Kiwi Fruits Quotes

The truth was I knew, after all those flat January days, that I deserved better. I deserved I love yous and kiwi fruits and warriors coming to my door, besotted with love. I deserved pictures of my face in a thousand expressions, and the warmth of a baby's kick beneath my hand. I deserved to grow, and to change, to become all the girls I could be over the course of my life, each one better than the last.

What if our bodies were transparent, like a washing machine window? How wondrous to watch ourselves. Joggers would job even harder, blood pumping away. Lovers would love more. God damn! Look at that old semen go! Diets would improve-- kiwi fruit and strawberries, borscht with sour cream.

Celery, apples, golden raisins, lemon zest, and a sour cream–mayo dressing flavored the chicken salad, while the crusty bread provided crunch and contrast. I alternated with bites of my strawberry-and-kiwi fruit salad, tossed with lime juice, vanilla, and just a hint of honey.

What the fuck do you mean you couldn't get extra kiwi!" "You can fucking destroy Chicago, make it rain blood, but you can't get a fruit in my drink?

I wanted to bathe in plum juice, rediscover my body and adorn it in kiwi circles.

He takes another bite of the hairy fruit and marvels how the bullet from his Winchester did to her head what his teeth did to her kiwi.

Some team! The Chief was doing so many jobs alone. I’d fix on the Chief’s raw, rope-burned palms or all the gray hairs collected in his sink, and I’d suffer this terrible side pain that Kiwi said was probably an ulcer and Ossie diagnosed as lovesickness. Or rather a nausea produced by the “black fruit” of love—a terror that sprouted out of your love for someone like rotting oranges on a tree branch. Osceola knew all about this black fruit, she said, because she’d grown it for our mother, our father, Grandpa Sawtooth, even me and Kiwi. Loving a ghost was different, she explained—that kind of love was a bare branch. I pictured this branch curving inside my sister: something leafless and complete, elephantine, like a white tusk. No rot, she was saying, no fruit. You couldn’t lose a ghost to death.

As a general rule, sour or acidic fruits (grapefruits, kiwis, and strawberries) can be combined with “protein fats” such as avocado, coconut, coconut kefir, and sprouted nuts and seeds. Both acid fruits and sub-acid fruits like apples, grapes, and pears can be eaten with cheeses; and vegetable fruits (avocados, cucumbers, tomatoes, and peppers) can be eaten with fruits, vegetables, starches, and proteins. I’ve also found that apples combine well with raw vegetables.

Next, I drink a few more glasses of water containing liquid chlorophyll to build my blood. If I’m stressed, I’ll have some diluted black currant juice for an antioxidant boost to the adrenals. Once I’m hungry, I sip my way through a big green alkaline smoothie (a combination of spinach, cucumber, coconut, avocado, lime, and stevia is a favorite) or tuck into a fruit salad or parfait. And tomatoes, cucumbers, and avocados are fruits, too; a morning salad is a good breakfast and keeps the sugar down. But, this kind of morning regime isn’t for everyone. You can get really hungry, particularly when you first start eating this way. And some people need to start the day with foods that deliver more heat and sustenance. If that’s how you roll, try having fruit or a green smoothie and then waiting for 30 minutes (if your breakfast includes bananas, pears, or avocados, make it 45) before eating something more. As a general rule, sour or acidic fruits (grapefruits, kiwis, and strawberries) can be combined with “protein fats” such as avocado, coconut, coconut kefir, and sprouted nuts and seeds. Both acid fruits and sub-acid fruits like apples, grapes, and pears can be eaten with cheeses; and vegetable fruits (avocados, cucumbers, tomatoes, and peppers) can be eaten with fruits, vegetables, starches, and proteins. I’ve also found that apples combine well with raw vegetables. Leafy greens (spinach, kale, collard greens), along with the vegetable fruits noted above, are my go-to staples. They are the magic foods that combine well with every food on the planet. I blend them together in green smoothies, cold soups, and salads.

Body-Loving Weekly Fruit Choices (enjoy these sweet fruits only once or twice a week) Apples Bananas Cherries Fresh apricots Grapefruits Kiwis Melons Nectarines Oranges Passion fruit Peaches Pears Persimmons Plums Pomegranates Tangerines Watermelon

I still imagine Mr. Kim's and Mr. Yoon's children, lonely for their fathers, gratefully eating whatever was brought home to them, our overripe and almost rotten mangoes, our papayas, kiwis, pineapples, those exotic tastes of their wondrous new country, this joyful fruit now too soft and too sweet for those of us who knew better, us near natives, us earlier Americans.

eggplants, kiwis, lotus fruit, and pomegranates. At the back of the store, behind a counter with an old-fashioned cash register, stood a middle

These fruits all have a glycemic index of 60 or below and should be the mainstays of your fruit supplies: Apples Apricots Avocadoes Bananas Blackberries Cantaloupe Cherries Cranberries Grapefruit Guavas Kiwis Lemons Limes Oranges Papayas Peaches Plums Raspberries Rhubarb Strawberries Tangerines Tomatoes These fruits have a glycemic index of over 60 and should be enjoyed less frequently or eliminated from your diet: Any dried fruit Blueberries Figs Grapes Kumquats Loganberries Mangoes Mulberries Pears Pineapples Pomegranates

The Clean Fifteen In addition, The Environmental Working Group also has a list called “The Clean Fifteen,” which includes produce that has tested as low in pesticides. They are: #1. Avocados #2. Sweet corn (but remember, this is a GMO food, unless marked “certified organic”) #3. Pineapples #4. Cabbage #5. Frozen sweet peas #6. Onions #7. Asparagus #8. Mangoes # 9. Papayas (but these are GMO, unless marked “certified organic”) #10. Kiwis #11. Eggplant #12. Grapefruit #13. Cantaloupe #14. Cauliflower #15. Sweet potatoes

Kiwi is one of the fruits I’ve prescribed to my patients with insomnia (two an hour before bedtime appears to significantly improve sleep onset, duration, and efficiency)

At least 90 percent of your diet should be from whole plant foods such as the following: Green vegetables—including kale, Swiss chard, broccoli, artichokes, string beans, asparagus, spinach, cabbage, lettuce, snow peas, and peas Yellow/orange vegetables—including carrots, butternut squash, winter squash, spaghetti squash, sweet potato, and corn Beans/legumes—including chickpeas, red kidney beans, lentils, and adzuki beans Fresh fruits—including blueberries, strawberries, kiwis, apples, oranges, grapes, pears, watermelon, and pomegranates (Eat dried fruits, including raisins and dates, only in small amounts.) Nonstarchy vegetables—including eggplant, mushrooms, peppers, tomatoes, and onions

Eat fresh fruit and vegetables that have high water content. These are foods like tomatoes, watermelons, cantaloupe, kiwi, grapes – you get the idea. All of those fresh and flavorful juicy fruits and veggies are good for you. These items contain about 90 to 95% water, so you can eat a lot of these and they will fill you up without adding on the pounds.

avoid refined carbohydrates: white sugar, honey, high-fructose corn syrup, cookies, cakes, pastries, white bread, crackers, potato chips, french fries, commercial waffles, candy, donuts, and many dry breakfast cereals (juice-sweetened cereals listing whole grains as a primary ingredient are okay, but those with added sugar, evaporated cane juice, or honey are likely to raise your levels of tumor-fueling blood sugar and insulin). Instead, emphasize whole grains such as those above, as well as complex carbs such as vegetables, legumes, beans, and fresh fruit. If you crave something sweet, try dried fruit, rice syrup, barley malt, agave, kiwi sweetener, stevia, FruitSource, or maple syrup.

I liked my Australian women the way I liked my kiwi fruit, sweet yet tart, firm of flesh, yet yielding to the touch, and covered with short brown fuzzy hair.

It seems obvious, when one stops to think, that before large supermarket chains started importing kiwis from New Zealand and avocados from Israel, a regular supply of fruits and vegetables could hardly have been possible in America outside the growing season.

I always dreamed that when I lay at death’s threshold, my unborn creations would appear around me to plead for their lives, that the room would ignite with two-dimensional characters begging me not to die. "But of course, it didn’t happen that way. "It didn’t happen that way at all. "What I got instead was a bed of squashed kiwi fruit…

Favourite Fresh Fruit Salad   This best fresh fruit salad you can prepare with any fresh fruits available in any season. It is very refreshing and also very low in calories. I normally use different fresh fruits to make this salad which depends on the season. You will never want to try any of the disgusting can fruit salads available in the market once you master this one.   5 servings Prep time:    Ingredients Take ½ cup of each fruit Raspberries Blueberries Bananas (sliced and peeled) Kiwi fruit (sliced and peeled) Pineapple (cored, sliced and peeled) Peaches (sliced and peeled) Red grapes (halved) Mangoes (hulled and sliced) Strawberries (sliced, skinned and cored) Watermelon and Cantaloupe Juice of 1 fresh-squeezed lemon Honey or granulated sugar to taste   Instructions 1.    First step is to prepare the banana dressing. 2.    Take a small bowl, mash a banana with a fork. 3.    Add just a small amount of lemon juice but you can add more if you want more consistency. 4.    Add sugar or honey to sweeten the dressing. 5.    Set aside the banana dressing to use it later. 6.    Take the Watermelon and Cantaloupe and remove their flesh and cut into bit-size pieces. 7.    Take a large bowl and combine all the mixed prepared fruits. 8.    Add prepared banana dressing over the prepared fruits. 9.    Gently toss the fruits to coat the complete layer. 10. Cover it and refrigerate for few hours before serving. 11. You can serve it in chilled cocktail glasses to make it look appetizing.   Serving suggestions   Top this fresh salad with chopped nuts.

HIGHLY BENEFICIAL Banana Blueberry Cherry Durian Fig Guava Mamey apple, mamey sapote Mango Plum Prune NEUTRAL Acai berry Apple Apricot Boysenberry Breadfruit Canang melon Casaba melon Christmas melon Cranberry Crenshaw melon Currant Date Dewberry Elderberry Goji, wolfberry Gooseberry Grape Grapefruit Huckleberry Jackfruit Kumquat Lemon Lime Lingonberry Loganberry Loquat Mangosteen Mulberry Muskmelon Nectarine Noni Papaya Passion fruit Pawpaw Peach Pear Persian melon Persimmon Pineapple Pomegranate Prickly pear Quince Raisin Raspberry Sago palm Spanish melon Star fruit, carambola Strawberry Watermelon Youngberry AVOID Asian pear Avocado Bitter melon Blackberry Cantaloupe Coconut meat Honeydew melon Kiwi Litchi/lychee Orange Plantain Tangerine

Insoluble fiber doesn’t dissolve in water and bangs against the walls of the intestines, causing damage that must be repaired. Research shows this process stimulates cellular regeneration and helps maintain intestinal health and function.3 Good sources of insoluble fiber include whole-grain foods like brown rice, barley, and wheat bran; beans; certain vegetables like peas, green beans, and cauliflower; and the skins of some fruits like plums, grapes, kiwis, and tomatoes.

And anyway, if she's all that liberated, why doesn't she go down to the bar and pick someone up? I'm sure it's entirely possible. It's just that most women don't do it. And why don't they do it?' she asked, with a sudden return of assurance. 'It's because they prefer the old myths, when it comes to the crunch. They want to believe that they are going to be discovered, looking their best, behind closed doors, just when they thought that all was lost, by a man who has battled across continents, abandoning whatever he may have had in his in-tray, to reclaim them. Ah! If only it were true,' she said, breathing hard, and spearing a slice of kiwi fruit which remained suspended on her fork as she bent her head and thought this one out.

Kitchen people understood that food didn't have to be gourmet to taste good, and that sometimes gourmet food didn't taste good at all. "Kiwis are a soulless fruit," my mother once said when she saw them in a fruit tart on the Ritz's dessert tray. "Don't ever use sun-dried tomatoes," my father told his staff. "They'll take your magic powers." Even junk food could be better. Once, for Jake's birthday, the staff laid out his favorite foods--- frozen meatballs and Twinkies--- on brass serving plates in the dining room. When they sliced the Twinkies horizontally to expose the cream, even my mother admitted they made an attractive dessert. At staff Christmas parties we served junk food, too: sour-cream-and-onion potato chips, chicken wings, and hot dogs, and for dessert more Twinkies. The rest of the year I never ate food like that, and by the holidays Cotswold tarts and melon wrapped in prosciutto bored me. In my black velvet dresses, I gnawed on fried drumsticks, with a napkin stuffed into my lace collars to catch the crumbs. "I'm not whipping up any foie gras for you tonight, kiddo," said Carla, who, in her olive-green T-shirt and holding a beer, looked the same as she did behind the line. "Fend for yourself.

There was a bustle of people in the street as I made my way to La Bonbonnière, which is, quite simply, the most beautiful candy store in the world. The best thing about La Bonbonnière is that it's all windows. Before I even walk through the door I am greeted by a fuzzy three-foot-high statue of a polar bear trying to dip his paws into a copper cauldron filled with marrons glacés--- whole candied chestnuts. Each one was meticulously wrapped in gold foil, a miniature gift in and of itself. If nothing else, Christmas in Provence reminds you of a time when sugar was a luxury as fine and rare as silk. Back to my assignment: I needed two kinds of nougat: white soft nougat made with honey, almonds, and fluffy egg whites (the angel's part) and hard dark nougat--- more like honey almond brittle--- for the devil. Where are the calissons d'Aix? There they are, hiding behind the cash register, small ovals of almond paste covered with fondant icing. Traditional calissons are flavored with essence of bitter almond, but I couldn't resist some of the more exotic variations: rose, lemon verbena, and génépi, an astringent mountain herb. Though I love the tender chew of nougat and the pliant sweetness of marzipan, my favorite of the Provençal Christmas treats is the mendiant--- a small disk of dark or milk chocolate topped with dried fruit and nuts representing four religious orders: raisins for the Dominicans, hazelnuts for the Augustinians, dried figs for the Franciscans, and almonds for the Carmelites. When Alexandre is a bit older, I think we'll make these together. They seem like an ideal family project--- essentially puddles of melted chocolate with fruit and nut toppings. See, as soon as you say "puddles of melted chocolate," everyone's on board. Though fruits confits--- candied fruit--- are not, strictly speaking, part of les trieze desserts, I can't resist. I think of them as the crown jewels of French confiserie, and Apt is the world capital of production. Dipped in sugar syrup, the fruits become almost translucent; whole pears, apricots, and strawberries glow from within like the gems in a pirate's treasure chest. Slices of kiwi, melon, and angelica catch the light like the panes of a stained-glass window. All the dazzling tastes of a Provençal summer, frozen in time.

It was a pretty great picnic, if I do say so myself. I’d helped Mrs. B prepare it, and I enjoyed listening to Karina and my father ooh and ah as I took out tiny cherry tomatoes stuffed with spicy cheese filling; avocado, spinach, and red onion sandwiches with walnut oil vinaigrette on seven grain bread; mozzarella sandwiches with roasted red peppers and pickled mushrooms on Italian bread; peanut butter and apple butter sandwiches on whole wheat bread; new potato salad with dill; and grapes and strawberries and kiwi fruit salad with poppy seed dressing. Plus granola bars for snacks. “And for dessert we have cheesecake with raspberry sauce,” I announced, taking the last bottle of sparkling water out of the cooler.

Technically, we can’t determine that you committed murder,” Dani told him. “I mean, we don’t know what’s on the other side of that rift. Sure, her very cells could have been ripped apart into nothing because people were not meant to be thrown through interdimensional tears. But it’s also possible that she’s stuck in a dimension where dinosaurs are in charge of the government or the only fruit available is kiwi.

Next thing she knew, Portia hurried into the Fairway Market on Broadway. The grocery store was unlike anything she had seen in Texas. Bins of fruit and vegetables lined the sidewalk, forming narrow entrances into the market. Inside, the aisles were crowded, no inch of space wasted. In the fresh vegetables and fruit section she was surrounded by piles of romaine and red-leaf lettuce, velvety thick green kale that gave away to fuzzy kiwi and mounds of apples. Standing with her eyes closed, Portia waited a second, trying not to panic. Then, realizing there was no help for it, she gave in to the knowing, not to the fluke meal inspired by Gabriel Kane, but to the chocolate cake and roast that had hit her earlier. She started picking out vegetables. Cauliflower that she would top with Gruyere and cheddar cheeses; spinach she would flash fry with garlic and olive oil. In the meat department, she asked for a standing rib roast to serve eight. Then she stopped. "No," she said to the butcher, her eyes half-closed in concentration, "just give me enough for four." Portia made it through the store in record time. Herbs, spices. Eggs, flour. Baking soda. A laundry of staples. At the last second, she realized she needed to make a chowder. Crab and corn with a dash of cayenne pepper. Hot, spicy.

Eat foods rich in flavonoids and antioxidants, such as vegetables as spinach, kale, broccoli, Brussels sprouts, celery, okra, artichokes, asparagus, green leafy vegetable and fruits as blueberries, strawberries, peaches, apricots, kiwi, mango, plums, Bosc and Asian pears and red delicious apple. Vegetable juices such as carrot, beetroot and apple are a simple way to ensure an adequate intake of antioxidants that help fight the inflammation that causes gastritis. Increase your consumption of fish such as tilapia, trout, herring, wild salmon, cod, sardines, anchovies, small mackerel, flounder, haddock, hake, catfish, sole. Fish has anti-inflammatory effects

Walking up the tree-lined boulevard toward the center always brings out my inner Igor. I often run into Wincing Evan, so called because of the flinch—bordering on a Tourette’s-like seizure—he goes into whenever he spots Dev and me approaching. Head down, he’ll actually scamper across the street to avoid saying hello. In some ways, Evan is a figure of the type I aspire to cut. He translates (let’s say) Gogol. He publishes in The New York Review of Books and abroad. Unlike the blocky Boston bankers who abound in Harvard Square, he cruises in for Parents’ Day wearing a fluid flannel coat with French tailoring, for he and his professor wife (a comp-lit professor whose easy red-lipped smile could’ve sold lipstick) summer overseas often enough to use summer as a verb. Their immaculately turned-out son—Jonathan, age under four years—has shining hair and a good start on French and German. He’s a chess player with a princely manner. I swear if his voice were a little deeper, he could join the diplomatic corps. I once saw Dev, whose sandwich that day was, as most days, a peon’s peanut butter and jelly, try to urge Jonathan into swapping lunches. Young Jonathan peeled back one corner of his seven-grain bread carefully enough not to break the crust. Dev peered in. Jonathan said, Mine is brie and kiwi fruit.

prevent the inevitable blood sugar crash. Once that blood sugar starts crashing, the hunger and cravings begin to surface again. Fruit doesn’t just contain any sugar; it contains a special sugar known as fructose, a sugar that most people refer to as a “healthy sugar,” because, well, it is found in fruit. Here’s the problem: fructose fails to trigger the release of hormones and neurotransmitters in your brain to signal that you’re full. Did you ever bring home a container of grapes or pineapple, eat a few pieces, and suddenly the entire container was gone? You’re not alone. The combination of sneaky fructose and blood sugar spikes (followed by dips) is a recipe for disaster. This inadvertently prevents weight loss for many people. Fructose is also known to cause bloating since it is not efficiently absorbed by the small intestine. This leads to gas and abdominal discomfort—something quite frustrating for someone trying to get healthy. And thanks to the magic of agricultural research and development, today’s fruits are bigger and sweeter than ever. Have you noticed that some apples are the size of a baby’s head, and you can buy table grapes that seem almost as big as kiwis? They are just bags of wet sugar with little to no actual nutrition. Beware.