HEALTHY LIVING WITH JANICE--CUT YOUR RISK OF HEART ATTACK

The next time you’re tempted to reach for a piece of candy, grab a handful of strawberries or blueberries instead. In a Harvard study of 90,000 women, researchers found that those who ate at least three servings of these berries a week had a 32% lower risk of heart attack than women who ate the berries once a month or less. The reason they found is that strawberries and blueberries contain anthocyanins, substances that make blood vessels more flexible and reduce blood pressure. 

ANASTASIA TAKES OVER COOKING WITH CLORIS FOR THE DAY

Sometimes necessity is the mother of invention, especially when you’re sorely in need of a trip to the supermarket. The other day I found myself alone for dinner after a long day at work. I was too hot and tired to cook and not up to tackling the rush hour supermarket lines. So I grabbed the assorted dregs from the fridge and wound up with a rather tasty meal. Cloris was quite proud of me. She’s always telling me to keep an open mind when it comes to salads. Here’s what I came up with. -- AP

ANASTASIA’S REFRIGERATOR ODDS & ENDS SALAD
(serves 1, multiply ingredients for more)

Ingredients:

1 cup baby spinach

1 hardboiled egg, sliced

1 small ripe avocado, cut into chunks

1 slice extra sharp cheddar cheese, torn into bite size pieces

1/2 cup blueberries

2 teaspoons Italian vinaigrette (or whatever salad dressing you have on hand)

Plate the spinach. Arrange the egg slices around the spinach. Add the avocado, cheese, and blueberries. Sprinkle dressing over salad.

Serve with croutons or crackers if you can find any in the pantry.

The beauty of this salad is that you can make all sorts of substitutions and still have a great meal. No spinach? Use lettuce. No blueberries? Use sliced strawberries, chopped apple, or dried fruit. No avocado? Add a can of artichoke hearts. No cheddar? Use any other cheese. So what kinds of odds & ends salads have you made? Post a comment for a chance to win a book from our Book Club Friday guest author. -- AP

BEAUTY WITH NICOLE-- EAT YOUR WAY TO BEAUTIFUL SKIN

Beauty editor Nicole Emmerling is here today with a snack recipe to keep our skin looking young, beautiful, and wrinkle free. -- AP

Thanks, Anastasia. According to dermatologist David Colbert, “Skin is a matrix of proteins, water, and fats that need a non-processed food supply for replenishment.” So the next time you have the munchies, grab something that will not only crave your hunger but also help you maintain your skin’s health.

When you were growing up, were you told to stay away from chocolate because it causes acne? Lots of us were, but it turns out that’s an old wives tale. Dark chocolate with 72% or higher cacao content is full of antioxidants that are good for your skin. 

Vitamin E is another powerful antioxidant that helps prevent UV damage. A handful of almonds will supply you with a one-two punch of both vitamin E and the fat your skin needs to stay healthy.

 Then there’s the blueberry, full of both antioxidants and vitamin C, which protects collagen.

So mix up a batch of your own very special, skin protecting snack mix -- equal parts almonds, blueberries (dry or fresh) and dark chocolate chips. Your skin will thank you.

Sounds like a great recipe. Thanks, Nicole! Maybe Cloris can whip us up some chocolate-almond-blueberry muffins. -- AP

COOKING WITH CLORIS -- RED, WHITE AND BLUEBERRY LIBERTY TOAST

Okay, this is really Cloris’s yummy French toast recipe, but since 4 ^th of July is right around the corner, we’re giving it a more patriotic name. Prepare this the night before. Bake the next morning and serve for brunch after the parade. -- AP

RED, WHITE AND BLUEBERRY LIBERTY TOAST

2 cups blueberries
2 cups sliced strawberries
3/4 cup brown sugar
1/2 cup butter, melted
1 loaf Italian or French bread, cut into 1” slices
6 lg. eggs
1-1/2 cups milk
1 T. vanilla extract
powdered sugar

Combine brown sugar and butter in a 13” x 9” baking dish. Add blueberries and strawberries, tossing to coat well, then spread evenly on bottom of dish. Arrange slices of bread over fruit. Beat eggs, milk, and vanilla together. Pour evenly over bread, soaking bread completely. Cover with foil and place in refrigerator overnight. Bake covered in a preheated 375 degree oven 40 minutes. Remove foil. Bake an additional 5 minutes. Remove from oven and let stand for 5 minutes before cutting. Sprinkle powdered sugar over each piece before serving.


How do you celebrate 4th of July? Post a comment this week to be entered in the drawing for a free book from our Book Club Friday guest author. -- AP

COOKING WITH CLORIS -- BLUEBERRY YOGURT MOLD

Today Cloris offers up an easy-to-make dessert that's the perfect light ending to a summer barbecue. -- AP


BLUEBERRY YOGURT MOLD


2 envelopes unflavored gelatin
1/8 tsp. salt
1/4 cup water
2-8 oz. containers vanilla yogurt
1-12 oz. pkg. frozen blueberries, thawed


In a medium saucepan mix gelatin, salt, and water. Stir over low heat until gelatin is dissolved. Remove from heat. Stir in yogurt and blueberries until blended. Pour into 3-cup mold. Chill until set. Unmold to serve.


Sounds yummy, doesn't it? Just make sure the mold is totally set before you unmold it! Sad to say, I'm speaking from experience here, kitchen klutz that I am. What's your ideal dessert after the hot dogs and hamburgers? Let's hear from you. You could wind up winning a book from our Friday Book Club author. -- AP