Recipe of the Month—"Its No Oxidant"

Ingredients
1 & 1/2 large cup of strawberries
1 cup of blueberries
1 ripe banana
A handful of halved walnuts
1 cup of Stonyfield Farm vanilla yogurt

Directions
Clean and dry strawberries, and then cut fourths the long way. Using an average sized dinner plate, make a circle out of the strawberries. Put the blueberries right in the middle. Slice and round the banana on top. Pour yogurt right on top (have fun with this). Place your walnuts all over the top.

Talk about a natural high, the high yield of antioxidants, literally takes the rust off of cells. Have it for breakfast, lunch, or dinner.

Nature’s #1 Antioxidant Fruit
Recent USDA studies show that wild blueberries are a tasty way to eat right and stay healthy. Scientists at the Jean Mayer USDA Human Nutrition Research Center on Aging ranked blueberries #1 in antioxidant activity compared with 40 other commercially available fruits and vegetables.
What this means is a serving of blueberries may have more of the antioxidant power you need to fight aging, cancer and heart disease.
Strawberries are no slouch. They are a high source of Vitamin C and natural sugars that cleanse the system. Strawberries have a high yield of iron and potassium. Potassium is to the soft tissue (connective tissue, blood vessels, skin), what calcium is to the hard tissue (bone, teeth). Here is what I really like about strawberries: ellagic acid. Ellagic acid, according to the study conducted by Dr. Paul La Chance of Rutgers University, neutralizes PAH, a carcinogen found in cigarette smoke.

Eating these wonderful berries is great but juicing them offers incredible benefits!

Submitted by:
Kevin Hawkins, owner of Juice to Live

Life is a bowl Cherries. Please share your bowl of cherries—send your favorite healthy recipes to info@juicetolive.net and we will post them on the Juice to Live website.