Here’s a berry variation that is so delicious, it tastes like a dessert.

3 acorn squash
1 1/2 cups fresh or frozen blueberries
1 tart apple, such as Granny Smith – diced
10 Tbsp FruitFast Mixed Berry Liquid
6 tbsp brown sugar
6 tsp butter

Preheat oven to 350 degrees.

Poke each squash with a knife or fork two – three times. Place squash in microwave oven and cook on high for 8-10 minutes. Carefully cut squash in half lengthwise and remove fibers and seeds.

Fill each half of the squash with the diced apple then sprinkle each half with 1 Tbsp. brown sugar. Dot the squash halves with 1 tsp. butter on top of the diced apple mixture. Place in an ungreased casserole dish; add 1/2 cup water around the squash and bake for 20-30 minutes or until the apples begin to soften.

In a medium bowl, mix together the blueberries and FruitFast Mixed Berry Liquid.

Remove the squash from the oven and spoon the blueberry mixture over the apple mixture.

Yield: 6 servings

1 Tbsp butter or margarine

1 cup chopped onion

1 cup chopped celery

1 cup diced carrots

½ cup dried tart cherries

½ cup chopped walnuts or pecans

1 clove garlic, diced

1 tsp dried oregano

½ cup fresh basil leaves, torn into small pieces

3 cups cooked rice

Melt butter in a non-stick skillet. Add onion, celery, and carrots. Sauté until vegetables are tender. Add garlic and sauté another minute. Stir in cherries, nuts, oregano and basil. Stir until heated. Add mixture to cooked rice.

Yield 8 servings.

A hike in the Woodland searching for the elusive morel mushroom was on the
agenda this past weekend. When I was a young girl my father would love this
time of year. With five small pair of eyes and two pair of adult eyes, he
was sure to fill his grocery bags with many of these elusive delicacies.

Mushroom hunting has become a spring ritual in my family, as it has for so
many families. So with our special mushroom bag in hand off to the woods
we went hoping to find enough mushrooms for at least one meal. Walking
through the woods, watching and smelling the forest come alive, munching a
Cherryflex FruitFast Supplement Bar, ah, life doesn’t get any better than
this. Even if we found nothing, what a great way to spend the day. As luck
would have it, we did find just enough for a meal. I have found over the
years, a few fantastic recipes that incorporate the morel mushroom. One of
these recipes pairs the morel with another rite of spring “white asparagus”.

The Germans were the innovators of the much revered “white asparagus”, also
known as “Spargel”. It is grown with all sunlight shut out preventing
photosynthesis, hence the lack of color. As a result the asparagus tends to
be milder, sweeter and more tender in taste than its green counterpart. In
Germany, the asparagus is sold at roadside stands and in open air markets in
every town. An annual “Spargelfest” is held in Schwetzingen, Germany, where
one lucky person is crowned “Spargel Queen”. White asparagus can be
difficult to find in US supermarkets, but I found that combining the morel
with fresh green asparagus works equally well.

So while the mushroom season is in full swing, head for your favorite
“secret” mushroom haven. Don’t forget to take along your favorite FruitFast
Supplement Bar. They are, nutritious, all natural fruit and just the pick
me up you will need to keep you up and running.

This recipe was adapted from a recipe found in the Spring 2006 issue of Bon
Appetit.

Asparagus and Morel Saute

1 1/2 lbs white or green asparagus, trimmed and cut into 3-inch lengths
2-3 Tbsp butter
6 ounces fresh morels, cleaned, and halved
2 tsp fresh thyme leaves
1/2 cup green onions, thinly sliced; or 3/4 cups thinly sliced leeks (white
and pale green parts only)
1 clove garlic minced (optional)
2 Tbsp fresh Italian parsley

Steam the asparagus, or cook in large saucepan in boiling water until just
tender. Melt butter in a large non-stick skillet on medium heat and saute
onions and garlic for approx 1 minute. Add the thyme and morel mushrooms
and continue to saute for about 6 minutes or until the mushrooms are tender.
Add asparagus, toss to coat and continue to saute approx 2 minutes. Stir in
parsley. Salt and pepper to taste.