I'm seeing red

Red. The color of passion, the color of power, the color of energy. When we see red colors, our emotions tend to change. Sometimes in a positive manner, as when we are in love (or lust.) Sometimes, too, red can can have a negative effect. For example, red cars are more likely to be stolen, and some psychologists agree that persons who wear red to negotiation meetings are less likely to have a productive meeting but more likely to have a confrontational one.

When it comes to food, red seems to add another level of allure. Red cakes are more festive, red cherries can add more appeal to a simple salad, red peppers can turn a simple omelet into a special breakfast. And guess what? There is also a health benefit to eating red foods. Most red fruits and vegetables contain the nutrient lycopene. Lycopene is an antioxidant and we all know how great antioxidants are: they protect our skin from sun damage and from damage by our natural bodily reactions. Lycopene goes one step further. It can lower our risk of cancer, particularly prostate cancer.
There are many ways to incorporate red foods into our diets. Here is just one recipe. Enjoy!

Strawberry Shortcake

Makes about 10

Strawberry sauce:
3 cups fresh strawberries
2 tbsp pomegranate juice
2 tbsp honey ( or more depending on sweetness of strawberries)
1/2 tsp balsamic vinegar
pinch of salt

Biscuit:
1 cup all purpose flour
1/2 cup whole wheat pastry flour
1/3 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
1/2 cup cream
1/3 cup fat free ricotta cheese
1 tsp real vanilla extract
1 tbsp cream for brushing tops
extra sugar for sprinkling

Strawberry cream:
2 cups fat free cool whip
6 to 8 fresh strawberries

To prepare sauce:
Wash, hull and slice strawberries. Place in bowl together with pomegranate juice, honey, balsamic vinegar and salt. Mix and set aside. (This can be done up to a day ahead.)

To Prepare Biscuit:
1. Set oven to 425 degrees F.
2. In a large mixing bowl, combine all purpose flour, pastry flour, sugar, baking powder, baking soda, and cinnamon.
3. In a separate bowl, combine cream, ricotta cheese and vanilla extract.
4. Pour ricotta mixture into flour mixture and, using a spatula, combine until all of the liquid has been absorbed. Then, lightly knead until fully incorporated to form a ball.
5. On a lightly floured surface gently roll out dough to form a 1" thick circle.
6. Using a 2 1/2 " cookie cutter, cut into 10 rounds.
7. Place biscuit rounds on a well greased cookie sheet. Brush tops with cream and sprinkle with sugar. Bake for 10 minutes.
8. Immediately remove from cookie sheet and cool on a wire rack.

To prepare cream topping:
Wash and hull strawberries and puree in food processor or blender. Empty to bowl and fold in cool whip.


To assemble shortcake:
1. Using a fork, pierce around center of biscuit and separate into two halves.
2. Drizzle some strawberry syrup unto halves and place bottom half on a serving plate.
3. Spoon a tablespoon of strawberry sauce onto bottom biscuit half, followed by a dollop of strawberry cream and top with the top side of biscuit. Serve with fresh strawberries on the side.

For more delicious and healthy recipes, and to read more about my blog, please visit http://www.healthyandgourmet.blogspot.com