Dealing with an abnormally high concentration of fats or lipids in the blood can be frightening and perplexing -- just what do those numbers mean and why do they matter? Well, let's start with the basics.
I inherited 10 fruit trees, one a 50 year-old Anjou Pear. A couple of apple of unknown variety, five citrus, a Loquat and a Black Fig. They all survived my learning curve, so I figured I had graduated to the level of planting my own varieties of fruit.
Not that healthy foods need to be any better, but we couldn't resist sharing these hacks that increase their nutritional value. Hey, go big or go home, right? Actually, whether you use these nutrition-boosting hacks or not, these foods are all super nutritious, tasty choices.
The main clue to pear ripeness is color. Most pears show a faint yellow background when ready. Anjou and other green ones should give slightly under pressure. Once ripe, the pear's flavor deteriorates quickly.
When you add the ensemble to a combination of satiny acerbic endive and velvety piquant watercress you have perfect balance in flavor, color and texture. The Honey Raspberry Vinaigrette finishes the mating in a harmonious blend.