Tag Archives: berries

7 Anti-Aging Foods

I saw an article at Sharecare.com about seven foods they refer to as “anti-aging powerhouses.” These foods may also help cut your risk of heart disease and cancer when incorporated into a healthy diet. So if you’re interested, here’s a condensed list of the seven foods–you can visit Sharecare.com for more details!

  1. Berries–They lower your disease risks and also help prevent memory loss. Eat 1 cup of any kind of berries, fresh or frozen, at least 3 times a week.
  2. Salmon–A good source of omega-3 fatty acids, it helps fight heart disease and is also good for your skin. The article recommends having two 3-ounce servings per week.
  3. Nuts–Although they’re high in fat, it’s heart-healthy fat; and nuts are also good sources of protein, magnesium, and B and E vitamins. Eat a 1/4 cup serving of almonds, cashews, walnuts, or pecans up to 5 times per week.
  4. Dark Leafy Greens–Spinach, romaine lettuce, collard greens, kale, and chard are good sources of fiber, vitamins C and K, folic acid and lutein. They also contain lots of vitamin A which helps keep your skin soft and supple. Two servings per day are recommended–and a serving is 1 cup cooked greens or 2 cups raw greens.
  5. Whole Grains–Referred to by Sharecare as a “nutritional powerhouse,” whole grains–like brown rice and quinoa, to name a few–can help prevent heart disease, cancer, diabetes, and hypertension. Try for 3 to 6 servings a day. A serving might be one slice of whole-grain bread, 1/2 cup cooked grains, or 1 cup whole-grain cereal.
  6. Yellow and Orange Vegetables–Think carrots, sweet potatoes, butternut squash and other deep yellow and orange veggies. They can lower your cancer risk and help protect you from colds, infections, and sun damage to your skin. Two 1/2 cup servings a day are recommended.
  7. Yogurt–Plain, low-fat, or nonfat…all are good sources of B vitamins, protein, and calcium. Look for yogurt with active cultures–probiotics–which also help fight against disease-causing germs. Have at least 4 cups a week if yogurt is your main source of dairy.

Hope this is a helpful reminder for you to work these into your diet! I like all the foods on this list, so I just need to remember to eat enough of them each week. Do you eat many of these healthy foods already?

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Lemon Curd Berry Cake

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I had some lemon curd I needed to use, and I came across this recipe from Good Housekeeping that looked so good! A lemony cake with lots of fresh berries–yum! And I could just imagine how good the lemon flavor would be with the lemon curd. I thought I would make it even more lemony by using lemon extract instead of vanilla and using more lemon zest. Add I added a dash of fresh lemon juice, too. The original recipe suggests using a mix of blackberries, blueberries, and/or raspberries. I just had blueberries, so that’s all I used. I also made a glaze topping to go over the cake, but you could serve it with whipped cream and fresh berries like the original recipe suggests.

If you like lemon-flavored treats, this would be a great recipe for you to try!

LEMON CURD BERRY CAKE by NancyCreative, adapted from Good Housekeeping

Makes 1 bundt cake with a 12-cup pan (about 12 servings)

  • 2 1/2 cups all-purpose unbleached flour
  • 1/3 cup finely ground toasted slivered or sliced almonds (they work fine untoasted, too)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon lemon extract
  • 1 Tablespoon finely grated lemon peel (lemon zest)
  • 1 teaspoon lemon juice (from the zested lemon)
  • 1 cup low-fat buttermilk
  • 1/2 cup prepared lemon curd (you’ll need about an 8 to 10-ounce jar of lemon curd for the cake and the glaze, and you’ll have some left over; I used this brand)
  • 2 cups mixed fresh berries–blackberries, blueberries, and/or raspberries (or if you just have one kind of berry, use that–I used all blueberries)
  • Lemon Curd Glaze (see recipe below)

Preheat oven to 350˚F. Grease and flour a 12-cup Bundt pan.

PREPARE CAKE: In medium bowl, whisk flour, almonds, baking powder, and salt. In large bowl, with mixer on high speed, beat butter and sugar 4 minutes or until light and fluffy (or you can beat by hand). Beat in eggs, 1 at a time, then reduce speed to low, if using a mixer, and beat in lemon extract, lemon zest, and lemon juice. Beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture, until combined. Beat in lemon curd until just combined. Fold in berries.

Spoon batter into prepared pan; lightly tap pan on counter to remove any air pockets. Bake, in center of oven, 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. After cake has completely cooled, top with Lemon Curd Glaze.

LEMON CURD GLAZE

  • 5 Tablespoons heavy whipping cream
  • 2 Tablespoons prepared lemon curd (if the lemon curd is very thick, heat it in the microwave for about 20 seconds to make it more stirable)
  • 2 Tablespoons lemon juice
  • 1 1/2 cups confectioner’s sugar
  • additional berries for garnish

In medium bowl, blend the whipping cream, lemon curd, and lemon juice, blending well. Add confectioner’s sugar and blend well. Spoon glaze over cake, let glaze set, top with additional berries, if desired, and serve. There’s plenty of glaze, so you can drizzle some extra glaze from the cake plate onto each slice with a spoon–it tastes great that way!

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Note: The original recipe says to serve the cake with Lemon Cream (instead of glaze), so that’s another option you may want to try…

LEMON CREAM

  • 1/2 cup heavy cream
  • 1/4 cup prepared lemon curd
  • 1 Tablespoon sifted confectioner’s sugar
  • Additional confectioner’s sugar to lightly dust the cake, optional
  • Mixed berries (or one kind of berry) for garnish

In medium bowl, beat cream on high speed until soft peaks form. Reduce speed to low; beat in lemon curd and confectioner’s sugar until combined.

Serve cake with Lemon Cream and berries. You can give the cake a light dusting of confectioner’s sugar before serving with the cream and berries if you like,

If you like making your own lemon curd, I’m sure it would be fantastic in this cake recipe! I used store-bought lemon curd, but one of these days I want to try making my own!

Do you have any great recipes that use lemon curd as an ingredient?