Blue cheese and seasonal blueberries elevate a summer standard into something special. Tossed with the simplest of red wine vinaigrettes, this coleslaw is crunchy, satisfying and packed with the benefits of cabbage and blueberries. Of course, you eat it with your eyes first – red, “white” and blue! If it’s not blueberry season, black seedless grapes (cut in half, depending on size) would make a great substitute. Be well!
Yield: 2 servings This hot breakfast porridge is delicious and comes together as quickly as oatmeal. Add honey for sweetness, if you wish. If you use fresh blueberries, just sprinkle them on top of your finished polenta as they may burst as you stir them (or, enjoy a purple breakfast!). Ingredients: 1 cup reduced-fat milk 1 cup […]
Yield: 4 small servings This salad does not keep well, so make and serve it immediately. Prepare the dressing, mint and blueberries first. Then grate the apples and pears, toss them with remaining ingredients, and enjoy. The easiest way to make ginger juice is to grate fresh ginger, skin and all, on a box grater. Squeeze the pulp to […]
