Health Facts: Perhaps those who have overeaten them is what has given prunes a false bad reputation. However, if you push that prejudgment aside, you might be surprised to find out they’re actually super yummy and good for you. Plump and tender, prunes are a good source of terrific nutrients including calcium and Vitamin C. Furthermore, each serving carries 12 percent daily value of fiber which acts as a great digestive agent and a whopping 17 percent daily value of Vitamin A. That’s just a small number of the healthy nutrients prunes hold. Yet one of the most absolutely amazing health facts the prune
As Autumn approaches, so does plum harvesting season and, for Bella Viva, pleasing plums mean pleasant prunes. The season only lasts around 30 days total and it’s vital to get the fruit picked before they over-ripen and start falling on the ground – especially before fall and winter rains – yet still right when they’re ripe enough. This year’s harvest season is right on target! Every step to ensure the plums are cared for thoroughly and to their full potential takes ultimate dedication. Bella Viva makes certain we know our farmers, and who’s more passionate about Bella Viva than owner Victor Martino himself! That’s
Congratulations to Debra D. for winning second prize in the 2015 Bella Viva Recipe Contest! Her sweet and salty fig bars were delicious. We enjoyed the unique blend of flavors and the buttery rich taste. The beauty of this recipe is you can mix and match any dried fruit and nuts, such as: raisins, dates, prunes, apricots or cherries. Ingredients: ¾ cup dried figs ¾ cup water ½ cup butter (coconut oil might work, haven’t tested yet) 3 tablespoons coconut sugar 2 teaspoons vanilla extract 1¼ cup blanched almond flour ⅛ teaspoon baking soda ¾ cup chopped walnuts (or more) sea salt or Himalayan salt
Ingredients: ½ cup Bella Viva Prunes ½ cup Bella Viva Dried Peaches ½ cup Bella Viva Dried Apricots Orange peel/Orange Juice to taste 1 Tsp Cinnamon Lemon Juice Pinch/Lemon Peel Instructions Simmer 10 minutes in shallow water, after bringing to boil. Can be served, chilled or warm; add raw honey for sweetener if needed.
Ingredients: 6 tablespoons all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder ¼ teaspoon salt ¼ cup dark brown sugar 1 cup walnuts, lightly toasted and coarsely chopped ½ cup whole almonds, lightly toasted and coarsely chopped ½ cup dried Moyer prunes, pitted and halved ½ cup dried apricot halves ½ cup dried Bing cherries 1 large egg 1 teaspoon vanilla extract Instructions Preheat the oven to 325° F. Prepare a 8×8-inch square pan with nonstick spray or line the bottom and sides with parchment paper. In a large bowl, combine the flour, baking soda, baking powder and salt. Add the brown sugar,
Description This recipe was adapted by Katie G. from a recipe originally found on Epicurious. She recommends stuffing and wrapping the roast at least 24 hours in advance. Instructions: Stuffing: ¼ pound Bella Viva Dried Apricots, cut into ½-inch pieces ¼ pound Bella Viva Dried Zante Currants 2/3 cup ruby port 1 medium onion, finely chopped 1 small shallot, finely chopped 2 cloves of garlic ¾ stick unsalted butter 1 tart apple such as Granny Smith, peeled and cut into ½-inch pieces Roast: 1 6 pound bone-in pork loin roast (10 ribs), frenched, at room temperature 1 hour 9 or 10 bacon slices Port
Description This combination is a delicious fruit-pie like concoction without the gluten, wheat, or flour. Enjoy throughout the holidays! Ingredients: 2-3 fresh cinnamon sticks Fresh or dry bay leaves Organic crystallized sugar (or any sugar) Ground cinnamon Bella Viva dried apricots Bella Viva dried pears Bella Viva dried peaches Bella Viva dried nectarines Bella Viva dried prunes Instructions Line a metal tin, or any container we like to use a festive holiday tin! Line the bottom with a paper doily or any food-grade liner. Layer ingredients in a liberal fashion and sprinkle cinnamon-sugar to taste. Close lid and let ingredients sit on counter.
