There are over 200 different known species of raspberries but only 2 species are grown on a large scale.

Fruits and veggies

The stalk, rind, or skin of a fruit or veggie is typically better than the actual fruit.


The word "pomegranate" is from the Latin "pomum granatum" which means "apple of many seeds."

Sweet Corn

Corn was first grown by Native Americans more than 7,000 years ago in Central America.


In China, the lychee is a symbol of romance and love.

Sunday, September 13, 2015

Sweet and Salty Fall Harvest Salad


For the salad:
1 large butternut squash, peeled, seeded, and cubed
3 tbsp extra virgin olive oil, divided
Sea salt and freshly ground black pepper
½ cup chopped pecans
1 tbsp unsalted butter
2 tbsp brown sugar
1 bunch of kale, washed, stems removed, and roughly chopped (about 8 cups)
6 oz brie, cubed
1 large apple, cored and roughly chopped
½ cup dried cranberries
For the maple vinaigrette:
2 tbsp pure maple syrup
Up to 1/3 cup extra virgin olive oil
1 tsp Dijon mustard
1 tbsp apple cider vinegar
¾ tsp sea salt


  • Preheat oven to 425° F. Spread the squash out on a large baking sheet and drizzle with 2 tablespoons of olive oil then sprinkle with some salt and pepper. Roast for 35 minutes, toss the squash, and roast for another 15 to 20 minutes, tossing periodically until the squash is browned and softened.
  • While the squash roasts, make the candied pecan clusters. Ready a Silpat or line a baking sheet with parchment paper; set aside. Heat the butter and brown sugar over medium heat in a medium nonstick pan until bubbling. Toss the pecans into the butter-sugar mixture until coated. Cook, stirring occasionally, until the sugar liquifies and turns a dark amber color. Pour the pecans out onto the Silpat or parchment paper and spread them out with a rubber spatula. Allow them to cool completely before breaking them up into clusters.
  • Make the vinaigrette: Whisk the maple syrup, ¼ cup olive oil, mustard, vinegar, and salt together in a medium bowl or shake it all together in a mason jar. Whisk in additional olive oil in small increments up to 1/3 cup total until you reach your desired dressing consistency.
  • In a large bowl, toss the kale with the remaining 1 tablespoon of olive oil. Massage the oil into the kale with your hands until the kale turns bright green and glossy, about 2-3 minutes.
  • Top the kale with the squash, brie, apples, cranberries, and pecan clusters. Drizzle the maple vinaigrette over the top of the salad before serving while the squash is still warm.

Found on: Smells like Home

Friday, September 4, 2015


Greek Revival


  • ¼ cup mild extra-virgin olive oil
  • 1 tablespoon plus 1 teaspoon white balsamic vinegar
  • 2 cloves garlic, finely chopped (about 2 teaspoons)
  • Finely grated zest of 1 lemon (about 2 teaspoons)
  • 1 teaspoon black olive tapenade
  • 1 teaspoon honey
  • Salt and freshly ground black pepper
  • 1 small red onion, thinly sliced (about 1 cup)
  • 1 can (14 ounces) artichoke hearts, drained and quartered lengthwise
  • 8 ounces small grape tomatoes, halved (about 1¾ cups)
  • ½ cup pitted kalamata olives, quartered lengthwise
  • 4 ounces feta cheese, crumbled
  • 2 tablespoons finely chopped fresh oregano, divided
  • ½ pound dried gemelli or other curly pasta
  • 5 loosely packed cups baby spinach
  • ⅓ cup chopped toasted walnuts
  • 12 small whole pepperoncini, drained

1. In a large mixing bowl, whisk the olive oil with the vinegar, garlic, lemon zest, tapenade, honey, ½ teaspoon salt and several grinds of black pepper. Add the onion, artichoke hearts, tomatoes, olives, feta and 1 tablespoon of the oregano and toss well. Let sit for 20 minutes.

2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain well in a colander but do not rinse.

3. Transfer the warm pasta to the mixing bowl and season with ¼ teaspoon salt. Add the spinach, the remaining tablespoon oregano, walnuts and pepperoncini and toss well. (The feta will loosen up and coat the pasta.) Season with additional salt and pepper, if desired. Serve immediately.

Greek revival salad

Found on: PureWow

Monday, August 24, 2015

Healthy Quotes

Health‬ ‪Wealth‬ ‎Wise‬ ‪Quotes Benjamin Franklin‬
Early to bed and early to rise makes a man healthy, wealthy and wise.
To keep the body in good health is a duty... otherwise we shall not be able to keep our mind strong and clear.


Saturday, August 22, 2015

Abiu Fruit

The abiu, Pouteria caimito, is a fruit that grow commonly on the headwaters areas of the Amazon, in the lower eastern part of the Andes from southwestern Venezuela to Peru. It is a smooth, brilliant yellow fruit with sweet translucent flesh. It's delicious flavour is reminiscent of crème caramel and it is sometimes used to flavour ice cream and make other desserts. The fruit is considered a delicacy for those who can grow it successfully, and it thrives in warm subtropical and tropical conditions.

In Brazil, the pulp from the plant is used in medicine, to relieve coughs and bronchitis. Of course, most people love the fruit's flavour, which is enhanced when eaten slightly chilled. Cut in half and scoop out the flesh with a spoon and enjoy it!

Abiu Fruit, rare fruits, brazil fruits
Source: www.rarefruitaustralia.org
Scientific Name: Pouteria caimito

Family: Sapotaceae

Common Names: abiu (English), caimito amarillo, caimo, madura verde, and luma (Spanish), abiu, abio, abieiro (Portuguese)

Weight/Size: Can weigh up to 500 grams and range in diameter from 7 to 12cms.

Taste - It’s a creamy sweet caramel/vanilla flavour.A real taste treat when eaten slightly chilled.

Look - The fruit is elliptical- to spherical-shaped. When ripe, the coat turns a yellow color.

Source: http://punacoast.hubpages.com/hub/Tropical-Taste-of-Hawaii-The-amazing-Abiu# 
Food Preparation - The Abiu has low acidity, so the addition of a little lime juice will enhance the flavour. Mainly eaten fresh by themselves, soon after cutting as the rind discolours on exposure to the air. To preserve colour, brush with lemon. Abiu is best eaten fresh. Chill fruit slightly then cut in half and scoop out flesh with spoon. Only eat the jelly-like flesh. If you eat too close to the skin you may encounter a sticky latex. Abiu can also be used in fruit salads.
Nutrition Facts of Abiu fruit
Componentsper 100 g edible portion
Energy (cal.)140
Protein (g)1.8
Fat (g)0.4
Carbohydrate (g)36.3
Fibre (g)0.9
Ash (g)0.9
Calcium (mg)22
Phosphorus (mg)41
Iron (mg)1
Vit A (m g)130
Thiamine (mg)0.02
Riboflavin (mg)0.02
Niacin (mg)34
Ascorbic acid (Vit C) (m g)49

Wednesday, August 19, 2015

Welcome to the Fresh Realm!

No-Cook Fruit and Vegetable Snack Recipes
Get lost on this imaginary kingdom and discover all the World's Fruits and Veggies in a single website.

Although it is not known exactly how many types of fruits and vegetables exist in the world, the best answer is thousands. Agriculturalists constantly cultivate new varieties of fruits and vegetables and, for example, here are over 3000 varieties of pears grown around the world.

Why include fruits and vegetables on your daily diet?

1. Vitamins and minerals - fruits and vegetables contain many vitamins and minerals that help you feel healthy and energized. These include vitamins A (beta-carotene), C and E, magnesium, zinc, phosphorus and folic acid. Folic acid may reduce blood levels of homocysteine, a substance that may be a risk factor for coronary heart disease. 

2. Fiber - fruits and vegetables are a good source of dietary fiber that helps fill you up and keeps your digestive system happy.

3. Low in calories - Fruits and vegetables are also low in fat, salt and sugar.

4. Protection against risk diseases - eating plenty of fruits and veggies may help reduce the risk of many diseases because they contain phytochemical or plant chemicals. These biologically active substances can help to protect you from some diseases, such as: type 2 diabetes, heart disease, high blood pressure (hypertension), etc.

5. Quick and Natural Snack - Fruits and veggies are nature's treat and easy to grab for a snack. Find here some ideas.

6. Variety - fruits and veggies ae available in an almost infinite variety and all over the world...there's always something new to try.

7. Convenience - fruits and veggies are nutritious in any form: fresh, frozen, canned, dried and 100% juice so they're ready when you are.

8. Keep it colorful. Challenge yourself to try fruits and vegetables of different colors. Make it a red/green/orange day (apple, lettuce, carrot), or see if you can consume a rainbow of fruits and vegetables during the week.