Tropical Fruit Smoothie by Chef Drif Reforsado

FOR people who are always on the go, one of the best ways to indulge without feeling guilty this summer is to sip on some fruit smoothies. 

Not only does it quench thirst, smoothies are great substitute for meals usually consumed during breakfast, or just about anytime of the day.

Not to be confused with milkshakes, smoothies are very nutritious alternatives especially for the picky eaters at home like children who rarely eat fruits.

One popular smoothie recipe is the combination of strawberries, bananas, and peaches. Strawberries consist of Vitamin A, C,  B6, fiber, potassium, and folate that help prevent heart-related disease and cancer.  Strawberries also promote better skin and hair conditions as well as a good immune system.

Bananas, on the other hand, can be usually found in every smoothie recipe for it gives the drink a smooth and thick texture. It also adds natural sweetness to the smoothie making it extra delicious.  Also known for its high potassium content, bananas are one of the best sources of energy and are ideal for maintaining normal blood pressure and heart function. The antacid effects of bananas have been known to prevent stomach ulcers,  replenish the loss of potassium after diarrhea, and improve eyesight as well.

Like the strawberries and bananas, peaches also have high levels of potassium. It is also high in Vitamin A that help prevent cancer in organs and glands with epithelial tissue. Peaches are perfect for those who want to have that summer glow as it make the skin healthy and add color to the complexion as well. Made up of 80 percent water, peaches help keep the body well hydrated. It is also packed with a lot of  fiber,  perfect for those who wants to shed those extra weight.

In making a smoothie you just have to whir all the fruits of your choice in a blender and serve it right away. Not only is it easy to make,  a strawberry banana peach smoothie will be a healthy summer concoction that will keep you cool, hydrated,  and energized as you perform all your activities this summer. 

Catch us again next week for another refreshing drink that you can include in your summer diet. Don’t miss it!

Tropical Fruit Smoothie
Strawberry, Banana, Peaches

Ingredients:
1 quart Strawberries, hulled
1 Banana, medium size, broken into chunks
2 peaches
1 cup water
2 cups ice
2 tbsp simple sugar
Ingredients for simple sugar:
1 cup water
1 cup sugar
1/2 handful of fresh basil , minced

How to make simple sugar:

1. In a pan, combine water and sugar, should be sand consistency.
2. In a medium fire, let it simmer for 5 minutes. Do not mix.
3. When the sugar is completely dissolved and the mixture has a clear consistency, the syrup is already done.

Directions:

1. In a blender, combine strawberries, banana and peaches. Blend until fruit is pureed. Blend in the simple sugar. Add ice and blend to consistency.
2. Pour into glasses and serve.

CHEF DRIF (DINDO RIFORSADO)

Chef Drif has a long and distinguished career in the culinary arts industry.  He has worked in various upscale restaurants in Los Angeles such as La Defence Restaurant, Kado Japanese & Teppanyaki Restaurant; and Sushiko Kosher Japanese cuisine. He has mastered the art of culinary and has an extensive knowledge on a wide range of International cuisines. Currently, he is a Private Chef catering to private parties and events.

Meet the Pears

The Pear Family


Green Anjou
Refreshingly sweet and juicy with a hint of citrus. (in season September-July)


Bartlett
Quintessential pear flavor and aroma with abundant juice. (in season August-February)


Bosc
Crisp and woodsy with a honey sweetness. (in season September - May)


Concorde
Crunchy and earthy with a hint of vanilla. (in season September-January)


Seckel
Bite-sized, crunchy and ultra sweet. (in season September -March)


Red Anjou
Juicy and fresh with a sweet-tart finish. (in season September -June)


Red Bartlett
Juicy and aromatic with a supple sweetness. (in season August-February)


Comice
Sweet custard-like flavor and texture. (in season September-March)


Forelle
Crisp, tangy , and refreshingly sweet. (in season September- March)


Starkrimson
Aromatic , moist and sweet with a floral essence. (in season August- January)


How to know when pears are ripe


Check the Neck


Apply gentle thumb pressure near the neck, or stem end. If it yields slightly, it's ripe. Then you'll enjoy the full-flavored sweetness for which USA Pears are famous.


What about skin color?


You can't depend on color to tell when a pear is ripe. While Bartlett pears will turn from green to yellow as they ripen, Anjou, Red Anjou, Bosc, Comice, and other pear varieties show little change in color. That's why it's best to check the neck!


Ripening Tips


Place your unripe USA Pears in a fruit bowl and let stand at room temperature. Check the neck daily to determine when they are ready to eat. Refrigerate them to slow further ripening.


www.usapears.org

Carrots for you

One cup of chopped carrots is an excellent source of Vitamin A and Vitamin K. A source of fiber, vitamin C, and potassium.


Look for smooth, firm, and well-shaped carrots with an even color.
Avoid carrots that are crackled, shriveled, soft , or wilted.


California grown varieties, available year round, may be fresher and cost less than varieties shipped from other regions.


Store carrots in a plastic bag and refrigerate for up to two weeks. If you buy carrots with the green tops, break off the tops before refrigerating.


Snack on carrot sticks and light dressing.


Add shredded carrots to coleslaw for extra crunch, color and flavor.


Taken from www.cachampionsforchange.net

Frozen Vegetables

Frozen vegetables can be not only a last minute dinner saver, but they can be an extremely frugal & nutritious option to fresh produce.  

When vegetables are in-season, buy them fresh and ripe. “Off-season,” frozen vegetables will give you a high concentration of nutrients. 

Selecting Frozen Vegetables

Choose packages marked with a USDA “U.S. Fancy” shield, which designates produce of the best size, shape and color; vegetables of this standard also tend to be more nutrient-rich than the lower grades “U.S. No. 1” or “U.S. No. 2.” 

Look for varieties without added seasonings, salt, fat, or sauces.

Avoid packages that are torn, thawed, water stained, or have expired use-by dates.

Peak Season Storage

Frozen vegetables are available year-round and make great substitutions for fresh varieties that are not in season.

Store vegetables in the freezer for up to eight months or until the use-by date. Once the package has been opened , tightly seal the remaining vegetables to avoid freezer burn.

Serving Ideas

Eat them soon after purchase: over many months, nutrients in frozen vegetables do inevitably degrade.  Steam or microwave rather than boil your produce to minimize the loss of water-soluble vitamins.

Stir-fry a bag of mixed frozen vegetables and serve with chicken and brown rice for a fast dinner.

Scramble eggs with your favorite frozen vegetables for an easy, tasty and healthy breakfast.

What is in it for you?

The freezing process locks in nutrients soon after harvest. As a result, frozen vegetables can be just as nutritious as fresh vegetables.

Taken from www.cachampionsforchange.net

Celery helps lower blood pressure

Celery, with it's crunchy texture and distinct aroma, makes it a very popular addition to salads. Although Celery is available year round, you can enjoy its great taste and quality most during summer when it it in season.  This power veggie, along with Watermelon, is said to help lower blood pressure. 
So, before you ditch this veggie from your regular meal preparation, because you just don't like it, well , think again. 
The way to go now is to go all natural! Explore your supermarket's produce section and eat fruits and veggies daily. 

Cherimoya

According to Mark Twain the cherimoya  one of the best-tasting fruits in the world. 

On the outside, it looks like a cross between an artichoke and a pear — green, scaly, and lightbulb-shaped. It has a few decent-sized seeds in its core that are easy to remove, and its white flesh is jello-smooth. 

Some say that its taste combines the exotic flavors of pineapple, papaya, passionfruit, banana, mango and lemon into one luscious delight

Cherimoyas are delicious when used to make fruit smoothies or mixed with yogurt or ice cream. They are also perfect to mix into fruit salads with other fruits. Many people find eating cherimoyas while drinking wine exquisite, as the taste is very complimentary. Whichever way you eat the cherimoya, it has one of the most delicious and sophisticated flavors available.

Buying cherimoya

When buying cherimoya, choose firm, unripe fruit that are heavy for their size, then place them somewhere out of the sun and allow to ripen at room temperature. Check your cherimoya every couple of days for softness. The fruit should feel as soft as an almost-ripe avocado, with a little give but not squishy. The skin may turn brownish as the cherimoya ripens, which doesn’t affect the flesh. Don’t cut into it when you first notice ripeness, give it a day or two more, but don’t wait too long or the sugars in the flesh will begin to ferment. Once ripe, cherimoya can be refrigerated for up to 4 days, wrapped in a paper towel.

Eating cherimoya

To eat, cut your cherimoya in half lengthways and either: scoop out succulent spoonfuls; eat like a watermelon, scraping the rind to get every bit of sweet flesh; peel and cut into cubes and add to fruit salads; puree and use as a mousse or pie filling.

They’re absolutely delicious when scoffed icy-cold from the freezer and eaten like ice-cream.

Cherimoya pieces can be dipped in lemon or orange juice to prevent darkening.

Don’t forget to spit out the big black seeds.

Green Beans

Also known as string beans, these bright green and crunchy beans are available year-round. Green beans are picked while still immature and the inner bean is just beginning to form. They are one of only a few varieties of beans that are eaten fresh.

Recent studies have confirmed the presence of lutein, beta-carotene, violaxanthin, and neoxanthin in green beans. In some cases, the presence of these carotenoids in green beans is comparable to their presence in other carotenoid-rich vegetables like carrots and tomatoes. The only reason we don't see these carotenoids is because of the concentrated chlorophyll content of green beans and the amazing shades of green that it provides.

Quick Green Beans

Ingredients:

1 pound fresh green beans
1/3 cup sliced red onion
1 clove garlic, crushed
¼ cup fat free vinaigrette salad dressing (or your favorite salad dressing)*
2 tablespoons slivered almonds

Method:

1. Bring a pot of water to a boil.
2. Meanwhile, wash the beans and snip off stems.
3. Cut beans into 2 inch long pieces.
4. Add beans to boiling water and boil for 4-5 minutes until they are bright green in color.
5. Remove beans to serving container.
6. Add onion, crushed garlic and salad dressing and mix.
7. Top with slivered almonds.

Credit: Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.

(www.fruitsandveggiesmorematters.org)

Top 10 Ways to Enjoy Mangos

10. Mango Salsa. Create a mango salsa with mangos, red onions, jalapenos, cilantros and lime juice. Serve over fish, shrimp, chicken or pork. Also try our Mango Avocado Salsa.

9. Frozen Treat! Blend sliced mangos and orange juice, freeze in ice trays, and enjoy! A cool treat on a hot day … or any day! Your kids will love it! Fruits And Veggies More Matters.org Frozen Treat! Blend sliced mangos and orange juice, freeze in ice trays and enjoy! A cool treat on a hot day … or any day! Your kids will love it!

8. Puree & Drizzle. Puree a mango then drizzle over low-fat vanilla ice-cream and top off with raspberries. It’s a new healthy alternative to please your sweet tooth. Fruits And Veggies More Matters.org Puree & Drizzle. Puree a mango then drizzle over low-fat vanilla ice cream and top off with raspberries. It’s a new healthy alternative to please your sweet tooth.

7. Mango Tea. For a naturally sweet taste and a decorative touch, slice and freeze mangos then add to flavored ice teas. Fruits And Veggies More Matters.org Mango Tea. For a naturally sweet taste and a decorative touch, slice and freeze mangos
then add to flavored ice teas.

6. Pancakes. Mix into any pancake batter for a refreshing twist to your standard blueberry pancakes. Mix into any pancake batter for a refreshing twist to your usual plain or blueberry pancakes.

5. Time to grill? Add mangos to your standard skewers for a sweet mixture to your traditional kebobs. Add mangos to the skewers to sweeten up your traditional kebobs.

4. Smoothie. Blend 1 cup of orange juice, ½ cup of yogurt and one banana. Add 6 ice cubes and 1 diced mango. Blend again. Enjoy!. Blend 1 cup of orange juice, ½ cup of yogurt and one banana. Add 6 ice cubes and 1 diced mango. Blend again. Enjoy!

3. PB & … M? Skip the jelly and top your peanut butter with mangos! Toast whole wheat bread, spread with peanut butter, add mango slices. A sweet change to the old standby. Skip the jelly and top your peanut butter with mangos! Toast whole wheat bread, spread with peanut butter and add mango slices. A sweet change to the old standby.

2. Parfait! Layer low-fat vanilla yogurt, whole grain granola, raisins and mangos. Layer low-fat vanilla yogurt, whole grain granola, raisins and mangos.

1. Quick Dessert or Sweet Side. Mix mango, banana, strawberries and oranges in a bowl with chili powder, lime juice and honey. Serve chilled.

www.fruitsandveggiesmorematters.org)