Did you know… that a spoonful of black rice bran contains more powerful antioxidants than a spoonful of blueberries?
The “Forbidden Rice”
In ancient China, black rice was known as “forbidden rice” because only the emperor and members of the royal family were allowed to eat it. Black rice was first introduced to the United States in the 1990’s.
Characteristics of Black Rice
Color: Raw black rice is black or dark brown. When cooked, it becomes a deep purple-burgundy due to the healthful pigments (anthocyanins). The color will transfer to other foods, so if you combine brown rice with black, it’ll turn a purple hue.
Taste: Black rice has a roasted nutty taste. It’s used in Asian desserts as well as for food coloring, noodles, sushi, and pudding.
Storage: Store in the refrigerator and use within 3 months.
Black rice is a whole grain and more nutritious than brown and white rice. It has more fiber, protein, and iron as well as fewer calories and carbohydrates. Here’s how they compare:
1/4 cup uncooked BLACK rice (Organic Black Pearl Rice by Lundberg® Family Farms)
33 grams carbohydrates
5 grams protein
3 grams fiber
1/4 cup uncooked BROWN rice (by Sukoyaka Genmai)
42 grams carbohydrates
3 grams protein
3 grams fiber
1/4 cup uncooked WHITE rice (by Rice Select™)
45 grams carbohydrates
3 grams protein
Not a significant source of dietary fiber or iron.
Berry season is here and it’s time to enjoy all those sweet, luscious strawberries, blueberries, blackberries, and raspberries. But if you’re trying to stretch each grocery dollar, you won’t want to end up throwing your money away.
Berries are a super food, but they’re delicate. How often have you spent $5.00 on a basket of berries only to discover they’re growing fuzzy mold the next day, then end up throwing these precious gems away? Protect your investment with vinegar!
Bathe your berries in diluted vinegar as soon as you bring them home. Prepare a mixture of one part white or apple cider vinegar with 10 parts water. You won’t taste the vinegar since it’s so diluted. Rinse berries, then swirl them in this solution for one full minute:
2 tablespoons vinegar, white or apple cider
1 1/4 cups water
For more berries, double the dose and use:
1/4 cup vinegar
2 1/2 cups water
Vinegar kills the mold spores and other bacteria that are on the surface of the berries. They’ll stay mold-free, plump and firm for a week or more, so now you can stock up when they’re on sale!
Fit Tip: Do not soak for more than a minute or you’ll lose valuable water-soluble vitamins.) Drain, and rinse if desired, then store them in the fridge.
Sometimes it’s a challenge to eat all your fruits in a day. Perhaps you miss all those luscious summer fruits that were once so abundant at the produce stand. Consider the next best thing — the frozen foods section of your supermarket! It’s stocked with an array of colorful fruits — from berries to cherries to pineapples. Best of all, they’re available all year and perfect for whirling into a creamy lo-cal, tropical smoothie. Try one for a refreshing breakfast or a midday pick-me-up. Continue reading “Blueberry Blast”→