, July 3, 2014

A Delicious Berry Filled 4th of July

Photo from Pampered Chef

The 4th of July is a day we spend with family and friends, enjoying BBQ's and fireworks. But it is also a day of remembering. We remember those who are serving, those who have served and those who have fallen in the name of freedom and keeping our great land safe. We at Sunset Valley Organics thank all of those who have served or are serving this nation, your bravery and sacrifice will always be deeply appreciated and remembered.

The 4th of July is also the day our four fathers announced that the United States of America was to be it's own nation, independent of Britain. Those great men dared to be different, and to think differently, much like we do on the farm. We dare to push the limits of what is certified organic farming, we push to go to the next step. We call this biological farming, we pay attention to our soil and let the land tell us what it needs, we listen to the plants and guide us to helping them be as healthy as they can be. Which in turn produces nutrient dense fruit which gives our customers a healthy living choice.

We appreciate all of our customers support over the years and hope everyone has a fun & safe 4th of July.  

Blueberry Hand Pie Ice cream Sandwiches (what a mouthful- literally!)

Ingredients:
For the hand pie:
FOR THE FILLING:
3/4 C. Sugar
3 T. Cornstarch
1/4 t. Cinnamon
1 T. Water
1 C. Blueberries
1 1/2 C. Blueberries
1 t. Fresh Lemon Juice
4-5 drops Lavender Oil(use a pure grade that is safe for consumption)
FOR THE CRUST:
1 1/2 C. Flour
1 t. Sugar
1/2 t. Salt
1/8 t. Baking Powder
5 1/2 T. Shortening, chilled
4 1/2 T. Butter, chilled
1 Egg Yolk
2 t. White Vinegar
1/2 C. Cold Water
2-3 Ice Cubes
1 egg
2 T. Milk
For the Sandwich:
7-8 C. Vanilla Ice Cream
Instructions:
For the pie:
  1. FOR THE FILLING: Place the sugar and cornstarch in a small saucepan and mix together. Add the water and 1 C. blueberries, mixing into the sugar mixture and smashing up the berries a bit.
  2. Heat the pan on medium heat, cooking and stirring until the blueberries start to give up their juice, pressing them down to help pop them as you stir. Make sure you stir frequently so that the sugar doesn't stick to the bottom. The sauce become thick and glossy, with most of the berries burst and deflated.
  3. Remove from heat and stir in the remaining 1 1/2 C. blueberries. When the filling is cool, stir in the lemon juice and lavender oil. If you are a little timid about the lavender flavor, use 3 drops of oil. If you would like a bolder lavender flavor, use 5.
  4. Refrigerate filling. It should be cold before using it to fill the crusts.
  5. FOR THE CRUST: Place the flour, sugar, salt, and baking powder in the bowl of a food processor. Place the lid on and pulse the mixture a few times to blend.
  6. Add the butter and shortening to the crust, 1 T. at a time, pulsing a few times with each addition(don't run the processor consistently). When the butter and shortening are added, pulse a few times more, or until the butter is cut down to pea sized pieces.
  7. Mix together the cold water, vinegar, egg yolk, and ice cubes. Let chill for a minute or two. Add 3 1/2-4 T. of the mixture to the dough 1 T. at a time, pulsing a few times after each addition until the dough comes together, but is not too wet. Chill immediately while you prepare to roll out the dough.
  8. Place a sheet of waxed paper on your work surface. Take half of the dough out of the fridge, place on the paper and flatten into a disc.
  9. Place another piece of waxed paper on top of the dough. Roll the dough out thin, at least 1/8" thick, or thinner, if desired.
  10. Remove the top sheet of waxed paper and cut circles out of the dough that are at least 2-2 1/2" in diameter. Place dough circles on a baking sheet lined with a silpat mat or parchment paper.
  11. Roll out the other half of the dough in the same manner. Cut out circles of dough that are at least 1/2" larger than the dough circles on the baking sheet.
  12. Working one at a time, place 1 1/2-2 T. of the cooled filling in the center of a dough circle. Gently place one of the larger dough circles on top of the filling and seal the edges by pressing your fingertips around the edges of the dough circle. Press the tines of a fork around the edge of the circle to fully seal in the filling.
  13. Repeat this procedure with the remaining dough and filling.
  14. Place the egg and milk in a small bowl and beat well.
  15. Using a pastry brush, brush the tops of the pies with the mixture.
  16. Sprinkle a small amount of kosher salt on top of the pies.
  17. Bake the pies at 350 degrees for 10-12 minutes, or until the crust is golden brown.
  18. Remove from oven and cool on wire rack.
For the sandwich:
1. This one is pretty obvious. Stuff a scoop of ice cream between two hand pies. A few tips, however:
2. For best results, stuff the ice cream between pies that are room temperature and serve immediately.
3. You can assemble these and then freeze them, and they actually freeze pretty well. But for the best texture, serve when assembled.
4. For thick ice cream sandwiches, like the ones pictured, line a wide 1 C. measuring cup with plastic wrap and press ice cream into it with a spoon. It should be easy to invert because of the plastic wrap. Place the side of the ice cream not lined in plastic on the bottom of a hand pie, then peel off the plastic and top the bottom of the ice cream with another hand pie.

recipe from The Kitchen McCabe






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Monday, June 23, 2014

June Updates- It's Berry Season!

We have finished up our fresh strawberry season and are leaping feet first into  fresh raspberry and blueberry season (our blueberry season is two weeks early this year!). Our fresh raspberry flats are $30 there are five pounds per flat. Our fresh blueberries are $38 per flat with ten pounds per flat (the current variety is duke). Our farm stand is open right now where you can purchase fresh raspberries and blueberries as well as any of our other products. Blackberries will be ready sometime in late August or early September.

U-Pick Field
Right now we are predicting we will be opening the U-Pick blueberry field around the first of July, that may change depending on what kind of weather we have. Price for U-Pick is $2.75 per pound.

Frozen & Ready to be Frozen Berries
We are anticipating that we will have frozen strawberries in July. It won't be until August sometime that we will have raspberries and blueberries ready for purchase. If you are interested in any of these berries you can pre-order now by sending us a message on Facebook or calling us at (541)752-0460 or emailing us at sunsetvalleyorganics@gmail.com.  

Around the Farm
Not only are we busy with harvest but we are also planting black raspberries that we will start taking fruit from in two years. Black Raspberries, affectionately known as “Blackcaps” by growers, are native to North America. These uniquely flavored berries are popular in specialty foods, especially jams and ice cream. The fruit is blue-black, round and small, and there’s a whitish bloom on the exterior of the berry. Black raspberries have a distinct and moderately tart flavor, small seed and like the red raspberry, contain a hollow core.

Health Benefits of Black Raspberries:

  • Contain high levels of anthocyanins, which give black raspberries their rich, dark color. Anthocyanins work as antioxidants to help fight free radical damage in the body
  • Antioxidant levels of foods are sometimes measured as ORAC (oxygen radical absorption capacity). The ORAC level of black raspberries is 77 μmoles/TE/g, about three times higher than blueberries, a very powerful antioxidant.
  • Rich in ellagic acid. Ellagic acid is a phenolic compound known to help fight cancer, viruses and bacteria.
  • University studies are underway to determine black raspberries’ ability to slow the growth of certain cancers. In vitro studies have shown that extracts of raspberries and blackberries may slow the growth of breast, cervical, colon and esophageal cancers.
  • Studies at Ohio State University showed a 60–80 % reduction in colon tumors in rats fed a diet with black raspberries added.
  • Studies at Ohio State University showed an 80% reduction in esophageal cancers in mice fed a 5-10% diet of black raspberries.


We are excited and please that this addition to our collection of berries will be able to offer yet another delicious way to enjoy healthy living. 

Have you ever wondered about how we keep birds out of our fields? Well here is our secrete: we use falcons & falconers to come and watch over our fields for about a month and a half during harvest. This is when our berries have turned blue right up to just before we have finished. We mostly use the in our blueberry fields since that is our largest berry crop. 

Bird damage across the US costs growers in the hundreds of millions in annual profit, there are multiple practices of bird prevention from noise-makers, to scarecrows in the end though bird prevention is often a losing battle. That is until the falcon arrives, this natural pretor, hunting other birds as their food source, provides the prefect solution. With falcons patrolling fields we have seen an astounding decrease in the amount of flocks we have stalking our fields. 

The falcons are trained to frighten, not eat, sparrows and starling, however there can be some over lap. Normally though the trainer will feed them every day.  The most common crops falcons are used to protect are blueberries, cherries, and grapes. They are flown for 5-6 month covering multiple crops as they ripen and migrate with the crops. 


Later this month we will have an interview with our falconer up here on our blog so keep an eye out for when it gets posted. In the mean time here is an article that talks about falcon crop protection.  

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Wednesday, April 30, 2014

April Magazine of the Month

If your like us, here at SVO,  we get magazines in the mail, not as much as it use to be but there are still some. With the switch to digital it seems like ads are what make up the magazines that are out on the shelfs. We think this is annoying, we want more content! Well luckily there is a magazine that focuses on content and not ads.

CUISINE at home Magazine is packed full of recipes, it comes every two months and is a publication under the August Home Publishing, they publish other magazines such as Woodsmith Magazine, ShopNotes Magazine, My Home My Style Magazine, and Garden Gate Magazine. Just like any other magazine it's got a table of contents, but unlike other magazines the table of contents is on the first page, followed by a note from the editor, no pesky ads. So refreshing!

There is a 'tips & timesavors' bit and from there on its nothing but recipes. Not a single ad insight.

So if you haven't already check out this magazine we highly recommend it.

Here is a recipe from the latest issue we can't wait to try out:

Strawberry & Pineapple Trifles
with amaretto & vanilla yogurt

Calories:261
Makes 4 servings
Total Time: 30 minutes

1 Cup diced fresh strawberries
1 Cup diced fresh pineapple
2 Tbsp. Amaretto liqueur juice of 1/2 a lemon
1/2 purchased angle food cake, cubed (3 cups)
1 Cup fat-free vanilla yogurt
1/4 Cup roasted, salted almonds, roughly chopped
4 Sprigs fresh mint

Macerate: Strawberries and pineapple in Amaretto and lemon juice, 15 minutes.

Layer: Half of the angle food cake on bottom of four 1 1/2-cup trifle dishes; top with half the strawberry mixture, half the yogurt, and half the nuts. Repeat layering.

Garnish: Trifles with mint. Serve trifles immediately or chill until ready to serve.

Perserving: 261 cal; 6g total fat (0g sat, 0g mono, 0g poly); 1mg chol; 322mg sodium; 43g carb (3g fiber; 17g total sugar); 8g protein; 1mg iron; 156mg calcium.

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Friday, March 14, 2014

Health Benefits of Strawberries


Need more reasons to love strawberries? Well here is ten, we are so excited for summer and strawberry season! Those sweet juicy berries will be here before you know it.

1. Strawberries boost immunity. These little guys are a great source for vitamin C. Most mammals with the exception of humans have the ability to produce vitamin C naturally, which is why we need to make sure we get the proper amount everyday. And strawberries are so delicious, why would you say no? In one serving of fresh strawberries (which is half a cup) you get about 52mg which is about half of the daily requirement, so all you have to do is double up to a whole cup and you get all the vitamin C you need everyday. Yum! 

2. Strawberries promote eye health. The antioxidants in strawberries might also prevent cataracts,
which can lead to blindness in old age. But not for us! Our eyes require vitamin C to protect them from exposure to free-radicals from the sun's UV rays, which can damage the protein in the lens. Vitamin C also plays an important role in strengthening  the eye's cornea and retina. While high doses of vitamin C have been found to increase the risk of cataracts in women over 65, researchers from the Karolinska Institute in Stockholm note that the risk pertains to vitamin C obtained from supplements, not the vitamins from fruits and vegetables.


3. Strawberries help fight cancer. Vitamin C is one of the antioxidants that can help with cancer prevention since a healthy immune system is the body's best defense. A phytochemical called elegiac- acid also found in strawberries-is another. Elegiac acid has been shown to have an anti-cancer properties like suppressing cancer cell growth. Strawberries also have the antioxidants lutein and zeathancins. Antioxidants are scavengers to free-radical and neutralized the potentially negative effect they can have on our cells.

4. Strawberries can help minimize wrinkles. Vitamin C is a powerful tool we need to take more advantage of, as it is vital to the production of collagen, which helps to improve sink's elasticity and resilience. Since we lose collagen as we age, eating foods rich in vitamin C may result in healthier, younger-looking sin. But vitamin C isn't the only naturally- occurring wrinkle fighter found in strawberries. Researchers at hallym university in the republic of Korea concluded that elegiac acid visibly prevented collagen destruction and inflammatory response- two major factors in development of wrinkles- in human skin cells, after continued exposure to skin-damaging UV-B rays.

5. Strawberries fight bad cholesterol. According to the Heart and Stroke Foundation, hearth disease is one of the leading causes of death among Canadian women. Luckily, strawberries also contain powerful heart-health boosters.  “Ellagic acid and flavonoids— or phytochemicals—can provide an antioxidant effect that can benefit heart health in various ways,” explains Edwards. “One way includes counteracting the effect of low-density lipoprotein, or LDL—bad cholesterol in the blood—which causes plaque to build up in arteries. A second way is that they provide an anti-inflammatory effect, which is also good for the heart.” Researchers at the Clinical Nutrition and Risk Factor Modification Center in Toronto studied the effect of strawberries on a cholesterol-lowering diet and concluded that adding strawberries to the diet reduced oxidative damage, as well as blood lipids—both of which play a role in heart disease and diabetes.

6. Strawberries reduce inflammation. The antioxidants and phytochemicals found in strawberries
may also help to reduce inflammation of the joints, which may cause arthritis and can also lead to heart disease. A study conducted by the Harvard School of Public Health shows that women who eat 16 or more strawberries per week are 14 percent less likely to have elevated levels of C-reactive protein (CRP)—an indication of inflammation in the body.

7. Strawberries regulate blood pressure. Potassium is yet another heart healthy nutrient, and with 134 mg per serving, strawberries are considered a "medium source," according to Alberta Health Services. Potassium can help regulate blood pressure and may even help to lower high blood pressure by acting as a buffer against the negative effects of sodium. With their impact on the reduction of LDL, inflammation and high blood pressure, strawberries have earned the title of one of the most heart-healthy fruits you can eat.

8. Strawberries boost fibre. Fibre is a necessity for healthy digestion, and strawberries naturally contain about 2 g per serving. Problems that can arise from lack of fibre include constipation and diverticulitis—an inflammation of the intestines—which affects approximately 50 percent of people over 60. Fibre can also aid in fighting type 2 diabetes. “Fibre helps slow the absorption of sugars (i.e. glucose) in the blood,” says Edwards. "As a result, adults who are managing diabetes can enjoy strawberries—in moderation—in their diet."

9. Strawberries aid in weight management. Maintaining a healthy weight is one of the best defenses against type 2 diabetes and heart disease, not to mention just plain good for your overall well-being. “Strawberries are naturally low calorie (around 28 kCal per serving), fat-free and low in both sodium and sugar,” says Edwards. “Strawberries do contain natural sugars—though total sugars are fairly low with 4 grams per serving—and the total carbohydrate content is equivalent to less than a half slice of bread. Triple your serving to 1.5 cups and you'll have a snack that's less than 100 calories—and much healthier than those pre-packaged 100-calorie snacks!”

10. Strawberries promote pre-natal health. Folate is a B-vitamin recommended for women who are pregnant or trying to conceive, and strawberries are a good source with 21 mcg per serving. Folate is necessary in the early stages of pregnancy to help in the development of the baby’s brain, skull and spinal cord, and the folic acid in strawberries may help to prevent certain birth defects, such as spina bifida.


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