Foods

Summer Fruits

summerfruits

Summer is prime time for produce. While you may know how to cook and eat these seasonal goodies, are you storing them correctly? Here are 8 farmers’ markets finds that should stay out of the fridge.

Tomatoes The chill of the icebox makes tomatoes dull and mealy. Store on the counter (under-ripe ones can go on the windowsill). If they begin to get too ripe, it’s time to make tomato jam or roasted tomato sauce.

Melon Keep whole melons like watermelon, cantaloupe and honeydew on the counter for best flavor. USDA research found that storage at room temp may even help keep the antioxidants better intact. Once cut, store in the refrigerator for 3 to 4 days.

Potatoes Cold temps will break down the starches in potatoes, making them unpleasantly sweet and gritty. Cool and dry darkness is a spud’s best bud.

Onions Uncut onions are happy out of the cold. The humidity of the refrigerator makes them moldy and mushy. Avoid direct sunlight and once cut open, place in a resealable bag in the vegetable drawer.

Garlic Preserve the powerful flavor of garlic by storing in a cool, dry and ventilated container. Once the head has been broken open, use the cloves within 10 days.

Apples Freshly picked apples will do well (and look pretty) on your counter. If they aren’t eaten after a week or two, make them last a little bit longer by then chilling them in the fridge.

Berries Fresh berries from your local farm taste amazing at room temperature so it’s the sooner the better for munching. For long-term storage keep them in the fridge. To avoid soggy or moldy berries, rinse just before eating.

Stone Fruit Allow peaches, apricots, nectarines and plums to ripen at room temperature. If you can’t gobble ‘em up right away, place in the fruit bin of the refrigerator for a few extra days.

Health and Wellness Associates

312-972-WELL

Diets and Weight Loss, Foods

Grandma’s Cucumber Salad

grandmascucumbersalad

Grandma’s Cucumber Salad
Yield: 4 servings

Prep Time: 6 hours 10 minutes

Cook Time: 0 minutes
Ingredients:

2 english cucumbers
1/4 small onion, sliced thin
1/4 green bell pepper, sliced thin
1 large clove garlic, smashed
1 cup white vinegar
2/3 cup cold water
4 tablespoons sugar
2 teaspoons salt
1/2 teaspoon ground black pepper

Directions:

Peel cucumbers and slice very thin. Place into bowl with onion, bell pepper and garlic.

In a liquid measuring cup, stir remaining ingredients together. Pour over veggies and stir. Cover and refrigerate 6 hours {at least!!} to overnight before serving.

Diets and Weight Loss, Health and Disease

Fat Flush Water

fatflushwater

FAT FLUSH WATER !!!
You should drink at least three 8 oz glasses per day, they say the longer it sits, the better it tastes. You can eat them as well but they are intended as flavoring and still work, so that is a personal choice. The Vitamin C turns fat into fuel, the tangerine increases your sensitivity to insulin, and the cucumber makes you feel full. Try it for 10 days and see what you think!

Ingredients per 8 oz serving

Water
1 slice grapefruit
1 tangerine
½ cucumber, sliced
2 peppermint leaves
Ice – as much as you like

Directions
Wash grapefruit, tangerine cucumber and peppermint leaves. Slice cucumber, grapefruit and tangerine (or peel). Combine all ingredients (fruits, vegetables, 8 oz water, and ice) into a large pitcher.

Stir & Enjoy!