What two things are RED, round and popular in the summer?

Cherries and radishes!

Cherries

Did you blink? If so, the cherry season may be over. To get FRESH, good tasting cherries, you will want to run to the store and get some soon as they have a very short season.

Health Benefits

• Powerful antioxidants
• Reduces inflammation
• High in potassium
• Pain relief from arthritis as cherries contain anti-inflammatory compounds
• Helps sleep cycle because they contain natural melatonin
• Treats gout
• Cancer preventive compounds as they contain fiber, Vitamin C, carotenoids and anthocyanin (can also help enhance memory)
• Reduce belly fat!
  • Yeah, baby- but do not go out and drink lots of juice as this can increase sugar consumption. Keep in mind, if you eat cherries for their therapeutic value, 10 sweet cherries or 1 cup of sour cherries contains about 4 grams of fructose.

How do I eat it?

There are a ton of fun and healthy ways to use cherries. When they’re in season, the fresh fruit can be added to oatmeal, yogurt parfaits, salads, desserts, drinks, and smoothies.

Recipe

Quinoa Salad with Dark Cherries and Kale Recipe

Adapted from Dr. Axe

Total time: 50 minutes

Serves 4

Ingredients

• 2 cups pitted and halved dark red cherries
• 2 cups cooked quinoa
• 1/2 cup wild rice
• 1 cup chopped raw kale
• 1/2 cup chopped celery
• 1/2 cup chopped raw or sprouted nuts — almonds, cashews or pecans
• Sea salt and black pepper to taste
• 1/4 cup extra virgin olive oil
• 1/4 cup apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced

Directions:

1. Soak quinoa at least 15 minutes to remove the bitter coating.
2. Cook the wild rice in 3 cups of water over high heat for 15 minutes.
3. Drain the quinoa and add it to the wild rice.
4. Continue to cook for 15 minutes more just until the quinoa is done. It should be al dente, not mushy.
5. Drain the mixture.
6. Combine the quinoa and wild rice mixture, vegetables, cherries and nuts in a large bowl.
7. Whisk together the oil, vinegar, mustard, garlic, salt and pepper and pour over the salad.

Radishes

Radishes are a naturally cooling food. Their pungent flavor is highly regarded in eastern medicine for the ability to decrease excess heat in the body that can build up during the warmer months. This is a perfect vegetable to have during the summer.

Health Benefits

• Very low in calories
• High in vitamin C, K, B1, and B2
• Contains fiber
• Cancer preventative foliates
• Iron
• Potassium
• Copper
• Zinc
• Calcium
• Phosphorus
• Aids in digestion
• Aids in sore throats
• Keeps you hydrated

The root contains vitamin C and the radish top contains nearly six times as much as the root!

Tips

Choose firm bright smooth radishes. The top should be green and crisp. You can store them for up to 14 days in the fridge. If you buy them with the tops attached, you should take them off right away.

The smaller the radish, the better. Be aware that cooking the root destroys much of the vitamin C content, especially if you cook it with carrots.

How do I eat it?

You may chop the radish in slices and dip it into oil and sea salt as a snack. Also, you can incorporate into salads and sandwiches.

The greens have a peppery taste similar to arugula. You may steam, sauté, stir-fry, add to soups, or salads.

GOTTA  LOVE SUMMER!