3/4 cup (175 ml) – pineapple juice
2 tbsp (25 ml) – lemon juice
3 tbsp (45 ml) – plain or frozen yogurt
12 strawberries (hulled and halved if fresh)
1 ripe banana, peeled and chopped
In blender, combine pineapple juice, lemon juice, yogurt, strawberries and banana. Process as directed until smooth.
Serves 3
You can use any berry – raspberry, strawberry, blueberry, or blackberry – in this sweet summer drink.
The Smoothies Bible, Pat Crocker, 2003
Summer is the best time for salad—when fresh produce is so readily available!
Pauline’s Summer Salad – Erika Holenski, ND
It doesn’t get much simpler than this!
Ingredients:
½ watermelon – diced
2 green onions – diced
2 handfuls cilantro – finely chopped
Cut the flesh from half a watermelon into bite-sized pieces. Chop two green onions and add to the watermelon. Finely chop the cilantro and add to the mixture. Refrigerate for about one hour, so the juice of the watermelon acts as a dressing and brings the flavours together. Enjoy!
It’s never too late to improve your health!
Was one of your 2012 resolutions to eat healthier? Spring is almost over, so don’t procrastinate. EatRight Ontario can help you improve your health and well-being through healthy eating.
The website provides nutrition tips and easy-to-use tools to make healthier food choices. You can call or email a dietitian for no charge if you are an Ontario resident.
It’s never too late to improve your eating habits!
Buttermilk, Bran and Blueberry Muffins
3 cups (750 ml) natural bran
2 cups (500 ml) whole-wheat flour
½ cup (125 ml) granulated sugar
1 tbsp (15 ml) baking powder
1 tsp (5 ml) baking soda
2 eggs, beaten
2 cups (500 ml) buttermilk
1/3 cup (75 ml) vegetable oil
½ cup (125 ml) molasses
1 cup (250 ml) fresh or frozen blueberries
In large bowl, mix together bran, flour, sugar, baking powder and baking soda. In another bowl, combine eggs, buttermilk, oil and molasses; pour into bran mixture and stir just enough to moisten, being careful not to overmix. Fold in blueberries.
Spoon into non-stick or paper-lined large muffin pans filling almost to top. Bake in 375ºF/190ºC oven for about 25 minutes or until firm to the touch. Remove from oven and let stand for 2 minutes before removing muffins from pan. Makes about 20 muffins.
Instead of buttermilk, you can substitute 2 cups (500 ml) milk plus 2 tbsp (25 ml) white vinegar
Per Muffin: 160 calories, 5 g fat, 31 mg chol., 111 mg sodium, 5 g protein, 29 g carbohydrate
GOOD: niacin, iron EXCELLENT: fiber
Anne Lindsay, from The Lighthearted Cookbook, 1998
Cathy Mendler
Phone: 519-669-1377
Email: info@anewleaforganizers.ca
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