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07.10.2015 admin
The base of the recipe (tomatoes, beans, rice) can really make this whole meal if you don’t have the other ingredients on hand. And even better than that…one lucky reader is going to win 1 lb of Farmhouse Blend Coffee, a reusable coffee cup, and 2 coupons for free hot or iced coffee for when the free Friday promotion ends! This entry was posted in Recipes and tagged Beans, beans and rice, brown rice, coffee, Contest, cumberland farms, dinner, farmhouse blend, free, main course, recipe, vegetarian by reneeh. Not only does alcohol help to relax us and alleviate some stress, alcoholic drinks often contain good amounts of antioxidants and other nutrients. The main problem with alcoholic drinks is usually down to over-doing it, sugary mixers and the uncontrolled eating of junk foods that often happens at the same time. Our margarita is made with frozen blueberries and lemon zest, packing in a huge dose of liver boosting antioxidants as well limonene from the zest to make your skin sparkle. Blueberries are well known for their amazing antioxidant potential, but there’s more to them than that – research shows they can have a positive impact on many areas – including brain and cardiovascular health. What’s more, the ice crystals that form during freezing actually disrupt the structure of the plant tissue, making the anthocyanins more available, meaning we can absorb and utilize more. And here’s a bit of research we love, scientists accidentally found that adding alcohol to berries enhances the antioxidants by around thirty percent! If you don’t have tequila to hand, the margarita is also delicious with vodka and we love the slush puppie texture of the drink, perfect for a hot summer’s evening.
A refreshing and healthy cocktail, bursting with antioxidants from the frozen blueberries and lemon zest. We hope you enjoy this recipe, let us know how you get on in the comments below or on our facebook page and don’t forget to sign up to our newsletter to receive more recipes, nutrition tips and expert advice. Your Nutritional TherapistsEmma Jamieson and Caroline Sherlock welcome you to Eat Drink Live Well. Sign up to receive our newsletter and be the first to see new recipes and excellent healthy tips. The lettuces and other greens that overwintered in my garden don’t seem to mind the cold wet spring.

Nice additions to this salad foundation are some of kind of cheese, hard-boiled egg,  some herbs or nuts, thinly sliced onion or minced garlic. With or without a slice of good bread (or maybe a batch of cornbread at dinner time) this is a light but satisfying meal. And finally, since I promised you two recipes this week, here is a link to a recipe from my current favorite cookbook: Plenty by Yotam Ottolenghi from the eponymous restaurant in London. See notes above about how to adapt this kind of salad to your liking and to what you have on hand, and hence the vague quantities below. Enter your email address to subscribe to this blog and receive notifications of new posts by email. You can also beef it up if you like, adding additional chopped veggies, and even cooked chicken or sausage. If you have enough energy to get fancy, think about toppings like shredded cheese, diced onions, sour cream…and more hot sauce! For instance, tequila has been shown to help regulate the cholesterol in our bodies as well as soothing the digestive tract.
With drinks, cocktails are probably the worst offenders in terms of sugar calories and weight gain (see our guide to alcohol here) but we love a cocktail as much as the next person and decided to make our own summery, healthy versions to enjoy in the sunshine.
Blueberries are expensive but we love the fact that freezing them doesn’t harm their beneficial anthocyanins (antioxidants) – so we find that buying them frozen can be much more economical.
The longer days and occasional rays of sun are enough for them to grow a few inches a day it seems. I have never known much about what edibles one can forage but last week I had the pleasure of hosting a local TV news station and Edible Portland in my kitchen. I love beans and to my great delight I caught a bit of Splendid Table (the NPR weekly food show) on Sunday about some of the healthiest people on earth who live in Turkey and eat lots of beans, olive oil and red wine.
I always have home-cooked beans in the freezer and usually a quart in the fridge (canned beans work fine for this kind of thing too). I  made these leek fritters last night and reluctantly sent my husband off to work with the leftovers.

There are a few spots left in my May classes, including next week’s Spring Market Class. They filmed a segment on wild edibles that had been picked earlier that morning in an urban neighborhood here in Portland by John Kallas, one of the authorities on wild foods. And in the winter I almost always have kale around (which works beautifully in this hearty salad in its raw state) and the above mentioned greens.
The truth is, this is just a really busy time of year for me, and with it getting dark at 4pm…well, I don’t have to tell you! We’re getting thirty percent more antioxidants in a form that’s easiest for our bodies to digest.
John wrote a comprehensive book on wild edibles including lots of recipes and photos to identify these delicious and nutritious foods.
You really can use most any kind of green leafy item from spinach to kale to watercress and arugula to endive to romaine. So if you don’t have any lettuces in your garden you  might want to check out the book and then take a walk in your neighborhood and see what you find. If you want a bean-heavy salad, just chop the greens and herbs a little finer and have the focal point be the beans, eggs, nuts, etc. My standard is good olive oil (I like Unio by Siurana available locally at Pastaworks), lemon juice or red wine vinegar, salt and pepper and my secret ingredient: reduced apple cider. I take a half-gallon of organic apple cider and bring it to a boil in a big pot and reduce it at a rolling boil until it gets a little syrupy and viscous.
I store the syrup in a jar in the fridge and add a couple of teaspoons to my salad dressing.

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