BLACK CURRANTS Alkalinizing, GLA, Vitamin C, Quercetin, Kaempferol
Black currants, Ribes nigrum, have been used medicinally for centuries in China and Europe. Unfortunately, in the U.S. they were banned in the early 1900's due to forestry concerns. The ban was lifted in 2003 so now we can enjoy black currants as a healthy snack and as an accent to salads and other dishes. Studies have shown these berries to be beneficial for rheumatoid arthritis, cancer, kidney stones, and vision. Black currants naturally have many connexin-enhancing benefits. These include some of the highest values for alkalinizing potential (PRAL = -6.5/3.5 oz), gamma-linolenic acid (GLA), quercetin, and kaempferol. In addition, black currants are an excellent antioxidant and contain one of the highest contents of vitamin C (4 times more by weight than oranges, 200mg/3.5 oz) and vitamin A. You can find dried black currents in many grocery and specialty stores in the nuts and dried fruit aisle.
Fennel and Black Currant Salad
This recipe was adapted from Rachael Ray, it's perfect for spring and summer and has loads of connexin-enhancing ingredients.
Ingredients: 2 hearts of romaine, torn or chopped 1 large bulb of fennel, trimmed of fronds and tops 1/4 red onion, peeled and thinly sliced 3-4 sprigs flat-leaf parsley 3-4 Springs cilantro 1/4 cup mix of dried black currants and toasted sunflower seeds 3 tbsp balsamic vinegar 3 tbsp extra-virgin olive oil Coarse salt and black pepper to taste Asiago cheese, shaved for garnish (optional)
Preparation: Place chopped or torn romaine in a large salad bowl. Cut fennel bulb down the center, then again, quartering it. Remove the core with angled cuts on each quarter bulb. Thinly slice quarter bulbs across and add to salad bowl. Add the parsley, cilantro sprigs and red onion to the salad. Top with the balsamic vinegar and the olive oil and toss lightly to coat the salad evenly. Season with salt and pepper (to taste) and top it off with the black currant and sunflower mix. If you would like, add Asiago by shaving the cheese with your knife.