Kiwifruit….who knew?

I was logging my weekly weight on Weight Watchers this morning (3 pound loss…thank you very much!) and I saw they had an article on kiwifruit.  Last week I went to Costco and bought way too may kiwis so I am desperate for ideas.  I was surprised by the stats.  Did you know that kiwifruit only has 56 calories per large fruit and is packed with vitamins C and E and loaded with potassium?  I guess I never really thought about it.  I was most surprised to learn that the skin, once washed, is edible as well.  Personally, I don’t think I’ll ever acquire a taste for the rough fuzzy skin, but good to know.

Kiwi’s are best when they start to soften.  You can leave them on your counter for up to 5 days to ripen, but then it is best to store them in a plastic bag in your chill chest.  They will last up to 2 weeks in there.  I could not believe how many uses they have.  The enzymes found in a kiwi act as a natural meat ternderizer, so remember that the next time you are smothering your favorite animal flesh with chemical tenderizer.  🙂

At this point I have so many, I’ve just been adding one to my morning GNC Lean Shake protein smoothie, but I’m excited to try some more adventurous options as well.  Weight Watchers has some great ideas so be sure to check them out.  I’ve created my own variation from their No Bake Fruit Tart recipe.  WW version has 4 points and mine only has 2.  I hope you enjoy it and let me know how it goes.

2 Point No Bake Fruit Tart
serves 2

2 whole graham cracker rectangles (that’s 8 smaller rectangles)
1 Tbls apple juice
1 large kiwifruit
4 strawberries
1 peach
1/4 cup blueberries

Pulverize the graham crackers into a fine crumb and add the apple juice.  Find a tin can out of your recycling and clean it really good after removing the top and bottom.  Use the can as a mold for the crumb base.  Press 1/2 of the crumb mixture into the can and press to compact.  Once you have made the base remove the can. 

Peel the kiwi and peach, hull and wash the strawberries and wash the blueberries.  Slice the kiwi, peach and strawberries into thin slices.  Layer the fruit over the base.  I think this order works best:

Kiwi on the bottom
Strawberries next
Peach on top of the strawberries
Blueberries on the top

I suppose you could add a small amount of whipped cream, but remember that adds calories, fat and POINTS. 

Enjoy and let me know how you love it!


So you all know I’ve been getting weekly deliveries from Kretschmann Farms for my CSA right?  Well this week we were blessed with 10 beautiful tomatoes, 3 zucchini, a huge bunch of basil and parsley, and much more.  The timing could not have been better.  I’m a huge fan of The Kind Life and earlier in the week Alicia posted a recipe for vegan bolognese sauce.   I could not wait to make my own version, and so I did yesterday.  Let me just say OMG this is the best sauce I’ve ever tasted.  I did not follow her recipe exactly and I would encourage you to experiment as well.  For those of you that aren’t big on getting all your veggies every day, this is the recipe for you.  The sauce has a tomato base of course, but is filled with carrots, zucchini, eggplant, onion, wine and more.  I used seitan in place of the tempeh because that’s what I had in the house.  My mom loved it, Aaron loved it and I’m sure the dogs would have too if I was willing to share it with them, which I’m not.  I finished it by using my stick blender to puree everything to a nice smooth texture.  I added the seitan last (after blending) so that it gave the sauce the illusion of having “meat” in it.  I made a large batch, so I will get 5 dinners out of it.  I filled 3 quart zip top freezer bags and froze it for future use.  I hope you try this yourselves and share the outcome.  Trust me this is pure veggie goodness!