PLUM - FRUIT OF THE WEEK

Hey Lovelies. Happy New Year! I know, it mid January but, since this is my first post for 2018, it qualifies to be a new year wish! I hope you've been good and last year has been amazing for you guys. For me last year was a mixture of good and bad but I thank God I have made it to another year. This year I've decided to be bolder in the kitchen, try new things recipes, use ingredients I have never used before, learn new cooking skills, eat out more... as you can see the list is endless. Basically I want to do more!I have a good feeling it's gonna be an amazing year! So to kick us off the new year 2018 is fruits, Plums to be precise. Well, plums had to make it since its Plums season in Nairobi, Yeeei! I have always loved Plums and always look foward to their season. So I will take full advantage of them to create amazing Plum recipes! Here are a few fun and nutritious facts about Plums

BLUEBERRY - FRUIT OF THE WEEK

I love Blueberries. These little sweet tangy berries are full of deliciousness and nutrients. Blueberries  are perennial flowering plants with indigo-colored berries. Blueberries are sold fresh or are processed as individually quick frozen (IQF) fruit, purée, juice, or dried or infused berries. These may then be used in a variety of consumer goods, such as jellies, jams, blueberry pies, muffins, snack foods, or as an additive to breakfast cereals. Blueberry jam is made from blueberries, sugar, water, and fruit pectin. Blueberry sauce is a sweet sauce prepared using blueberries as a primary ingredient. Blueberry wine is made from the flesh and skin of the berry, which is fermented and then matured; usually the lowbush variety is used. Blueberries are one of the most nutrient-dense foods in the world and contain large levels and a broad range of antioxidants. Blueberries are especially rich in proanthocyanidins, which have been observed to have additional anti-aging properties.

AVOCADO - FRUIT OF THE WEEK

We've had so many Avocados in the house that it was only inevitable that I would speak about them. Avocado will be the ingredient of the week so look foward to its appearance in one or two recipes this coming week. The avocado (Persea americana) is a tree long thought to have originated in South Central Mexico, classified as a member of the flowering plant family Lauraceae. Recent archaeological research produced evidence that the avocado was present in Peru as long as 15,000 years ago (a bit of history). Avocado (also alligator pear) also refers to the tree's fruit, which is botanically a large berry containing a single seed. Avocados are commercially valuable and are cultivated in tropical and Mediterranean climates throughout the world.They have a green-skinned, fleshy body that may be pear-shaped, egg-shaped, or spherical. Commercially, they ripen after harvesting. Avocado trees are partially self-pollinating. Nutritionally,  a typical serving of avocado (100 g) is moderate to rich in several B vitamins and vitamin K, with good content of vitamin C, vitamin E and potassium. Avocados also contain phytosterols and carotenoids, such as lutein and zeaxanthin. Avocados have diverse fats. For a typical avocado: About 75% of an avocado's energy comes from fat, most of which (67% of total fat) is monounsaturated fat as oleic acid. Other predominant fats include palmitic acid and linoleic acid. Although costly to produce, nutrient-rich avocado oil has diverse uses for salads or cooking and in cosmetics and soap products.