fruits Archives - Womens Post

Pinoy Fruit Salad

Buche de Noel

Traditional Christmas Pudding

Black Cake

Pavlova

Recipe November 23, 2017

5 holiday desserts from around the world

What’s the best part of travelling? For me, it’s about the local culture, including the unique foods. This holiday season, you don’t need a passport to experience any of these international cultural traditions. North American holidays are known for turkey, stuffing and an assortment of sweet and sticky pies, but what are some other holiday desserts you can find around the globe?

Women’s Post showcases five unique and decadent international desserts from different cultures that are bound to impress guests at your next holiday party:

Phillipines- Pinoy Fruit Salad

Filipino food is amazing! While known for their glazed Christmas ham or desserts like halo-halo, during the Christmas season one of the most popular sweet treats is fruit salad. Yep, fruit salad, but this isn’t any random fruit salad. Normally, Filipino fruit salad, sometimes called Pinoy fruit salad, takes one can of fruit cocktail mixed with heavy cream and sweetened condensed milk. You can also find versions with coconut meat, coconut milk, jello, tapioca pearls or added pineapple. Talk about easy, creamy and delicious.

France -Buche de Noel

This dessert might look familiar to some North American homes. Buche de Noel or Yule Log is a traditional sweet treat found in France and French-influenced countries during the Christmas holidays. It is made using a classic sponge cake coated in chocolate buttercream and rolled in chocolate shavings to resemble an actual log.

England- Christmas Pudding

Christmas pudding, Christmas pudding ! What’s Christmas without some traditional Christmas pudding, especially if you’re from the U.K. Also known as plum pudding, this dessert is usually served after Christmas dinner and is made using a mixture of dried fruit,spices, molasses. There are no plums in the actual pudding, but lots of raisins. The pudding is often steamed for approximately three hours. Many people often soak the fruits before hand in Brandy and once the pudding is done it is splashed with more alcohol. This helps to preserve the pudding for almost up to one year,

Guyana- Black Cake

Similar in look to the christmas pudding, this cake is made using minced dried fruits that have been soaked in cherry brandy or rum The fruits are mixed with flour, eggs and sugar, spices and molasses or browning. Once baked, the cakes are generously soaked in rum. This Christmas treat can be found in many Caribbean islands including Jamaica and Trinidad. Black Cake or Caribbean fruit cake are also popular at weddings and is said to bring prosperity and luck.

Australia- Pavlova

Even though it’s technically summer in Australia during the Christmas holidays, this doesn’t mean that Australians can’t indulge in a refreshing Christmas- summer dessert treat. This popular meringue- like dessert is named after Russian ballerina Anna Pavlova after she toured New Zealand and Australia in the 1920’s. Pavlova is made using egg whites, sugar, and cream, but it has a firm and crunchy exterior and a delicate inside. This dessert is usually served on Christmas day.

What are your favourite global holiday desserts? Comment and indulge!

Sustainability May 29, 2017

What’s the buzz on bee pollination?

When was the last time you saw a bumble bee? These magnificent yellow and black critters are supposed to fly from plant to plant, pollinating them and allowing these flowers to grow into fruitful crops; but, something has happened. The bees are slowly disappearing — and with them the world’s hope of becoming sustainable.

Broccoli, cantaloupes, cucumbers, pumpkins, blueberries, watermelons, almonds, apples, and cherries are few of many fruits and vegetables that rely on bee pollination to grow. When bees drink nectar from a flower, they brush against the stamens (the male reproductive organ of a flower) and pollen sticks to the hairs on the bee’s body. The bee then transfers the pollen to the stigma (female reproductive organ) of the next flower it visits and fertilization occurs, which creates a fruit with seeds.

Unfortunately, bee populations have been decimated due to genetically modified crops and increased amounts of pesticides used on foods. According to Honeylove, an American urban beekeeper’s non-profit, there were over five million bee colonies after WWII. There are less than half that amount today.

There is also a common misconception that the honey industry actually helps the bees, but this is not the case. Instead, large commercial honey brands use corn syrup to feed the bees instead of letting them keep their honey, and it results in sick colonies that have a lower rate of survival. Honey is also an essential food source for bees to survive in the wintertime and replacing this vital resource with a sugar substitute like corn syrup does not provide bees with nutrients and vitamins they need to pollinate properly. Instead, there are rising occurrences of bee colonies dying off entirely from a corn syrup diet because it lacks the enzymes and nutrients found in honey. If society leaves the bees in their current situation, the insect may go extinct and many of our essential foods will die off permanently with them.

So, what can people do about it? First of all, try planting some bee-friendly plants, vegetables, and fruits in your garden. Bee populations vary depending on their region, and the best way to ensure bees flourish is to plant native plants. Bees thrive with open native blooms where they can access the nectar and carry pollen easily from flower to flower.

bees milkweed — Common milkweed is another affordable and local plant in Ontario.

Second of all, build and hang a bee hotel near the garden. Simply nail together a box with one open side, and fill with blocks of wood or logs that have small holes drilled into them. This provides tunnels for the bees to nest in and wind-protection on the other side. Join a local beekeeper’s group to learn more about bees in your particular region.

Bees plants — Bees love Anise Hyssop Flowers and they are local to Ontario!

Ontario’s ecosystem really does depend on the buzzing creatures — with the world claiming a sustainable future, let’s not forget about these small and easily ignored insects. Not many people enjoy having a buzzing sound in their ear, but without it, the world is so much bleaker.

When was the last time you saw a bee? Let us know in the comments below!

Home & Garden May 8, 2017

RECIPE: warm Spring salad

Spring is on its way (supposedly) and nothing says it’s time to spend time in the outdoors like a bowl of fresh greens. Unfortunately, the rainy weather is keeping everyone from eating cold foods and during these weird rain/snow storms, sometimes it’s necessary to have a delicious warm meal instead of a chill-inducing salad. Luckily, there is a solution: warm salads! This mouth-watering mealtime option brings together fresh vegetables and fruits with a heart-warming grain option. It is the perfect thing to eat as the seasons change. Feel free to play around with this recipe and add your own preferences.

Ingredients:

1 cup uncooked quinoa
1/2 tbsp olive oil
2 garlic cloves, minced
1 cup diced strawberries (optional)
3/4 cup fresh peas
1 bunch of spinach
1 cup fresh parsley, roughly chopped
3 tbsp fresh lemon juice
1/2 tbsp pure maple syrup
1/4 tsp fine grain sea salt & lots of pepper, to taste

Directions:

Cook the quinoa (1/2:1 ratio with boiling water) and allow to cool slightly while prepping the rest of the salad.
Combine strawberries, peas, spinach, and parsley in a bowl and toss.
Mix olive oil, garlic cloves, lemon juice, maple syrup, sea salt and pepper in a separate bowl to make the dressing. Taste and spice until satisfied.
Add to the plant mix to the warm quinoa and add dressing.
Enjoy while warm!

A warm salad will make you feel cozy while at the same time completely refreshed. It is easy to make and will fulfill your nutrient requirements, especially with a protein packed quinoa. Enjoy while the weather is rainy and cold!

Pairs wonderfully with a light beer or glass of white wine!

Recipe March 27, 2017

The ultimate healer: Tumeric and Ginger Anti-inflammatory Tonic

With the fluctuating weather lately, everyone seems to be getting sick. Instead of popping a ton of Advil and chugging cough syrup, why not try a juice? This anti-inflammatory tonic should help you heal in a natural and organic way using fresh ingredients.

Ingredients:

2tsp fresh turmeric
4 carrots
1cm fresh ginger
1 orange
½ lemon
3 stalks celery

Directions:

Simply add all ingredients into a food processor with 1/2 cup water and blend until smooth. Enjoy in sips as the drink will be very concentrated, but will clear your system immediately.

Drinking homemade juices with the soothing spices of turmeric and ginger will strengthen your immune system and flush out nasty toxins from your immune system without using immune-suppressants such as cough syrup. Vitamin C found in oranges and lemons will also help heal a cold in no time. Enjoy this fresh juice and hopefully you are better for spring just around the corner!

Recipe November 26, 2016

Oh My! Homemade vegan banana pudding pie!

Sugary cravings are only normal around Christmas time and as a vegan, there are many delicious dessert options with hidden health benefits to choose from. This week, I craved a classic banana pudding pie.

I decided I wanted to use a cookie crust with a banana pudding to suit my own taste buds. Here’s the recipe:

Cookie Crust:

A box of white Oreo cookies
3 tbsp. vegan earth balance butter

I purchased a box of white Oreo cookies (which are vegan!) and blended them with vegan butter until they were the consistency of sand granules. Then press them into a pie shell container until even. Refrigerate for one hour while making the rest of the pie.

Blending white oreo cookies with earth balance butter to create a pie crust. By Kaeleigh Phillips.

Banana pudding pie mixture:

4 ripe mashed ripe banana (about 4 bananas)
2 cups of almond milk
1/8 tsp salt and tumeric
2 tbsp pure maple syrup
2 1/2 tbsp coconut butter or buttery spread
1/2 cup almond milk of choice
3 tbsp cornstarch
1/2 tsp pure vanilla extract

Mash four bananas together in a bowl and add the almond milk, salt, turmeric, maple syrup and coconut butter and blend together. Once blended, warm up and add cornstarch and additional almond milk and bring to a boil. Once boiling, stir with a whisk consistently for two minutes while the mixture thickens. Remove from heat and cool.

Heating up the banana mixture with cornstarch. By Kaeleigh Phillips

Once cool, pour on top of the cookie crust and refrigerate for two to three hours until it is solid. Enjoy!

Vegan desserts use top-quality ingredients and that usually makes it takes a bit more authentic than the typical pudding pies you see in stores. Try adding a bit of flax seed and vanilla protein powder for a hidden nutrient kicks (especially if feeding to kids).

What kind of pie would you like to see Women’s Post make? Let us know in the comments below.

Sustainability July 20, 2016

Five vegetables and fruits to grow indoors

As someone who doesn’t have a backyard, I miss gardening greatly. But, with a green thumb and a little bit of ingenuity, gardening indoors is possible. Growing fruits and vegetables in your home can be simply satisfying — seeing something grow from a seedling to something we eat can be deeply rewarding, not to mention delicious to consume.

1. Avocado

Avocado trees can be grown indoors and produce a delicious fruit that is full of iron and vitamin E. The best way to grow avocados is to purchase a small avocado plant and place it in an area with high ceilings, because it can grow to over 11 ft. high (though this takes a number of years)! Make sure to plant with sand in the bottom of the pot to avoid the avocados becoming waterlogged. Potted plants can sometimes become clogged with water and then the plant itself drowns. Water daily, and prune the shoots for optimal growth.

2. Microgreens

Microgreens includes sprouts, radishes, kale, swiss chard, or beets. Fill a shallow tray with soil and moisten with water. Sprinkle the seeds evenly and place in direct sunlight, preferably on a windowsill. If you do not have access to direct sunlight, grow lights that can be purchased at most local gardening stores. Water with a light spray bottle daily so the sensitive plants won’t become waterlogged. Microgreens are relatively easy to grow and taste delectable in a summer salad.

3. Herbs

The easiest edible plants to grow in both indoor and outdoor gardens are herbs. Dill, basil, and rosemary are popular options and will leave your living space smell delightful. Planting in a shallow planter similar to microgreens and placing close to sunlight will help the herbs grow. Basil needs as much sunlight as possible. Remember to prune the herbs so that they flourish.

4. Lemons

Lemons can be used to flavour dishes and adds a refreshing taste to a cool glass of water in the summer months. Purchase a two to three year old dwarf lemon plant from a nursery and put it in a pot that is slightly bigger than the bulb of the plant. Use a draining plate in the bottom of the pot to catch extra water. Mist the leaves with water and keep the soil moist. Lemons need at least 12 hours of sunlight daily to thrive.

5. Oranges

Similar to lemons, dwarf orange trees can grow successfully indoors while potted. Purchase a tree from a nursery and pot it with a draining plate to allow access water to leave the soil. Spray the leaves and keep soil moist in the sunshine. Buying both an orange and lemon plant together would be a worthy purchase considering their care is so similar.

Get growing indoors, and enjoy the increase in oxygen flow in your home, and fresh food on your table. What do you grow indoors?

Home & Garden May 21, 2016

Gardening 101: growing fruits and vegetables to plant now!

Planting fruits and veggies is a great way to spend time outside soaking up the sunshine — not to mention the delicious produce you’ll get out of it. Garden lovers know that Ontario has certain fruits and veggies that thrive in the region and many of them have to be planted, well, about now.

Gardening may seem time consuming but it teaches the value of patience and generates a newfound understanding of the hard work that goes into growing your own food. It is an initial investment but once you are in the swing of things, it is easy pea-sy!

First off, it is essential to determine when the last frost date is in your area so that you don’t accidentally kill your plants prior to their growth. The general date for Ontario is May 15^th,, but last frost can range anywhere from May 15 to May 21. The farmer’s almanac, or otherwise known as the gardening bible, has a handy online tool to help out with the timing of seed planting. You can plug in your specific city, and it will lay out the specific plant times for various vegetables and fruits according to the weather that year.

Making a gardening plan or chart helps to plan out a planting schedule, so that you can ensure your plants are compatible. Tomatoes, for example, should not be planted beside potatoes because the soil quality weakens the sensitive tomato plants. Leafy greens are often compatible with most plants. In your plans, also remember to assess which plants need sunnier spots as opposed to more shade. Leafy greens can thrive in the shade, which allows you to plant vegetables like peppers, peas and carrots in the sun.

Let’s begin with leafy greens, which can be planted the earliest due to their hardiness in the colder Canadian climate. Lettuce, spinach, kale and cabbage can be planted in mid-march and harvested as soon as the beginning of June. If you get a head-start (no pun intended) on your these vegetables, you could be enjoying a homegrown salad just as summer arrives. Chard is also a great choice for a hardy leafy green. It will survive until hard frost and is more resilient than spinach. It’s important to remember that the soil temperature must be at least five degrees for the leafy greens to thrive. This can be easily determined by purchasing a thermometer and ticking it into the soil prior to planting.

Peas, onions and potatoes can be planted once the soil reaches an internal temperature of 10 degrees. These veggies can be planted in mid-may and will yield successful crops. Excluding potatoes, the rest of the veggies also grow quickly and can be harvested as early as July. Potatoes can be harvested in late August and are often used in yummy fall harvest soups. Potatoes are very resilient and can grow in a variety of climates, which makes it a safe bet for any type of garden.

More sensitive vegetables like tomatoes and cucumbers, as well as most fruits, should be planted later in the season to ensure they obtain enough sunlight. Plant strawberries and tomatoes indoors first and transfer them outside in mid-June. Once you get them outside, make sure to tie them near a sturdy structure. Tomatoes are a vine-stalk vegetable and need to be propped up to thrive well in the garden. Though tomatoes are finicky, they grow very well in Ontario. The soil must be minimum 20 degrees for tomatoes.

If you want to try something a little more adventurous, try planting watermelon in late June. Be sure to have enough room for watermelon because it is a sprawling plant.

With fruits, insects may become an issue and natural pesticides can help keep bugs out of your garden. Vegetable or canola oil and garlic are natural repellants that can be mixed with water and applied. If cared for, strawberries can yield fruit for the whole summer and blackberries will provide a yummy supply of treats come fall.

Get that green thumb out and try your hand Get outside and try your green thumb out for a great outdoor experience this summer season. Whether you stick with just growing easy-going leafy greens or attempt the more specialized fruits and veggies, the outcome will be delicious. Trust me, there is nothing better than eating and sharing fruits and vegetables you grew yourself.

What’s your favourite fruits and veggies to grow? Let us know and post in the comments below!

Health & Fitness February 17, 2016

Carrots, kale, and oranges, oh my!

Are you finding yourself yawning half way through the day? Healthier lunch options may help to alleviate the desire for an afternoon cat nap.

Lunches can be hard, but never fear! Women’s Post has you covered with some healthy options for your lunch. These foods will keep you healthy, restore your energy, and ultimately help you be more productive on the job. According to the Mental Health Foundation, nearly two-thirds of those who do not report daily mental health problems eat fresh fruit each day. Foods that have high levels of trans-fats and additive properties can damage brain function and lower productivity.

Trans-fats weaken the physical structure of the brain, which decreases memory and brain function as well as causes lower levels of physical energy. A study by the Mental Health Foundation concluded that additive properties can be dangerous to the body at work because

“when the brain is ‘flooded’ by an artificial influx of a neurotransmitter (for example, adrenaline triggered by a strong coffee), the brain’s receptors respond by ‘closing down’ until the excess is metabolized away.”

Eating fresh fruits, veggies, and healthy snack options instead of drinking coffee and eating sugary snacks will maintain your energy levels better. If you are enticed to make the change to a healthier lifestyle, here are some tips that can make lunch stress-free.

Advice from a girl guide: always be prepared

Preparing meals in advance saves time during a busy week inundated with meetings and long commutes. Taking an hour on Sunday evening to prepare an assortment of vegetables and fruits make it easier to grab them before heading out the door. Preparing food in advance also helps to use more of the fruits and vegetables that are purchased because they are pre-divided for consumption.

Cutting cucumbers, carrots and peppers, mango, cantaloupe, and other fruits and veggies in advance helps to make them more edible and simple to prep before work. Try preparing a large bowl of salad without adding dressing and then distributing it into containers for the week. Another source of preparation is making smoothies and freezing them, then allotting a daily portion into a reusable container for a snack on the job.

It’s all in the containers

Purchasing containers that have several compartments is a great way to bring fresh foods to work instead of packaged options. Without reliable modes of transportation for our healthy options, spills or rotting can occur. Bento boxes are a great to use for transferring fresh fruits and veggies without spilling it on the streetcar.

Mason jars are also a great type of container to use for fresh foods. The jars are sealed and extremely useful for pre-divided salads, yogurt and granola or cold pastas with a delicious sauce. Plus, they look really nice when placed strategically on your desk.

Homemade goodies vs. packaged goods

Homemade snacks are a healthier option that pre-packaged foods and are even more delicious when fresh. When cutting veggies and fruits for the week, preparing a few easy snacks can help when you get the munchies while at the office. Curried cashews are an easy and delicious option; simply douse the nuts in curry powder. Homemade granola bars are also an easy choice, combining a number of simple ingredients such as oats and bananas and then freezing it for a treat during the week.

Eating a healthy lunch helps restore energy at the workplace, changes eating habits to make better food choices, and alleviates symptoms of depression or exhaustion during the day. Next time you are the grocery, challenge yourself to buy as much fresh food as possible, and don’t forget the jars!