1. Trim off the stem.
2. Remove any damaged leaves.
3. Rest cabbage on the stem, and cut from the top of the cabbage down through the stem. Then slice into shreds or wedges of the size needed.
4. Rinse in cool water and drain well
❁ Choose cabbage heads with firmly packed leaves that are crisp. Avoid cabbage with outer leaves that are soft, yellow, or brown.
❁ A good cabbage should feel heavy for its size.
■ Add berries to cold cereal or hot whole-grain cereal like oatmeal.
■ Fold berries into bread, muffin, or pancake batter.
■ Top green salads with berries.
■ Eat fresh or frozen berries as a snack.
Ingredients
1 cup old-fashioned rolled oats (raw)
1 cup low-fat yogurt
½ cup non-fat or 1% milk
½ cup berries, fresh or frozen
½ cup chopped apple
Directions
1. In a medium bowl, mix oats, yogurt, and milk.
Clean berries. Pick out any green, mushy or moldy berries. Place berries in a strainer and rinse fully. Pat berries dry with a paper towel or lay out on a shallow pan to dry fully.
When fresh berries aren’t in season, buy frozen. They’ll cost less, and will keep for 8 to 12 months. Frozen berries work great folded into bread, muffin, or pancake batter. Or use them in smoothies, or eat them as a snack.
❁ Berries are in season, and might cost less, from about July to September. Buy extra and freeze for later.
❁ Choose firm, plump, fully colored berries. Avoid green berries as well as mushy berries with any mold.
Try these flavors or make up your own!
For 1 quart (4 cups) of water:
Cucumber ½ cucumber Cut into thin slices; leave the skin on for color.
Don’t let oranges, grapefruit, lemons and/or limes go to waste.
Squeeze their juice into a bowl, mix with water and pour into ice trays to make flavorful ice.
