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Black currants have twice the antioxidants of blueberries, hitherto the uber-antioxidant fruit. The small, purple-black berries that grow in clusters on the Ribes nigrum bush have four times the vitamin C of oranges and significant amounts of calcium, magnesium, manganese, potassium, and riboflavin. Should you be drinking currant juice? Of course, especially when it tastes…
Continue reading “Black Currant Juice Uses & Why You Should Drink It”
When we first saw the word sorghum, it was as a tween, in the reading of “Gone With The Wind.” There was no sugar available in the blockaded, war-torn South, so Scarlett O’Hara sweetened her coffee substitute, chicory, with sorghum syrup, a molasses substitute. For decades, we thought of sorghum as a sweetener. After all,…
Continue reading “TIP OF THE DAY: Cook Sorghum For Breakfast, Lunch & Dinner”
[1] Start with grape salsa and bruschetta, with wine and beer, as a snack or a first course (photos #1 and #3 © California Table Grape Commission). [2] Another savory appetizer/first course: goat cheese cheesecake. What’s missing? The grape salsa! Here’s the recipe from Love And Olive Oil. [3] Move on to the mains; here,…
Continue reading “Brighten Up Winter Meals With This Grape Salsa Recipe”
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