Group A THIS WEEK @ Bee Healthy Thursday–

Box contents and extra veggies and fruits have been ordered for Thursday at Bee Healthy!

This week: Greybull Valley Butterhead Lettuce, ORG Orange Bell Pepper, ORG Wild Wonder Cherry Tomato Mix, 2 or 3 ORG Lemons, either an ORG Red/or Green Cabbage, Texas Honey Sweet Onion, 1# ORG Carrots, ORG Cucumber, nice bundle of ORG Italian Flat Parsley, and a special SURPRISE…ORG Blueberries!– $30.

I see some great meals from this box–of course a SALAD with lettuce, beautiful sweet orange bell, smaller cherry tomatoes or the larger ones cut in half, a little grated carrot, cucumber, and red cabbage thinly grated on top. Use your favorite dressing or consider a simple red wine vinegar and olive oil, or lemon juice and oil. Why not add some dried cranberries and slivered almonds? Balsamic Vinegar is full bodied…we have a Raspberry Balsamic at Bee Healthy that is super!

CABBAGE BURGERS (both red or green works!) using the onion and cabbage…and a little grated carrot. Most folks usually include hamburger with their cabbage…that’s what makes them a ‘burger’, but you can fix this meatless just as easily. Consider adding some zucchini and more than a little grated carrot. When it comes to the bread covering, I take a short cut…I don’t have time to whip up the bread dough, so frozen roll dough from Blair’s fills my needs! (Terrel’s Country Bakery out of Utah is my favorite, let it thaw the morning before you plan on the cabbage for dinner).

Simple cabbage burger process: cook hamburger, onion, garlic if you chose, until the onion is cleared and the meat is slightly pink. You can add the grated carrot at this point, or steam it with the cabbage in the next step.

While the meat filling is cooking, prepare your ‘bread’: take two thawed rolls and knead them together and put them off to the side…do this to the whole bag…let them settle out a bit while you prepare the cabbage to be added to the cooked mixture.

Slice your cabbage thin– I slice the whole head…what isn’t used for the cabbage burgers can be repurposed for Coleslaw, or put in a ziploc in the fridge to use later. Add the sliced cabbage to the cooking mixture. The cabbage will cook down and be reduced in size…I usually add all that will fit in the large cast iron skillet and cover it with a lid.

Stir it a couple of times to mix the cabbage with the other filling ingredients. Once done, pull it off the burner and let it slightly cool while you roll out the dough balls. One at a time, roll flat, and cup your hand under the flattened dough, filling it with a generous spoonful of the cabbage mix, then pull all the outside edges up, pinch together, and place the bundle on a greased cookie sheet. If the filling falls through, roll the dough thicker. If you can’t get the dough pulled up around the filling, roll it thinner. Experiment to get it right! The cabbage burgers can be torpedo shaped, or round, depending on how you shape them on the cookie sheet.

Place the cookie sheet into a 375 degree preheated oven, and cook until browned, about 20 minutes. Remove, slightly cool, and serve.

As to the PARSLEY.…Why parsley and how do we use it?

–First, chop it finely and sprinkle it a top the salad. It will impart a fresh flavor and would compound the flavor with a little compliment of sliced celery in the salad, too.

–Second, it can be added to the meat mixture for the cabbage burgers. Parsley has a distinct flavor that is not offensive or overwhelming. It, like its other family member Celery, does not lose its flavor the longer its cooked.

–What you do not use right away can be spread onto a cookie sheet and dried in an oven at 225 degrees. I check it every 10 minutes, and turn the stems and leaves as necessary. When they are totally dried, I pull the cookie sheet out and let the parsley cool on the counter. After cooled and completely dried, I strip them from the tougher stem into a large jar, let them remain on the counter over night with no lid. Once I am sure it is dried and won’t mold, I will put the lid on the jar, and store the dried parsley on the back of the counter to use in my other dinner creations. Parsley is a great addition to many dishes! Try some in scrambled eggs, mixed in your hamburgers, or a baked Frittata. The uses are endless!

Health Benefits of Blueberries

BLUEBERRIES...they are for eating! Below is some information from an article called “Top 25 Anthocyanin Rich Superfoods And Why You Should Eat Them”… CHECK IT OUT…don’t take my word for it!

You have probably read a great deal about super foods and the important place that these foods should have in your diet. There is another type of super food that should also have a place on the dinner table: Foods that are rich in anthocyanins.

Anthocyanins are a class of pigments that occur naturally in plants. These pigments give plants their vibrant colors such as reds and purples. There are more than 600 types of pigments exhibiting color change. Depending on the pH of the plant, they can exhibit colors such as red, blue, or purple.

Anthocyanins have a huge number of amazing health benefits. Studies show that they can fight everything from heart disease, inflammation, bacterial infections, age-related neurodegenerative disease, diabetes, even cancer.

In olden days, anthocyanin rich extracts were used to treat many health problems, including urinary problems, kidney stones, liver disorders, high blood pressure, dysentery, liver problems, colds, the flu, and diarrhea.

Anthocyanins are believed to have anti-inflammatory compounds, neuroprotective compounds, and analgesic properties. Many types of anthocyanins, especially those in black currants, have been shown to improve vision and might help reduce the risk of developing age-related macular degeneration and cataracts.

Research studies have also shown that anthocyanins can reduce the growth of cancer cells and can slow the formation of tumors. One study, conducted at the University of Illinois, showed that subjects who consumed black raspberries daily had a reduction in their risk of developing colorectal cancer by as much as 45 percent.

The USDA does not have an actual recommended daily amount of anthocyanins that you should consume. If they did, however, the recommended daily allowance would be about 12.5 grams each day, according to scientists and other nutritional experts. We have compiled a list of 25 of the best superfoods that are super rich in healthy anthocyanins. The number listed after each food item shows the milligrams of anthocyanins contained in 100 grams of each food.  Keep reading and be sure that you are including plenty of these foods in your daily diet.

1.  Purple (Blue) Corn – Although this corn in actually dark purple, some people call it blue. You will find this type of corn generally in corn chips or tortillas: 1,642 mg

2. Concord Grapes: 192 mg

3. Eggplants: 750 mg

4. Chokeberries: 2,147 mg

5. Blackberries: 353 mg

6. Elderberries: 1,993 mg

7. Black Raspberries: 845 mg

8. Blueberries: 529 mg

9. Blackcurrant: 533 mg

10. Marion Blackberry: 433 mg

11. Red Wine: 35 mg

12. Blackberries: 353 mg

13. Red Onions: 39 mg

14. Oranges: 200 mg

15. Red Grapes: 43 mg

16. Sweet Cherries: 177 mg

17. Strawberries: 69 mg

18. Cranberries: 91 mg

19. Black Plums: 82 mg

20. Red Cabbage: 113 mg

21. Raspberries: 116 mg

22. Pink Grapefruit: 200 mg

23. Red Radishes: 116 mg

24. Pomegranates: 92 mg (varies greatly)

25. Asparagus (purple variety): 205 mg

Of course there are many other foods that contain anthocyanins, such as black beans, peaches, kidney beans, and bananas, but the list above are the foods which are known to contain the highest levels of this health-improving antioxidant.

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