Food Wiki – Raspberry, Nutritional Value & Best Recipes
Raspberries refer to small fruits with a velvety texture and tart and sweet flavor. The most common variety of raspberry is the red kind, but you can also see it coming in purple, black, and golden.
Health experts consider raspberries as superfood because they are chock full of fiber and antioxidants that promote heart health. Raspberries help reduce and undo oxidation damage in the cells of the body. These fruits can also lower the risk of stroke and heart attacks.
As mentioned earlier, raspberry is a good source of dietary fiber. It is low in calories, too. Furthermore, the fiber greatly reduces the number of calories absorbed and stored in the body, making it a viable addition to any weight loss plan.
Raspberries also contain polyphenols with potent anti-inflammatory properties. This means that this fruit can help alleviate arthritis and other chronic joint pains when ingested regularly.
Here are some great recipes with raspberry in them:
Raspberry-Thyme Hot Toddy Punch
In a large pot over high heat, bring to boil ten cups of water. Reduce the heat to a simmer and toss in four bags of black tea, one lemon (thinly sliced), an orange (thinly sliced), a quarter cup sugar, a tablespoon of cloves, and twelve sprigs of fresh thyme. Cover the pot and let the contents simmer for 10 minutes.
Turn off the heat and fish out the tea bags. Stir in a cup and a half of raspberry liqueur, a cup and a half of rye whiskey, and a quarter cup of fresh lemon juice. Pour the contents into mugs and serve while still warm.
Raspberry and Spinach Salad with Toasted Hazelnuts
Preheat the oven to 350-degree F. Line a baking pan with parchment paper and then evenly spread a third of a cup of raw hazelnuts. Roast the nuts for 10-12 minutes until they turn golden brown.
While they are still hot, place the nuts in a large, clean kitchen towel. Fold the ends of the towel together and proceed to rub the hazelnuts against each other to remove the skins. Do not worry if there are still bits of skin left on the nuts. Let the nuts cool down to room temperature and coarsely chop them.
In a large mixing bowl, whisk together a quarter cup of extra virgin olive oil, the zest (grated) and juice of one medium lemon, two tablespoons kefir, and a teaspoon of honey. Whisk until smooth and add salt and pepper to taste.
In a large salad bowl, place half a pound of spinach, four carrots (julienned), two cups of thinly sliced radishes, and a cup of raspberries. Drizzle the contents with the dressing. Toss thoroughly. Serve in individual salad plates topped with the chopped roasted hazelnuts.