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Dole 5 A Day Dole 5 A Day Sponsored by the Dole Food Company, this site is designed to help elementary students learn the nutritional importance of fruits and vegetables. The Just for Kids section includes online activities for children, ...
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learn about different types of fruit , including nutrition , fruit science, diet, juicing techniques, selection tips, and a fruit alphabet.
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Should you be a vegetarian it can be a healthy way to eat Reasons for becoming a vegetarian are personal and individual decisions ... Back To Nutrition Facts ...
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Separate nutrition myths, truths
Every day we hear information about health and physical activity. The problem is a lot of that information differs from one day to the next. The U.S. Department of Health & Human Services says the real facts are pretty easy.
Reaching out and tasting the rainbow
COLUMBIA, S.C. - The peaches are arriving. The blueberries are almost ripe for the picking, and fresh, watermelons soon will follow. And don't forget the cantaloupes.
Teens propose solutions for obesity
KEYSTONE - A group of teens came up with guidelines for politicians, corporations and schools to help solve the problem of childhood obesity last week, but the bottom line is good nutrition starts locally.
Edible Prickly Pear Cactus offers rare beautiful bloom
In my last article, I requested that readers bring to my attention any new and unique food products that you wanted to learn more about in upcoming articles.
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Pineapple, bananas, mango, and litchis (exotic, yes, but available fresh or canned at grocery stores) team up in a cinnamon-, rum-, and ginger-flavored broth. Banana peppers add just the right amount of zing.
It's-a-Breeze Tropical Soup
PREP: 20 MINUTES COOK: 5 MINUTES CHILL: 2 HOURS
3 cups unsweetened pineapple juice
1/3 cup sugar
2 to 3 Tbsp. light or dark rum (optional)
1 to 2 small banana peppers or jalapeno peppers, seeded
and finely chopped (about 1-2 tsp.)
1 inch piece fresh ginger, quartered
8 inches stick cinnamon, broken
1/2 medium pineapple, peeled, cored, and cut into bite-size chunks
1 mango, pitted, peeled, and chopped (1 cup)
2 small bananas, peeled and cut into 1/2-inch slices
1/2 cup fresh litchis, shelled, halved, and seeded, or canned
litchis, drained and halved
Toasted coconut shards*
1. In a medium saucepan combine pineapple juice, sugar, rum, banana
pepper, ginger, and stick cinnamon. Bring to boiling; reduce heat.
Simmer, covered, for 5 minutes. Remove ginger and stick cinnamon;
slightly. Stir in pineapple chunks. Chill, covered, for
2 to 24 hours.
2. Remove from refrigerator; add mango, banana, and litchis. To serve,
ladle soup into eight bowls. Garnish with coconut shards. Makes 8
appetizer servings.
* TO TOAST COCONUT SHARDS: Arrange shards on a baking sheet. Bake in a 350[degrees] F oven for 2 to 3 minutes or until edges just start to brown.
NUTRITION FACTS PER SERVING: 147 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 2 mg sodium, 37 g carbo., 2 g fiber, and 1 g pro. |
