Allison Cafe

Growing up in Montana, one of my favorite tastes of summer was always fresh cherries from Flathead Lake. I remember having a huge flat of cherries in the house in the summertime. Their firm but juicy flesh and sweet taste were like no other fruit I had tasted. The only drawback was the pit, I used to hate having to deal with the cherry pits. I still do. Perhaps that is why it was so exciting when my mom sent us a cherry and olive pitter last year. Now we can throw back cherries and olives with ease!

I as looking at the calendar today and realized that cherry season is here, actually it is almost over, and it got me to thinking about the different types of cherries. And better yet, what else do I not yet know about this delicious fruit?

Out of My Cherry Pickn' Mind, The Domestic Nest

There are two main types of cultivated cherries, wild cherry, to which most cherry cultivators belong, and the sour cherry. Sour cherries are mostly used in cooking, although the Greek culture does enjoy a certain sour cherry drink. Both species have origins in Europe and western Asia. The two types cannot be cross pollinated, meaning that you will not be seeing a wild sour cherry combination, at least in the natural world, very soon. Cherries are not a cheap treat. This is mostly due to the fact that they are a labor intensive fruit. Irrigation, spraying, labor and their vulnerability to damage from rain and hail also make cherries expensive. Cherries, especially wild cherries, remain extremely popular, so demand is never an issue.

Cherries have a very short growing season. The peak season for cherries in North America is in June. In many parts of North America they are among the first tree fruits to ripen. In the United States, most sweet cherries are grown in Washington, California, Oregon, and Northern Michigan.

Cherries are not only tasty, they also contain health benefits. Cherries contain anthocyanins, the same red pigment in berries. Besides giving them their color, anthocyanins also act as powerful antioxidants. According to a 2008 study funded by the Cherry Marketing Institute, rats that received whole tart cherry powder mixed into a high-fat diet did not gain as much weight or build up as much body fat, and their blood showed much lower levels of inflammation indicators that have been linked to heart disease and diabetes. In addition, they had significantly lower blood levels of cholesterol and triglycerides than the other rats. Studies like this one present some interesting findings, but the jury is still out on whether or not the same results are valid for humans. In the meantime I will enjoy my cherries knowing that eating 5-7 servings of fruits and veggies each day has a huge health benefit no matter what additional studies are still pending.

Well known sweet cherry types include “Bing”, “Brooks”, “Tulare”, “King” and “Rainier”. The Lambert variety is grown on the eastern side of Flathead Lake in northwestern Montana. I can personally attest to the tasty quality of the Lambert sweet cherries, yum. Both Oregon and Michigan provide light-colored “Royal Ann” or “Queen Anne” cherries for the maraschino cherry process. Most sour cherries are grown in Michigan, followed by Utah, New York, and Washington. Sour cherries include Nanking and Evans Cherry.

The sour cherry is a favorite in my family. Both for its use in baking as well as the Greek “Vyssinatha” or sour cherry drink. This Greek “medicine” is a family favorite and often used to cure upset stomachs, particularly after a large meal. It is easily made by adding sour cherries to a jar with a few simple ingredients and let it sit out in the sun for 40 days.

So there you have it, everything you wanted to know about cherries in order to enjoy them this season. Cherries are enjoyed best plain but as they start to ripen there are many great recipes to put them to further use. Enjoy!

Nutrition packed strawberries

One of my favorite things about this time of year is strawberry season. Did you know strawberries have vitamin C, fiber, iron, calcium and protein? That is one power packed fruit! And they taste so good. Biting into a fresh strawberry from the garden is like biting into a taste of spring. (ok, I realize it is now summertime but you get the idea!)

There is nothing like the sweet, juicy taste of a ripe strawberry. And there is nothing more disappointing than the crunchy bland taste of the white inside of an unripe and out of season strawberry. That is why late spring and early summer are the prime time to enjoy this seasonal treat. And if you buy them in bulk you can create homemade ice creams and jams in no time and enjoy them for weeks and months to come.

When buying strawberries, you want to look for strawberries that are bright red (with no white or green around the stem), fragrant, and plump, with no soft spots. And when wondering whether to go organic, the safe rule of thumb is to choose organic when you will be eating the skin of the fruit, such as in the case of the strawberry.

And here is a must know tip: if you are going to be enjoying them right away, it is best not to refrigerate them. To store them, lay the berries flat on a paper-towel-lined plate or in a plastic container and refrigerate for up to 2-5 days. The paper towel will help to absorb the moisture created. Do not rinse or hull them until ready to use.

Another great trick for enjoying strawberries throughout the year is to freeze them. I have found this method for freezing them particularly helpful when making smoothies. As the frozen fruit actually yields a more milkshake like quality of the smoothie. Simply wash and drain the strawberries in a colander. Then place them on a parchment paper lined cookie sheet, with just a little bit of space between the berries. Place the trays in the freezer overnight. The next morning, remove the trays and transfer the berries to a freezer safe bag or container. This way the berries are not stuck together and you can place them in serving size bags as well to make your life even that much easier.

So the next time you pass a roadside fruit stand displaying a sign for fresh strawberries, or you pass by some at your local farmers market, make the stop for this tasty spring treat. Not only do they taste good and have countless recipe options, these little power packed treats are incredibly good for you. Some recent studies have shown a link between eating foods such as strawberries, which contain anthocyanins, and preventing heart disease and inhibiting tumor growth. I could go on and on about the health benefits, but the real persuasion is in the taste. Try some fresh, juicy strawberries and you will not be disappointed!

Other strawberry tips or favorite recipes anyone?

Eating Fresh and Healthy Is Easier Than You May Think!

Did you know it is National Nutrition Awareness Month? While we should make an effort to eat healthy all year round, it doesn’t hurt to place extra attention on eating right this month. In 1980 the American Dietetic Association coined March as National Nutrition Month® in response to the growing public interest in eating right. The campaign is designed to focus attention on the importance of making informed food choices and developing sound eating and physical activity habits. For more information, visit eatright.org/nnm. Eating healthy is not always easy when our lives get busy. That is why planning weekly menus and having access to a library of healthy recipes that are easy to prepare and inexpensive to stock are so key to eating right.

In celebration of eating right, we tried a new recipe this week that is so ridiculously easy and tasty for a weeknight side-dish, that its healthy benefits are an added bonus. Try this deconstructed version of guacamole the next time you are looking to work in some healthy vitamins and good fats.

Avocado, Cucumber and Tomato Salad

This is a great salad recipe, but also an alternative way to serve avocados instead of making guacamole. Not only is it easy, it is full of healthy nutrients and good fats.

Ingredients

1 cup grape tomatoes, sliced in half

2 hass avocados, sliced in half and then scored into 1inch squares

1 Japanese cucumber, un-peeled and sliced

1 tbsp fresh mint leaves, chopped

1 tbsp Anaheim pepper, finely chopped

juice from ½ a fresh lemon, squeezed

sea salt

freshly ground pepper

Preparation

Toss all of the ingredients in a medium salad bowl. Serve immediately. (It’s that easy!)

Summertime is here. Which also means that tons of delicious fruits and veggies are in season. And what better excuse to sample fresh produce than by visiting a local farmers market!

We decided to try a new San Diego farmers market last weekend. We ventured downtown to Little Italy’s Mercato on Saturday morning. The Little Italy Mercato spans a couple of city blocks near the heart of Little Italy. As we strolled the length of the market, we could enjoy the sounds of live, musical performances. There was a wide array of food and craft vendors alike.

Unlike some other markets around town, we were able to stroll the streets with our little furry friend, Hayley. At other markets we often have to leave her outside.

With so many wonderful flavors to choose from, we had a great time selecting fresh corn on the cob, heirloom tomatoes, feta and other Greek cheeses, Bing cherries, pink roses and even a whole chicken from local farmers. If not for the 2 hour limit on the parking meter, we might have stayed longer.

There is such an unmistakable difference in the quality of the food that we buy from the local markets. We have been enjoying the fruits of our adventure all week with fresh salads, and taking in the beauty of the fresh flowers that we bought as well. Take the time to find a market near you, not only will you enjoy the fresh product and handmade crafts available for purchase, you could also find that it is a great excuse to have some fun family time while supporting your local growers and artisans.

Sweet Clementine

On a recent trip to Costco, I picked up an entire bag of clementines. Usually my husband and I buy our fruit in much smaller quantities, since it can go bad before we eat it all. But this time I thought back to a recent report I had read about the link between Vitamin C and smooth skin. Of course we all have heard about the Vitamin C as an immune system booster, but did you know that it also can help in many other ways, such as to prevent wrinkles in our skin? Vitamin C is a natural antioxidant, and has many health benefits from strengthening your immune system against colds, to reducing stress, possibly preventing cardiovascular disease and some types of cancer, and promoting healthy skin. You may buy expensive creams with Vitamin C in them, so why not try creating healthy skin from the inside out? (more…)

One of our favorite weekly routines is visiting the La Jolla farmer’s market on Sunday mornings, at the La Jolla Elementary School. Farmer’s markets are an easy, and fun way to eat local, fresh, and seasonal foods. In the summertime the farmer’s markets are alive with the sights and aromas of a whole wide variety of fruits and vegetables.  This week I couldn’t pass up the fresh peaches.  Peaches are not only a tasty treat, they are very nutritious:

Peach Nutrition Facts

• Peaches are very low in Saturated Fat, Cholesterol and Sodium.
• They are a good source of Dietary Fiber, Vitamin A, Niacin and Potassium, and an excellent source of Vitamin C.
• 1 cup of sliced peaches is only about 60 calories and comes packed with 10% of Vitamin A, 17% of Vitamin C and 2% of Iron of a daily value(based on a 2,000 calorie daily diet).
• 1 cup of sliced peaches also counts as 2 servings of fruit for the day.
• A large portion of the calories in this food come from sugars. 1 cup of sliced peaches contains about 13 grams of sugar.

Curious how to pick the perfect peach?  Stay tuned!

I am one of those people that could eat breakfast foods for any meal of the day. I am a huge fan of pancakes and waffles, and they are always such a treat when we decide to make them at home. Until recently though, I had always thought of waffles as a unhealthy start to my day. That’s because the recipes that I was using called for all-purpose flour, lots of butter, and sugar. And sometimes when I was really bad, chocolate chips too, yum! Upon reading about the health benefits of whole wheat flour, oat bran and flaxseed meal, I decided to work them into my standard waffle recipe. The result? A hearty and healthy treat. Especially when paired with fresh fruits, such as bananas and blueberries. I made the waffles just this past week, which made for a very exciting and healthy Wednesday morning breakfast to start my workday. Buon Apetite!

Healthy and Delicious

(more…)

A Delicious New Creation

It’s been awhile since I shared a new smoothie recipe.  Today I decided to try a new concoction of mango, strawberry, blueberry and banana.  Mangoes are rich in nutrients such as fiber, vitamins C, D and E, and more; making it a “superfruit”.  The berries and banana also are rich in important vitamins and antioxidants. Even with the healthy fruit already in the blender, I didn’t stop there. I also tossed in Yo-Plus yogurt and wheat germ to add extra nutrition to the smoothie.

Wheat germ contains protein from the wheat berry, iron, folic acid and over 20 other valuable nutrients, such as potassium and vitamin E.  And don’t worry, the term “germ” doesn’t refer to anything gross, it refers to the process of germination of the wheat.  Athletes often use wheat germ to maintain cardiovascular function and improve endurance levels.

The new blend tasted creamy and had just the right amount of sweetness.  I don’t often use mango in smoothies, but I had bought a large container of already sliced mangoes from Costco a couple weeks ago, and froze half of the container.  Frozen fruit makes all the difference in a smoothie’s texture. You can get more of a milkshake like consistency, without having to add ice.  Here is the new recipe, enjoy! (more…)

This is my second attempt at making the healthy chocolate chip cookies from the newly released Babycakes cookbook. And I even though the first batch got rave reviews from my husband and his co-workers, I think this second batch turned out even better. Since Erin’s recipes in the cookbook have evolved from years of perfection, I followed the recipe EXACTLY last time. I learned my lesson when I didn’t read the recipe completely before making the cupcakes. Feeling a little more confident this time, I made some variations and they turned out scrumptious. Since I don’t have a gluten-free diet, I wanted to incorporate the whole wheat flour this time. And I also tried adding some shredded coconut as well. Yum! Once you try these, you won’t want to make the traditional version of chocolate chip cookies ever again!

(more…)

Today my Dad shared with me a very interesting video. As part of the Blue Zones tour, a group visited the small island of Ikaria in the Aegean Sea to discover why this location is home to some the longest living people in the world. Having been to Greece and now living as part of a Greek family, I found this clip not only interesting, but very accurate to the Mediterranean lifestyle. One thing I learned that I had not thought of before, was about the health benefits of drinking goat’s milk. Something new to add to the repertoire!

Get the latest Flash Player to see this player.