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Blueberry and Mint Limeade


    This is refreshingly bright and tart with a dark berry finish. Add more mint for a piquant flavour. Pack smart and divide among Mason jars with lids. This makes travelling easy and provides an environmentally friendly, no-waste drinking glass too.


    2 1/2 cups (625 mL) blueberries
    1 1/2 cups (350 mL) water
    1/2 cup (125 mL) palm sugar or organic raw cane sugar
    4 mint sprigs
    1 cup (250 mL) freshly squeezed lime juice (about 6 to 7 limes)
    2 to 3 cups (500 to 750 mL) soda water

    Place 2 cups (500 mL) berries in saucepan. Add water and sugar. Bring to a boil over high heat, then reduce to medium. Partially cover and simmer, stirring occasionally, until berries soften and pop, 3 to 4 minutes. Stir in 3 mint sprigs, then remove pan from heat. Let cool, then discard mint. Purée with hand blender. For a smoother texture, strain and discard solids. Return liquid to saucepan and stir in lime juice and soda water.

    Divide among 6 large Mason jars (or pour into 1 to 2 Thermos containers). Stir in remaining 1/2 cup (125 mL) blueberries and mint leaves from remaining sprig. Seal jars with lids. Chill until ready to serve.

    Makes 6 cups (1.5 L).

    Each serving contains: 115 calories; 1 g protein; 0.2 g total fat (0 g sat. fat, 0 g trans fat); 30 g total carbohydrates (25 g sugars, 2 g fibre); 23 mg sodium

    source: "Splendour in the Grass", alive #381, July 2014


    Blueberry and Mint Limeade




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    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.