½ tsp natural salt, divided ¾ cup whole wheat couscous 1 package blueberries
1 cup fresh mango cubes 1
/3
cup chopped red onion 2 Tbsp chopped fresh mint 2 Tbsp fresh lemon juice
2 Tbsp extra virgin olive oil 1
/8
Blueberry Couscous Salad with Mango, Onion, and Lemon Dressing
This cool summer salad, with its fresh flavors, is easy to make and a pleasure to eat.
Serves 4
½ cup orange juice 1
/3 cup water tsp black pepper
Combine orange juice, water and ¼ tsp of the salt in a small saucepan. Bring to a boil. Stir in couscous; cov- er, remove from heat and let stand 5 minutes. Transfer couscous to a bowl and fluff with a fork; cool 10 minutes. Stir in remaining ¼ tsp salt, blue- berries, mango, onion, mint, lemon juice, olive oil and pepper; mix well. Serve immediately or refrigerate until serving.
Source:
Recipes.Driscolls.com recipe library.
Blackberry Mint Iced Tea MORE GOOD NEWS Berries May Lower
the Risk of Parkinson’s A recent study by researchers at the Harvard School of Public Health, in Boston, that followed 125,000 sub- jects for 20 to 22 years, confirms that eating berries can lower the risk of Parkinson’s disease. The participants who consumed the most flavonoids, especially the anthocyanins found mostly in berries, had a much lower risk of developing the disease than those whose diet contained less or different classes of flavonoids.
Berries Help Fight Pain
and Heart Disease A natural form of aspirin—salicylic acid—has been found in berries that grow on canes, such as blackber- ries, blueberries and raspberries. The Oregon State University’s Department of Food Science and Technology reports that the salicylic acid found in these caneberries could prove to have effects similar to aspirin in protect- ing against heart disease. A 100-gram serving (about ¾ cup) of red raspber- ries, for example, contains about 5 milligrams of salicylic acid.
Served over ice, this flavorful beverage is a great way to quench thirst on the hottest days of summer.
Serves 8 (about 2 quarts) 5 organic black tea bags
¼ cup mint leaves, crushed; reserve one leaf per serving for garnish 4 cups boiling water
½ cup natural sugar (or use honey to taste)
6 (6-oz) packages blackberries, reserve two to three per serving for garnish
Place tea bags and mint in a heatproof pitcher. Add boiling water and steep at least 10 minutes. Strain into another pitcher and discard mint and tea bags. Stir in sugar. Purée blackberries in a blender or food processor, then strain though a fine sieve. Discard pulp and seeds. Stir blackberry purée into tea. Taste and adjust sugar as desired. Chill. Serve over ice garnished with mint leaf and two or three blackberries.
Source:
Recipes.Driscolls.com recipe library
natural awakenings July 2011 43
BERRY ICY TREATS
Courtesy of Driscoll’s ©2010; all rights reserved.
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