This page contains a Flash digital edition of a book.
bright foods, healthy heart


Howdothese blueberries get from thesource totheshelf?


Tropical Superberry Sorbet Makes 2 cups | Gluten Free, Vegan, Quick


This antioxidant, anti-inflammatory power punch features acaí and wild blueberries, two of the world’s richest sources of heart-healthy anthocyanins. Spread any leftovers in a shallow dish and freeze; then chop coarsely into cubes and freeze in zip-top bags. Before serving, purée frozen chunks in a food processor, adding a little water if necessary for desired consistency.


1 (100-gram) pack frozen unsweetened acaí purée


1 (10-ounce) package frozen wild blueberries


2 cup coconut milk /3 Juice of ½ lime


4 teaspoons agave nectar, or to taste 1


/8 teaspoon sea salt


1. Break frozen acaí into several chunks and place in a food processor. Add frozen blueberries and pulse several times; then process until finely chopped. Add remaining ingredients; purée. Serve immediately. PER SERVING (½ cup): 152 cal, 4g fat (1g mono, 1g poly, 3g sat), 0mg chol, 0g protein, 29g carb, 4g fiber, 77mg sodium


Yucca Stew with Shrimp (Bobó de Camarão) Serves 6 | Gluten Free


A classic Brazilian dish that’s thickened with mashed yucca, a root rich in anti-inflammatory resveratrol. Look for yucca, also called cassava, in Hispanic markets; it’s also available already peeled, chopped, and frozen (often in Asian markets). Serve with cooked brown rice.


1 pound yucca root (aka cassava) ½ teaspoon sea salt


1 (15-ounce) can coconut milk 2 pounds large shrimp (with shells) Juice of 1 lime, divided ½ bunch fresh cilantro


2 tablespoons extra-virgin olive oil, divided


1 medium yellow onion, finely diced 3 cloves garlic, finely chopped 1 red bell pepper, cut into ¼-inch slices 1 pound tomatoes, diced 2 whole red Thai chiles (optional)


2 tablespoons virgin palm oil or extra- virgin olive oil


Theanswers toyour questions


about theproducts that support your healthy lifestyleare now atNewHope360.com


1. Trim yucca and peel with vegetable peeler, removing barklike exterior as well as pink layer underneath, leaving only the bright white root. Chop crosswise into large chunks. Place in large saucepan or medium soup pot, and cover with water. Add ½ teaspoon salt and bring to a boil; reduce heat, cover, and simmer 30 minutes, or until very tender. Drain and return to saucepan; let cool 10 minutes. Use fingers to break yucca into smaller chunks and remove any tough, fibrous strings. Add coconut milk and purée with immersion blender or in a food processor. Return to pot and set aside. 2. Remove shells from shrimp (reserve shells). Transfer shrimp to a bowl and toss with half of the lime juice and 2 pinches of sea salt. Transfer shells to a second saucepan and add 3 cups water. Trim stems from cilantro and add stems to pot, reserving tops. Bring to a boil, skimming off any foam. Reduce heat and simmer uncovered for 20 minutes. Strain and reserve shrimp stock; discard solids. 3. Place a heavy, deep skillet over medium-high heat; add 1 tablespoon olive oil. Once hot, add one-fourth of onions; sauté 1 minute. Add shrimp in a single layer, working in batches if necessary, and cook 3 minutes, or until just opaque, turning once. Transfer to a plate. Return skillet to heat and add remaining 1 tablespoon olive oil. Add remaining onion and garlic and sauté, stirring frequently, about 4 minutes, until translucent. Stir in bell pepper, tomatoes, and chiles (if using); cook 3 more minutes, stirring occasionally. Deglaze pan with reserved shrimp stock, cover, and simmer 10 minutes. Remove and discard chiles. 4. Add reserved yucca purée to mixture in skillet; stir until well combined. Stir in palm oil (or olive oil) and fold in shrimp. Cook until heated through. Add ½ cup cilantro leaves and remaining lime juice. Season to taste with salt and pepper. PER SERVING: 455 cal, 16g fat (7g mono, 2g poly, 6g sat), 229mg chol, 33g protein, 38g carb, 4g fiber, 445mg sodium


Trina Kaufman teaches and practices nutrition in Seattle, where she spends much of the winter daydreaming about the tropics.


40 deliciousliving | february 2012


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52