Berries Fruits Quotes

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Ol' man Simon, planted a diamond. Grew hisself a garden the likes of none. Sprouts all growin' comin' up glowin' Fruit of jewels all shinin' in the sun. Colors of the rainbow. See the sun and the rain grow sapphires and rubies on ivory vines, Grapes of jade, just ripenin' in the shade, just ready for the squeezin' into green jade wine. Pure gold corn there, Blowin' in the warm air. Ol' crow nibblin' on the amnythyst seeds. In between the diamonds, Ol' man Simon crawls about pullin' out platinum weeds. Pink pearl berries, all you can carry, put 'em in a bushel and haul 'em into town. Up in the tree there's opal nuts and gold pears- Hurry quick, grab a stick and shake some down. Take a silver tater, emerald tomater, fresh plump coral melons. Hangin' in reach. Ol' man Simon, diggin' in his diamonds, stops and rests and dreams about one... real... peach.
Shel Silverstein (Where the Sidewalk Ends)
Imagine a Carthage sown with salt, and all the sowers gone, and the seeds lain however long in the earth, till there rose finally in vegetable profusion leaves and trees of rime and brine. What flowering would there be in such a garden? Light would force each salt calyx to open in prisms, and to fruit heavily with bright globes of water–-peaches and grapes are little more than that, and where the world was salt there would be greater need of slaking. For need can blossom into all the compensations it requires. To crave and to have are as like as a thing and its shadow. For when does a berry break upon the tongue as sweetly as when one longs to taste it, and when is the taste refracted into so many hues and savors of ripeness and earth, and when do our senses know any thing so utterly as when we lack it? And here again is a foreshadowing–-the world will be made whole. For to wish for a hand on one’s hair is all but to feel it. So whatever we may lose, very craving gives it back to us again.
Marilynne Robinson (Housekeeping)
The berries. I realize the answer to who I am lies in that handful of poisonous fruit. If I held them out to save Peeta because I knew I would be shunned if I came back without him, then I am despicable. If I held them out because I loved him, I am still self-centered, although forgivable. But if I held them out to defy the capitol, I am someone of worth. The trouble is, I don't know exactly what was going on inside me at that moment.
Suzanne Collins (Catching Fire (The Hunger Games, #2))
It was called evolutionary biology. Under its sway, the sexes were separated again, men into hunters and women into gatherers. Nurture no longer formed us; nature did. Impulses of hominids dating from 20,000 B.C. were still controlling us. And so today on television and in magazines you get the current simplifications. Why can't men communicate? (Because they had to be quiet on the hunt.) Why do women communicate so well? (Because they had to call out to one another where the fruits and berries were.) Why can men never find things around the house? (Because they have a narrow field of vision, useful in tracking prey.) Why can women find things so easily? (Because in protecting the nest they were used to scanning a wide field.) Why can't women parallel-park? (Because low testosterone inhibits spatial ability.) Why won't men ask for directions? (Because asking for directions is a sign of weakness, and hunters never show weakness.) This is where we are today. Men and women, tired of being the same, want to be different again.
Jeffrey Eugenides (Middlesex)
Blind impatience is equally evident in the fruit section. Our ancestors might have delighted in the occasional handful of berries found on the underside of a bush in late summer, viewing it as a sign of the unexpected munificence of a divine creator, but we became modern when we gave up on awaiting sporadic gifts from above and sought to render any pleasing sensation immediately and repeatedly available.
Alain de Botton (The Pleasures and Sorrows of Work)
A pineapple is a compilation of berries that grow and fuse together. When joined, they create a single fruit. And within each eyelet, contains a location where a flower may grow. I see the Creator of all existence as the crown on a pineapple, and all religions of the world as the spiky eyelets, where each eyelet symbolizes a different religion or race under the same crown. Each garden of faith may have different perspectives of God, yet every garden belongs to the same God.
Suzy Kassem (Rise Up and Salute the Sun: The Writings of Suzy Kassem)
Farmers tend to eat a very limited and unbalanced diet. Especially in premodern times, most of the calories feeding an agricultural population came from a single crop – such as wheat, potatoes or rice – that lacks some of the vitamins, minerals and other nutritional materials humans need. The typical peasant in traditional China ate rice for breakfast, rice for lunch, and rice for dinner. If she were lucky, she could expect to eat the same on the following day. By contrast, ancient foragers regularly ate dozens of different foodstuffs. The peasant’s ancient ancestor, the forager, may have eaten berries and mushrooms for breakfast; fruits, snails and turtle for lunch; and rabbit steak with wild onions for dinner. Tomorrow’s menu might have been completely different. This variety ensured that the ancient foragers received all the necessary nutrients.
Yuval Noah Harari (Sapiens: A Brief History of Humankind)
FRUITS AND NUTS Keep jumping around them like monkeys. The clones, Commercialized zombies, And the TV junkies. Keep throwing berries, Twigs, And nuts at them. Until they wake up To see what's up And figure out why We're laughing at 'em.
Suzy Kassem (Rise Up and Salute the Sun: The Writings of Suzy Kassem)
Over the fence— Strawberries— grow— Over the fence— I could climb— if I tried, I know— Berries are nice! But— if I stained my Apron— God would certainly scold! Oh, dear, — I guess if He were a Boy— He'd— climb— if He could!
Emily Dickinson (The Complete Poems of Emily Dickinson)
When people learn to preserve the richness of the land that God has given them and the rights to enjoy the fruits of their own labors then will be the time when all shall have meat in the smokehouse corn in the crib and time to go to the election. ("W.C." of Rural Neck KY in a letter to Farmers Home Journal - 1892)
Wendell Berry (The Unsettling of America: Culture and Agriculture)
But I’m never lonely, a man who believes can never be lonely. I ride around the villages—I used to find spaghetti, flour—even vegetable oil. Canned fruit. Now I go to the cemeteries—people leave food and drink for the dead. But the dead don’t need it. They don’t mind. In the fields there’s wild grain, and in the forest there are mushrooms and berries. Freedom is here. I
Svetlana Alexievich (Voices from Chernobyl: The Oral History of a Nuclear Disaster)
Turn that worthless lawn into a beautiful garden of food whose seeds are stories sown, whose foods are living origins. Grow a garden on the flat roof of your apartment building, raise bees on the roof of your garage, grow onions in the iris bed, plant fruit and nut trees that bear, don't plant 'ornamentals', and for God's sake don't complain about the ripe fruit staining your carpet and your driveway; rip out the carpet, trade food to someone who raises sheep for wool, learn to weave carpets that can be washed, tear out your driveway, plant the nine kinds of sacred berries of your ancestors, raise chickens and feed them from your garden, use your fruit in the grandest of ways, grow grapevines, make dolmas, wine, invite your fascist neighbors over to feast, get to know their ancestral grief that made them prefer a narrow mind, start gardening together, turn both your griefs into food; instead of converting them, convert their garage into a wine, root, honey, and cheese cellar--who knows, peace might break out, but if not you still have all that beautiful food to feed the rest and the sense of humor the Holy gave you to know you're not worthless because you can feed both the people and the Holy with your two little able fists.
Martin Prechtel (The Unlikely Peace at Cuchumaquic: The Parallel Lives of People as Plants: Keeping the Seeds Alive)
On the trees were no longer only leaves but brown fruits, on the bushes no longer blossoms but clusters of red berries. And the wind had a rough manliness in its voice - the tone not of a lover but of a husband.
Matthew Pearl (The Dante Club (The Dante Club #1))
When I was very little, my mother took to calling me asaa, the miracle berry that, when eaten first, turns sour things sweet. Asaa in context is a miracle berry. Without context, it is nothing, does nothing. The sour fruit remains.
Yaa Gyasi (Transcendent Kingdom)
Here are five simple rules for a powerful immune system that you should commit to memory: 1. Eat a large salad every day. 2. Eat at least a half-cup serving of beans/legumes in soup, salad, or another dish once daily. 3. Eat at least three fresh fruits a day, especially berries, pomegranate seeds, cherries, plums, oranges. 4. Eat at least one ounce of raw nuts and seeds a day. 5. Eat at least one large (double-size) serving of green vegetables daily, either raw, steamed, or in soups or stews.
Joel Fuhrman (Super Immunity: The Essential Nutrition Guide for Boosting Your Body's Defenses to Live Longer, Stronger, and Disease Free)
She had forgotten Henry and the unpleasant things she meant to say to him. She had come to the edge of the wood, and felt its cool breath in her face. It did not matter about the donkey, nor the house, nor the darkening orchard even. If she were not to pick fruit from her own trees, there were common herbs and berries in plenty for her, growing wherever she chose to wander. It is best as one grows older to strip oneself of possessions, to shed oneself downward like a tree, to be almost wholly earth before one dies.
Sylvia Townsend Warner (Lolly Willowes)
I sat down in the middle of the garden, where snakes could scarcely approach unseen, and leaned my back against a warm yellow pumpkin. There were some ground-cherry bushes growing along the furrows, full of fruit. I turned back the papery triangular sheaths that protected the berries and ate a few. All about me giant grasshoppers, twice as big as any I had ever seen, were doing acrobatic feats among the dried vines. The gophers scurried up and down the ploughed ground. There in the sheltered draw-bottom the wind did not blow very hard, but I could hear it singing its humming tune up on the level, and I could see the tall grasses wave. The earth was warm under me, and warm as I crumbled it through my fingers. Queer little red bugs came out and moved in slow squadrons around me. Their backs were polished vermilion, with black spots. I kept as still as I could. Nothing happened. I did not expect anything to happen. I was something that lay under the sun and felt it, like the pumpkins, and I did not want to be anything more. I was entirely happy. Perhaps we feel like that when we die and become a part of something entire, whether it is sun and air, or goodness and knowledge. At any rate, that is happiness; to be dissolved into something complete and great. When it comes to one, it comes as naturally as sleep.
Willa Cather
The discussion was escalating into an argument when the Demeter head counselor offered one last suggestion. "What about this?" He held out a small red object. "Miniature explosive!" the Ares boy bellowed. "Duck!" "It's not an explosive or a duck," the Demeter boy said. "It's a berry native to this land. Grows all over the place here." The Aphrodite girl wrinkled her nose. "Excuse me, but ew! There are seeds all over the outside! So unattractive. And red? That colour is so overdone, fruit-wise." "Yes, but it's tasty," the Demeter counselor said. "I call it a strawberry. "Why?" the Athena girl wanted to know. "Because blueberry, raspberry, blackberry, and cranberry were taken.
Rick Riordan (Camp Half-Blood Confidential (The Trials of Apollo, #2.5))
Gardeners slaughter no animals. They kill nothing. Fruits, seeds, vegetables, nuts, grains, grasses, roots, flowers, herbs, berries-all are collected when they have ripened, and when their collection is in the interest of the garden's heightened and continued vitality. Harvesting respects a source, leaves it unexploited, suffers it to be as it is.
James P. Carse (Finite and Infinite Games: A Vision of Life as Play and Possibility)
The Grow Biointensive method is especially important for areas with scarce water.
John Jeavons (How to Grow More Vegetables (and Fruits, Nuts, Berries, Grains, and Other Crops) Than You Ever Thought Possible on Less Land with Less Water Than You Can Imagine)
When Eating Fruit, Favor Berries of Various Sorts over the Sweeter Stuff
Josh Turknett (The Migraine Miracle: A Sugar-Free, Gluten-Free, Ancestral Diet to Reduce Inflammation and Relieve Your Headaches for Good)
But why would they do that? What is to be asked? He was a man who sees into things -- very ordinary things. A hat left on the floor of a café in Kingstown, a proverb overheard, an old fisherman mending a net: these, for him, were a kind of incitement. There are no answers other than that. He was not like the rest of us. Not even like himself. His imagination, or soul, or whatever province of his mind was hungry for the sustaining rain of the world, would soak in the storms of his own haunted strangeness, and the berries would bloom, and they were what they were, and if the tendrils were peculiar, and some of them wild, the fruits were so shockingly luscious and potent that the thirsty were willing to savour the bitter for the sake of the concomitant sweet. He needed the very ordinary. He was a beautiful man. What more than this need be said? The sort of man who makes you think the movement of foliage might be causing the breeze.
Joseph O'Connor (Ghost Light)
THE ARRIVAL Like a tide it comes in, wave after wave of foliage and fruit, the nurtured and the wild, out of the light to this shore. In its extravagance we shape the strenuous outline of enough.
Wendell Berry (New Collected Poems)
Luther Burbank was born in a brick farmhouse in Lancaster Mass, he walked through the woods one winter crunching through the shinycrusted snow stumbling into a little dell where a warm spring was and found the grass green and weeds sprouting and skunk cabbage pushing up a potent thumb, He went home and sat by the stove and read Darwin Struggle for Existence Origin of Species Natural Selection that wasn't what they taught in church, so Luther Burbank ceased to believe moved to Lunenburg, found a seedball in a potato plant sowed the seed and cashed in on Darwin’s Natural Selection on Spencer and Huxley with the Burbank potato. Young man go west; Luther Burbank went to Santa Rosa full of his dream of green grass in winter ever- blooming flowers ever- bearing berries; Luther Burbank could cash in on Natural Selection Luther Burbank carried his apocalyptic dream of green grass in winter and seedless berries and stoneless plums and thornless roses brambles cactus— winters were bleak in that bleak brick farmhouse in bleak Massachusetts— out to sunny Santa Rosa; and he was a sunny old man where roses bloomed all year everblooming everbearing hybrids. America was hybrid America could cash in on Natural Selection. He was an infidel he believed in Darwin and Natural Selection and the influence of the mighty dead and a good firm shipper’s fruit suitable for canning. He was one of the grand old men until the churches and the congregations got wind that he was an infidel and believed in Darwin. Luther Burbank had never a thought of evil, selected improved hybrids for America those sunny years in Santa Rosa. But he brushed down a wasp’s nest that time; he wouldn’t give up Darwin and Natural Selection and they stung him and he died puzzled. They buried him under a cedartree. His favorite photograph was of a little tot standing beside a bed of hybrid everblooming double Shasta daisies with never a thought of evil And Mount Shasta in the background, used to be a volcano but they don’t have volcanos any more.
John Dos Passos (The 42nd Parallel (U.S.A., #1))
ent. When Spring unfolds the beechen leaf, and sap is in the bough; When light is on the wild-wood stream, and wind is on the brow; When stride is long, and breath is deep, and keen the mountain-air, Come back to me! Come back to me, and say my land is fair! entwife. When Spring is come to garth and field, and corn is in the blade; When blossom like a shining snow is on the orchard laid; When shower and Sun upon the Earth with fragrance fill the air, I’ll linger here, and will not come, because my land is fair. ent. When Summer lies upon the world, and in a noon of gold Beneath the roof of sleeping leaves the dreams of trees unfold; When woodland halls are green and cool, and wind is in the West, Come back to me! Come back to me, and say my land is best! entwife. When Summer warms the hanging fruit and burns the berry brown; 622 the two towers When straw is gold, and ear is white, and harvest comes to town; When honey spills, and apple swells, though wind be in the West, I’ll linger here beneath the Sun, because my land is best! ent. When Winter comes, the winter wild that hill and wood shall slay; When trees shall fall and starless night devour the sunless day; When wind is in the deadly East, then in the bitter rain I’ll look for thee, and call to thee; I’ll come to thee again! entwife. When Winter comes, and singing ends; when darkness falls at last; When broken is the barren bough, and light and labour past; I’ll look for thee, and wait for thee, until we meet again: Together we will take the road beneath the bitter rain! both. Together we will take the road that leads into the West, And far away will find a land where both our hearts may rest.
J.R.R. Tolkien (The Two Towers (The Lord of the Rings, #2))
Jackson went happily into the field anyway, calmly picking and eating the ripe fruit even though, as Douglas observed, “the bullets seemed to be as plentiful as blackberries.” At one point he turned to his increasingly anxious aide and, with a large, juicy berry between his thumb and finger, asked Douglas casually “in what part of the body I preferred being shot.” Douglas, nervously handing the general berries while minié balls whistled overhead and buried themselves in the trees around them, replied that while his first choice was to be hit in his clothing, he preferred anyplace other than his face or joints. Jackson said he had “the old-fashioned horror of being shot in the back and so great was his prejudice on the subject that he often found himself turning his face in the direction from which the bullets came.” Just then a bullet thudded into a sapling near their heads, and Jackson, with a “vague remark about getting his horse killed,” reluctantly left the feast.18
S.C. Gwynne (Rebel Yell: The Violence, Passion, and Redemption of Stonewall Jackson)
Flowers shape bees as much as bees shape flowers. Berries may compete to be eaten more than animals compete for the berries. A thorn acacia makes sugary protein treats to feed and enslave the ants who guard it. Fruit-bearing plants trick us into distributing their seeds, and ripening fruit led to color vision. In teaching us how to find their bait, trees taught us to see that the sky is blue. Our brains evolved to solve the forest. We’ve shaped and been shaped by forests for longer than we’ve been Homo sapiens.
Richard Powers (The Overstory)
Late August, given heavy rain and sun For a full week, the blackberries would ripen. At first, just one, a glossy purple clot Among others, red, green, hard as a knot. You ate that first one and its flesh was sweet Like thickened wine: summer's blood was in it Leaving stains upon the tongue and lust for Picking. Then red ones inked up and that hunger Sent us out with milk cans, pea tins, jam-pots Where briars scratched and wet grass bleached our boots. Round hayfields, cornfields and potato-drills We trekked and picked until the cans were full, Until the tinkling bottom had been covered With green ones, and on top big dark blobs burned Like a plate of eyes. Our hands were peppered With thorn pricks, our palms sticky as Bluebeard's. We hoarded the fresh berries in the byre. But when the bath was filled we found a fur, A rat-grey fungus, glutting on our cache. The juice was stinking too. Once off the bush The fruit fermented, the sweet flesh would turn sour. I always felt like crying. It wasn't fair That all the lovely canfuls smelt of rot. Each year I hoped they'd keep, knew they would not.
Seamus Heaney (Opened Ground: Selected Poems, 1966-1996)
6 apples 1 bunch grapes 20 ounces frozen peaches 20 ounces frozen blueberries 15 ounces frozen strawberries 10 ounces frozen mixed berries 6 ounces of mango chunks 3 bananas 1 bunch kale 20 ounces spinach 20 ounces spring mix greens Stevia sweetener (packets) Bag of ground flaxseeds (often in vitamin section) Fruit and veggies of your choice to munch on (such as apples, carrots, celery, etc.) Raw or unsalted nuts and seeds to snack on Detox tea (by Triple Leaf or Yogi brands) Sea salt (or any uniodized sea salt) OPTIONAL: Non-dairy/plant-based protein powder, such as RAW Protein by Garden of Life or SunWarrior
J.J. Smith (10-Day Green Smoothie Cleanse: Lose Up to 15 Pounds in 10 Days!)
There was once a town in the heart of America where all life seemed to live in harmony with its surroundings. The town lay in the midst of a checkerboard of prosperous farms, with fields of grain and hillsides of orchards where, in spring, white clouds of bloom drifted above the green fields. In autumn, oak and maple and birch set up a blaze of color that flamed and flickered across a backdrop of pines. Then foxes barked in the hills and deer silently crossed the fields, half hidden in the mists of the fall mornings. Along the roads, laurel, viburnum, and alder, great ferns and wildflowers delighted the traveler's eye through much of the year. Even in winter the roadsides were places of beauty, where countless birds came to feed on the berries and on the seed heads of the dried weeds rising above the snow. The countryside was, in fact, famous for the abundance and variety of its bird life, and when the flood of migrants was pouring through in spring and fall people traveled from great distances to observe them. Others came to fish the streams, which flowed clear and cold out of the hills and contained shady pools where trout lay. So it had been from the days many years ago when the first settlers raised their homes, sank their wells, and built their barns. Then a strange blight crept over the area and everything began to change. Some evil spell had settled on the community: mysterious maladies swept the flocks of chickens, the cattle, and sheep sickened and died. Everywhere was a shadow of death. The farmers spoke of much illness among their families. In the town the doctors had become more and more puzzled by new kinds of sickness appearing among their patients. There had been sudden and unexplained deaths, not only among adults but even among children whoe would be stricken suddently while at play and die within a few hours. There was a strange stillness. The birds, for example--where had they gone? Many people spoke of them, puzzled and disturbed. The feeding stations in the backyards were deserted. The few birds seen anywhere were moribund; they trembled violently and could not fly. It was a spring without voices. On the mornings that had once throbbed with the dawn chorus of robins, catbirds, doves, jays, wrens, and scores of other bird voices there was no sound; only silence lay over the fields and woods and marsh. On the farms the hens brooded, but no chicks hatched. The farmers complained that they were unable to raise any pigs--the litters were small and the young survived only a few days. The apple trees were coming into bloom but no bees droned among the blossoms, so there was no pollination and there would be no fruit. The roadsides, once so attractive, were now lined with browned and withered vegetation as though swept by fire. These, too, were silent, deserted by all living things. Even the streams were not lifeless. Anglers no longer visited them, for all the fish had died. In the gutters under the eaves and between the shingles of the roofs, a white granular powder still showed a few patches; some weeks before it had fallen like snow upon the roofs and the lawns, the fields and streams. No witchcraft, no enemy action had silenced the rebirth of life in this stricken world. The people had done it to themselves.
Rachel Carson
When I was very little, my mother took to calling me asaa, the miracle berry that, when eaten first, turns sour things sweet. Asaa in context is a miracle berry. Without context, it is nothing, does nothing. The sour fruit remains. In those early years of our family of four, sour fruit was everywhere, but I was asaa and Nana was context, and so we had sweetness in abundance.
Yaa Gyasi (Transcendent Kingdom)
The bear, he says, is many animals in one. Like a lion, he downs mammals much bigger than he; like any ruminant, he pillages crops; he steals grapes and fruit like a monkey; nibbles on berries like a blackbird; plunders anthills and beehives like a woodpecker; digs up tubers and larvae like a pig; and catches fish with the dexterity of an otter. And he eats honey like a man.
Paolo Rumiz (The Fault Line: Traveling the Other Europe, From Finland to Ukraine)
Coffee and humanity both sprang from the same area in eastern Africa. What if some of those early ape-men nibbled on the bright red berries? What if the resulting mental stimulation opened them up to a new way of looking at old problems, much as it did Europeans? Could this group of berry nibblers be the Missing Link, and that memory of the bright but bitter-tasting fruit be the archetype for the story of the Garden of Eden?
Stewart Lee Allen (The Devil's Cup: A History of the World According to Coffee)
The berries. I realize the answer to who I am lies in that handful of poisonous fruit. If I held them out to save Peeta because I knew I would be shunned if I came back without him, then I am despicable. If I held them out because I loved him, I am still self-centered, although forgivable. But if I held them out to defy the Capitol, I am someone of worth. The trouble is, I don’t know exactly what was going on inside me at that moment.
Suzanne Collins (Catching Fire (The Hunger Games, #2))
One day soon he’ll tell her it’s time to start packing, And the kids will yell “Truly?” and get wildly excited for no reason, And the brown kelpie pup will start dashing about, tripping everyone up, And she’ll go out to the vegetable-patch and pick all the green tomatoes from the vines, And notice how the oldest girl is close to tears 5 because she was happy here, And how the youngest girl is beaming because she wasn’t. And the first thing she’ll put on the trailer will be the bottling set she never unpacked from Grovedale, And when the loaded ute bumps down the drive past the blackberry-canes with their last shrivelled fruit, She won’t even ask why they’re leaving this time, or where they’re heading for —she’ll only remember how, when they came 10 here, she held out her hands bright with berries, the first of the season, and said: ’Make a wish, Tom, make a wish.
Bruce Dawe
Beans, peas, corn, wild rice, barley, steel-cut oats, oatmeal, tomatoes, squashes, berries, and fresh fruits are examples of the most favorable carbohydrates sources. Beans, green peas, berries, and tomatoes are at the top of the list. Squashes, intact whole grains (such as steel-cut oats), wild rice, quinoa, wheat berries, and even sweet potatoes would be more favorable choices than white potatoes, which would be at the bottom of this list. Unacceptable Carbohydrates
Joel Fuhrman (Super Immunity: The Essential Nutrition Guide for Boosting Your Body's Defenses to Live Longer, Stronger, and Disease Free)
Five Days • 6 apples • 1 bunch grapes • 20 ounces frozen peaches • 20 ounces frozen blueberries • 15 ounces frozen strawberries • 10 ounces frozen mixed berries • 6 ounces of mango chunks • 3 bananas • 1 bunch kale • 20 ounces spinach • 20 ounces spring mix greens • Stevia sweetener (packets) • Bag of ground flaxseeds (often in vitamin section) • Fruit and veggies of your choice to munch on (such as apples, carrots, celery, etc.) • Raw or unsalted nuts and seeds to snack on • Detox tea (by Triple Leaf or Yogi brands) • Sea salt (or any uniodized sea salt) • OPTIONAL: Non-dairy/plant-based protein powder, such as RAW Protein by Garden of Life or SunWarrior protein Food for the Last Five Days • 20 ounces frozen mango chunks • 20 ounces frozen peaches • 20 ounces frozen pineapple chunks • 10 ounces frozen mixed berries • 6 ounces frozen blueberries • 6 ounces frozen strawberries • 2 apples • 5 bananas • 1 bunch kale • 20 ounces spinach • 20 ounces spring mix greens • Fruit and veggies of your choice to munch on (such as apples, carrots, celery, etc.) • Raw or unsalted nuts and seeds to snack on CHAPTER FOUR How to Do the 10-Day Green Smoothie Cleanse The 10-Day Green Smoothie Cleanse is a truly health-transforming experience.
J.J. Smith (10-Day Green Smoothie Cleanse: Lose Up to 15 Pounds in 10 Days!)
22 grams cinchona bark 4 grams dried hawthorn berries 8 grams dried sumac berries 2 grams cassia buds 3 cloves 1 small (2-inch) cinnamon stick, preferably Ceylon cinnamon 1 star anise 12 grams dried bitter orange peel 4 grams blackberry leaf 51⁄4 cups spring water 50 grams citric acid 2 teaspoons sea salt 1 stalk lemongrass, cut into 1⁄2-inch sections Finely grated zest and juice of 2 limes Finely grated zest and juice of 1 lemon 1⁄2 cup agave syrup Combine the cinchona bark, hawthorn berries, sumac berries, cassia buds, cloves, cinnamon, and star anise in a spice mill or mortar and pestle and crush into a coarse powder. Add the orange peel and blackberry leaf, divide the mixture among three large tea baskets or tea bags, and put a few pie weights in each. Bring the water to a boil in a large stainless-steel saucepan. Add the tea baskets, citric acid, and salt. Let simmer for 5 minutes. Add the lemongrass, cover partially, and let simmer 15 minutes longer. Add the lime and lemon zests and juices and let simmer, uncovered, until the liquid is reduced by a little less than half, making about 3 cups. Remove from the heat and remove the tea balls. Pour the agave syrup into a bowl. Set a fine-mesh strainer over the bowl and strain the tonic into the syrup. You will need to work in batches and to dump out the strainer after each pour. If the tonic is cloudy, strain again. Pour into a clean bottle and seal. Store in the refrigerator for up to 1 year.
Andrew Schloss (Homemade Soda: 200 Recipes for Making & Using Fruit Sodas & Fizzy Juices, Sparkling Waters, Root Beers & Cola Brews, Herbal & Healing Waters, Sparkling ... & Floats, & Other Carbonated Concoctions)
By Bruce Dawe One day soon he'll tell her it's time to start packing and the kids will yell 'Truly?' and get wildly excited for no reason and the brown kelpie pup will start dashing about, tripping everyone up and she'll go out to the vegetable patch and pick all the green tomatoes from the vines and notice how the oldest girl is close to tears because she was happy here, and how the youngest girl is beaming because she wasn't. And the first thing she'll put on the trailer will be the bottling-set she never unpacked from Grovedale, and when the loaded ute bumps down the drive past the blackberry canes with their last shrivelled fruit, she won't even ask why they're leaving this time, or where they're headed for she'll only remember how, when they came here she held out her hands, bright with berries, the first of the season, and said: 'Make a wish, Tom, make a wish.
Bruce Dawe
Then Bacchus and Silenus and the Maenads began a dance, far wilder than the dance of the trees; not merely a dance of fun and beauty (though it was that too) but a magic dance of plenty, and where their hands touched, and where their feet fell, the feast came into existence- sides of roasted meat that filled the grove with delicious smells, and wheaten cakes and oaten cakes, honey and many-colored sugars and cream as thick as porridge and as smooth as still water, peaches, nectarines, pomegranates, pears, grapes, straw-berries, raspberries- pyramids and cataracts of fruit. Then, in great wooden cups and bowls and mazers, wreathed with ivy, came the wines; dark, thick ones like syrups of mulberry juice, and clear red ones like red jellies liquefied, and yellow wines and green wines and yellow-green and greenish-yellow. But for the tree people different fare was provided. When Lucy saw Clodsley Shovel and his moles scuffling up the turf in various places (when Bacchus had pointed out to them) and realized that the trees were going to eat earth it gave her rather a shudder. But when she saw the earths that were actually brought to them she felt quite different. They began with a rich brown loam that looked almost exactly like chocolate; so like chocolate, in fact, that Edmund tried a piece of it, but he did not find it all nice. When the rich loam had taken the edge off their hunger, the trees turned to an earth of the kind you see in Somerset, which is almost pink. They said it was lighter and sweeter. At the cheese stage they had a chalky soil, and then went on to delicate confections of the finest gravels powdered with choice silver sand. They drank very little wine, and it made the Hollies very talkative: for the most part they quenched their thirst with deep draughts of mingled dew and rain, flavored with forest flowers and the airy taste of the thinnest clouds.
C.S. Lewis (Prince Caspian (Chronicles of Narnia, #2))
There are strawberries growing among my bulbs. Wild ones, seeded from God knows where, poking their pale little fingers among the tulips and crocuses. Wild strawberries are invasive; not quite as invasive as dandelions, but those little heart-shaped leaves conceal a powerful hunger for conquest, sending their runners everywhere, each one an outpost preparing itself for a future invasion. And yet I cannot bring myself, père, to curb their cheery exuberance. Though more or less worthless in terms of fruit, the little white flowers and pretty leaves make excellent ground count cover, keeping the thistles and ragwort at bay without suppressing my daffodils. And besides, in summer, there may be enough of the tiny red berries to put on a tart, or flavor a glassful of sweet white wine. That is, if the birds do not steal them first. They too enjoy their sweetness. Those strawberries will creep, Reynaud, said Narcisse's voice in my mind. Let them stay, and in a month, your beds will be nothing but strawberries.
Joanne Harris (The Strawberry Thief (Chocolat, #4))
To eat responsibly is to understand and enact, so far as one can, this complex relationship. What can one do? Here is a list, probably not definitive: 1. Participate in food production to the extent that you can. If you have a yard or even just a porch box or a pot in a sunny window, grow something to eat in it. Make a little compost of your kitchen scraps and use it for fertilizer. Only by growing some food for yourself can you become acquainted with the beautiful energy cycle that revolves from soil to seed to flower to fruit to food to offal to decay, and around again. You will be fully responsible for any food that you grow for yourself, and you will know all about it. You will appreciate it fully, having known it all its life. 2. Prepare your own food. This means reviving in your own mind and life the arts of kitchen and household. This should enable you to eat more cheaply, and it will give you a measure of “quality control”: You will have some reliable knowledge of what has been added to the food you eat. 3. Learn the origins of the food you buy, and buy the food that is produced closest to your home. The idea that every locality should be, as much as possible, the source of its own food makes several kinds of sense. The locally produced food supply is the most secure, the freshest, and the easiest for local consumers to know about and to influence. 4. Whenever possible, deal directly with a local farmer, gardener, or orchardist. All the reasons listed for the previous suggestion apply here. In addition, by such dealing you eliminate the whole pack of merchants, transporters, processors, packagers, and advertisers who thrive at the expense of both producers and consumers. 5. Learn, in self-defense, as much as you can of the economy and technology of industrial food production. What is added to food that is not food, and what do you pay for these additions? 6. Learn what is involved in the best farming and gardening. 7. Learn as much as you can, by direct observation and experience if possible, of the life histories of the food species. The
Wendell Berry (Bringing it to the Table: Writings on Farming and Food)
Tatiasha, my wife, I got cookies from you and Janie, anxious medical advice from Gordon Pasha (tell him you gave me a gallon of silver nitrate), some sharp sticks from Harry (nearly cried). I’m saddling up, I’m good to go. From you I got a letter that I could tell you wrote very late at night. It was filled with the sorts of things a wife of twenty-seven years should not write to her far-away and desperate husband, though this husband was glad and grateful to read and re-read them. Tom Richter saw the care package you sent with the preacher cookies and said, “Wow, man. You must still be doing something right.” I leveled a long look at him and said, “It’s good to know nothing’s changed in the army in twenty years.” Imagine what he might have said had he been privy to the fervent sentiments in your letter. No, I have not eaten any poison berries, or poison mushrooms, or poison anything. The U.S. Army feeds its men. Have you seen a C-ration? Franks and beans, beefsteak, crackers, fruit, cheese, peanut butter, coffee, cocoa, sacks of sugar(!). It’s enough to make a Soviet blockade girl cry. We’re going out on a little scoping mission early tomorrow morning. I’ll call when I come back. I tried to call you today, but the phone lines were jammed. It’s unbelievable. No wonder Ant only called once a year. I would’ve liked to hear your voice though: you know, one word from you before battle, that sort of thing . . . Preacher cookies, by the way, BIG success among war-weary soldiers. Say hi to the kids. Stop teaching Janie back flip dives. Do you remember what you’re supposed to do now? Kiss the palm of your hand and press it against your heart.   Alexander   P.S. I’m getting off the boat at Coconut Grove. It’s six and you’re not on the dock. I finish up, and start walking home, thinking you’re tied up making dinner, and then I see you and Ant hurrying down the promenade. He is running and you’re running after him. You’re wearing a yellow dress. He jumps on me, and you stop shyly, and I say to you, come on, tadpole, show me what you got, and you laugh and run and jump into my arms. Such a good memory. I love you, babe.
Paullina Simons (The Summer Garden (The Bronze Horseman, #3))
JUMBO GINGERBREAD NUT MUFFINS Once you try these jumbo-size, nut- and oil-rich muffins, you will appreciate how filling they are. They are made with eggs, coconut oil, almonds, and other nuts and seeds, so they are also very healthy. You can also add a schmear of cream cheese or a bit of unsweetened fruit butter for extra flavor. To fill out a lunch, add a chunk of cheese, some fresh berries or sliced fruit, or an avocado. While walnuts and pumpkin seeds are called for in the recipe to add crunch, you can substitute your choice of nut or seed, such as pecans, pistachios, or sunflower seeds. A jumbo muffin pan is used in this recipe, but a smaller muffin pan can be substituted. If a smaller pan is used, reduce baking time by about 5 minutes, though always assess doneness by inserting a wooden pick into the center of a muffin and making sure it comes out clean. If you make the smaller size, pack 2 muffins for lunch. Makes 6 4 cups almond meal/flour 1 cup shredded unsweetened coconut ½ cup chopped walnuts ½ cup pumpkin seeds Sweetener equivalent to ¾ cup sugar 2 teaspoons ground cinnamon 1 tablespoon ground ginger 1 teaspoon ground nutmeg ½ teaspoon ground cloves 1 teaspoon sea salt 3 eggs ½ cup coconut oil, melted 1 teaspoon vanilla extract ½ cup water Preheat the oven to 350°F. Place paper liners in a 6-cup jumbo muffin pan or grease the cups with coconut or other oil. In a large bowl, combine the almond meal/flour, coconut, walnuts, pumpkin seeds, sweetener, cinnamon, ginger, nutmeg, cloves, and salt. Mix well. In a medium bowl, whisk the eggs. Stir in the coconut oil, vanilla, and water. Pour the egg mixture into the almond meal mixture and combine thoroughly. Divide the batter evenly among the muffin cups. Bake for 30 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Per serving (1 muffin): 893 calories, 25 g protein, 26 g carbohydrates, 82 g total fat, 30 g saturated fat, 12 g fiber, 333 mg sodium BRATWURST WITH BELL PEPPERS AND SAUERKRAUT Living in Milwaukee has turned me on to the flavors of German-style bratwurst, but any spicy sausage (such as Italian, chorizo, or andouille) will do just fine in this recipe. The quality of the brat or sausage makes the dish, so choose your favorite. The spices used in various sausages will vary, so I kept the spices and flavors of the sauerkraut mixture light. However, this makes the choice of bratwurst or sausage the crucial component of this dish. You can also add ground coriander, nutmeg, and
William Davis (Wheat Belly 10-Day Grain Detox: Reprogram Your Body for Rapid Weight Loss and Amazing Health)
Sunday Morning V She says, "But in contentment I still feel The need of some imperishable bliss." Death is the mother of beauty; hence from her, Alone, shall come fulfilment to our dreams And our desires. Although she strews the leaves Of sure obliteration on our paths, The path sick sorrow took, the many paths Where triumph rang its brassy phrase, or love Whispered a little out of tenderness, She makes the willow shiver in the sun For maidens who were wont to sit and gaze Upon the grass, relinquished to their feet. She causes boys to pile new plums and pears On disregarded plate. The maidens taste And stray impassioned in the littering leaves. VI Is there no change of death in paradise? Does ripe fruit never fall? Or do the boughs Hang always heavy in that perfect sky, Unchanging, yet so like our perishing earth, With rivers like our own that seek for seas They never find, the same receding shores That never touch with inarticulate pang? Why set the pear upon those river-banks Or spice the shores with odors of the plum? Alas, that they should wear our colors there, The silken weavings of our afternoons, And pick the strings of our insipid lutes! Death is the mother of beauty, mystical, Within whose burning bosom we devise Our earthly mothers waiting, sleeplessly. VII Supple and turbulent, a ring of men Shall chant in orgy on a summer morn Their boisterous devotion to the sun, Not as a god, but as a god might be, Naked among them, like a savage source. Their chant shall be a chant of paradise, Out of their blood, returning to the sky; And in their chant shall enter, voice by voice, The windy lake wherein their lord delights, The trees, like serafin, and echoing hills, That choir among themselves long afterward. They shall know well the heavenly fellowship Of men that perish and of summer morn. And whence they came and whither they shall go The dew upon their feet shall manifest. VIII She hears, upon that water without sound, A voice that cries, "The tomb in Palestine Is not the porch of spirits lingering. It is the grave of Jesus, where he lay." We live in an old chaos of the sun, Or old dependency of day and night, Or island solitude, unsponsored, free, Of that wide water, inescapable. Deer walk upon our mountains, and the quail Whistle about us their spontaneous cries; Sweet berries ripen in the wilderness; And, in the isolation of the sky, At evening, casual flocks of pigeons make Ambiguous undulations as they sink, Downward to darkness, on extended wings
Wallace Stevens
Strawberries first shaped my view of a world full of gifts simply scattered at your feet. A gift comes to you through no action of your own, free, having moved toward you without your beckoning. It is not a reward; you cannot earn it, or call it to you, or even deserve it. And yet it appears. Your only role is to be open-eyed and present. Gifts exist in a realm of humility and mystery—as with random acts of kindness, we do not know their source. The plant has in fact been up all night assembling little packets of sugar and seeds and fragrance and color, because when it does so its evolutionary fitness is increased. When it is successful in enticing an animal such as me to disperse its fruit, its genes for making yumminess are passed on to ensuing generations with a higher frequency than those of the plant whose berries were inferior. The berries made by the plant shape the behaviors of the dispersers and have adaptive consequences. What I mean of course is that our human relationship with strawberries is transformed by our choice of perspective. It is human perception that makes the world a gift. When we view the world this way, strawberries and humans alike are transformed. The relationship of gratitude and reciprocity thus developed can increase the evolutionary fitness of both plant and animal.
Robin Wall Kimmerer (Braiding Sweetgrass: Indigenous Wisdom, Scientific Knowledge, and the Teachings of Plants)
And then she set to work, washing fresh blueberries that sat on the counter, before grabbing a big colander. Sam headed into the backyard, whose lawn backed acres of woods. Blackberries and raspberries grew wild and thick in the brambles that sat at the edge of the woods. Sam carefully navigated her way through the thorny vines, her thin running shirt catching and snagging on a thorn. "Darn it," she mumbled. Blackberries are red when they're green, she could hear her grandfather telling her when they used to pick the fruit. But today, a brilliant summer day, the blackberries were deep purple, almost black, and each one resembled a mini beehive. Sam plucked and popped a fresh blackberry, already warm from the sun, into her mouth, savoring the natural sweetness, and picked until her colander was half full before easing her way through the woods to find a raspberry bush thick with fruit. She navigated her way out of the brambles and headed back to the kitchen, where she preheated the oven and began to wash the blackberries and raspberries. Sam pulled cold, unsalted butter from the fridge and began to cube it, some flour and sugar from the cupboard, a large bowl, and then she located her grandmother's old pastry blender. Sam made the crust and then rolled it into a ball, lightly flouring it and wrapping it in plastic before placing it in the refrigerator. Then she started in on the filling, mixing the berries, sugar, flour, and fresh orange juice.
Viola Shipman (The Recipe Box)
The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.
Stacey Ballis (Wedding Girl)
STRAWBERRY SHORTBREAD BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position.   Hannah’s 1st Note: These are really easy and fast to make. Almost everyone loves them, including Baby Bethie, and they’re not even chocolate! 3 cups all purpose flour (pack it down in the cup when you measure it) ¾ cup powdered (confectioner’s) sugar (don’t sift un- less it’s got big lumps) 1 and ½ cups salted butter, softened (3 sticks, 12 ounces, ¾ pound) 1 can (21 ounces) strawberry pie filling (I used Comstock)*** *** - If you can’t find strawberry pie filling, you can use another berry filling, like raspberry, or blueberry. You can also use pie fillings of larger fruits like peach, apple, or whatever. If you do that, cut the fruit pieces into smaller pieces so that each bar cookie will have some. I just put my apple or peach pie filling in the food processor with the steel blade and zoop it up just short of being pureed. I’m not sure about using lemon pie filling. I haven’t tried that yet. FIRST STEP: Mix the flour and the powdered sugar together in a medium-sized bowl. Cut in the softened butter with a two knives or a pastry cutter until the resulting mixture resembles bread crumbs or coarse corn meal. (You can also do this in a food processor using cold butter cut into chunks that you layer between the powdered sugar and flour mixture and process with the steel blade, using an on-and-off pulsing motion.) Spread HALF of this mixture (approximately 3 cups will be fine) into a greased (or sprayed with Pam or another nonstick cooking spray) 9-inch by 13-inch pan. (That’s a standard size rectangular cake pan.) Bake at 350 degrees F. for 12 to 15 minutes, or until the edges are just beginning to turn golden brown. Remove the pan to a wire rack or a cold burner on the stove, but DON’T TURN OFF THE OVEN! Let the crust cool for 5 minutes. SECOND STEP: Spread the pie filling over the top of the crust you just baked. Sprinkle the crust with the other half of the crust mixture you saved. Try to do this as evenly as possible. Don’t worry about little gaps in the topping. It will spread out and fill in a bit as it bakes. Gently press the top crust down with the flat blade of a metal spatula. Bake the cookie bars at 350 degrees F. for another 30 to 35 minutes, or until the top is lightly golden. Turn off the oven and remove the pan to a wire rack or a cold burner to cool completely. When the bars are completely cool, cover the pan with foil and refrigerate them until you’re ready to cut them. (Chilling them makes them easier to cut.) When you’re ready to serve them, cut the Strawberry Shortbread Bar Cookies into brownie-sized pieces, arrange them on a pretty platter, and if you like, sprinkle the top with extra powdered sugar.
Joanne Fluke (Devil's Food Cake Murder (Hannah Swensen, #14))
I say, ‘Man, you best behave youself this time, cause we ain’t never getting this mattress out from in here.’ … Berry say, ‘Don’t you worry about that. Cause I’s a married man now, I got to behave. My name done write.’ He say, ‘Why I going in some other bed when I got this big foam bed to lie in?’ I say, ‘It ain’t the bed it’s who does hot the sheets.’ He say, ‘Well best bring them sheets let we hot them up right now.
Robert Antoni (Blessed Is the Fruit)
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Berry Good Smoothie When trying to eat healthy, smoothies are your best friend. They taste great, they are packed full of fruit, and they're healthy. I feel as though we often forget about smoothies in our day to day life. Take full advantage of using smoothies when trying to keep a well-balanced diet. They make great snacks in between meals, are refreshing, and can cure cravings when you're looking for something sweet. When it comes to smoothies there's some really cool creations you can make and you can decide what you like the best, but here’s three great short recipes to get you started. Ingredients– - 1 Banana - 1/2 cup of Strawberries - 1/3 cup of Blackberries - 1/2 cup of Blueberries - 1/2 cup of Greek or Regular Yogurt - 5-6 Ice Cubes - 1/4 cup of Orange Juice Directions– Blend all of that goodness together. If consistency is too thick, add a bit more of milk to fit liking. Adjust flavors to fit desired taste. Serve.
Blake "Miles" Roman (Healthy Cookbook: Amazingly Delicious Recipes for a Life of Wellness)
Reflecting on this, Albert LaChance recognized an opportunity—what if the work he and so many others found so fruitful in the 12-Step recovery programs could be expanded to an ecological, a global, or even a cosmic level?
Albert J. LaChance (The Third Covenant: The Transmission of Consciousness in the Work of Pierre Teilhard de Chardin, Thomas Berry, and Albert J. LaChance)
Food for the First Five Days • 6 apples • 1 bunch grapes • 20 ounces frozen peaches • 20 ounces frozen blueberries • 15 ounces frozen strawberries • 10 ounces frozen mixed berries • 6 ounces of mango chunks • 3 bananas • 1 bunch kale • 20 ounces spinach • 20 ounces spring mix greens • Stevia sweetener (packets) • Bag of ground flaxseeds (often in vitamin section) • Fruit and veggies of your choice to munch on (such as apples, carrots, celery, etc.) • Raw or unsalted nuts and seeds to snack on • Detox tea (by Triple Leaf or Yogi brands) • Sea salt (or any uniodized sea salt) • OPTIONAL: Non-dairy/plant-based protein powder, such as RAW Protein by Garden of Life or SunWarrior protein
J.J. Smith (10-Day Green Smoothie Cleanse: Lose Up to 15 Pounds in 10 Days!)
Shopping for the essentials of the Eat Clean diet can be tricky. For some people, just the thought of replacing all their “unclean” food scares them. This overwhelming reaction is normal and is typical among those who are still on the adjustment phase of the program. If you find yourself in this stage, you don’t have to fret. Here are some tips to help you get at ease with the process: Take Your Time You don’t have to rush. Take your time in examining each item in your pantry. Bear in mind that it is not necessary to eliminate all the bad foods. You can just eliminate the worst items first, and then gradually get rid of the others in the next few days or weeks. Once you have already discarded some of the worst food items, you may start making your grocery list. Prepare Your Grocery List Preparing your grocery list is the start of this Clean Eating journey. Allow yourself to make necessary adjustments, especially if you personally feel that it is a major transition and you want to tackle it step by step. It’s okay to miss an item or two. The important thing here is to stick to the basic principle of the program. Below are some of the essential items that you should consider when going shopping for this Eat Clean diet: Grains and Protein ·Brown rice ·Millet ·Black beans ·Pinto beans ·Lentils ·Chickpeas ·Raw almonds ·Raw cashews ·Sunflower seeds ·Walnuts ·Almond butter ·Cannellini beans ·Flax seed Vegetables/Herbs ·Kale ·Lettuces ·Onions ·Garlic ·Cilantro ·Parsley ·Tomatoes ·Broccoli ·Potatoes ·Fennel Condiments/Flavoring ·Extra virgin olive oil ·Coconut oil ·Sesame oil ·Black pepper ·Pink Himalayan salt ·Hot sauce ·Turmeric ·Cayenne ·Gomasio ·Cinnamon ·Red pepper flakes ·Maple syrup ·Tamari ·Stevia ·Dijon mustard ·Apple cider vinegar ·Red wine vinegar Fruits ·Lemons ·Avocado ·Apples ·Bananas ·Melon ·Grapes ·Berries Snacks ·Raw chocolate ·Coconut ice cream ·Tortilla chips ·Popcorn ·Pretzels ·Dairy-free cheese shreds ·Frozen fruits for smoothies ·Bagged frozen veggies ·Organic canned soups Beverages ·Coconut water ·Herbal teas ·Almond or hemp milk Pick the Fresh Ones You will know if the fruit or vegetable is fresh through its appearance and texture.
Amelia Simons (Clean Eating: The Revolutionary Way to Keeping Your Body Lean and Healthy)
3/4 cup rolled oats 1/4 teaspoon ground cinnamon Pinch of sea salt 1/4 cup fresh berries (optional) 1/2 ripe banana, sliced (optional) 2 tablespoons chopped nuts, such as walnuts, pecans, or cashews (optional) 2 tablespoons dried fruit, such as raisins, cranberries, chopped apples, chopped
Alona Pulde (The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet)
It is easy to ascribe the success of such hokum to the gullibility of another age, until we stop to reflect that the techniques successfully used to sell patent medicine are still routinely used today. The lotions and potions of our times inevitably promise youthfulness, health, or weight loss, thanks to exotic ingredients like antioxidants, amino acids, miracle fruits like the pomegranate and açaí berry, extracted ketones, or biofactors. There is scarcely a shampoo or lotion for sale that does not promise an extraordinary result owing to essence of coconut, or rosemary extracts, or another botanical. As devotees of technology we are, if anything, more susceptible to the supposed degree of difference afforded by some ingenious proprietary innovation, like the “air” in Nike’s sports shoes, triple reverse osmosis in some brands of water, or the gold-plating of audio component cables. For all our secular rationalism and technological advances, potential for surrender to the charms of magical thinking remains embedded in the human psyche, awaiting only the advertiser to awaken it.
Tim Wu (The Attention Merchants: The Epic Scramble to Get Inside Our Heads)
The fragrant berry scent informed me the fruit was perfectly ripe. I picked up the refrigerated bar and took a bite. The delectable crust had a nice texture and buttery flavor. The bar had a solid flavor profile and a nice crust-to-fruit ratio. It was a decent bar, good even. "Tell me." Jena Lynn's irritated tone let me know she was referring to her dough. Since it was too late to do anything about that now, I told her about the bar instead. "Well, they're good." I placed the bar back on the plate. "They would be great with some lemon zest to freshen them up, reduce the sugar because the fruit is sweet enough, and add a dash of cardamom. Replace the cornstarch with flour. It makes it too gummy. Then it'll be perfect.
Kate Young (Southern Sass and Killer Cravings (Marygene Brown Mystery, #1))
It's just the two of us. She shows me more secret passageways through the woods until the trees clear to reveal a large, moonlit meadow. We stop at the edge. Emma's looking at me expectantly, and at first I'm not sure what I'm supposed to see. I see tall, unkempt grass surrounded by trees. Then, like my eyes are playing tricks on me, fluorescent green lights flash on and off in the field, some of them rising up like bubbles in a pot of boiling water, some shooting across and lighting up the ground below them. "Whoa." "Pretty, right?" Emma says, turning her neck slowly from me to the meadow. "I almost never see fireflies." "I did some research, and they're not even supposed to exist west of Kansas. I have no idea why there's so many of them here." We walk through the field together, and in the blinking green lights I can see Emma's hand inches from my own, I see the curves and dips of her face in profile and I wonder how it is that I can find the space between things beautiful. Emma stops for a second and reaches into the waist-high grass, her hand disappearing in the dark. She pulls it back out to reveal a berry I have never seen before, not in the smorgasbord of rainbow-colored fruit at American grocery stores and definitely not anywhere in Mexico. It is the size of a child's fist, and the skin is prickly, like a lychee's. "When I was a kid, if I was mad at my mom, I'd hide out here for the day, picking out berries," Emma says. "I had no way of knowing if they were poisonous, but I'd feast on them anyway." She digs her thumb into the skin to reveal a pulpy white interior. She takes a bite out of it and then hands it to me. It's sweet and tangy and would be great in a vinaigrette, as a sauce, maybe along with some roasted duck. "I don't even think anyone else knows about these, because I've never seen them anywhere else. I'm sure she'd put it on her menu if she found out about them, but I like keeping this one thing to myself." We grab them by the handful, take them with us down the hill toward the lake. Sitting on the shore, gentle waves lapping at our ankles, we peel the berries one by one. A day or two ago, I thought of Emma as pretty. Tonight, her profile outlined by a full moon, she looks beautiful to me. I wish I could drive the thought away, but there it is anyway. The water---or something else about these nights---really does feel like it can cure hopelessness.
Adi Alsaid (North of Happy)
Food for the First Five Days • 6 apples • 1 bunch grapes • 20 ounces frozen peaches • 20 ounces frozen blueberries • 15 ounces frozen strawberries • 10 ounces frozen mixed berries • 6 ounces of mango chunks • 3 bananas • 1 bunch kale • 20 ounces spinach • 20 ounces spring mix greens • Stevia sweetener (packets) • Bag of ground flaxseeds (often in vitamin section) • Fruit and veggies of your choice to munch on (such as apples, carrots, celery, etc.) • Raw or unsalted nuts and seeds to snack on • Detox tea (by Triple Leaf or Yogi brands) • Sea salt (or any uniodized sea salt) • OPTIONAL: Non-dairy/plant-based protein powder, such as RAW Protein by Garden of Life or SunWarrior protein Food for the Last Five Days • 20 ounces frozen mango chunks • 20 ounces frozen peaches • 20 ounces frozen pineapple chunks • 10 ounces frozen mixed berries • 6 ounces frozen blueberries • 6 ounces frozen strawberries • 2 apples • 5 bananas • 1 bunch kale • 20 ounces spinach • 20 ounces spring mix greens • Fruit and veggies of your choice to munch on (such as apples, carrots, celery, etc.) • Raw or unsalted nuts and seeds to snack on
J.J. Smith (10-Day Green Smoothie Cleanse: Lose Up to 15 Pounds in 10 Days!)
Medigreen CBD Gummies using flagship product Euforia believe they came up that isn't ultimate Nutritionally packed berry. NuVerus is a somewhat new MLM company to join the Health & Wellness bandwagon. After doing a review in an earlier article on RevvNRG vs NuVerus I made a decision to dig a little deeper into NuVerus and Euforia. You've heard it each one of these your life, and the simple truth is! Having more veggies and fruit is an especially good option to take. The nutritional requirements they provide are Health & Wellness significant to your body's proper total. Five helpings a day of veggies or fruit must be the Medigreen CBD Gummies. You can pick 'em - oranges, melons, apples, garlic a. . . whatever. It is not overly extremely hard!
Goji berries, also known as wolfberries, have at least four times the antioxidant activity compared to other dried fruits like raisins or dried cranberries that you might sprinkle on your oatmeal or add to your trail mix.
Michael Greger (How not to diet)
In the Harvard cohorts, the categories of berries and apples/pears appeared to stand out on the fruit side in terms of foods associated with the most weight loss, and cauliflower and tofu/soy did so on the vegetable side.
Michael Greger (How not to diet)
Ask your lover what flavor of topping is preferred; there are endless possibilities. Peach and fresh ginger. Mixed berry. Apple, cinnamon, clove. Cardamom and pear. Lemon plum.
Jennifer Gold (The Ingredients of Us)
Celebrate vegetables and fruits: Cover half of your plate with them. Aim for color and variety. Keep in mind that potatoes don’t count (see “The Spud Is a Dud” on page 167). THE HARVARD HEALTHY EATING PLATE Figure 1. The Harvard Healthy Eating Plate was created to address deficiencies in the USDA’s MyPlate. It provides simple but detailed guidance to help people make the best eating choices. • Go for whole grains—about one-quarter of your plate. Intact and whole grains, such as whole wheat, barley, wheat berries, quinoa, oats, brown rice, and foods made with them, have a milder effect on blood sugar and insulin than white bread, white rice, and other refined grains (see chapter six). • Choose healthy protein packages—about one-quarter of your plate. Fish, chicken, beans, soybeans, and nuts are all healthy, versatile protein sources. Limit red meat, and try to stay away from processed meats such as bacon and sausage (see chapter seven). • Use healthy plant oils, such as olive, canola, soy, corn, sunflower, and peanut, in moderation. Stay away from foods containing partially hydrogenated oils, which contain unhealthy artificial trans fats (see “Trans fats,” page 83). If you like the taste of butter or coconut oil, use them when their flavor is important but not as primary dietary fats. Keep in mind that low-fat does not mean healthy (see chapter five).
Walter C. Willett (Eat, Drink, and Be Healthy: The Harvard Medical School Guide to Healthy Eating)
We walked and talked amid the vines. The bees followed and buzzed the juicy offerings. I watched as they sipped, tonguing the vined fruit. We walked in the heat and scent and the Father talked of the natural world and hinted at books to be read and Music, and how the world reflected some larger potential. I struggled with his words. No one had ever spoken to me like that. His words seduced. Their easy flow thrummed and I could see things that day that I had never imagined. We walked and I noted the bees, how they fed and then staggered in ragged lines across the broad grape leaves. The Father said they were making themselves drunk on the older berries in which the juice had begun to ferment in the hot sun. They wobbled and stumbled like old men. He said the bees were drunk, but they fell to the ground and buzzed one last time and then lay still. He said they were drunk. They seemed dead . . .
Michael Nanfito (Rotten Fruit in an Unkempt Garden: A Memoir in Poetry and Prose)
The smell of bruised apples reaches me of a sudden. And in that moment I am back in Miss Eliza's kitchen, rich with cooking odors: the nutty smell of roasting coffee berries, the syrupy scent of fruit upon the stove, the pierce of a fresh-cut lemon, the sweet warmth of a split vanilla pod, the earthy heat of a crushed clove.
Annabel Abbs (Miss Eliza's English Kitchen: A Novel of Victorian Cookery and Friendship)
You can keep your bitter beer and you can keep your ale, I don’t want them red or brown, I do not want them pale! Naught will do to quench my thirst but a draught drunk crisp and cold, Not brown in hue, not green or blue, but finest amber-gold! Cider-bright I’ll drink all night, I’ll drink enough for three, It’s sweet, it’s tart, it warms the heart, and it comes from old Berrie!
Charlotte E. English (Faerie Fruit (Wonder Tales #1))
Blind impatience is equally evident in the fruit section. Our ancestors might have delighted in the occasional handful of berries found on the underside of a bush in late summer, viewing it as a sign of the unexpected munificence of a divine creator, but we became modern when we gave up on awaiting sporadic gifts from above and sought to render any pleasing sensation immediately and repeatedly available.
Alain de Botton (The Pleasures and Sorrows of Work)
Estrogen-building foods: Flax seeds Sesame seeds Soybeans/edamame Garlic Dried apricots, dates, prunes Peaches Berries Cruciferous foods like broccoli, cauliflower, and brussels sprouts Progesterone-building foods: Beans Potatoes Squashes Quinoa Tropical fruits Citrus fruits
Mindy Pelz (The Menopause Reset: Get Rid of Your Symptoms and Feel Like Your Younger Self Again)
us. And why must vines be pruned, my friend?” I considered his question. Surely there was a trap set for me. “First, the dead canes must be cut off in this season when the vine is sleeping. This season … you see the workers there … the pruning is severe. Down to the trunk of the vine. Dead canes will not bear fruit and so must be cut off first. In another month or so, depending on the weather, there will be bud break. The vine will produce new, healthy shoots. New growth will bear fruit.” Jesus asked, as though he did not know, “Is the job of the vinedresser finished when he cuts away these dead branches?” “Well … no. Through the growing season, we train the branches. Set them in the best position to expose fruit to the sun. Thin the leaves that block the sun from the berries; break off clusters that will never ripen evenly. They only steal the life of the vine from the good clusters. The vinedresser cuts away excess foliage to concentrate the life of the vine into the best berries that will make the finest quality wine. The vine can’t nourish the new growth properly … the quality of the grapes is not as good
Bodie Thoene (When Jesus Wept (The Jerusalem Chronicles, #1))
big tomcat marking his territory. “It’s Sunday,” I tell him, lowering my hand when he opens his eyes. “So yes, I’m not going anywhere. What’s for breakfast?” He grins and steps back, releasing me. “Ricotta pancakes. You hungry?” “I could definitely eat,” I admit, and watch his metallic eyes brighten with pleasure. I sit down as he grabs plates for both of us and sets them on the table. Though he only came back for me last Tuesday, he’s already completely at home in my tiny kitchen, his movements as smooth and confident as if he’s been living here for months. Watching him, I again get the unsettling sensation that a dangerous predator has invaded my small apartment. Partially, it’s his size—he’s at least a head taller than I am, his shoulders impossibly broad, his elite soldier’s body packed with hard muscle. But it’s also something about him, something more than the tattoos that decorate his left arm or the faint scar that bisects his eyebrow. It’s something intrinsic, a kind of ruthlessness that’s there even when he smiles. “How are you feeling, ptichka?” he asks, joining me at the table, and I look down at my plate, knowing why he’s concerned. “Fine.” I don’t want to think about yesterday, about how Agent Ryson’s visit had literally made me sick. I’d already been anxious about the wedding, but it wasn’t until the FBI agent slapped me in the face with Peter’s crimes that I lost the contents of my stomach—and nearly stood Peter up. “No ill effects from last night?” he clarifies, and I look up, my face heating as I realize he’s referring to our sex life. “No.” My voice is choked. “I’m fine.” “Good,” he murmurs, his gaze hot and dark, and I hide my intensifying blush by reaching for a ricotta pancake. “Here, my love.” He expertly plates two pancakes for me and pushes a bottle of maple syrup my way. “Do you want anything else? Maybe some fruit?” “Sure,” I say and watch as he walks over to the fridge to take out and wash some berries. My domesticated assassin. Is this what our life
Anna Zaires (Tormentor Mine: The Complete Series)
Hunter-gatherer communities were very small and grew extremely slowly. One persuasive reason for this is diet. The wild harvest of roots, fruits, berries, meat and other items that needed mastication to be digestible were not suitable for infants and their soft baby teeth. It is persuasively conjectured that this depressed the birth rate because infants were breastfed for much longer by hunter-gatherer mothers whose milk was a prime source of protein. When women are nursing, they are generally unable to conceive and that meant a long birth interval, perhaps four or five years between new babies. Given that women died young in prehistory, usually before they reached the age of 30, and had a fertile life of only 15 or so years, they will have had only three children at most, not all of them surviving to adulthood.
Alistair Moffat (Scotland: A History from Earliest Times)
Strawberries should be admired, not eaten.
Michael Bassey Johnson (Song of a Nature Lover)
Beatriz breathed in the sweet aromas that lately appealed to her. Those at the forefront were of various honeys in the wooden honey pots anchoring the tablecloth: lavender, orange blossom, and eucalyptus. But the room was a cornucopia of visual and olfactory treats. Marcona almonds were roasting in Reuben's old wood oven, and from the kitchen downstairs wafted scents of all the spices they would be offering their customers fresh over the counter in cloth bags: cinnamon stalks, cloves, anise, ground ginger, juniper berries, finely grated nutmeg. Nora and Beatriz packaged all the spices themselves. They would also offer ribbon-tied bags of Phillip's tea creations served in the café: loose leaves of lemon verbena, dried pennyroyal, black tea with vanilla. All around the room, on the floor, shelves, and counters, were baskets and baskets and baskets of irresistible delights: jars of marmalades and honeys and pure, dark, sugarless chocolate pieces ready to melt with milk at home for the richest hot chocolate. Customers could even buy jars of chocolate shavings, to sprinkle over warmed pears and whipped cream, or over the whipped cream on their hot chocolates. They sold truffles white and dark, with or without rum, biscuits with every variation of nuts and spices, bars small or large of their own chocolate, and dried fruits dipped in chocolate.
Karen Weinreb (The Summer Kitchen)
We scientists are taught never to look for ourselves in other species. So we make sure nothing looks like us! Until a short while ago, we didn't even let chimpanzees have consciousness, let alone dogs or dolphins. Only man, you see: only man could know enough to want things. But believe me: trees want something from us, just as we've always wanted things from them. This isn't mystical. The 'environment' is alive - a fluid, changing web of purposeful lives dependent on each other. Love and war can't be teased apart. Flowers shape bees as much as bees shape flowers. Berries may compete to be eaten more than animals compete for berries. A thorn acacia makes sugary protein treats to feed and enslave the ants who guard it. Fruit-bearing plants trick us into distributing their seeds, and ripening fruit led to colour vision. In teaching us how to find their bait, trees taught us how to see that the sky is blue. Our brains evolved to solve the forest. We've shaped and been shaped by the forest for longer than we've been Homo Sapiens.
Richard Powers (The Overstory)
The foragers’ secret of success, which protected them from starvation and malnutrition, was their varied diet. Farmers tend to eat a very limited and unbalanced diet. Especially in premodern times, most of the calories feeding an agricultural population came from a single crop – such as wheat, potatoes or rice – that lacks some of the vitamins, minerals and other nutritional materials humans need. The typical peasant in traditional China ate rice for breakfast, rice for lunch and rice for dinner. If she was lucky, she could expect to eat the same on the following day. By contrast, ancient foragers regularly ate dozens of different foodstuffs. The peasant’s ancient ancestor, the forager, may have eaten berries and mushrooms for breakfast; fruits, snails and turtle for lunch; and rabbit steak with wild onions for dinner. Tomorrow’s menu might have been completely different. This variety ensured that the ancient foragers received all the necessary nutrients. Furthermore, by not being dependent on any single kind of food, they were less liable to suffer when one particular food source failed. Agricultural societies are ravaged by famine when drought, fire or earthquake devastates the annual rice or potato crop. Forager societies were hardly immune to natural disasters, and suffered from periods of want and hunger, but they were usually able to deal with such calamities more easily. If they lost some of their staple foodstuffs, they could gather or hunt other species, or move to a less affected area. Ancient foragers also suffered less from infectious diseases. Most of the infectious diseases that have plagued agricultural and industrial societies (such as smallpox, measles and tuberculosis) originated in domesticated animals and were transferred to humans only after the Agricultural Revolution. Ancient foragers, who had domesticated only dogs, were free of these scourges. Moreover, most people in agricultural and industrial societies lived in dense, unhygienic permanent settlements – ideal hotbeds for disease. Foragers roamed the land in small bands that could not sustain epidemics. The wholesome and varied diet, the relatively short working week, and the rarity of infectious diseases have led many experts to define pre-agricultural forager societies as ‘the original affluent societies’.
Yuval Noah Harari (Sapiens: A Brief History of Humankind)
They spoke to him without words, and listen to his most secret confidences without interrupting. They indulged him with gifts; dark, sticky fruit and flowers whose petals felt as soft as the skin of children. Their names were beautiful: Dancing Bride, whose spray of small white blooms concealed a bitter nectar that stopped the heart; Severia, whose juices thinned the blood so effectively, a simple scratch might result in slow death; Lady Anne’s Pearls, whose dull-bloomed berries nestled in a grey-green nest of prickled leaves, and whose taste was sweet yet paralysed the lungs. There were many more languishing in the darkness beneath the evergreen, hugging their secret lives to themselves, or wantonly sprawling over the lichened walls of the sun garden. Often Samuel would lie among them and inhale their narcotic scent until his head throbbed and pulsed.
Storm Constantine
In the summer, as the heavy moths beat their powdery wings against his window screen, he wrote to her about the island, describing how the berry bushes were laden with fruit, and where the most succulent oysters could be found, and the way the bioluminescence lit the lapping waves and filled the ocean with twinkling planktonic forms that mirrored the stars in the sky. He translated the vast, wild, Pacific Rim ecosystem into poetry and pixels, transmitting them all the way to her small monitor in Manhattan, where she waited, leaning into the screen, eagerly reading each word with her heart in her throat, because by then she was deeply in love.
Ruth Ozeki (A Tale for the Time Being)
One practice that faded from fashion about a hundred years ago is the custom of topping drinks, especially those made with crushed ice, with mounds of berries and small slices of other fruits, such as strawberries and bananas. In the days when these drinks were served at first-class bars, the customers were provided with short spoons with which to eat the fruit—it’s a practice I’d love to see return to the barrooms of America.
Gary Regan (The Joy of Mixology, Revised and Updated Edition: The Consummate Guide to the Bartender's Craft)
The mandrake belongs to the potato family. It has large dark leaves, and white or purplish flowers that turn into yellow apple-sized berries with a lovely, fragrant scent. It's an edible plant, which is good to know if you're ever stuck in the jungle without food. While the fruit of the mandrake is attractive and good-tasting, the subterranean part of the plant is where all the action takes place. It's the part that humans have been fascinated with for ages and ages, since biblical times.
Margot Berwin (Hothouse Flower and the Nine Plants of Desire)
Imagine a room filled with: ~ soft, natural blues- these bring to mind clear skies and cool, calm pools of water, so they help us feel relaxed. ~ shades of vibrant green- these remind us of the energy and calm we experience in the middle of a natural meadow or forest. ~ yellows- these remind us of warm summer sunshine, ripe crops, and sunflowers, they are warming and welcoming and create an energized, social atmosphere. ~ purples and mauves- these take us to the gentle light of the magic hours at dawn and dusk, they can also be mysterious, spiritual, and meditative colors. ~ oranges and reds- these remind us of ripe fruits and berries, the promise of nutrition can be energizing, exciting, and stimulating.
Oliver Heath (Design A Healthy Home: 100 ways to transform your space for physical and mental wellbeing)
Why can’t men communicate? (Because they had to be quiet on the hunt.) Why do women communicate so well? (Because they had to call out to one another where the fruits and berries were.) Why can men never find things around the house? (Because they have a narrow field of vision, useful in tracking prey.) Why can women find things so easily? (Because in protecting the nest they were used to scanning a wide field.) Why can’t women parallel-park? (Because low testosterone inhibits spatial ability.) Why won’t men ask for directions? (Because asking for directions is a sign of weakness, and hunters never show weakness.) This is where we are today. Men and women, tired of being the same, want to be different again.
Jeffrey Eugenides (Middlesex)
Keep the following guidelines in mind: Refined starches such as white bread and pasta are particularly harmful; avoid them completely. Do not consume any fruit juice or dried fruits. Avoid all sweets, except for fresh fruit in reasonable quantities. Two or three fruits for breakfast is fine, and one fruit after lunch and dinner is ideal. The best fruits are those with less sugar—grapefruit, oranges, kiwifruit, strawberries and other berries, melons, and green apples. Avoid all oil. Raw nuts are permitted, but only one ounce or less. The name of your diet is the “greens and beans diet”; green vegetables and beans should make up most of your diet. Limit animal-food intake to no more than two servings of fish weekly. Try to exercise regularly and consistently, like dispensing your medication. Do it on a regimented schedule, preferably twice daily. Walking stairs is one of the greatest exercises for weight loss.
Joel Fuhrman (Eat to Live: The Revolutionary Formula for Fast and Sustained Weight Loss)
Szechuan Ginger Beer The schizoid effect of ginger on the palate — at once hot and cooling — is reinforced in this recipe with an added kick of aromatic Szechuan peppercorns. This pepper, named after its native Szechuan province of China, is the dried berry of prickly ash (Zanthoxylum spp.) and is not related to the vine peppercorn (Piper nigrum) commonly served at tables. It has a fruity, floral fragrance that is a wonderful complement to the pungency of ginger. This recipe does not begin with a flavor base. Follow the complete brewing instructions to make one gallon of Szechuan Ginger Beer. TO BREW 1 GALLON 31⁄2 quarts water 4 ounces fresh gingerroot, coarsely grated 1 tablespoon Szechuan peppercorns 1 pound sugar 2 tablespoons unflavored rice vinegar 1⁄8 teaspoon champagne yeast (Saccharomyces bayanus) Combine the water, ginger, and peppercorns in a large pot. Bring to a simmer over medium heat. Let simmer for 5 minutes, then add the sugar and vinegar, stirring until the sugar dissolves. Remove from the heat and let cool until the mixture reaches warm room temperature, from 75 to 80°F. Strain out the ginger and peppercorns. Add the yeast, stirring until it is completely dissolved. Pour the mixture into sanitized plastic bottles (see here) using a sanitized kitchen funnel, leaving 11⁄4 inches of air space at the top of each bottle. Seal the bottles. Store for 3 to 5 days at room temperature. When the bottles feel rock hard, the soda is fully carbonated. Refrigerate for at least 1 week before serving; drink within 3 weeks to avoid overcarbonation.
Andrew Schloss (Homemade Soda: 200 Recipes for Making & Using Fruit Sodas & Fizzy Juices, Sparkling Waters, Root Beers & Cola Brews, Herbal & Healing Waters, Sparkling ... & Floats, & Other Carbonated Concoctions)
Consume in limited quantities Non-cheese dairy—milk, cottage cheese, yogurt, butter Fruit—Berries are the best: blueberries, raspberries, blackberries, strawberries, cranberries, and cherries. Be careful of the most sugary fruits, including pineapple, papaya, mango, and banana. Avoid dried fruit, especially figs and dates, due to the excessive sugar content. Whole corn (not to be confused with cornmeal or cornstarch, which should be avoided) Fruit juices Nonwheat, nongluten grains—quinoa, millet, sorghum, teff, amaranth, buckwheat, rice (brown and white), oats, wild rice Legumes—black beans, kidney beans, butter beans, Spanish beans, lima beans; lentils; chickpeas; potatoes (white and red), yams, sweet potatoes Soy products—tofu, tempeh, miso, natto; edamame, soybeans
William Davis (Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back To Health)
LIMIT FRUIT. Adhere to our carb management cutoff and limit yourself to no more than 15 g net carbohydrates per meal. Choose fruit with the least carbohydrate content and greatest nutritional value. From best to worst, choose from: berries of all varieties, cherries, citrus, apples, nectarines, peaches, and melons. One-half cup of blueberries, for example, contains 15 g total carbohydrates and 3 g fiber = 12 g net carbohydrates. This meets the 15 g or less net carbs limit (but don’t forget to factor in other foods you consume along with the blueberries, as it all adds up).
William Davis (Wheat Belly 10-Day Grain Detox: Reprogram Your Body for Rapid Weight Loss and Amazing Health)
Blueberries: One of the least pesticide-ridden fruits, blueberries are exceptionally high in proanthocyanidins, so helpful in preventing degenerative disease. 10. Organic cream: Organic cream from grass-fed cows is not only a treat but a terrific source of fat-burning CLA! It nourishes the nerves and is a wonderful accompaniment for all sorts of berries.
Jonny Bowden (The 150 Healthiest Foods on Earth: The Surprising, Unbiased Truth about What You Should Eat and Why)
For Arctic nomads, eating organs has, historically, been a matter of survival. Even in summer, vegetation is sparse. Little beyond moss and lichen grows abundantly on the tundra. Organs are so vitamin-rich, and edible plants so scarce, that the former are classified, for purposes of Arctic health education, both as “meat” and as “fruits and vegetables.” One serving from the Fruits and Vegetables Group in Nirlungayuk’s materials is “1/2 cup berries or greens, or 60 to 90 grams of organ meats.” Nartok
Mary Roach (Gulp: Adventures on the Alimentary Canal)
Laid out on the rustic farm table that sits to the side of Maria's enormous kitchen island is a lovely spread of fresh-looking salads. Wheat-berry salad, what looks like a Greek salad, asparagus, a platter of beautifully arranged fruit, and some cooked tuna steaks. "This looks amazing!" I've been mired in fall comfort foods for work, all braised and hearty, and it is very exciting to see such fresh and light fare for a change.
Stacey Ballis (Off the Menu)
AUTUMN CHANT Now the autumn shudders In the rose's root, Far and wide the ladders Lean among the fruit. Now the autumn clambers Up the trellised frame And the rose remembers The dust from which it came. Brighter than the blossom On the rose's bough Sits the wizened, orange, Bitter berry now; Beauty never slumbers; All is in her name; But the rose remembers The dust from which it came.
Edna St. Vincent Millay
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Moving slowly and carefully to avoid bruising the fruit, I combined handfuls of plump raspberries and deep purple blueberries, a healthy cup of sugar, and some spring water into a heavy saucepan. It climbed slowly to a gentle boil while I stirred and folded it carefully onto itself. I lowered the heat and let it form a syrup before adding another handful of raspberries and a splash of raspberry brandy. Avery came back to hover as I was finishing the dish. I puddled the warm berries into the bottom of a bowl and added a scoop of my housemade vanilla bean ice cream. Nestling the bowl onto a white rectangular dish, I added two ceramic shot glasses and poured in the final piece. "What is that?" Tova asked, her voice hushed. "Something I've been tinkering with. It's kind of a hot chocolate meets a pot de crème. Silky, espresso-laced chocolate sauce with a touch of cream and a pinch of freshly grated cinnamon. They can sip it, like a mini-cocktail. I think it will go well with the berries.
Kimberly Stuart (Sugar)
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On the right is Sauce Poivrade, a sauce made from beef or venison stock and lots of pepper. It has a rough bite with a lingering and clear aftertaste. Poivrade comes from the French word poivre, which means "pepper." This heavy and strongly flavored peppercorn sauce gives the mild and light venison a sense of weighty volume, you see. Then I took some of the sauce and added various berries to give it some tangy and refreshing sweetness, making the sauce on the left- Sauce Poivrade au Baie The berries I used are-" "Blueberries, blackberries, and red currants. You also used black currant liqueur, red wine, blueberry vinegar and raspberry jam. Correct?" "Amazing! You got them all. Not surprising, I guess, considering it's you." But that sauce is not nearly as simple as it sounds! It uses liqueur, wine, vinegar, jam and raw fruit... five different forms of fruit actually, all painstakingly and precisely added together. It's what gives the sauce such a deep and complex flavor. But make even the tiniest mistake and the flavor will get muddled or overly bitter! Keeping everything in correct proportion is a tricky balancing act! It can't be done without a full and nuanced knowledge of all of the particular traits and compatibilities of each individual ingredient! It is a superhuman dish only someone like Eishi Tsukasa's skill and knowledge could create. With the two different sauces, he has beautifully expressed both the delicate elegance and the untamed wildness of a deer!
Yuto Tsukuda (食戟のソーマ 20 [Shokugeki no Souma 20] (Food Wars: Shokugeki no Soma, #20))
Botanically, a berry is defined as a fruit produced from the ovary of a single flower. Which includes grapes, tomatoes, and peppers, but not a lot of the fruits that we commonly consider berries.
Susannah Nix (Applied Electromagnetism (Chemistry Lessons, #4))
Knowledge is knowing a tomato is a fruit, wisdom is not putting it in fruit salad.
Steve Berry (The 14th Colony (Cotton Malone #11))
1. More salad and other vegetables on the acceptable foods list 2. Fresh cheeses (as well as more aged cheese) 3. Seeds and nuts 4. Berries 5. Wine and other spirits low in carbs 6. Legumes 7. Fruits other than berries and melons 8. Starchy vegetables 9. Whole grains
Robert C. Atkins (Dr. Atkins' New Diet Revolution)
matured satisfactorily in that climate. Some green foods were available in the summer and some vegetables were grown and stored for winter. This diet, which included a liberal supply of fish, included also the use of livers of fish. One important fish dish was baked cod's head that had been stuffed with oat meal and chopped cods' livers. This was an important inclusion in the diets of the growing children. The oats and fish, including livers, provided minerals and vitamins adequate for an excellent racial stock with high immunity to tooth decay. For the Eskimos of Alaska the native diet consisted of a liberal use of organs and other special tissues of the large animal life of the sea, as well as of fish. The latter were dried in large quantities in the summer and stored for winter use. The fish were also eaten frozen. Seal oil was used freely as an adjunct to this diet and seal meat was specially prized and was usually available. Caribou meat was sometimes available. The organs were used. Their fruits were limited largely to a few berries including cranberries, available in the summer and stored for winter use. Several plant foods were gathered in the summer and stored in fat or frozen for winter use. A ground nut that was gathered by the Tundra mice and stored in caches was used by the Eskimos as a vegetable. Stems of certain water grasses, water plants and bulbs were occasionally used. The bulk of their diet, however, was fish and large animal life of the sea from which they selected certain organs and tissues with great care and wisdom. These included the inner layer of skin of one of the whale species, which has recently been shown to be very rich in vitamin C. Fish eggs were dried in season. They were used liberally as food for the growing children and were recognized as important for growth and reproduction. This successful nutrition provided ample amounts of fat-soluble activators and minerals from sea animal
The saucy Miss Tottenham slipped the strawberry into her delectable mouth, all the while looking at Cyrus. His thigh muscles tensed inside the velvet prison of his breeches. Hot pleasure shot through his body at the sight of the red berry slipping through her lips. Adding to his misery, a spurt of juice from the tender morsel painted her bottom lip red. He nearly groaned. Tradition named the apple as the fruit of man's downfall, but tonight he'd argue mightily for the dangers of a ripe strawberry on a certain woman's lips.
Gina Conkle (The Lady Meets Her Match (Midnight Meetings, #2))
We've been knocking out the basics all morning.... Asian chicken salad, fruit medley with mint, wheat berry pilaf with dried cherries and almonds. Kai roasted six chickens and a turkey breast, and grilled a whole flank steak, which he sliced thin across the grain. We have green beans in a spicy garlic marinade, braised black kale with smoked turkey, and roasted brussels sprouts. Our signature Morning Energy muffins, bursting with golden raisins and walnuts, sunflower seeds, millet, flax, and sweet with honey are cooling on a rack. We have thawed today's soup specials, which we cook over the weekends and freeze for the week, a golden butternut squash, smooth as velvet, and a chunky pasta fagioli, with whole wheat pasta, white beans, and loads of veggies.
Stacey Ballis (Good Enough to Eat)
Chokeberry gets the award for the worst plant name ever given in the English language. Yes--worse that carrion flower, worse than bastard tad flax, and even worse than broomrape. The problem is not so much that chokeberry sounds bad--although certainly the name is an insult to good fruit. More importantly, the name makes the plant almost impossible to communicate about. The vast majority of people, upon hearing or seeing the word chokeberry, think that they have just heard or read the word chokecherry. (Read carefully; these are two different words.) A typical conversation proceeds like this: "Another interesting wild fruit is the chokeberry, which is small and black ..." "Oh yeah, my mom used to make chokecherry jelly. It was great." "Actually, I said chokeBerries." "Yeah, chokecherry jelly. Sometimes we'd eat 'em right off the tree." "I'm not talking about chokecherries; I'm talking about chokeBBBerries." "I heard you! What do you think I'm talking about?" On and on it goes.
Samuel Thayer (Nature's Garden: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants)
But a berry that ripens on the shelf will never taste as good as a berry that ripens in the sun. Fruit picked from your backyard will be harvested at its peak: sweet, soft, and bursting with flavor.
Ellen Zachos (Backyard Foraging: 65 Familiar Plants You Didn't Know You Could Eat)
With berries, fruit, and water-brooks. There build thee with thy brother's aid A cottage in the quiet shade, And faithful to thy sire's behest, Obedient to the sentence, rest. For well, O sinless chieftain, well I know thy tale, how all befell: Stern penance and the love I bore Thy royal sire supply
Vālmīki (The Rámáyan of Válmíki)
Store-bought spices are often sprayed with preservatives to extend shelf life, and yet they lose potency over time. Purchase spices whole and grinds small amounts at a time. Preserve them in airtight glass jars to keep them fresh. Pantry Whole mung beans Split mung beans, also called yellow dal or moong dal Basmati rice Ghee, or grass-fed unsalted butter to make your own Extra-virgin olive oil Coconut oil Apple cider vinegar Tamari (a Japanese variety of soy sauce that is gluten-free and preservative-free) Almonds, cashews, pumpkin seeds, sunflower seeds Shredded coconut Cocoa powder Raw honey Maple syrup Jaggery or Sucanat Fresh produce Lemons, limes, citrus, in season Apples, berries, seasonal fruits Root vegetables, like carrots, sweet potatoes, turnips, according to season Leafy greens, in season Seasonal favorites like avocado, broccoli, pumpkin Fresh peas and green beans Fresh cilantro, parsley, other herbs Spices/herbs Spring: Ground ginger, cinnamon, turmeric, black pepper, cayenne, or red pepper flakes Summer: Ground coriander, turmeric, fennel seeds, mint, dill Autumn: Ground ginger, cinnamon, cardamom, whole nutmeg, fenugreek Winter: Ground ginger, cinnamon, cloves, turmeric, fenugreek General: Mustard seeds (brown), pink or sea salt, whole peppercorns Miscellaneous Whole-milk plain yogurt Dates
Tiffany Shelton (Ayurveda Cookbook: Healthy Everyday Recipes to Heal your Mind, Body, and Soul. Ayurvedic Cooking for Beginners)
There was loads of food set up on a large picnic table just outside the kitchen door. Potato salad with green beans. Sautéed squash with onions and garlic. Tomatoes on their own, or stuffed with cream cheese, or with rice and peppers. Bowls of salad, dressed and undressed. Fresh bread. Berry pie, berry cobbler, berries and cream. Pretty much everything had been grown by the class, and it was enormously satisfying to eat it all.
Abbi Waxman (The Garden of Small Beginnings)
Alan had loved her breakfast pastries best; Charlie craved her pies. He liked them true-blue American, folded roundabout in a blanket of pastry so that when you cut through it, out rushed the captive soft flesh of peaches, apricots, rhubarb, berries. His favorite was a pie she made with Anjou pears and blackberries, the bottom lined with frangipane.
Julia Glass (The Whole World Over)
People came from far and wide to see the Italian Gardens and buy a honeycomb or damson jam in the farm shop. The wool from the sheep and the cheese from the goats drew buyers in a queue the day they were ready for purchase. In June, the pick-your-own strawberry fields were filled with children carrying baskets of berries, their lips stained red with sweet juice. In August, the dahlia fields were so flush with color that the cloudy days seemed brighter, and in autumn the apple and pear orchards were woven through with ladders and littered with overflowing bushels.
Ellen Herrick (The Forbidden Garden)
For Arctic nomads, eating organs has, historically, been a matter of survival. Even in summer, vegetation is sparse. Little beyond moss and lichen grows abundantly on the tundra. Organs are so vitamin-rich, and edible plants so scarce, that the former are classified, for purposes of Arctic health education, both as “meat” and as “fruits and vegetables.” One serving from the Fruits and Vegetables Group in Nirlungayuk’s materials is “1/2 cup berries or greens, or 60 to 90 grams of organ meats.
Mary Roach (Gulp: Adventures on the Alimentary Canal)
When the Sky Woman was pleased with this new world, the Creator sent First Man down to be her husband and help her care for the new land. At first they were happy, but eventually they began to argue. After one particularly bitter argument, Sky Woman grabbed her belongings and walked away from her husband. “I am going to find somewhere else to live,” she said. “You are lazy and you ignore me all the time.” She turned her back on him and left. Soon, First Man began to regret his harsh words, and he tried to catch up with his wife so he could apologize. But after struggling to reach her, he realized that she was simply too far ahead of him. He cried to the Creator, “Slow her down, Creator! I want to tell her how much she means to me!” The Creator heard his cries and answered, “Is her soul one with yours?” “We have been one since time began,” First Man answered. “We have been one since you breathed life into us, and we will remain one until the end of time.” The Creator was touched by the man’s words, and he intervened to stop her. As the woman walked, he caused plants to grow at her feet to slow her down. On one side of her, blackberries sprang up, and on the other, huckleberries, but she avoided them and walked on. He made gooseberries and serviceberries grow on either side of her, but she kept going. Finally the Creator grabbed a handful of strawberry plants that were growing in his garden and cast them down in front of her, where they began to bloom and ripen. The berries looked so good, Sky Woman paused to try one. As she picked and ate the berries, her anger disappeared, and while she filled her basket with the fruit, she began to wish that her husband was there to share it with her. Just then, First Man appeared, his heart full of gladness to have found his wife. With a smile, she took a strawberry from her basket and placed it in his mouth. He smiled with pleasure and gave thanks to the Creator. Together they returned home hand in hand, eating strawberries along the way.
Philip Stewart (Cherokee)
Cruciferous vegetables Examples: broccoli, cabbage, cauliflower Servings: 1 Size: ½ cup Greens Examples: kale, spinach Swiss chard Servings: 2 Size: 1 cup raw, ½ cup cooked Other vegetables Examples: beets, peppers, carrots Servings: 2 Size: 1 cup leafy, ½ cup non-leafy, ½ cup juice Beans Examples: black beans, kidney beans, lentils Servings: 3 Size: ¼ cup dip, ½ cup cooked, 1 cup fresh Berries Examples: grapes, raisins, cherries Servings: 1 Size: ¼ dried, ½ cup fresh or frozen Other fruit Examples: apples, avocados, bananas Servings: 3 Size: 1 cup fruit, 1 medium, ¼ cup dried Flaxseeds Servings: 1 Size: 1 tbsp Nuts and seeds Examples: peanut butter, whole almonds, sunflower seeds Servings: 1 Size: ¼ cup or 2 tbsp butter Spices Examples: turmeric Servings: 1 Size: ¼ tsp Whole grains Examples: rice, quinoa, bread Servings: 3 Size: ½ cup cooked, 1 slice of bread Water Servings: 5 Size: 12 oz. Daily
Project Inspiration (Summary of How Not To Die By Michael Greger, M.D. with Gene Stone)
Noni Juice Traditionally Used as Medicine The official scientific name of the noni berry is the Morinda citrifolia fruit. Morinda is actually a genus of about eighty species, mostly
Jonny Bowden (The 150 Healthiest Foods on Earth: The Surprising, Unbiased Truth about What You Should Eat and Why)
Our earliest ancestors were descended from primates who thrived for millions of years in a treetop environment, and who in the process had evolved one of the most remarkable visual systems in nature. To move quickly and efficiently in such a world, they developed extremely sophisticated eye and muscle coordination. Their eyes slowly evolved into a full-frontal position on the face, giving them binocular, stereoscopic vision. This system provides the brain a highly accurate three-dimensional and detailed perspective, but is rather narrow. Animals that possess such vision—as opposed to eyes on the side or half side—are generally efficient predators like owls or cats. They use this powerful sight to home in on prey in the distance. Tree-living primates evolved this vision for a different purpose—to navigate branches, and to spot fruits, berries, and insects with greater effectiveness. They also evolved elaborate color vision.
Robert Greene (Mastery)
Many wild foods have their charms, but the dearest one to my heart - my favorite fruit in the whole world - is the thimbleberry. Imagine the sweetest strawberry you've ever tasted, crossed with the tartest raspberry you've ever eaten. Give in the texture of silk velvet and make it melt to sweet juice the moment it hints your tongue. Shape it like the age-old sewing accessory that gives the fruit its name, and make it just big enough to cup a dainty fingertip. That delicious jewel of a fruit is a thimbleberry. They're too fragile to ship and too perishable to store, so they are one of those few precious things in life that can't be commoditized, and for me they always symbolize the essence of grabbing joy while I can. When it rains in thimbleberry season, the delicate berries get so damp that even the gentlest pressure crushes them, so instead of bringing them home as mush, I lick each one of my fingers as soon as it is picked. These sweet berries are treasure beyond price...
Sarah A. Chrisman (This Victorian Life: Modern Adventures in Nineteenth-Century Culture, Cooking, Fashion, and Technology)
But the creator of things,------1890 nature herself, was the first example of sowing seed and the start of grafting, for berries and acorns fell down from trees and, in due season, produced underneath a crowd of seedlings. Then from nature, too, they got the idea of setting young shoots into branches and planting new saplings in the ground through all their fields. After that, they kept trying various ways of tilling pleasant fields and saw that with tender care------1900 and gentle cultivation earth would tame wild fruits. Day by day, men forced the forests to move further up the mountains, yielding------[1370] lower parts to farming, so they could have meadows, lakes, streams, grain fields, and rich vineyards on hills and plains, and dark bands of olives could run between, marking the divisions, spreading over hillocks, plains, and valleys, just as you now see all land divided with various fine things—men make it shine------1910 by arranging sweet orchard trees in rows, and, with fertile shrubs planted all around, keep them fenced in.
Lucretius (On the Nature of Things)
The elderberry is extremely hardy, tolerates warmer climates than currants and gooseberries, grows in almost any soil that is somewhat moist, and requires almost no care. It has attractive flowers, berries, and yellow to red-orange leaves in fall. So what’s wrong with it? Not much, though it’s perhaps a bit too easy to grow, so it spreads rapidly, both by seed and by root suckers. Fortunately, we have plenty of room, and by keeping the grass mowed all around the bushes, we keep them under control.
Lewis Hill (The Fruit Gardener's Bible: A Complete Guide to Growing Fruits and Nuts in the Home Garden)
from the juice of the library grape, and sent here to age. The library grape had been sequenced by the avout of the Concent of the Lower Vrone in the days before the Second Sack. Every cell carried in its nucleus the genetic sequences, not just of a single species, but of every naturally occurring species of grape that the Vrone avout had ever heard of—and if those people hadn’t heard of a grape, it wasn’t worth knowing about. In addition, it carried excerpts from the genetic sequences of thousands of different berries, fruits, flowers, and herbs: just those snatches of data that, when invoked by the biochemical messaging system of the host cell, produced flavorful molecules. Each nucleus was an archive, vaster than the Great Library of Baz, storing codes for shaping almost every molecule nature had ever produced that left an impression on the human olfactory system.
Neal Stephenson (Anathem)
The willingness to abuse other bodies is the willingness to abuse one’s own. To damage the earth is to damage your children. To despise the ground is to despise its fruit; to despise the fruit is to despise its eaters. The wholeness of health is broken by despite” (The Unsettling of America).
Wendell Berry (The Art of the Commonplace: The Agrarian Essays of Wendell Berry)
I sat down in a patch of large, perfectly ripe fruit growing in cluster of four to six berries and just kept filling my hand and pushing them into my mouth. In half an hour or so I ate what seemed like a quart (at least) and finally had to give up when I could eat no more (imagine that on the AT!).
Kathryn Fulton (Hikers' Stories from the Appalachian Trail)
In the face of this vision, Powell put forth another. What was needed above all else, Powell believed, was to know the land, to understand the land, and to react accordingly. This had practical consequences: while a cow might properly graze on a half-acre in the lush East, it would require fifty times that amount of land in most of the West. It followed that the standard acreage of settlement should be different, and it followed that settlement should take into account sources of water. Powell’s goal with his survey was to clearly map out the western lands, to determine what land could be realistically used for agriculture, which meant also determining where irrigation dams should be placed for best effect. In other words, his goal, to use Wendell Berry’s phrase, was to think about “land use” and to do so on a massive scale. Specifically, Powell wanted to think out the uses of land that would be the most beneficial and fruitful for the human beings living there, and for the entire ecosystem (though that word did not yet exist). From the Mormons, Powell learned how “salutary co-operation could be as a way of life, how much less wasteful than competition.” In the late 1880s, Powell wrote a General Plan for land use in the West that “reached to embrace the related problems of land, water, erosion, floods, soil conservation, even the new one of hydroelectric power” that was based on “the settled belief in the worth of the small farmer and the necessity of protecting him both from speculators and from natural conditions he did not understand and could not combat.” It was a methodical, sensible, scientific approach, essentially a declaration of interdependence between the people and their land, and the miracle is that it came very close to passing into law. But of course it met with fierce opposition from those who stood to profit from exploitation, from the boosters and boomers and politicians who thought it “unpatriotic” to describe the West as dry. After all, how dare he call their garden a desert? What right did he have to come in and determine what only free individuals should? Powell was attacked in the papers, slandered in Congress. According to Stegner, Congressman Thomas M. Patterson of Colorado referred to Powell as “this revolutionist,” and the overall attack on Powell “distinguished itself for bombast and ignorance and bad faith.
David Gessner (All The Wild That Remains: Edward Abbey, Wallace Stegner, and the American West)
But why choose animals? Because the more violent we become, the more we want to do away with violence. Sacrifice works. Sacrifice diminishes the violence in the community. Sacrifice is inventive. See, why not animals that would look like a human? We know very well that many sacrificial societies establish animals within the community before sacrificing them. They want to make them more human. They want to diminish the distance between man and animal because it would be better, probably, to sacrifice a man, but let's sacrifice an animal so we don't kill a human victim and let's make that victim as human as possible. Let's have that victim within the community.   One of the greatest human institutions, that played a tremendous role in the development of culture, is the domestication of animals. I think the domestication of animals is a fruit of sacrifice.
Michael Hardin (Reading the Bible with Rene Girard: Conversations with Steven E. Berry)
grains and dairy were not helpful, either. What Jonathan needed most were the true brain foods: wild blueberries and other berries, apples, dates, grapes, and any other fruit that Jonathan enjoyed. Vegetables and leafy greens such as kale were also important. For supplementation, we focused on a high dose of spirulina (mixed with coconut water for glucose and palatability) coupled with two servings of cilantro daily.
Anthony William (Medical Medium: Secrets Behind Chronic and Mystery Illness and How to Finally Heal)
Fruits of peace studies Eva passes Adam a pear he curses her you dumb cow it's supposed to be an apple he says Eva doubles over laughing and Adam threatens her with a banana he says if you don't stop laughing he will bonk her on the pear with his banana this was the first marital spat between those joined by God afterwards they took a footbath together in the river and plucked one another berries straight from the bush into the mouth right where they sat looking into the heavens contentedly at peace and bicker-weary Adam passes Eva a handful of applesauce the day after he made this just for her he says and she rubs the applesauce all over her body Adam's eyeballs grow large Adam's applesauce strolls over Eva's body wanders its way right inside Eva's body and she senses the first wandering song coming on while she sings, Adam strolls his way around on her body and so they both come and so they go
Zehra Çırak (Umjetnost znanosti)
To pack a healthy lunch, my children follow simple packing guidelines. They combine, and not duplicate, ingredients from each of the following categories. All are available in either loose or unpackaged form, and when possible, we buy organic. In order of importance (i.e. amount), they pick: 1. Grain (favor whole wheat when possible): Baguette, focaccia, buns, bagels, pasta, rice, couscous 2. Vegetable: Lettuce, tomato, pickles, avocado, cucumber, broccoli, carrots, bell pepper, celery, snap peas 3. Protein: Deli cuts, leftover meat or fish, shrimp, eggs, tofu, nuts, nut butters, beans, peas 4. Calcium: Yogurt, cheese, dark leafy greens 5. Fruit: Preferably raw fruit or berries, homemade apple sauce, or dried fruit 6. Optional Snacks: Whole or dried fruit, yogurt, homemade popcorn or cookie, nuts, granola, or any interesting snack from the bulk aisle
Bea Johnson (Zero Waste Home: The Ultimate Guide to Simplifying Your Life by Reducing Your Waste)
For two months I bottled oranges and apricots, peaches and pears, raspberries and nectarines, plums and figs in a rich sugar syrup laced with lemon zest. I pickled olives and cucumbers in brine, and packed mushrooms, pepperoni, artichokes, and asparagus in jars with olive oil. I made jams and preserves of berries and fruits, which then lined the shelves on the walls in the cellar, each one labeled in my own hand and bearing the date of my agony.
Lily Prior (La Cucina)
The store smells of roasted chicken and freshly ground coffee, raw meat and ripening stone fruit, the lemon detergent they use to scrub the old sheet-linoleum floors. I inhale and feel the smile form on my face. It's been so long since I've been inside any market other than Fred Meyer, which smells of plastic and the thousands of people who pass through every day. By instinct, I head for the produce section. There, the close quarters of slim Ichiban eggplant, baby bok choy, brilliant red chard, chartreuse-and-purple asparagus, sends me into paroxysms of delight. I'm glad the store is nearly empty; I'm oohing and aahing with produce lust at the colors, the smooth, shiny textures set against frilly leaves. I fondle the palm-size plums, the soft fuzz of the peaches. And the berries! It's berry season, and seven varieties spill from green cardboard containers: the ubiquitous Oregon marionberry, red raspberry, and blackberry, of course, but next to them are blueberries, loganberries, and gorgeous golden raspberries. I pluck one from a container, fat and slightly past firm, and pop it into my mouth. The sweet explosion of flavor so familiar, but like something too long forgotten. I load two pints into my basket. The asparagus has me intrigued. Maybe I could roast it with olive oil and fresh herbs, like the sprigs of rosemary and oregano poking out of the salad display, and some good sea salt. And salad. Baby greens tossed with lemon-infused olive oil and a sprinkle of vinegar. Why haven't I eaten a salad in so long? I'll choose a soft, mild French cheese from the deli case, have it for an hors d'oeuvre with a beautiful glass of sparkling Prosecco, say, then roast a tiny chunk of spring lamb that I'm sure the nice sister will cut for me, and complement it with a crusty baguette and roasted asparagus, followed by the salad. Followed by more cheese and berries for dessert. And a fruity Willamette Valley Pinot Noir to wash it all down. My idea of eating heaven, a French-influenced feast that reminds me of the way I always thought my life would be.
Jennie Shortridge (Eating Heaven)
If your fasting insulin level is below 3, and you are not hypoglycemic, your Personal Sugar Rule is “Eat More Fruit and Starch.” Low insulin prevents the building of new muscle and bone. However, avoid junk. Eat healthy sugar and starch, such as northern fruits (berries, apples, etc.) and potatoes. A daily amount that seems reasonable should be chosen, and glucose and insulin re-measured after a month or so. If you got an “A” in Sugar (insulin is between 3 and 6 µu/dl and fasting glucose below 80 mg/dl), then it is OK to continue eating the amount of sugar, starch, and fruit currently being consumed. The Personal Sugar Rule is “Hold the Line.” However, low quality food, like cereal, should be swapped out for food richer in micronutrients, like northern fruits or potatoes. Breakfast cereals have little in the way of micronutrients beyond what the manufacturer added for “fortification.” If you got a “B” (insulin is between 6 and 12, and fasting glucose below 90) , then a reduction in sugar, starch, and fruit is called for. The Personal Sugar Rule here is “Reduce the Fruit, Sugar, and Starch.” If you got a “C” (insulin is over 12 or fasting glucose is over 90, all sugar, starch, and fruit should be cut. The Personal Sugar Rule is “Fruit, Sugar, and Starch Are Forbidden.” This is a pre-diabetic condition, or worse. If these have already been cut and the numbers are still high, then more meat should be added and vegetables cut further. Dietary fat, including saturated fat, is ad libitum—all you want.
Mike Nichols (Quantitative Medicine: A Complete Guide to Getting Well, Staying Well, Avoiding Disease, Slowing Aging)