Tag: fruit
I adore most citrus fruit (and love the citrus-inspired spa treatments going on right now til the end of February over at the Stillwater Spa — I wrote about it over at Vitamin Daily). Anyhow, I have a new obsession: the sweetie.
Sweeties are a hybrid of grapefruit and pomelos. They’re about the size of a grapefruit but with a pale green peel, and juicy like them, too. But they have the sweetness of pomelos (so I’ve been told; I’m not super familiar with pomelos). Grown in Israel, sweeties have a high sugar content and low acidity. In half a sweetie, there are 100 calories, 22 grams of carbs, 11 grams of sugar, to share just a few of the nutrition facts on this fruit.
Eat them how you would a grapefruit (they’ve replaced my half grapefruit habit in the a.m.), put them in a smoothie or juice them, and how about adding that juice to a margarita (hello!).
Where to find them? Well, you can find this Jaffa product at Costco ($5.98 for a 5-lb bag).
(More importantly, who’s going to be my sweetie dealer, non-Costco member over here and I’ve run out of my stash!)
February 9, 2015
Chia pudding — aka my usual breakfast this summer. I like it because it’s fast to make, I usually have all of the ingredients on hand, it’s a nice change from my other usual breakfast (Greek yogurt), and, of course, because it’s tasty. And there are loads of reasons to eat chia — it’s high in fibre, contains omega-3 ALA, calcium, iron and more.
This is all that you need:
Three tablespoons or so of chia seed, a can of light coconut milk, about a tablespoon of honey and fresh fruit. Makes about five servings.
Throw it all (except for the fruit) into a mason jar, give it a stir and a shake; I leave the mason jar in the fridge overnight, and by morning the chia seeds have become gel-like. Spoon some into a bowl, toss some strawberries and peaches on top (I also like to use mango) and that’s it. If it’s all a little too gooshy in texture for you, top it off with some nuts, too, for crunch.
August 21, 2013
The Discovery Channel’s got Shark Week; well, I bring you Sweat Week — a week of posts on surviving the heat waves this summer.
In April, I had the opportunity to go to Fort Myers, Florida, to learn all about watermelon from an Ontario watermelon grower, Brian Arrigo. Here are a few things I learned about watermelon while down in Florida:
- Watermelon’s been shown to help reverse the effects of hardening arteries.
- It’s beneficial for the cardiovascular system (due to the citrolene it contains).
- It’s the cheapest per lb of anything you’ll find in the produce section.
- The watermelons I was seeing in Florida being picked on Thursday would be in stores up here in Toronto as quickly as Monday (ie. four days!).
- Once a watermelon is sliced, you should consume it within the next 10 days.
No worries about needing to consume it within 10 days for me, especially when there are delicious recipes such as this watermelon cairpirinha — yet another way I’m keeping cool in the heat.
Watermelon Cairpirinha
| 1 |
lime |
| 5 |
quarter-sized slices ginger |
| 2 tsp (10 mL) |
sugar |
| 6 |
chopped mint leaves |
| 2 oz (56.8 mL) |
watermelon purée |
| 2 oz (56.8 mL) |
cachaça |
| 1 oz (56.8 mL) |
grenadine |
Muddle lime, ginger, sugar and mint and transfer to a martini shaker. Add watermelon purée, grenadine, cachaça and ice. Shake. Pour into a glass and serve.
Makes one cocktail.
TIP: Vodka or rum can be used in place of cachaça.
PER SERVING:283 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 12 mg sodium, 39 g carbohydrates, 0 g fibre, 0 g protein. % RDI: 0% calcium, 2% iron, 1% vitamin A, 13% vitamin C.
SOURCE: National Watermelon Promotion Board, www.watermelon.org.
July 9, 2012
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