Mary’s Memo – June 2nd


Juicing machines are a top-selling kitchen appliance. Home juicing, which ten years ago was just a fad among health food enthusiasts, has entered the mainstream kitchen in a big way. Best 100 Juices for Kids by Jessica Fisher brings this revolution home for the kids or grandchildren in the family.

Every parent knows that pediatricians and kids’ dentists decry the effects on children, from bad teeth and sleepless nights to obesity and the risk of diabetes from drinks loaded with sugar and high fructose corn syrup. But what to do? Most children want something more interesting than plain water and something sweeter than a glass of milk.

Cookbook author and blogger, Fisher, mom of six, discovered the answer shortly after she brought home a juicing machine. She experimented with hundreds of flavor combinations and discovered a wealth of recipes that could pass the rigorous six-children-test in her home. In Best 100 Juices for Kids, Fisher shares the tasty, sparkling results. Seventy recipes are for juices, 45 fruit-based and 25 vegetable based. The remaining 30 feature luscious smoothies, including several dairy-free recipes, and “sparklies,” which are club soda-based carbonated drinks, great replacements for artificially flavored and sugary soda pop. For the hot months there are recipes for icy slushes and refreshing juice-based ice pops. Jessica Fisher lives in the San Diego area with her husband and six children that she home schools with plenty of breaks for healthy beverages. Her bestselling first book, Not Your Mother’s Make Ahead and Freeze Cookbook, added to her reputation as an author with a lot of clever ideas for feeding a family cheaply and nutritiously.

These days everyone’s favorite condiment is salsa and Gazpacho Juice tastes just like salsa in a glass. Feel free to add a few dashes of hot pepper sauce for those who like a little kick. You may also crave a few tortilla chips with your drink.


• 2 medium tomatoes
• 1 medium cucumber
• 1 large red bell pepper
• 1 medium lime
• 1/2 small red onion
• 2 handfuls fresh cilantro

Core tomatoes. Trim the cucumber. Core and seed the pepper. Peel the lime if desired. Juice the tomatoes, cucumber, bell pepper, lime, onion and cilantro according to your juicing machine. Whisk to combine. Add water to taste if you or your children prefer a milder juice. Recipe makes 15 to 20-ounces.
Source: 100 Best Juices for Kids (Harvard Common Press, April 2014, 16.95/softback.


In two studies out of Michigan State University, managers and employees who checked their smart phones after 9 p.m. were more tired the next morning and less engaged at work the following day than those who didn’t use their phones during that time. The phones keep us mentally engaged, one of the authors said, and “make it hard to detach from work so they can relax and fall asleep.”
SOURCE: Consumer Reports on Health, May 2014.


Research suggests that canned fruits and vegetables are on a par nutritionally with fresh and frozen, and can be an affordable way of helping boost your intake of produce. The review, published February 27, 2014, in the American Journal of Lifestyle Medicine, analyzed more than 40 studies comparing canned fruits and vegetables to fresh and frozen varieties based on nutrition and cost. The researchers found that canned vegetables often cost 20 to 50 percent less than fresh and frozen varieties, with virtually no sacrifices in nutritional quality. One caveat: Canned foods are often high in salt, so choose sodium-free products or rinse vegetables thoroughly before consuming them. Also, rinse fruit if it is canned in syrup.
Source: Weill Cornell Medical College Women’s Nutrition Connection, May 2014.


Crisps and cobblers are mainly different in their use of toppings. Cobblers have biscuit dough dropped on top of fruit so it looks like a cobbled street when baked. Crisps have a topping made by combining butter with flour, sugar (either white or brown) and sometimes oatmeal until crumbly. Both are made with a variety of fresh fruits but usually not citrus because of its water content. Thickening in crisps and cobblers is usually flour or cornstarch. This week’s recipe for Peach Crisp was shared by Sister Regina Smith, our retired pastoral assistant at St. Patrick’s Church in Bryan.


• 3 to 4 cups sliced fresh peaches (other fruits can be used)
• 1 tablespoon flour
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1/8 teaspoon ginger
• Pinch of salt (1/8 teaspoon)
• 1 tablespoon water
• 1 cup quick oatmeal
• 1/2 cup flour
• 1 cup packed brown sugar
• 1/2 cup (1 stick) butter

Mix first 7 ingredients together. Pour into a 9x9x2-inch baking dish. In separate bowl mix together last 4 ingredients for the topping. Sprinkle over fresh fruit mixture. Bake in preheated 350ºF oven for 45 minutes.
Source: Sister Regina Smith, Perrysburg, OH.

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