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She is passionate about medicine, and believes that the food we eat is an integral part of healing. Dr. Thompson studied cell and molecular biology at The Massachusetts Institute of Technology and UC Santa Cruz. She received her doctorate in naturopathic medicine at National College of Natural Medicine in Portland, Oregon, where she worked her way through school catering and teaching cooking classes. Dr. Thompson specializes in environmental medicine and providing supportive care for cancer patients. You can follow her \u003ca href=\"http://solutionsnaturopathiccare.com/blog/\">food and nutrition blog\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/7918a53f14a1253cb107c6f45a0fe63b?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Dara Thompson | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/7918a53f14a1253cb107c6f45a0fe63b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7918a53f14a1253cb107c6f45a0fe63b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/darathompson"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_98702":{"type":"posts","id":"bayareabites_98702","meta":{"index":"posts_1591205157","site":"bayareabites","id":"98702","score":null,"sort":[1438202909000]},"guestAuthors":[],"slug":"are-superfoods-over","title":"Are ‘Superfoods’ Over?","publishDate":1438202909,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Over the past decade, blueberries have become \u003ca href=\"http://www.oregonlive.com/business/index.ssf/2015/02/exploding_blueberry_industry_p.html\">big business\u003c/a> in the U.S. In 1998, the Oregon blueberry harvest was 17 million pounds. By 2013, blueberry production had catapulted to 90 million pounds, on track to reach 150 million over the next five years. Blueberries are certainly delicious and nutritious, but how much of the Pacific Northwest’s $94-billion-a-year industry can be attributed to the humble fruit’s makeover—by dieticians, cookbook authors, and \u003ca href=\"http://www.doctoroz.com/recipe/rainbow-superfood-salad-wild-blueberry-and-balsamic\">celebrity doctors\u003c/a>—into a \u003ca href=\"http://www.webmd.com/diet/superfoods-everyone-needs\">superfood\u003c/a>?\u003cspan id=\"more-22706\">\u003c/span>\u003c/p>\n\u003cp>Dozens of diet books with “superfood” in the title have been published over the last \u003ca href=\"http://www.amazon.com/s/ref=sr_pg_1?rh=n%3A283155%2Ck%3Asuperfoods&keywords=superfoods&ie=UTF8&qid=1437518954\">decade\u003c/a>. Some so-called superfoods are common: Beans, apples, tea, broccoli. There are also the imported “miracle” berries and roots: açaí, goji, maca. More recently, dragonfruit, \u003ca href=\"http://theplate.nationalgeographic.com/2015/07/22/can-breadfruit-overcome-its-past-to-be-a-superfood-of-the-future/\">breadfruit\u003c/a>, and \u003ca href=\"http://www.wisegeek.org/what-is-mangosteen-juice.htm\">mangosteen\u003c/a> were declared nutritional miracle foods. The label often leads to a sales bump; in 2011, the top-selling superfruits brought in \u003ca href=\"http://www.cnbc.com/id/42933056\">more than $205 million\u003c/a>. That’s a lot of money spent on nutrient-rich foods that flaunt a label with no official definition.\u003c/p>\n\u003cp>Are some fruits and vegetable really far superior to the rest? The answer depends on who you ask.. \u003ca href=\"http://www.foodpolitics.com/\">Marion Nestle\u003c/a>, the author of What to Eat and a professor of nutrition at New York University, told the \u003ci>Washington Post\u003c/i> that she \u003ca href=\"http://www.washingtonpost.com/lifestyle/food/superfoods-in-play-we-challenge-chefs-to-design-recipes-using-nutritious-ingredients/2014/01/13/56e0b460-772a-11e3-b1c5-739e63e9c9a7_story.html\">doesn’t believe in superfoods.\u003c/a>On her blog, Nestle \u003ca href=\"http://www.foodpolitics.com/2009/03/what-do-i-think-of-acai/\">denounced the MonaVie brand\u003c/a> that was selling acai juice for $40 a bottle in 2009. “The bottom line: all juices have antioxidants and most are a lot cheaper than MonaVie,” wrote Nestle.\u003c/p>\n\u003cp>Registered dietician Andy Bellatti agrees that the superfoods label is all about marketing.\u003c/p>\n\u003cp>“The field of nutrition is primed for these gimmicks because manufacturers know there are a lot of people looking for silver bullets,” says Bellatti. “The term ‘superfood’ as we know it today is silly because it is basically code for ‘grown 15,000 miles away in a remote mountain range and sold at a premium.’ As far as I am concerned, all whole, minimally processed, plant-based foods are superfoods. Are goji berries healthy? Sure. So is an orange.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The origin of the superfoods label is as murky as the scientific evidence for their nutritional superiority. The label’s first use has most often been \u003ca href=\"http://www.theguardian.com/lifeandstyle/2014/jan/16/do-superfoods-really-exist-antioxidants\">attributed\u003c/a> to Michael Van Straten, an alternative medicine practitioner and author of \u003ci>Superfoods\u003c/i>, an out-of-print cookbook from 1990. Others point to \u003ci>SuperFoods Rx: Fourteen Foods That Will Change Your Life\u003c/i>, a 2003 best-selling book by Dr. Steven Pratt.\u003c/p>\n\u003cp>A recent article in Slate chronicled how, in the early 20th century, the United Fruit Co. \u003ca href=\"http://www.slate.com/articles/health_and_science/science/2015/04/the_first_superfood_doctors_believed_bananas_could_cure_celiac_disease.html\">transformed the banana\u003c/a> into a weight-loss promoting superfruit through relentless marketing. The bananas and milk diet might have gone the way of flapper dresses, but is that fad diet really so different than drinking a daily goji berry smoothie?\u003c/p>\n\u003cp>Like the “natural” label, the superfoods \u003ca href=\"http://civileats.com/2014/09/12/can-you-trust-the-natural-label/\">designation is unregulated\u003c/a>, meaning the label can be slapped onto just about any product. Indeed, there is \u003ca href=\"http://www.eufic.org/article/en/artid/The-science-behind-superfoods/\">no official or legal definition\u003c/a> of superfoods. In 2007 the European Union (EU) \u003ca href=\"http://news.bbc.co.uk/2/hi/health/6252390.stm\">banned\u003c/a> the use of superfood on product labels for just this reason. Now, foods can only sport that label there if sellers can provide a specific, authorized health claim that explains to consumers exactly how the product can benefit their health.\u003c/p>\n\u003cp>In the U.S., where the label remains unregulated, food marketers’ efforts to stay ahead of the curve verge on comical. In anticipation that kale chips would \u003ca href=\"http://www.foodnavigator-usa.com/Manufacturers/Rhythm-Superfood-CEO-worries-if-kale-will-jump-shark-in-natural-stores\">jump the shark\u003c/a>, one snack food company recently debuted a new line of chips made from purple corn, which they claimed had more “antioxidant power than blueberries, acai berries, and pomegranate juice.” And while this \u003ca href=\"http://mobile.foodnavigator-usa.com/Markets/The-color-purple-Suntava-launches-mission-to-elevate-purple-corn-to-superfood-status\">may be true\u003c/a>, it might not mean what some consumers think it does.\u003c/p>\n\u003cp>Ten years ago, sales of acai berry juice skyrocketed, mostly due to claims that the tiny purple fruit from South America contains impressively high antioxidant levels. And yet, In 2012, the anti-aging and disease-fighting benefits of antioxidants, particularly in \u003ca href=\"http://www.cochrane.org/CD007176/LIVER_antioxidant-supplements-for-prevention-of-mortality-in-healthy-participants-and-patients-with-various-diseases\">supplement form\u003c/a>, were \u003ca href=\"http://www.abc.net.au/health/features/stories/2013/10/01/3859751.htm\">called into question\u003c/a>. In a surprising turn of events, some nutritional intervention trials have found that certain antioxidants have \u003ca href=\"http://rsob.royalsocietypublishing.org/content/3/1/120144\">no obvious effect\u003c/a> in preventing certain cancers, and in some cases, can actually aggravate them. “Blueberries best be eaten [sic] because they taste good, not because their consumption will lead to less cancer,” writes Nobel Laureate Professor James Watson in a \u003ca href=\"http://rsob.royalsocietypublishing.org/content/3/1/120144\">controversial paper\u003c/a> published by The Royal Society.\u003c/p>\n\u003cp>None of that stopped the demand for acai products; In 2013, Sambazon, the Southern California-based company credited with popularizing acai drinks in the U.S., was worth over \u003ca href=\"http://www.foodnavigator-usa.com/Manufacturers/Surfing-super-fruits-and-social-justice-Sambazon-and-the-genesis-of-an-Amazonian-super-food-empire\">$100 million in retail sales\u003c/a>. Nor did it stop exaggerated health claims by \u003ca href=\"http://www.nbcnews.com/id/38958053/ns/business-consumer_news/t/acai-berry-scam-youll-lose-money-not-weight/\">sneaky diet profiteers\u003c/a>.\u003c/p>\n\u003cp>At the same time, the popularity–and sales–of superfoods have benefited from the support of some big names. \u003ca href=\"http://drhyman.com/\">Dr. Mark Hyman\u003c/a>, Director of the Cleveland Clinic Center of Functional Medicine and author of eight best-selling books on diet and nutrition, views the superfoods label in a positive light.\u003c/p>\n\u003cp>“Plants are filled with phytochemicals that have profound biologic effects,” he told Civil Eats. ” ‘Superfood’ is a new way to talk about the healing [power] in nutrient-dense food that goes beyond vitamins, minerals, fats, carbohydrates, and protein.”\u003c/p>\n\u003cp>Certain foods, especially those with organic labels, benefit from a “health halo,” according to a 2013 \u003ca href=\"http://foodpsychology.cornell.edu/content/you-taste-what-you-see-do-organic-labels-bias-taste-perceptions\">study\u003c/a> by researchers at the Cornell University Food and Brand Lab. In consumer trials, consumers credit these foods with more nutrients and better flavor, in turn leading individuals to report a willingness to pay higher prices for such foods. Brian Wansink, Ph.D and director of the Food and Brand Lab, says that the apparent halo around superfoods may also be misleading for other reasons too.\u003c/p>\n\u003cp>“Blueberry sales certainly do benefit from functional scientific claims, but the ‘health halo’ effect becomes dangerous when foods that are less clearly healthy for you are associated with something considered healthy–like muffins made with organic flour,” he says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Most experts seem to point to the idea that fruits and vegetables–super or not–are what constitute a healthy diet. “If you genuinely enjoy mangosteen, by all means eat some,” says Bellatti. “But don’t fool yourself into thinking that a mangosteen is superior to a blackberry or a pear.”\u003c/p>\n\n","blocks":[],"excerpt":"A closer look at a wildly popular, totally unregulated food label.","status":"publish","parent":0,"modified":1552433278,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1094},"headData":{"title":"Are ‘Superfoods’ Over? | KQED","description":"A closer look at a wildly popular, totally unregulated food label.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"98702 http://ww2.kqed.org/bayareabites/?p=98702","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/29/are-superfoods-over/","disqusTitle":"Are ‘Superfoods’ Over?","nprByline":"\u003ca href=\"http://civileats.com/author/lclark/\" target=\"_blank\">Leilani Clark\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>","path":"/bayareabites/98702/are-superfoods-over","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Over the past decade, blueberries have become \u003ca href=\"http://www.oregonlive.com/business/index.ssf/2015/02/exploding_blueberry_industry_p.html\">big business\u003c/a> in the U.S. In 1998, the Oregon blueberry harvest was 17 million pounds. By 2013, blueberry production had catapulted to 90 million pounds, on track to reach 150 million over the next five years. Blueberries are certainly delicious and nutritious, but how much of the Pacific Northwest’s $94-billion-a-year industry can be attributed to the humble fruit’s makeover—by dieticians, cookbook authors, and \u003ca href=\"http://www.doctoroz.com/recipe/rainbow-superfood-salad-wild-blueberry-and-balsamic\">celebrity doctors\u003c/a>—into a \u003ca href=\"http://www.webmd.com/diet/superfoods-everyone-needs\">superfood\u003c/a>?\u003cspan id=\"more-22706\">\u003c/span>\u003c/p>\n\u003cp>Dozens of diet books with “superfood” in the title have been published over the last \u003ca href=\"http://www.amazon.com/s/ref=sr_pg_1?rh=n%3A283155%2Ck%3Asuperfoods&keywords=superfoods&ie=UTF8&qid=1437518954\">decade\u003c/a>. Some so-called superfoods are common: Beans, apples, tea, broccoli. There are also the imported “miracle” berries and roots: açaí, goji, maca. More recently, dragonfruit, \u003ca href=\"http://theplate.nationalgeographic.com/2015/07/22/can-breadfruit-overcome-its-past-to-be-a-superfood-of-the-future/\">breadfruit\u003c/a>, and \u003ca href=\"http://www.wisegeek.org/what-is-mangosteen-juice.htm\">mangosteen\u003c/a> were declared nutritional miracle foods. The label often leads to a sales bump; in 2011, the top-selling superfruits brought in \u003ca href=\"http://www.cnbc.com/id/42933056\">more than $205 million\u003c/a>. That’s a lot of money spent on nutrient-rich foods that flaunt a label with no official definition.\u003c/p>\n\u003cp>Are some fruits and vegetable really far superior to the rest? The answer depends on who you ask.. \u003ca href=\"http://www.foodpolitics.com/\">Marion Nestle\u003c/a>, the author of What to Eat and a professor of nutrition at New York University, told the \u003ci>Washington Post\u003c/i> that she \u003ca href=\"http://www.washingtonpost.com/lifestyle/food/superfoods-in-play-we-challenge-chefs-to-design-recipes-using-nutritious-ingredients/2014/01/13/56e0b460-772a-11e3-b1c5-739e63e9c9a7_story.html\">doesn’t believe in superfoods.\u003c/a>On her blog, Nestle \u003ca href=\"http://www.foodpolitics.com/2009/03/what-do-i-think-of-acai/\">denounced the MonaVie brand\u003c/a> that was selling acai juice for $40 a bottle in 2009. “The bottom line: all juices have antioxidants and most are a lot cheaper than MonaVie,” wrote Nestle.\u003c/p>\n\u003cp>Registered dietician Andy Bellatti agrees that the superfoods label is all about marketing.\u003c/p>\n\u003cp>“The field of nutrition is primed for these gimmicks because manufacturers know there are a lot of people looking for silver bullets,” says Bellatti. “The term ‘superfood’ as we know it today is silly because it is basically code for ‘grown 15,000 miles away in a remote mountain range and sold at a premium.’ As far as I am concerned, all whole, minimally processed, plant-based foods are superfoods. Are goji berries healthy? Sure. So is an orange.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The origin of the superfoods label is as murky as the scientific evidence for their nutritional superiority. The label’s first use has most often been \u003ca href=\"http://www.theguardian.com/lifeandstyle/2014/jan/16/do-superfoods-really-exist-antioxidants\">attributed\u003c/a> to Michael Van Straten, an alternative medicine practitioner and author of \u003ci>Superfoods\u003c/i>, an out-of-print cookbook from 1990. Others point to \u003ci>SuperFoods Rx: Fourteen Foods That Will Change Your Life\u003c/i>, a 2003 best-selling book by Dr. Steven Pratt.\u003c/p>\n\u003cp>A recent article in Slate chronicled how, in the early 20th century, the United Fruit Co. \u003ca href=\"http://www.slate.com/articles/health_and_science/science/2015/04/the_first_superfood_doctors_believed_bananas_could_cure_celiac_disease.html\">transformed the banana\u003c/a> into a weight-loss promoting superfruit through relentless marketing. The bananas and milk diet might have gone the way of flapper dresses, but is that fad diet really so different than drinking a daily goji berry smoothie?\u003c/p>\n\u003cp>Like the “natural” label, the superfoods \u003ca href=\"http://civileats.com/2014/09/12/can-you-trust-the-natural-label/\">designation is unregulated\u003c/a>, meaning the label can be slapped onto just about any product. Indeed, there is \u003ca href=\"http://www.eufic.org/article/en/artid/The-science-behind-superfoods/\">no official or legal definition\u003c/a> of superfoods. In 2007 the European Union (EU) \u003ca href=\"http://news.bbc.co.uk/2/hi/health/6252390.stm\">banned\u003c/a> the use of superfood on product labels for just this reason. Now, foods can only sport that label there if sellers can provide a specific, authorized health claim that explains to consumers exactly how the product can benefit their health.\u003c/p>\n\u003cp>In the U.S., where the label remains unregulated, food marketers’ efforts to stay ahead of the curve verge on comical. In anticipation that kale chips would \u003ca href=\"http://www.foodnavigator-usa.com/Manufacturers/Rhythm-Superfood-CEO-worries-if-kale-will-jump-shark-in-natural-stores\">jump the shark\u003c/a>, one snack food company recently debuted a new line of chips made from purple corn, which they claimed had more “antioxidant power than blueberries, acai berries, and pomegranate juice.” And while this \u003ca href=\"http://mobile.foodnavigator-usa.com/Markets/The-color-purple-Suntava-launches-mission-to-elevate-purple-corn-to-superfood-status\">may be true\u003c/a>, it might not mean what some consumers think it does.\u003c/p>\n\u003cp>Ten years ago, sales of acai berry juice skyrocketed, mostly due to claims that the tiny purple fruit from South America contains impressively high antioxidant levels. And yet, In 2012, the anti-aging and disease-fighting benefits of antioxidants, particularly in \u003ca href=\"http://www.cochrane.org/CD007176/LIVER_antioxidant-supplements-for-prevention-of-mortality-in-healthy-participants-and-patients-with-various-diseases\">supplement form\u003c/a>, were \u003ca href=\"http://www.abc.net.au/health/features/stories/2013/10/01/3859751.htm\">called into question\u003c/a>. In a surprising turn of events, some nutritional intervention trials have found that certain antioxidants have \u003ca href=\"http://rsob.royalsocietypublishing.org/content/3/1/120144\">no obvious effect\u003c/a> in preventing certain cancers, and in some cases, can actually aggravate them. “Blueberries best be eaten [sic] because they taste good, not because their consumption will lead to less cancer,” writes Nobel Laureate Professor James Watson in a \u003ca href=\"http://rsob.royalsocietypublishing.org/content/3/1/120144\">controversial paper\u003c/a> published by The Royal Society.\u003c/p>\n\u003cp>None of that stopped the demand for acai products; In 2013, Sambazon, the Southern California-based company credited with popularizing acai drinks in the U.S., was worth over \u003ca href=\"http://www.foodnavigator-usa.com/Manufacturers/Surfing-super-fruits-and-social-justice-Sambazon-and-the-genesis-of-an-Amazonian-super-food-empire\">$100 million in retail sales\u003c/a>. Nor did it stop exaggerated health claims by \u003ca href=\"http://www.nbcnews.com/id/38958053/ns/business-consumer_news/t/acai-berry-scam-youll-lose-money-not-weight/\">sneaky diet profiteers\u003c/a>.\u003c/p>\n\u003cp>At the same time, the popularity–and sales–of superfoods have benefited from the support of some big names. \u003ca href=\"http://drhyman.com/\">Dr. Mark Hyman\u003c/a>, Director of the Cleveland Clinic Center of Functional Medicine and author of eight best-selling books on diet and nutrition, views the superfoods label in a positive light.\u003c/p>\n\u003cp>“Plants are filled with phytochemicals that have profound biologic effects,” he told Civil Eats. ” ‘Superfood’ is a new way to talk about the healing [power] in nutrient-dense food that goes beyond vitamins, minerals, fats, carbohydrates, and protein.”\u003c/p>\n\u003cp>Certain foods, especially those with organic labels, benefit from a “health halo,” according to a 2013 \u003ca href=\"http://foodpsychology.cornell.edu/content/you-taste-what-you-see-do-organic-labels-bias-taste-perceptions\">study\u003c/a> by researchers at the Cornell University Food and Brand Lab. In consumer trials, consumers credit these foods with more nutrients and better flavor, in turn leading individuals to report a willingness to pay higher prices for such foods. Brian Wansink, Ph.D and director of the Food and Brand Lab, says that the apparent halo around superfoods may also be misleading for other reasons too.\u003c/p>\n\u003cp>“Blueberry sales certainly do benefit from functional scientific claims, but the ‘health halo’ effect becomes dangerous when foods that are less clearly healthy for you are associated with something considered healthy–like muffins made with organic flour,” he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Most experts seem to point to the idea that fruits and vegetables–super or not–are what constitute a healthy diet. “If you genuinely enjoy mangosteen, by all means eat some,” says Bellatti. “But don’t fool yourself into thinking that a mangosteen is superior to a blackberry or a pear.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/98702/are-superfoods-over","authors":["byline_bayareabites_98702"],"categories":["bayareabites_13718","bayareabites_4084"],"tags":["bayareabites_16349","bayareabites_1183","bayareabites_1562"],"featImg":"bayareabites_98704","label":"bayareabites"},"bayareabites_75211":{"type":"posts","id":"bayareabites_75211","meta":{"index":"posts_1591205157","site":"bayareabites","id":"75211","score":null,"sort":[1387477120000]},"guestAuthors":[],"slug":"christmas-kale-salad-with-pomegranatetangerine-and-avocado","title":"Christmas Kale Salad with Pomegranate,Tangerine and Avocado","publishDate":1387477120,"format":"aside","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_75324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kale-salad1000.jpg\">\u003cimg class=\"size-full wp-image-75324\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kale-salad1000.jpg\" alt=\"Christmas Kale Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christmas Kale Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>All Photos:\u003c/em>\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>\u003cem>Wendy Goodfriend\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Yes, I know, who needs another kale salad? There are five zillion recipes out there already. But wait, and hear me out. I have five really, really good reasons to make this salad.\u003c/p>\n\u003cp>First, this one is really, really pretty. Bet you didn’t think that would be my first reason? It is so beautifully and festively colorful that it just begs to be noticed. “hello! I’m so pretty! (wave wave)” And once you notice it, you have to try it.\u003c/p>\n\u003cfigure id=\"attachment_75348\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tangerine.jpg\">\u003cimg class=\"size-full wp-image-75348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tangerine.jpg\" alt=\"Tangerine, Kale, Avocado and Pomegranate. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tangerine, Kale, Avocado and Pomegranate. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>And then you discover that, second, it is really, really scrumptious! Earthy kale, creamy avocado, crunchy-juicy pomegranate seeds, and sweet tangerine are all highlighted by tangy Meyer lemon and salty Parmesan. Hello!?\u003c/p>\n\u003cp>Now you’ve tasted it and you realize, “Wow, this is not only amazingly tasty but I think it is actually really, really healthy, and I like it!” So that’s the third thing. It’s actually healthy. Yep. And you can serve it not only to your vegetarian friends, but also your gluten-free friends. So your guest list is [really, really] covered (that is #4).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And, woah, back up just a second...last but not least, the fifth reason you should try this kale salad is that this salad is really, really easy to make. No, it is. My 2-year-old daughter helped me make it. I am not kidding you.\u003c/p>\n\u003cp>So, there are five good reasons for you. And as a holiday bonus, I’ll tell you a few more awesome things about it. It is a perfect addition to Christmas dinner (or any dinner for that matter), nicely offsetting the richness of the other dishes on the table. Also, this recipe can easily be doubled or tripled depending on the size of your gathering.\u003c/p>\n\u003cp>I hope for all these reasons and more you try and enjoy this pretty, scrumptious, healthy, veg-and-GF-friendly, easy kale salad!\u003c/p>\n\u003cfigure id=\"attachment_75340\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kalesalad-ingredients1a.jpg\">\u003cimg class=\"size-full wp-image-75340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kalesalad-ingredients1a.jpg\" alt=\"Ingredients for Christmas Kale Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Christmas Kale Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Kale, Pomegranate, Tangerine and Avocado Salad\u003c/h3>\n\u003cp>\u003cem>Serves 4–6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 bunch of cavolo nero kale\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Finely grated zest and juice of 1/2 Meyer lemon\u003c/li>\n\u003cli>About 1 Tbsp freshly grated Parmesan cheese\u003c/li>\n\u003cli>1 tsp olive oil\u003c/li>\n\u003cli>1–2 tsp good-quality balsamic vinegar\u003c/li>\n\u003cli>Heaping 1/4 cup pomegranate seeds\u003c/li>\n\u003cli>2 seedless tangerines, peeled and segments halved crosswise\u003c/li>\n\u003cli>1 ripe avocado, halved, stone removed, peeled and cut into chunks\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Strip the stems from the kale and discard. Wash the kale leaves, roughly chop, and place in a large bowl. Sprinkle with a little salt, the lemon zest, and the lemon juice. Massage the kale with your hands until it starts to look a little wilted, about 1 minute.\u003c/li>\n\u003cli>Add the Parmesan, oil, and balsamic to the kale. Toss to coat, then toss in the pomegranate seeds, tangerine slices, and avocado chunks. Toss to coat again, season with salt and pepper to taste, and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75347,75349,75335,75334,75342,75343,75344,75337,75345,75331,75330,75329\"]\u003c/p>\n\u003cfigure id=\"attachment_75336\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-salad13.jpg\">\u003cimg class=\"size-full wp-image-75336\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-salad13.jpg\" alt=\"Christmas Kale Salad with Pomegranate,Tangerine and Avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christmas Kale Salad with Pomegranate,Tangerine and Avocado. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Why do you need another kale salad recipe? Because not only will this one blow your mind with awesomeness, but I can give you five good reasons to make it.","status":"publish","parent":0,"modified":1543951283,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":549},"headData":{"title":"Christmas Kale Salad with Pomegranate,Tangerine and Avocado | KQED","description":"Why do you need another kale salad recipe? Because not only will this one blow your mind with awesomeness, but I can give you five good reasons to make it.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"75211 http://blogs.kqed.org/bayareabites/?p=75211","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/","disqusTitle":"Christmas Kale Salad with Pomegranate,Tangerine and Avocado","path":"/bayareabites/75211/christmas-kale-salad-with-pomegranatetangerine-and-avocado","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kale-salad1000.jpg\">\u003cimg class=\"size-full wp-image-75324\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kale-salad1000.jpg\" alt=\"Christmas Kale Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christmas Kale Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>All Photos:\u003c/em>\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>\u003cem>Wendy Goodfriend\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Yes, I know, who needs another kale salad? There are five zillion recipes out there already. But wait, and hear me out. I have five really, really good reasons to make this salad.\u003c/p>\n\u003cp>First, this one is really, really pretty. Bet you didn’t think that would be my first reason? It is so beautifully and festively colorful that it just begs to be noticed. “hello! I’m so pretty! (wave wave)” And once you notice it, you have to try it.\u003c/p>\n\u003cfigure id=\"attachment_75348\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tangerine.jpg\">\u003cimg class=\"size-full wp-image-75348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tangerine.jpg\" alt=\"Tangerine, Kale, Avocado and Pomegranate. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tangerine, Kale, Avocado and Pomegranate. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>And then you discover that, second, it is really, really scrumptious! Earthy kale, creamy avocado, crunchy-juicy pomegranate seeds, and sweet tangerine are all highlighted by tangy Meyer lemon and salty Parmesan. Hello!?\u003c/p>\n\u003cp>Now you’ve tasted it and you realize, “Wow, this is not only amazingly tasty but I think it is actually really, really healthy, and I like it!” So that’s the third thing. It’s actually healthy. Yep. And you can serve it not only to your vegetarian friends, but also your gluten-free friends. So your guest list is [really, really] covered (that is #4).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And, woah, back up just a second...last but not least, the fifth reason you should try this kale salad is that this salad is really, really easy to make. No, it is. My 2-year-old daughter helped me make it. I am not kidding you.\u003c/p>\n\u003cp>So, there are five good reasons for you. And as a holiday bonus, I’ll tell you a few more awesome things about it. It is a perfect addition to Christmas dinner (or any dinner for that matter), nicely offsetting the richness of the other dishes on the table. Also, this recipe can easily be doubled or tripled depending on the size of your gathering.\u003c/p>\n\u003cp>I hope for all these reasons and more you try and enjoy this pretty, scrumptious, healthy, veg-and-GF-friendly, easy kale salad!\u003c/p>\n\u003cfigure id=\"attachment_75340\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kalesalad-ingredients1a.jpg\">\u003cimg class=\"size-full wp-image-75340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kalesalad-ingredients1a.jpg\" alt=\"Ingredients for Christmas Kale Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Christmas Kale Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Kale, Pomegranate, Tangerine and Avocado Salad\u003c/h3>\n\u003cp>\u003cem>Serves 4–6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 bunch of cavolo nero kale\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Finely grated zest and juice of 1/2 Meyer lemon\u003c/li>\n\u003cli>About 1 Tbsp freshly grated Parmesan cheese\u003c/li>\n\u003cli>1 tsp olive oil\u003c/li>\n\u003cli>1–2 tsp good-quality balsamic vinegar\u003c/li>\n\u003cli>Heaping 1/4 cup pomegranate seeds\u003c/li>\n\u003cli>2 seedless tangerines, peeled and segments halved crosswise\u003c/li>\n\u003cli>1 ripe avocado, halved, stone removed, peeled and cut into chunks\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Strip the stems from the kale and discard. Wash the kale leaves, roughly chop, and place in a large bowl. Sprinkle with a little salt, the lemon zest, and the lemon juice. Massage the kale with your hands until it starts to look a little wilted, about 1 minute.\u003c/li>\n\u003cli>Add the Parmesan, oil, and balsamic to the kale. Toss to coat, then toss in the pomegranate seeds, tangerine slices, and avocado chunks. Toss to coat again, season with salt and pepper to taste, and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"75347,75349,75335,75334,75342,75343,75344,75337,75345,75331,75330,75329","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_75336\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-salad13.jpg\">\u003cimg class=\"size-full wp-image-75336\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-salad13.jpg\" alt=\"Christmas Kale Salad with Pomegranate,Tangerine and Avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christmas Kale Salad with Pomegranate,Tangerine and Avocado. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/75211/christmas-kale-salad-with-pomegranatetangerine-and-avocado","authors":["5015","5014"],"series":["bayareabites_15122"],"categories":["bayareabites_752","bayareabites_12744","bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_10096","bayareabites_558","bayareabites_12821","bayareabites_138","bayareabites_3050","bayareabites_12805","bayareabites_1562","bayareabites_1815","bayareabites_12806"],"featImg":"bayareabites_75323","label":"bayareabites_15122"},"bayareabites_64587":{"type":"posts","id":"bayareabites_64587","meta":{"index":"posts_1591205157","site":"bayareabites","id":"64587","score":null,"sort":[1372906281000]},"guestAuthors":[],"slug":"outbreak-traced-to-pomegranates-reveals-flaws-in-global-food-chain","title":"Outbreak Traced To Pomegranates Reveals Flaws In Global Food Chain","publishDate":1372906281,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_64593\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/pomegranate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/pomegranate.jpg\" alt=\"A fruit thought by some to be what Eve used to tempt Adam has been grown in the Middle East for centuries. Photo: iStockphoto.com\" width=\"1120\" height=\"838\" class=\"size-full wp-image-64593\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A fruit thought by some to be what Eve used to tempt Adam has been grown in the Middle East for centuries. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/01/197707914/outbreak-traced-to-pomegranates-reveals-flaws-in-global-food-chain\">The Salt at NPR Food\u003c/a> (7/3/13)\u003c/p>\n\u003cp>Disease detectives have traced the continuing outbreak of hepatitis A that has so far sickened 136 people in the U.S. to a shipment of pomegranate seeds from the Anatolian region of Turkey.\u003c/p>\n\u003cp>As a result, the Food and Drug Administration has \u003ca href=\"http://www.fda.gov/Food/RecallsOutbreaksEmergencies/Outbreaks/ucm354698.htm\">ordered\u003c/a> any new shipments from the company that shipped the suspect fruit, Goknur Foodstuffs Import Export Trading, to be seized at American ports.\u003c/p>\n\u003cp>That should be enough to end this outbreak. \u003ca href=\"http://www.cdc.gov/hepatitis/a/\">Hepatitis A\u003c/a> is commonly spread when food workers don't wash their hands after using the bathroom. But in the current outbreak, there are slight variations in the virus among the people who have fallen ill. That suggests that the pomegranate may have become contaminated with sewage carrying the virus from more than one person.\u003c/p>\n\u003cp>It's unsettling to think that a few people in Turkey could cause a serious disease \u003ca href=\"http://www.cdc.gov/hepatitis/Outbreaks/2013/A1b-03-31/index.html\">outbreak\u003c/a> halfway around the world. It makes global food safety seem like a high-stakes version of the 1980s children's game \u003cem>Where in the World Is Carmen Sandiego?\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>All of the people who have fallen ill bought the organic frozen berry mix at Costco, a company renowned for its food safety efforts. Given that the U.S. gets 50 percent of its fresh fruit, 20 percent of its fresh vegetables and 80 percent of its seafood from other countries, are we doomed to more outbreaks like this?\u003c/p>\n\u003cp>We called up \u003ca href=\"http://www.fda.gov/aboutfda/centersoffices/officeoffoods/ucm196721.htm\">Michael Taylor\u003c/a>, deputy commissioner for foods and veterinary medicine at the FDA, to find out.\u003c/p>\n\u003cp>\"I do think that the hepatitis A outbreak is a wonderful snapshot of the makeup of the global food system and the challenges it presents for food safety,\" Taylor told The Salt.\u003c/p>\n\u003cp>\"It reflects the diversity of conditions in the scores and scores of countries involved,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_64592\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/plate_pomegranates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/plate_pomegranates-290x271.jpg\" alt=\"A 16th-century plate from what is now Iran, embellished with pomegranates. Many cultures consider the fruit a symbol of fertility. Photo: Louvre Museum/Wikimedia Commons\" width=\"290\" height=\"271\" class=\"size-medium wp-image-64592\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A 16th-century plate from what is now Iran, embellished with pomegranates. Many cultures consider the fruit a symbol of fertility. Photo: Louvre Museum/Wikimedia Commons\u003c/figcaption>\u003c/figure>\n\u003cp>The frozen berry mix in this outbreak had been packaged by Townsend Farms Inc., of Fairview, Ore., using berries and pomegranate arils, or seed kernels, from the U.S., Argentina, Chile and Turkey — a mini-United Nations of fruit.\u003c/p>\n\u003cp>The FDA currently inspects less than 2 percent of food imports, so oversight of imports is left largely to the U.S. processors and distributors. They often hire companies called third-party auditors to inspect foreign producers and processors.\u003c/p>\n\u003cp>Some of those third-party audits have been conducted well, Taylor says, and \"some are not done well.\"\u003c/p>\n\u003cp>\"In the case of produce,\" he adds, \"it includes paying attention to the microbial quality of the water used in processing.\"\u003c/p>\n\u003cp>In one \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/11/145037765/did-food-safety-auditors-cause-the-fatal-outbreak-from-tainted-cantaloupe\">infamous case\u003c/a> from 2011, a private auditor gave a cantaloupe-packing facility glowing reviews while it was shipping out melons contaminated with listeria; 30 people died.\u003c/p>\n\u003cp>Back in 2011, Congress passed the Food Safety Modernization Act, intended to remedy those problems. But the law is only just now on the way to being put in action.\u003c/p>\n\u003cp>In January, the FDA released proposed \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/04/fda-releases-rules-to-strengthen-safety-of-food-supply/\">regulations\u003c/a> for two key aspects of the new food-safety law: science-based standards for fruit and vegetable farms; and requirements for food processors to develop controls to prevent contamination. Other proposed regulations, on accreditation of third-party auditors and a requirement that U.S. importers have a foreign-supplier verification program, are in the works.\u003c/p>\n\u003cp>\"A central feature of FSMA is that we have better ways to make sure those standards are being met,\" says Taylor. \"It doesn't do any good to have regulations on the books if we can't inspect and enforce.\"\u003c/p>\n\u003cp>The law gives the FDA more power to oversee third-party auditors, and to do its own inspections overseas. But both of those tasks cost money, and it's not clear if Congress will hand over the kind of cash needed to do it right.\u003c/p>\n\u003cp>\"We have to be realistic,\" Taylor says. \"There's no switch we're going to turn off and have no foodborne illness. But we ought to be conscious of where the hazards are.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"People usually don't worry about hepatitis A in fruit, but an outbreak caused by Turkish pomegranates has sickened 136 people so far. The illnesses highlight how U.S. reliance on imported fruit and vegetables creates novel health risks. New federal regulations in the works are designed to reduce that risk.","status":"publish","parent":0,"modified":1372906519,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":722},"headData":{"title":"Outbreak Traced To Pomegranates Reveals Flaws In Global Food Chain | KQED","description":"People usually don't worry about hepatitis A in fruit, but an outbreak caused by Turkish pomegranates has sickened 136 people so far. The illnesses highlight how U.S. reliance on imported fruit and vegetables creates novel health risks. New federal regulations in the works are designed to reduce that risk.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"64587 http://blogs.kqed.org/bayareabites/?p=64587","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/03/outbreak-traced-to-pomegranates-reveals-flaws-in-global-food-chain/","disqusTitle":"Outbreak Traced To Pomegranates Reveals Flaws In Global Food Chain","nprByline":"Nancy Shute","nprStoryId":"197707914","nprApiLink":"http://api.npr.org/query?id=197707914&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/07/01/197707914/outbreak-traced-to-pomegranates-reveals-flaws-in-global-food-chain?ft=3&f=197707914","nprRetrievedStory":"1","nprPubDate":"Wed, 03 Jul 2013 16:10:00 -0400","nprStoryDate":"Wed, 03 Jul 2013 14:18:00 -0400","nprLastModifiedDate":"Wed, 03 Jul 2013 16:10:44 -0400","path":"/bayareabites/64587/outbreak-traced-to-pomegranates-reveals-flaws-in-global-food-chain","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64593\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/pomegranate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/pomegranate.jpg\" alt=\"A fruit thought by some to be what Eve used to tempt Adam has been grown in the Middle East for centuries. Photo: iStockphoto.com\" width=\"1120\" height=\"838\" class=\"size-full wp-image-64593\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A fruit thought by some to be what Eve used to tempt Adam has been grown in the Middle East for centuries. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/01/197707914/outbreak-traced-to-pomegranates-reveals-flaws-in-global-food-chain\">The Salt at NPR Food\u003c/a> (7/3/13)\u003c/p>\n\u003cp>Disease detectives have traced the continuing outbreak of hepatitis A that has so far sickened 136 people in the U.S. to a shipment of pomegranate seeds from the Anatolian region of Turkey.\u003c/p>\n\u003cp>As a result, the Food and Drug Administration has \u003ca href=\"http://www.fda.gov/Food/RecallsOutbreaksEmergencies/Outbreaks/ucm354698.htm\">ordered\u003c/a> any new shipments from the company that shipped the suspect fruit, Goknur Foodstuffs Import Export Trading, to be seized at American ports.\u003c/p>\n\u003cp>That should be enough to end this outbreak. \u003ca href=\"http://www.cdc.gov/hepatitis/a/\">Hepatitis A\u003c/a> is commonly spread when food workers don't wash their hands after using the bathroom. But in the current outbreak, there are slight variations in the virus among the people who have fallen ill. That suggests that the pomegranate may have become contaminated with sewage carrying the virus from more than one person.\u003c/p>\n\u003cp>It's unsettling to think that a few people in Turkey could cause a serious disease \u003ca href=\"http://www.cdc.gov/hepatitis/Outbreaks/2013/A1b-03-31/index.html\">outbreak\u003c/a> halfway around the world. It makes global food safety seem like a high-stakes version of the 1980s children's game \u003cem>Where in the World Is Carmen Sandiego?\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All of the people who have fallen ill bought the organic frozen berry mix at Costco, a company renowned for its food safety efforts. Given that the U.S. gets 50 percent of its fresh fruit, 20 percent of its fresh vegetables and 80 percent of its seafood from other countries, are we doomed to more outbreaks like this?\u003c/p>\n\u003cp>We called up \u003ca href=\"http://www.fda.gov/aboutfda/centersoffices/officeoffoods/ucm196721.htm\">Michael Taylor\u003c/a>, deputy commissioner for foods and veterinary medicine at the FDA, to find out.\u003c/p>\n\u003cp>\"I do think that the hepatitis A outbreak is a wonderful snapshot of the makeup of the global food system and the challenges it presents for food safety,\" Taylor told The Salt.\u003c/p>\n\u003cp>\"It reflects the diversity of conditions in the scores and scores of countries involved,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_64592\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/plate_pomegranates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/plate_pomegranates-290x271.jpg\" alt=\"A 16th-century plate from what is now Iran, embellished with pomegranates. Many cultures consider the fruit a symbol of fertility. Photo: Louvre Museum/Wikimedia Commons\" width=\"290\" height=\"271\" class=\"size-medium wp-image-64592\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A 16th-century plate from what is now Iran, embellished with pomegranates. Many cultures consider the fruit a symbol of fertility. Photo: Louvre Museum/Wikimedia Commons\u003c/figcaption>\u003c/figure>\n\u003cp>The frozen berry mix in this outbreak had been packaged by Townsend Farms Inc., of Fairview, Ore., using berries and pomegranate arils, or seed kernels, from the U.S., Argentina, Chile and Turkey — a mini-United Nations of fruit.\u003c/p>\n\u003cp>The FDA currently inspects less than 2 percent of food imports, so oversight of imports is left largely to the U.S. processors and distributors. They often hire companies called third-party auditors to inspect foreign producers and processors.\u003c/p>\n\u003cp>Some of those third-party audits have been conducted well, Taylor says, and \"some are not done well.\"\u003c/p>\n\u003cp>\"In the case of produce,\" he adds, \"it includes paying attention to the microbial quality of the water used in processing.\"\u003c/p>\n\u003cp>In one \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/11/145037765/did-food-safety-auditors-cause-the-fatal-outbreak-from-tainted-cantaloupe\">infamous case\u003c/a> from 2011, a private auditor gave a cantaloupe-packing facility glowing reviews while it was shipping out melons contaminated with listeria; 30 people died.\u003c/p>\n\u003cp>Back in 2011, Congress passed the Food Safety Modernization Act, intended to remedy those problems. But the law is only just now on the way to being put in action.\u003c/p>\n\u003cp>In January, the FDA released proposed \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/04/fda-releases-rules-to-strengthen-safety-of-food-supply/\">regulations\u003c/a> for two key aspects of the new food-safety law: science-based standards for fruit and vegetable farms; and requirements for food processors to develop controls to prevent contamination. Other proposed regulations, on accreditation of third-party auditors and a requirement that U.S. importers have a foreign-supplier verification program, are in the works.\u003c/p>\n\u003cp>\"A central feature of FSMA is that we have better ways to make sure those standards are being met,\" says Taylor. \"It doesn't do any good to have regulations on the books if we can't inspect and enforce.\"\u003c/p>\n\u003cp>The law gives the FDA more power to oversee third-party auditors, and to do its own inspections overseas. But both of those tasks cost money, and it's not clear if Congress will hand over the kind of cash needed to do it right.\u003c/p>\n\u003cp>\"We have to be realistic,\" Taylor says. \"There's no switch we're going to turn off and have no foodborne illness. But we ought to be conscious of where the hazards are.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/64587/outbreak-traced-to-pomegranates-reveals-flaws-in-global-food-chain","authors":["byline_bayareabites_64587"],"categories":["bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_11936","bayareabites_2608","bayareabites_11544","bayareabites_244","bayareabites_11935","bayareabites_1562","bayareabites_10921","bayareabites_543"],"featImg":"bayareabites_64593","label":"bayareabites"},"bayareabites_55325":{"type":"posts","id":"bayareabites_55325","meta":{"index":"posts_1591205157","site":"bayareabites","id":"55325","score":null,"sort":[1359387136000]},"guestAuthors":[],"slug":"5-essential-foods-that-reduce-inflammation-and-optimize-health","title":"5 Essential Foods that Reduce Inflammation and Optimize Health","publishDate":1359387136,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/groupfood1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/groupfood1000.jpg\" alt=\"Foods that reduce inflammation. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"alignnone size-full wp-image-55405\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Excess \u003ca href=\"http://medical-dictionary.thefreedictionary.com/inflammation\">\u003cstrong>inflammation\u003c/strong>\u003c/a> is a major cause of disease in our modern times. It is linked to diabetes, cancer, heart disease, arthritis and even the aging process. This makes reducing inflammation one of the most important ways to promote health and longevity. Luckily our diet play a key role in controlling the inflammatory process and everyday food choices can make the difference between health and disease. It’s not complicated, the equation is simple. By avoiding the foods that promote inflammation and consuming the foods that decrease inflammation we can reduce our risk with each meal! \u003c/p>\n\u003cp>The first step is to eat a diet rich in organic, unrefined foods. Many whole foods have anti-inflammatory properties because they have beneficial fiber, vitamins and minerals. However, some stand apart, possessing powerful medicinal properties. Below I have listed my five favorite foods to reduce inflammation, prevent diseases and retard the aging process. Not only are these foods rich in nutrition, they are rich in flavor.\u003c/p>\n\u003col>\n\u003cstrong>Five foods that reduce inflammation\u003c/strong>\n\u003cli>\u003cstrong>Turmeric\u003c/strong>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/tumeric1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/tumeric1000-300x200.jpg\" title=\"Tumeric.\" alt=\"Tumeric. Photo: Wendy Goodfriend\" width=\"300\" height=\"200\" class=\"alignright size-medium wp-image-55411\">\u003c/a>This Asian spice is a medicinal superfood. Turmeric (Curcuma Longa) is a relative of ginger and is the spice that gives curry powder its characteristic yellow color. It is one of the most extensively researched medicinal spices. It protects the liver from toxins and is effective in killing numerous bacteria and yeasts. It is also and exceptional \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23281076\">anti-inflammatory\u003c/a>. Studies indicate that one of the most important constituents in turmeric is the yellow pigment, curcumin. It blocks several inflammatory chemicals reducing inflammation throughout the body. It is easy to consume turmeric daily by adding it to curries, beans, rice, sauces or smoothies. Just be careful because curcumin is so powerful that is stains everything -- clothing, towels and countertops. Turmeric is available as a dried powder or as the fresh root which resembles yellow ginger. It is best absorbed when it is combined with black pepper, or other aromatic spices as it is in traditional curry.\u003c/p>\u003c/li>\n\u003cli>\u003cstrong>Flax seeds and other rich sources of omega-3 fatty acids\u003c/strong>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/nuts-seeds1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/nuts-seeds1000-300x200.jpg\" title=\"Flax Seeds and Walnuts.\" alt=\"Flax Seeds and Walnuts. Photo: Wendy Goodfriend\" width=\"300\" height=\"200\" class=\"alignright size-medium wp-image-55407\">\u003c/a>In our bodies, cells communicate with each other by sending chemical messengers into the blood stream. These messengers are called cytokines. Certain cytokines promote an inflammatory response, while others turn it off. Omega-3 fatty acids cause more of the anti-inflammatory cytokines to be made. The modern American diet is very low in omega-3 fatty acids. It is difficult to get enough of them without making a conscious effort to eat high omega-3 foods. Flax seeds are one of the best vegetarian sources of omega-3s. Other rich sources are cold-water \u003ca href=\"http://solutionsnaturopathiccare.com/2011/09/12/rosemary-salmon-by-dara-thompson-naturopathic-doctor/\">fish\u003c/a>, hemp seeds, walnuts, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/30/super-food-dessert-recipe-chia-seed-pudding-with-cherries-coconut-and-pistachios/\">chia seeds\u003c/a> and \u003ca href=\"http://solutionsnaturopathiccare.com/2011/10/02/an-abundance-of-joy-by-dara-thompson-naturopathic-doctor/\">grass-fed beef\u003c/a>.\u003c/p>\u003c/li>\n\u003cli>\u003cstrong>Berries\u003c/strong>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/blueberries-pomegranates1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/blueberries-pomegranates1000-300x200.jpg\" title=\"Blueberries and Pomegranate.\" alt=\"Blueberries and Pomegranate. Photo: Wendy Goodfriend\" width=\"300\" height=\"200\" class=\"alignright size-medium wp-image-55412\">\u003c/a>Berries have a wide range of health benefits from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17147415\">anti-cancer\u003c/a> effects to improving wound healing. One of their most important properties is their ability to reduce \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17533651\">inflammation\u003c/a>. This property has been studied in different types of berries as well as in similar fruit such as pomegranate and cherries. It is easy to eat a variety of berries regularly as they tend to be accessible and are delicious. In the winter frozen berries are a good option. Freezing and thawing the fruit actually makes the powerful flavonoid compounds more available. Berries can be eaten in smoothies, fruit salads, desserts or straight from the bowl.\u003c/p>\u003c/li>\n\u003cli>\u003cstrong>Kiwis and other high enzyme foods\u003c/strong>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/kiwis1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/kiwis1000a-300x200.jpg\" title=\"Kiwis.\" alt=\"Kiwis. Photo: Wendy Goodfriend\" width=\"300\" height=\"200\" class=\"alignright size-medium wp-image-55406\">\u003c/a>Enzymes are one of the oldest natural remedies for inflammation. \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/3287010\">Bromelain\u003c/a>, an enzyme rich extract from the pineapple fruit, has been used by the medical community for over 50 years. The most effective enzymes seem to be the ones that break down \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2852049/\">proteins\u003c/a>. These are found abundantly in several fruits like kiwi, pineapple and green papaya. When consumed raw, a portion of these enzymes are absorbed intact into the blood stream where they break down inflammatory complexes. For acute conditions highly concentrated supplements are often used. But for low-grade chronic inflammation food is an important part of prevention and healing. Kiwis are a winter fruit in California. They are available in most stores, or you can pick your own organic kiwis at \u003ca href=\"http://www.swantonberryfarm.com/pages/u_picks.html\">Swanton Farms\u003c/a> in Pescadero.\u003c/p>\u003c/li>\n\u003cli>\u003cstrong>Olives and extra virgin olive oil\u003c/strong>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/oliveoil600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/oliveoil600-200x300.jpg\" title=\"Extra Virgin Olive Oil and Olives.\" alt=\"Extra Virgin Olive Oil and Olives. Photo: Wendy Goodfriend\" width=\"200\" height=\"300\" class=\"alignright size-medium wp-image-55410\">\u003c/a>The Mediterranean diet is well known to promote health and longevity. This is largely due to the high consumption of olives and extra virgin olive oil. These oily fruits are packed with \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23044226\">anti-inflammatory polyphenols\u003c/a> that have been shown to reduce both \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22449789\">arthritis and heart disease\u003c/a>. However, these important phytochemicals are not present in the refined oil. So remember to use the extra virgin, cold-pressed oil or the whole olives.\u003c/p>\u003c/li>\n\u003c/ol>\n\u003chr>\n\u003cp>Try the simple recipe below for wintertime treat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Recipe: Almond-Ambrosia Fruit Salad\u003c/strong>\u003c/p>\n\u003cp>Serves 4 people as a light meal or 8 people as a side dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruit-salad1000-hand.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruit-salad1000-hand.jpg\" title=\"Almond-Ambrosia Fruit Salad.\" alt=\"Almond-Ambrosia Fruit Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"alignnone size-full wp-image-55408\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup of kiwis, sliced into rounds or half moons\u003c/li>\n\u003cli>1 cup of pomegranate seeds\u003c/li>\n\u003cli>1 cup of blueberries -- fresh or frozen, thawed and drained\u003c/li>\n\u003cli>1 cup of navel oranges, peeled and separated into wedges (for an attractive presentation remove the outer membrane from the orange slices)\u003c/li>\n\u003cli>1 cup of blanched almonds\u003c/li>\n\u003cli>4 pitted dates or 2 T. of maple syrup or honey\u003c/li>\n\u003cli>1 teaspoon vanilla\u003c/li>\n\u003cli>1 teaspoon of diced fresh turmeric or ginger\u003c/li>\n\u003cli>Pinch of salt\u003c/li>\n\u003cli>1/4 cup of flax, hemp or chia seeds to garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Put all of the fruit in a serving bowl and mix it gently. You may also layer it or arrange it in circular patterns.\u003c/li>\n\u003cli> For Fruit Salad Dressing -- Place the almond, dates, spices and salt in a blender with 1/2 cup of water.\u003c/li>\n\u003cli>Keep an additional cup of water next to the blender to add while mixing. Turn the blender on a low (be sure your lid is on tight) and slowly increase the speed adding water as necessary to process the nuts. The nuts will not puree effectively with too much water added all at once.\u003c/li>\n\u003cli>Increase to the speed to the highest setting process the mixture until it resembles a thick cream. This is a dressing for the fruit salad.\u003c/li>\n\u003cli>Serve the fruit salad, almond ambrosia sauce and seeds in separate bowls and allow people to assemble their own dishes. The seeds will become soggy and gummy if they are added too soon.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>None of the information in this article is intended as medical advice or to diagnose, or treat any disease or health condition.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Let food be your medicine. Chronic inflammation is linked to pain, disease and premature aging. But these five simple foods can help reduce your risk with each bite. ","status":"publish","parent":0,"modified":1388699474,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1058},"headData":{"title":"5 Essential Foods that Reduce Inflammation and Optimize Health | KQED","description":"Let food be your medicine. Chronic inflammation is linked to pain, disease and premature aging. But these five simple foods can help reduce your risk with each bite. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"55325 http://blogs.kqed.org/bayareabites/?p=55325","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/01/28/5-essential-foods-that-reduce-inflammation-and-optimize-health/","disqusTitle":"5 Essential Foods that Reduce Inflammation and Optimize Health","path":"/bayareabites/55325/5-essential-foods-that-reduce-inflammation-and-optimize-health","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/groupfood1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/groupfood1000.jpg\" alt=\"Foods that reduce inflammation. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"alignnone size-full wp-image-55405\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Excess \u003ca href=\"http://medical-dictionary.thefreedictionary.com/inflammation\">\u003cstrong>inflammation\u003c/strong>\u003c/a> is a major cause of disease in our modern times. It is linked to diabetes, cancer, heart disease, arthritis and even the aging process. This makes reducing inflammation one of the most important ways to promote health and longevity. Luckily our diet play a key role in controlling the inflammatory process and everyday food choices can make the difference between health and disease. It’s not complicated, the equation is simple. By avoiding the foods that promote inflammation and consuming the foods that decrease inflammation we can reduce our risk with each meal! \u003c/p>\n\u003cp>The first step is to eat a diet rich in organic, unrefined foods. Many whole foods have anti-inflammatory properties because they have beneficial fiber, vitamins and minerals. However, some stand apart, possessing powerful medicinal properties. Below I have listed my five favorite foods to reduce inflammation, prevent diseases and retard the aging process. Not only are these foods rich in nutrition, they are rich in flavor.\u003c/p>\n\u003col>\n\u003cstrong>Five foods that reduce inflammation\u003c/strong>\n\u003cli>\u003cstrong>Turmeric\u003c/strong>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/tumeric1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/tumeric1000-300x200.jpg\" title=\"Tumeric.\" alt=\"Tumeric. Photo: Wendy Goodfriend\" width=\"300\" height=\"200\" class=\"alignright size-medium wp-image-55411\">\u003c/a>This Asian spice is a medicinal superfood. Turmeric (Curcuma Longa) is a relative of ginger and is the spice that gives curry powder its characteristic yellow color. It is one of the most extensively researched medicinal spices. It protects the liver from toxins and is effective in killing numerous bacteria and yeasts. It is also and exceptional \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23281076\">anti-inflammatory\u003c/a>. Studies indicate that one of the most important constituents in turmeric is the yellow pigment, curcumin. It blocks several inflammatory chemicals reducing inflammation throughout the body. It is easy to consume turmeric daily by adding it to curries, beans, rice, sauces or smoothies. Just be careful because curcumin is so powerful that is stains everything -- clothing, towels and countertops. Turmeric is available as a dried powder or as the fresh root which resembles yellow ginger. It is best absorbed when it is combined with black pepper, or other aromatic spices as it is in traditional curry.\u003c/p>\u003c/li>\n\u003cli>\u003cstrong>Flax seeds and other rich sources of omega-3 fatty acids\u003c/strong>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/nuts-seeds1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/nuts-seeds1000-300x200.jpg\" title=\"Flax Seeds and Walnuts.\" alt=\"Flax Seeds and Walnuts. Photo: Wendy Goodfriend\" width=\"300\" height=\"200\" class=\"alignright size-medium wp-image-55407\">\u003c/a>In our bodies, cells communicate with each other by sending chemical messengers into the blood stream. These messengers are called cytokines. Certain cytokines promote an inflammatory response, while others turn it off. Omega-3 fatty acids cause more of the anti-inflammatory cytokines to be made. The modern American diet is very low in omega-3 fatty acids. It is difficult to get enough of them without making a conscious effort to eat high omega-3 foods. Flax seeds are one of the best vegetarian sources of omega-3s. Other rich sources are cold-water \u003ca href=\"http://solutionsnaturopathiccare.com/2011/09/12/rosemary-salmon-by-dara-thompson-naturopathic-doctor/\">fish\u003c/a>, hemp seeds, walnuts, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/30/super-food-dessert-recipe-chia-seed-pudding-with-cherries-coconut-and-pistachios/\">chia seeds\u003c/a> and \u003ca href=\"http://solutionsnaturopathiccare.com/2011/10/02/an-abundance-of-joy-by-dara-thompson-naturopathic-doctor/\">grass-fed beef\u003c/a>.\u003c/p>\u003c/li>\n\u003cli>\u003cstrong>Berries\u003c/strong>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/blueberries-pomegranates1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/blueberries-pomegranates1000-300x200.jpg\" title=\"Blueberries and Pomegranate.\" alt=\"Blueberries and Pomegranate. Photo: Wendy Goodfriend\" width=\"300\" height=\"200\" class=\"alignright size-medium wp-image-55412\">\u003c/a>Berries have a wide range of health benefits from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17147415\">anti-cancer\u003c/a> effects to improving wound healing. One of their most important properties is their ability to reduce \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17533651\">inflammation\u003c/a>. This property has been studied in different types of berries as well as in similar fruit such as pomegranate and cherries. It is easy to eat a variety of berries regularly as they tend to be accessible and are delicious. In the winter frozen berries are a good option. Freezing and thawing the fruit actually makes the powerful flavonoid compounds more available. Berries can be eaten in smoothies, fruit salads, desserts or straight from the bowl.\u003c/p>\u003c/li>\n\u003cli>\u003cstrong>Kiwis and other high enzyme foods\u003c/strong>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/kiwis1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/kiwis1000a-300x200.jpg\" title=\"Kiwis.\" alt=\"Kiwis. Photo: Wendy Goodfriend\" width=\"300\" height=\"200\" class=\"alignright size-medium wp-image-55406\">\u003c/a>Enzymes are one of the oldest natural remedies for inflammation. \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/3287010\">Bromelain\u003c/a>, an enzyme rich extract from the pineapple fruit, has been used by the medical community for over 50 years. The most effective enzymes seem to be the ones that break down \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2852049/\">proteins\u003c/a>. These are found abundantly in several fruits like kiwi, pineapple and green papaya. When consumed raw, a portion of these enzymes are absorbed intact into the blood stream where they break down inflammatory complexes. For acute conditions highly concentrated supplements are often used. But for low-grade chronic inflammation food is an important part of prevention and healing. Kiwis are a winter fruit in California. They are available in most stores, or you can pick your own organic kiwis at \u003ca href=\"http://www.swantonberryfarm.com/pages/u_picks.html\">Swanton Farms\u003c/a> in Pescadero.\u003c/p>\u003c/li>\n\u003cli>\u003cstrong>Olives and extra virgin olive oil\u003c/strong>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/oliveoil600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/oliveoil600-200x300.jpg\" title=\"Extra Virgin Olive Oil and Olives.\" alt=\"Extra Virgin Olive Oil and Olives. Photo: Wendy Goodfriend\" width=\"200\" height=\"300\" class=\"alignright size-medium wp-image-55410\">\u003c/a>The Mediterranean diet is well known to promote health and longevity. This is largely due to the high consumption of olives and extra virgin olive oil. These oily fruits are packed with \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23044226\">anti-inflammatory polyphenols\u003c/a> that have been shown to reduce both \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22449789\">arthritis and heart disease\u003c/a>. However, these important phytochemicals are not present in the refined oil. So remember to use the extra virgin, cold-pressed oil or the whole olives.\u003c/p>\u003c/li>\n\u003c/ol>\n\u003chr>\n\u003cp>Try the simple recipe below for wintertime treat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Almond-Ambrosia Fruit Salad\u003c/strong>\u003c/p>\n\u003cp>Serves 4 people as a light meal or 8 people as a side dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruit-salad1000-hand.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruit-salad1000-hand.jpg\" title=\"Almond-Ambrosia Fruit Salad.\" alt=\"Almond-Ambrosia Fruit Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"alignnone size-full wp-image-55408\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup of kiwis, sliced into rounds or half moons\u003c/li>\n\u003cli>1 cup of pomegranate seeds\u003c/li>\n\u003cli>1 cup of blueberries -- fresh or frozen, thawed and drained\u003c/li>\n\u003cli>1 cup of navel oranges, peeled and separated into wedges (for an attractive presentation remove the outer membrane from the orange slices)\u003c/li>\n\u003cli>1 cup of blanched almonds\u003c/li>\n\u003cli>4 pitted dates or 2 T. of maple syrup or honey\u003c/li>\n\u003cli>1 teaspoon vanilla\u003c/li>\n\u003cli>1 teaspoon of diced fresh turmeric or ginger\u003c/li>\n\u003cli>Pinch of salt\u003c/li>\n\u003cli>1/4 cup of flax, hemp or chia seeds to garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Put all of the fruit in a serving bowl and mix it gently. You may also layer it or arrange it in circular patterns.\u003c/li>\n\u003cli> For Fruit Salad Dressing -- Place the almond, dates, spices and salt in a blender with 1/2 cup of water.\u003c/li>\n\u003cli>Keep an additional cup of water next to the blender to add while mixing. Turn the blender on a low (be sure your lid is on tight) and slowly increase the speed adding water as necessary to process the nuts. The nuts will not puree effectively with too much water added all at once.\u003c/li>\n\u003cli>Increase to the speed to the highest setting process the mixture until it resembles a thick cream. This is a dressing for the fruit salad.\u003c/li>\n\u003cli>Serve the fruit salad, almond ambrosia sauce and seeds in separate bowls and allow people to assemble their own dishes. The seeds will become soggy and gummy if they are added too soon.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>None of the information in this article is intended as medical advice or to diagnose, or treat any disease or health condition.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/55325/5-essential-foods-that-reduce-inflammation-and-optimize-health","authors":["5402"],"categories":["bayareabites_1245","bayareabites_12869","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_10275","bayareabites_10897","bayareabites_11097","bayareabites_11099","bayareabites_11096","bayareabites_11098","bayareabites_8347","bayareabites_11103","bayareabites_1562","bayareabites_511","bayareabites_10277","bayareabites_11069","bayareabites_2636"],"featImg":"bayareabites_55413","label":"bayareabites"},"bayareabites_53075":{"type":"posts","id":"bayareabites_53075","meta":{"index":"posts_1591205157","site":"bayareabites","id":"53075","score":null,"sort":[1356548961000]},"guestAuthors":[],"slug":"winter-salads","title":"Beautiful Winter Salads","publishDate":1356548961,"format":"aside","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_53435\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\" alt=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" title=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" width=\"560\" class=\"size-full wp-image-53435\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\u003c/figcaption>\u003c/figure>\n\u003cp>When was the last time you had a salad? Not a third glass of \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-eggnog\">Straus eggnog\u003c/a>, not a fourth frosted-snowman cookie, not a plate of short ribs oozing into polenta, but something crunchy and made of actual vegetables rather than equal parts bacon, croutons, and blue cheese. \u003c/p>\n\u003cp>Yes, we know: holiday chip-n-dips, Aunt Mavis's much-loved, once-a-year rum balls and better-than-sex bars, peppermint Jo-Jo's singing their siren song. Not to mention the greasy, porky, Spanx-busting allure of pigs-in-a-blanket after three hours of an open bar at your boyfriend's company Christmas party. At this time of year, where can you go, short of a \u003ca href=\"http://sfzc.org/green-gulch\">Green Gulch retreat\u003c/a>, and not find yourself facedown in fondue?\u003c/p>\n\u003cp>So, take it from me, you need a salad right about now. \u003c/p>\n\u003cp>When I worked for a biodynamic farm at the Union Square Greenmarket in New York City a few years ago, we sold bags of greenhouse-grown mache for something like $6 a quarter-pound. And New Yorkers in fur hats and down coats bought the stuff by the pillowcase-sized bagful, because the only other fresh and local options were potatoes and turnips. Long, snowy months would have pass before April, when the first fresh offerings would be pungent, oniony ramps and a handful of foraged fiddleheads. \u003c/p>\n\u003cp>But here, where it's cold enough for hot toddies and sweaters but rarely below freezing, the markets are still in full color-jolted swing. At the Berkeley farmers' market last Thursday, there were inky-purple carrots and kale, pink-hearted watermelon radishes, Spanish radishes black as dirt, Tyler Gold pears and Black Twig apples, persimmons, mandarins, and Meyer lemons glowing like Christmas-tree lights, ruby chard, Boston lettuce, fennel, sweet Japanese turnips, butternut squash and more. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Salads in summer require no thought, only a lavish hand with the tomatoes and basil. In winter, salads are best when composed with a little more artistry, as an integral, balancing part of the meal rather than a lettuce-and-croutons afterthought. So, armed with the crunchy bounty of the winter solstice, now's the time to discover pleasures beyond the hunkered-down hibernation of roasted roots and mashed potatoes. \u003c/p>\n\u003cp>RECIPE: \u003cstrong>White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\u003c/strong>.\u003cbr>\nAs crisp and chic as a freshly pressed white shirt. You can make this salad strictly white-on-white, with thinly slivered endive, fennel, and celery heart scattered with half-moons of sweet Tokyo (also known as Japanese or hakurei) turnip over pale fronds of frisee or escarole, perhaps with segments of white grapefruit or pomelo added for their juicy acidity. Or you can add a zing of color with ruby grapefruit and/or thin slices of magenta-centered watermelon radish, as shown here. \u003c/p>\n\u003cfigure id=\"attachment_53435\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\" alt=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" title=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" width=\"560\" class=\"size-full wp-image-53435\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\u003c/figcaption>\u003c/figure>\n\u003cp>Its cool crunch and mild bitterness makes a perfect foil for richly flavored wintery dishes, like braised duck legs or French lentils braised in red wine. Because watermelon radishes can be tougher than your typical small red-skinned radish, it's a good idea to shave them as thinly as possible, using a mandoline or the slicing disk of a food processor. Topped with fresh Dungeness crab and an extra squeeze of Meyer lemon, this salad can become a meal in itself. \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 bulbs fennel, halved\u003cbr>\n2 heads endive, halved\u003cbr>\n4 Japanese turnips, halved\u003cbr>\n3-4 stalks of celery from the heart\u003cbr>\n1 watermelon radish, peeled, or 1 daikon radish, peeled\u003cbr>\n1 grapefruit or pomelo, peeled and segmented\u003cbr>\npale center leaves from 1 head frisee, escarole, or butter (Boston) lettuce\u003cbr>\nSlivered rind and juice of 1 Meyer lemon\u003cbr>\n\u003cem>Vinaigrette:\u003c/em>\u003cbr>\nJuice of 1 Meyer lemon\u003cbr>\n1 tablespoon white wine vinegar or white balsamic vinegar\u003cbr>\n1 tablespoon finely minced shallot\u003cbr>\n1/4 cup extra virgin olive oil\u003cbr>\nSalt and freshly ground pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Let minced shallot macerate in lemon juice, vinegar, salt, and pepper while you prepare the salad. \u003c/p>\n\u003cp>2. Cut fennel, endive, and celery into thin slices on the diagonal. Slice turnips into thin half-moons. If you have a mandoline, shave watermelon radish or daikon into very thin slices; otherwise, cut as thinly as you can. \u003c/p>\n\u003cp>2. Toss sliced vegetables with juice of 1 lemon to prevent browning. \u003c/p>\n\u003cp>3. Cut grapefruit or pomelo in half through the equator. Using a small sharp knife, cut out wedges of fruit, leaving membranes attached to the rind.\u003c/p>\n\u003cp>4. Whisk olive oil into shallot-vinegar mixture. Taste for seasoning, adding pepper, more salt, lemon juice, or olive oil as needed. \u003c/p>\n\u003cp>5. Toss greens, sliced vegetables, and Meyer lemon rind with half the dressing. Taste and add more dressing as needed. Arrange on a platter or individual plates. Top with grapefruit wedges and a sprinkle of sea salt. \u003c/p>\n\u003cp>RECIPE: \u003cstrong>Persimmon, Pomegranate, Pecan Salad with Goat Cheese\u003c/strong>\u003cbr>\nI'm warning you: don't think you can make the toasted, sugar-and-cayenne-dusted pecans used to garnish this salad anytime but right before you serve it. Not because they won't keep--in fact, they'll be just fine made several days in advance--but they're so good, so nutty-crunchy hot and sweet, that your guests will sweep through the kitchen like locusts and hoover up every last nut before you've even folded a napkin or put out a wine glass. \u003c/p>\n\u003cfigure id=\"attachment_53439\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000a.jpg\" alt=\"Persimmon, Pomegranate, Pecan Salad with Goat Cheese\" title=\"Persimmon, Pomegranate, Pecan Salad with Goat Cheese\" width=\"560\" class=\"size-full wp-image-53439\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Persimmon, Pomegranate, Pecan Salad with Goat Cheese\u003c/figcaption>\u003c/figure>\n\u003cp>This recipe is adapted from a dish I had, and loved, at \u003ca href=\"http://www.baywolf.com/\">Bay Wolf\u003c/a> in Oakland (still going strong after 37 years), and was delighted to find in the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580082602/kqedorg-20\">Bay Wolf Restaurant Cookbook\u003c/a>. A mainstay on my Thanksgiving table, it's just as good, and colorfully cheering, throughout the winter. \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/\">Fuyu persimmons\u003c/a> are the round, yellow-orange, flattish ones, which can be eaten while firm.\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Total Time: \u003c/strong>35 minutes\u003cbr>\n\u003cstrong>Yield: \u003c/strong>4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Pecans:\u003c/em>\u003cbr>\n1 cup pecan halves\u003cbr>\n1 1/2 tablespoons sugar\u003cbr>\n1/4 teaspoon sea salt\u003cbr>\ncayenne pepper to taste\u003cbr>\n\u003cem>Dressing:\u003c/em>\u003cbr>\n1 shallot, minced\u003cbr>\n2 sprigs fresh thyme\u003cbr>\n2 tablespoons white wine or champagne vinegar\u003cbr>\nSalt and freshly ground pepper\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n\u003cem>Salad:\u003c/em>\u003cbr>\n2 generous handfuls arugula leaves\u003cbr>\n3 generous handfuls mixed salad greens\u003cbr>\n3 Fuyu persimmons, sliced in thin wedges\u003cbr>\nSeeds of 1 pomegranate\u003cbr>\n4 ounces soft, fresh goat cheese (chevre), crumbled\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To make pecans: Preheat oven to 325ºF. Fill a medium-sized saucepan with water and bring to a boil. When water is boiling, drop in pecans and blanch for 2 minutes. Drain. Toss wet pecans with sugar, salt, and a gentle sprinkle of cayenne. Spread out on a baking sheet and bake, stirring occasionally to keep nuts from clumping, until dry and toasty, 10-15 minutes. Remove pan from the oven and scoop nuts onto a plate to cool. \u003c/p>\n\u003cp>2. While pecans are baking, strip thyme leaves off the stalk and let shallots and thyme leaves macerate in the vinegar for at least 20 minutes. Whisk in salt, pepper, and olive oil. Taste for seasoning. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>3. Just before serving, toss greens and persimmon wedges with half the dressing, adding more as needed. Arrange on individual plates. Top each serving with pomegranate seeds, pecans, and crumbled goat cheese. Sprinkle with a little sea salt and drizzle on a little more dressing if needed. \u003c/p>\n\n","blocks":[],"excerpt":"When was the last time you had a salad? Put down the eggnog and cookies and crunch on some of winter's healthy local bounty. Stephanie Rosenbaum offers up two inventive winter salads to brighten your holiday table. ","status":"publish","parent":0,"modified":1550268486,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1257},"headData":{"title":"Beautiful Winter Salads | KQED","description":"When was the last time you had a salad? Put down the eggnog and cookies and crunch on some of winter's healthy local bounty. Stephanie Rosenbaum offers up two inventive winter salads to brighten your holiday table. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"53075 http://blogs.kqed.org/bayareabites/?p=53075","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/12/26/winter-salads/","disqusTitle":"Beautiful Winter Salads","path":"/bayareabites/53075/winter-salads","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53435\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\" alt=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" title=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" width=\"560\" class=\"size-full wp-image-53435\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\u003c/figcaption>\u003c/figure>\n\u003cp>When was the last time you had a salad? Not a third glass of \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-eggnog\">Straus eggnog\u003c/a>, not a fourth frosted-snowman cookie, not a plate of short ribs oozing into polenta, but something crunchy and made of actual vegetables rather than equal parts bacon, croutons, and blue cheese. \u003c/p>\n\u003cp>Yes, we know: holiday chip-n-dips, Aunt Mavis's much-loved, once-a-year rum balls and better-than-sex bars, peppermint Jo-Jo's singing their siren song. Not to mention the greasy, porky, Spanx-busting allure of pigs-in-a-blanket after three hours of an open bar at your boyfriend's company Christmas party. At this time of year, where can you go, short of a \u003ca href=\"http://sfzc.org/green-gulch\">Green Gulch retreat\u003c/a>, and not find yourself facedown in fondue?\u003c/p>\n\u003cp>So, take it from me, you need a salad right about now. \u003c/p>\n\u003cp>When I worked for a biodynamic farm at the Union Square Greenmarket in New York City a few years ago, we sold bags of greenhouse-grown mache for something like $6 a quarter-pound. And New Yorkers in fur hats and down coats bought the stuff by the pillowcase-sized bagful, because the only other fresh and local options were potatoes and turnips. Long, snowy months would have pass before April, when the first fresh offerings would be pungent, oniony ramps and a handful of foraged fiddleheads. \u003c/p>\n\u003cp>But here, where it's cold enough for hot toddies and sweaters but rarely below freezing, the markets are still in full color-jolted swing. At the Berkeley farmers' market last Thursday, there were inky-purple carrots and kale, pink-hearted watermelon radishes, Spanish radishes black as dirt, Tyler Gold pears and Black Twig apples, persimmons, mandarins, and Meyer lemons glowing like Christmas-tree lights, ruby chard, Boston lettuce, fennel, sweet Japanese turnips, butternut squash and more. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Salads in summer require no thought, only a lavish hand with the tomatoes and basil. In winter, salads are best when composed with a little more artistry, as an integral, balancing part of the meal rather than a lettuce-and-croutons afterthought. So, armed with the crunchy bounty of the winter solstice, now's the time to discover pleasures beyond the hunkered-down hibernation of roasted roots and mashed potatoes. \u003c/p>\n\u003cp>RECIPE: \u003cstrong>White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\u003c/strong>.\u003cbr>\nAs crisp and chic as a freshly pressed white shirt. You can make this salad strictly white-on-white, with thinly slivered endive, fennel, and celery heart scattered with half-moons of sweet Tokyo (also known as Japanese or hakurei) turnip over pale fronds of frisee or escarole, perhaps with segments of white grapefruit or pomelo added for their juicy acidity. Or you can add a zing of color with ruby grapefruit and/or thin slices of magenta-centered watermelon radish, as shown here. \u003c/p>\n\u003cfigure id=\"attachment_53435\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\" alt=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" title=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" width=\"560\" class=\"size-full wp-image-53435\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\u003c/figcaption>\u003c/figure>\n\u003cp>Its cool crunch and mild bitterness makes a perfect foil for richly flavored wintery dishes, like braised duck legs or French lentils braised in red wine. Because watermelon radishes can be tougher than your typical small red-skinned radish, it's a good idea to shave them as thinly as possible, using a mandoline or the slicing disk of a food processor. Topped with fresh Dungeness crab and an extra squeeze of Meyer lemon, this salad can become a meal in itself. \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 bulbs fennel, halved\u003cbr>\n2 heads endive, halved\u003cbr>\n4 Japanese turnips, halved\u003cbr>\n3-4 stalks of celery from the heart\u003cbr>\n1 watermelon radish, peeled, or 1 daikon radish, peeled\u003cbr>\n1 grapefruit or pomelo, peeled and segmented\u003cbr>\npale center leaves from 1 head frisee, escarole, or butter (Boston) lettuce\u003cbr>\nSlivered rind and juice of 1 Meyer lemon\u003cbr>\n\u003cem>Vinaigrette:\u003c/em>\u003cbr>\nJuice of 1 Meyer lemon\u003cbr>\n1 tablespoon white wine vinegar or white balsamic vinegar\u003cbr>\n1 tablespoon finely minced shallot\u003cbr>\n1/4 cup extra virgin olive oil\u003cbr>\nSalt and freshly ground pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Let minced shallot macerate in lemon juice, vinegar, salt, and pepper while you prepare the salad. \u003c/p>\n\u003cp>2. Cut fennel, endive, and celery into thin slices on the diagonal. Slice turnips into thin half-moons. If you have a mandoline, shave watermelon radish or daikon into very thin slices; otherwise, cut as thinly as you can. \u003c/p>\n\u003cp>2. Toss sliced vegetables with juice of 1 lemon to prevent browning. \u003c/p>\n\u003cp>3. Cut grapefruit or pomelo in half through the equator. Using a small sharp knife, cut out wedges of fruit, leaving membranes attached to the rind.\u003c/p>\n\u003cp>4. Whisk olive oil into shallot-vinegar mixture. Taste for seasoning, adding pepper, more salt, lemon juice, or olive oil as needed. \u003c/p>\n\u003cp>5. Toss greens, sliced vegetables, and Meyer lemon rind with half the dressing. Taste and add more dressing as needed. Arrange on a platter or individual plates. Top with grapefruit wedges and a sprinkle of sea salt. \u003c/p>\n\u003cp>RECIPE: \u003cstrong>Persimmon, Pomegranate, Pecan Salad with Goat Cheese\u003c/strong>\u003cbr>\nI'm warning you: don't think you can make the toasted, sugar-and-cayenne-dusted pecans used to garnish this salad anytime but right before you serve it. Not because they won't keep--in fact, they'll be just fine made several days in advance--but they're so good, so nutty-crunchy hot and sweet, that your guests will sweep through the kitchen like locusts and hoover up every last nut before you've even folded a napkin or put out a wine glass. \u003c/p>\n\u003cfigure id=\"attachment_53439\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000a.jpg\" alt=\"Persimmon, Pomegranate, Pecan Salad with Goat Cheese\" title=\"Persimmon, Pomegranate, Pecan Salad with Goat Cheese\" width=\"560\" class=\"size-full wp-image-53439\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Persimmon, Pomegranate, Pecan Salad with Goat Cheese\u003c/figcaption>\u003c/figure>\n\u003cp>This recipe is adapted from a dish I had, and loved, at \u003ca href=\"http://www.baywolf.com/\">Bay Wolf\u003c/a> in Oakland (still going strong after 37 years), and was delighted to find in the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580082602/kqedorg-20\">Bay Wolf Restaurant Cookbook\u003c/a>. A mainstay on my Thanksgiving table, it's just as good, and colorfully cheering, throughout the winter. \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/\">Fuyu persimmons\u003c/a> are the round, yellow-orange, flattish ones, which can be eaten while firm.\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Total Time: \u003c/strong>35 minutes\u003cbr>\n\u003cstrong>Yield: \u003c/strong>4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Pecans:\u003c/em>\u003cbr>\n1 cup pecan halves\u003cbr>\n1 1/2 tablespoons sugar\u003cbr>\n1/4 teaspoon sea salt\u003cbr>\ncayenne pepper to taste\u003cbr>\n\u003cem>Dressing:\u003c/em>\u003cbr>\n1 shallot, minced\u003cbr>\n2 sprigs fresh thyme\u003cbr>\n2 tablespoons white wine or champagne vinegar\u003cbr>\nSalt and freshly ground pepper\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n\u003cem>Salad:\u003c/em>\u003cbr>\n2 generous handfuls arugula leaves\u003cbr>\n3 generous handfuls mixed salad greens\u003cbr>\n3 Fuyu persimmons, sliced in thin wedges\u003cbr>\nSeeds of 1 pomegranate\u003cbr>\n4 ounces soft, fresh goat cheese (chevre), crumbled\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To make pecans: Preheat oven to 325ºF. Fill a medium-sized saucepan with water and bring to a boil. When water is boiling, drop in pecans and blanch for 2 minutes. Drain. Toss wet pecans with sugar, salt, and a gentle sprinkle of cayenne. Spread out on a baking sheet and bake, stirring occasionally to keep nuts from clumping, until dry and toasty, 10-15 minutes. Remove pan from the oven and scoop nuts onto a plate to cool. \u003c/p>\n\u003cp>2. While pecans are baking, strip thyme leaves off the stalk and let shallots and thyme leaves macerate in the vinegar for at least 20 minutes. Whisk in salt, pepper, and olive oil. Taste for seasoning. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3. Just before serving, toss greens and persimmon wedges with half the dressing, adding more as needed. Arrange on individual plates. Top each serving with pomegranate seeds, pecans, and crumbled goat cheese. Sprinkle with a little sea salt and drizzle on a little more dressing if needed. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/53075/winter-salads","authors":["5038"],"series":["bayareabites_15122","bayareabites_15012"],"categories":["bayareabites_752","bayareabites_95","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_16285","bayareabites_1555","bayareabites_1562","bayareabites_10944","bayareabites_14738","bayareabites_1815","bayareabites_10945","bayareabites_16284"],"featImg":"bayareabites_53434","label":"bayareabites_15012"},"bayareabites_49506":{"type":"posts","id":"bayareabites_49506","meta":{"index":"posts_1591205157","site":"bayareabites","id":"49506","score":null,"sort":[1349282021000]},"guestAuthors":[],"slug":"pomegranate-limeade-popsicle-recipe","title":"Pomegranate Limeade Popsicle Recipe","publishDate":1349282021,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5925.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5925.jpg\" alt=\"Pomegranate Limeade Popsicle \" title=\"Pomegranate Limeade Popsicle \" width=\"560\" class=\"alignnone size-full wp-image-49507\">\u003c/a>\u003c/p>\n\u003cp>Like I said in my \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/30/fig-vanilla-and-sour-cream-popsicles/\">Fig and Sour Cream Popsicle recipe\u003c/a>, popsicles are my new favorite food to make. I just love how creative I can be with them. Oh, and I plan to keep making them all year round.\u003c/p>\n\u003cp>I had been looking forward to pomegranate season as I didn't really use them in recipes at all last year. I completely missed my opportunity. So the idea of freezing them to extend the season was of interest to me. And look how they turned out! The seeds inside the popsicle are just gorgeous, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5876.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5876.jpg\" alt=\"Pomegranate Limeade Popsicle\" title=\"Pomegranate Limeade Popsicle \" width=\"560\" class=\"alignnone size-full wp-image-49508\">\u003c/a>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/Bt1mepyzogc\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/3 cup fresh lime juice\u003c/li>\n\u003cli>1/2 cup of granulated sugar\u003c/li>\n\u003cli>2 1/2 cup water\u003c/li>\n\u003cli>1 pomegranate\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions\u003c/strong>:\u003cbr>\n1. Mix the lime juice, sugar and water thoroughly until all the sugar is completely dissolved. This recipe for limeade is a bit sweeter than I like but you need to make your popsicle recipe on the sweet side as it will not be as sweet when frozen. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. Add the juice to the popsicle molds, but do not completely fill them. We are going to add pomegranate seeds next.\u003c/p>\n\u003cp>3. \u003ca href=\"http://www.wikihow.com/Seed-a-Pomegranate\">Seed the pomegranate.\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5733.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5733.jpg\" alt=\"Pomegranate\" title=\"Pomegranate\" width=\"560\" class=\"alignnone size-full wp-image-49510\">\u003c/a>\u003c/p>\n\u003cp>4. Add the \u003ca href=\"http://en.wikipedia.org/wiki/Aril\">arils\u003c/a> to the popsicle molds. You don't want the pops to be jam-packed but the seeds should be evenly dispersed throughout. \u003c/p>\n\u003cp>5. Freeze for at least 7 to 10 hours as you want these pops to be rock hard. The pomegranate seeds will slightly compromise the structure of the pop so to prevent breakage they need to be frozen solid. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5890.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5890.jpg\" alt=\"Pomegranate Limeade Popsicle\" title=\"Pomegranate Limeade Popsicle \" width=\"560\" class=\"alignnone size-full wp-image-49509\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Like I said in my Fig and Sour Cream Popsicle recipe, popsicles are my new favorite food to make. I just love how creative I can be with them. I had been looking forward to pomegranate season as I didn't really use them in recipes at all last year. So the idea of freezing them to extend the season was of interest to me. And look how they turned out! The seeds inside the popsicle are just gorgeous, right?","status":"publish","parent":0,"modified":1349282021,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/Bt1mepyzogc"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":259},"headData":{"title":"Pomegranate Limeade Popsicle Recipe | KQED","description":"Like I said in my Fig and Sour Cream Popsicle recipe, popsicles are my new favorite food to make. I just love how creative I can be with them. I had been looking forward to pomegranate season as I didn't really use them in recipes at all last year. So the idea of freezing them to extend the season was of interest to me. And look how they turned out! The seeds inside the popsicle are just gorgeous, right?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"49506 http://blogs.kqed.org/bayareabites/?p=49506","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/10/03/pomegranate-limeade-popsicle-recipe/","disqusTitle":"Pomegranate Limeade Popsicle Recipe","path":"/bayareabites/49506/pomegranate-limeade-popsicle-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5925.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5925.jpg\" alt=\"Pomegranate Limeade Popsicle \" title=\"Pomegranate Limeade Popsicle \" width=\"560\" class=\"alignnone size-full wp-image-49507\">\u003c/a>\u003c/p>\n\u003cp>Like I said in my \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/30/fig-vanilla-and-sour-cream-popsicles/\">Fig and Sour Cream Popsicle recipe\u003c/a>, popsicles are my new favorite food to make. I just love how creative I can be with them. Oh, and I plan to keep making them all year round.\u003c/p>\n\u003cp>I had been looking forward to pomegranate season as I didn't really use them in recipes at all last year. I completely missed my opportunity. So the idea of freezing them to extend the season was of interest to me. And look how they turned out! The seeds inside the popsicle are just gorgeous, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5876.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5876.jpg\" alt=\"Pomegranate Limeade Popsicle\" title=\"Pomegranate Limeade Popsicle \" width=\"560\" class=\"alignnone size-full wp-image-49508\">\u003c/a>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/Bt1mepyzogc\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/3 cup fresh lime juice\u003c/li>\n\u003cli>1/2 cup of granulated sugar\u003c/li>\n\u003cli>2 1/2 cup water\u003c/li>\n\u003cli>1 pomegranate\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions\u003c/strong>:\u003cbr>\n1. Mix the lime juice, sugar and water thoroughly until all the sugar is completely dissolved. This recipe for limeade is a bit sweeter than I like but you need to make your popsicle recipe on the sweet side as it will not be as sweet when frozen. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2. Add the juice to the popsicle molds, but do not completely fill them. We are going to add pomegranate seeds next.\u003c/p>\n\u003cp>3. \u003ca href=\"http://www.wikihow.com/Seed-a-Pomegranate\">Seed the pomegranate.\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5733.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5733.jpg\" alt=\"Pomegranate\" title=\"Pomegranate\" width=\"560\" class=\"alignnone size-full wp-image-49510\">\u003c/a>\u003c/p>\n\u003cp>4. Add the \u003ca href=\"http://en.wikipedia.org/wiki/Aril\">arils\u003c/a> to the popsicle molds. You don't want the pops to be jam-packed but the seeds should be evenly dispersed throughout. \u003c/p>\n\u003cp>5. Freeze for at least 7 to 10 hours as you want these pops to be rock hard. The pomegranate seeds will slightly compromise the structure of the pop so to prevent breakage they need to be frozen solid. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5890.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5890.jpg\" alt=\"Pomegranate Limeade Popsicle\" title=\"Pomegranate Limeade Popsicle \" width=\"560\" class=\"alignnone size-full wp-image-49509\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/49506/pomegranate-limeade-popsicle-recipe","authors":["5362"],"categories":["bayareabites_752","bayareabites_1653","bayareabites_12","bayareabites_1593"],"tags":["bayareabites_2701","bayareabites_1562","bayareabites_9479"],"featImg":"bayareabites_49507","label":"bayareabites"},"bayareabites_1620":{"type":"posts","id":"bayareabites_1620","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1620","score":null,"sort":[1226170811000]},"guestAuthors":[],"slug":"lady-in-red","title":"Lady in Red","publishDate":1226170811,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/pom1.jpg\" alt=\"pomegranate\" align=\"left\">It's always an honor to be asked to be part of or contribute to a wedding, but it's even more flattering when your culinary skills are called upon for said wedding.\u003c/p>\n\u003cp>In October, Kim specifically requested I bring my \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/07/14/one-potato-two-potatosalad/\">\"famous potato salad\"\u003c/a> to her post-Scotland wedding reception, and last weekend, Catherine, Jeff, and all of us wedding guests toasted their happiness with my Lady in Red at the Mandarin Oriental Hotel.\u003c/p>\n\u003cp>Over the summer, Catherine -- for whom I once designed a \u003ca href=\"http://foodmusings.typepad.com/food_musings/2007/08/an-elderflower-.html\">simple birthday cocktail\u003c/a> to go along with her gift of St. Germain elderflower liqueur -- asked if I would shake up a special wedding cocktail. Her only request: it had to be red to match her dress. \u003c/p>\n\u003cp>After first assessing what the Mandarin Oriental stocked in their bar, I set about to concocting the cocktail. Aside from staining its cheeks crimson, I wanted this cocktail to be three things: seasonal, celebratory, and reflective of the bride's tastes. Well, not \u003cem>all\u003c/em> of that happened. \u003c/p>\n\u003cp>Ignoring sangria and all other wine-based cocktails of that ilk, I knew that the red hue was going to come from cranberry or pomegranate juice (seasonal!), and after a few (read: nine) attempts, I ditched the cranberry juice. It was too easily diluted in both color and flavor. I also had to ditch my idea of including both bourbon and ginger ale in this cocktail (the bride's signature drink) because no matter what I did, the bourbon came out too...bourbon-y.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few weeks later, I started with a whole new plan and a whole new red. Now working with the stronger, tarter pomegranate juice, I cried, \"Eureka\" after three passes and then set to refining the flavors.\u003c/p>\n\u003cp>Victorious and hung-over, I presented the recipe to the bride along with a list of potential names: Ruby Slipper, Scarlet 75 (the drink is an adaptation of the classic French 75), Red Letter Day, and Lady in Red. (She chose \"Lady in Red,\" so if you now have Chris de Burgh in your head, it's not my fault.) \u003c/p>\n\u003cp>(Okay, maybe it is.)\u003c/p>\n\u003cdiv>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/OcWspfgk9c8&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/OcWspfgk9c8&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/div>\n\u003cp>On my reserve list of names was Study in Scarlet, Red-dy or Knot (my husband's contribution), The Red Menace, The Scarlet Letter, The Cat's Meow, My Love is Like a Red, Red Rose, and Redrum. (I will be saving that last one for a blood-soaked mojito or daiquiri in case Stephen King ever wants me to design a wedding cocktail for him.)\u003c/p>\n\u003cp>\u003cstrong>Lady in Red\u003c/strong>\u003c/p>\n\u003cp>2 oz. pomegranate juice\u003cbr>\n1 1/2 oz. gin\u003cbr>\n4 oz. ginger ale (preferably very spicy ginger ale)\u003cbr>\nSparkling rosé\u003cbr>\n2-3 dashes Angostura bitters\u003cbr>\nPomegranate seeds\u003c/p>\n\u003cp>Shake pomegranate juice and gin with ice; strain into a cocktail glass. Add ginger ale and top off with sparkling rose. Finish with bitters. Garnish with four pomegranate seeds for health, happiness, love, and laughter.\u003c/p>\n\u003cp>I am pleased and relieved to report that the drink was extremely well received. Even my French friend, who I thought preferred champagne to everything, was seen drinking more than one Lady in Red. Additionally, the bartender told someone else that he's seen a lot of guest-created cocktails pass through his shaker, but he had never seen one reordered so many times. Finally -- and most importantly -- the bride, the groom, and all my cocktailing friends loved it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I hope you do, too.\u003c/p>\n\n","blocks":[],"excerpt":"Over the summer, Catherine -- for whom I once designed a \u003ca href=\"http://foodmusings.typepad.com/food_musings/2007/08/an-elderflower-.html\">simple birthday cocktail\u003c/a> to go along with her gift of St. Germain elderflower liqueur -- asked if I would shake up a special wedding cocktail. Her only request: it had to be red to match her dress. ","status":"publish","parent":0,"modified":1226429419,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":570},"headData":{"title":"Lady in Red | KQED","description":"Over the summer, Catherine -- for whom I once designed a simple birthday cocktail to go along with her gift of St. Germain elderflower liqueur -- asked if I would shake up a special wedding cocktail. Her only request: it had to be red to match her dress. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1620 http://blogs.kqed.org/bayareabites/2008/11/08/lady-in-red/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/11/08/lady-in-red/","disqusTitle":"Lady in Red","path":"/bayareabites/1620/lady-in-red","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/pom1.jpg\" alt=\"pomegranate\" align=\"left\">It's always an honor to be asked to be part of or contribute to a wedding, but it's even more flattering when your culinary skills are called upon for said wedding.\u003c/p>\n\u003cp>In October, Kim specifically requested I bring my \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/07/14/one-potato-two-potatosalad/\">\"famous potato salad\"\u003c/a> to her post-Scotland wedding reception, and last weekend, Catherine, Jeff, and all of us wedding guests toasted their happiness with my Lady in Red at the Mandarin Oriental Hotel.\u003c/p>\n\u003cp>Over the summer, Catherine -- for whom I once designed a \u003ca href=\"http://foodmusings.typepad.com/food_musings/2007/08/an-elderflower-.html\">simple birthday cocktail\u003c/a> to go along with her gift of St. Germain elderflower liqueur -- asked if I would shake up a special wedding cocktail. Her only request: it had to be red to match her dress. \u003c/p>\n\u003cp>After first assessing what the Mandarin Oriental stocked in their bar, I set about to concocting the cocktail. Aside from staining its cheeks crimson, I wanted this cocktail to be three things: seasonal, celebratory, and reflective of the bride's tastes. Well, not \u003cem>all\u003c/em> of that happened. \u003c/p>\n\u003cp>Ignoring sangria and all other wine-based cocktails of that ilk, I knew that the red hue was going to come from cranberry or pomegranate juice (seasonal!), and after a few (read: nine) attempts, I ditched the cranberry juice. It was too easily diluted in both color and flavor. I also had to ditch my idea of including both bourbon and ginger ale in this cocktail (the bride's signature drink) because no matter what I did, the bourbon came out too...bourbon-y.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A few weeks later, I started with a whole new plan and a whole new red. Now working with the stronger, tarter pomegranate juice, I cried, \"Eureka\" after three passes and then set to refining the flavors.\u003c/p>\n\u003cp>Victorious and hung-over, I presented the recipe to the bride along with a list of potential names: Ruby Slipper, Scarlet 75 (the drink is an adaptation of the classic French 75), Red Letter Day, and Lady in Red. (She chose \"Lady in Red,\" so if you now have Chris de Burgh in your head, it's not my fault.) \u003c/p>\n\u003cp>(Okay, maybe it is.)\u003c/p>\n\u003cdiv>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/OcWspfgk9c8&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/OcWspfgk9c8&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/div>\n\u003cp>On my reserve list of names was Study in Scarlet, Red-dy or Knot (my husband's contribution), The Red Menace, The Scarlet Letter, The Cat's Meow, My Love is Like a Red, Red Rose, and Redrum. (I will be saving that last one for a blood-soaked mojito or daiquiri in case Stephen King ever wants me to design a wedding cocktail for him.)\u003c/p>\n\u003cp>\u003cstrong>Lady in Red\u003c/strong>\u003c/p>\n\u003cp>2 oz. pomegranate juice\u003cbr>\n1 1/2 oz. gin\u003cbr>\n4 oz. ginger ale (preferably very spicy ginger ale)\u003cbr>\nSparkling rosé\u003cbr>\n2-3 dashes Angostura bitters\u003cbr>\nPomegranate seeds\u003c/p>\n\u003cp>Shake pomegranate juice and gin with ice; strain into a cocktail glass. Add ginger ale and top off with sparkling rose. Finish with bitters. Garnish with four pomegranate seeds for health, happiness, love, and laughter.\u003c/p>\n\u003cp>I am pleased and relieved to report that the drink was extremely well received. Even my French friend, who I thought preferred champagne to everything, was seen drinking more than one Lady in Red. Additionally, the bartender told someone else that he's seen a lot of guest-created cocktails pass through his shaker, but he had never seen one reordered so many times. Finally -- and most importantly -- the bride, the groom, and all my cocktailing friends loved it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I hope you do, too.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1620/lady-in-red","authors":["5010"],"categories":["bayareabites_1244"],"tags":["bayareabites_1563","bayareabites_1561","bayareabites_140","bayareabites_221","bayareabites_1562","bayareabites_137","bayareabites_1126"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. 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