Publix GreenWise Market Magazine - June 2008
Tea With a Twist
|Tea With a Twist|
If you're a purist, by all means enjoy your iced tea with nothing more than ice cubes and a spoonful of sugar. But if you like more sass in your glass, flavor tea with a little fruit, juice or herbs. Fresh mint and lemon are naturals with green, black or herbal tea. Drop a few mint leaves into a glass and bruise them with a teaspoon to release their flavor. Then add ice, cold tea and a squeeze of fresh lemon.
For more pucker try a classic Arnold Palmer. This thirst-quenching blend of equal parts iced tea and lemonade always refreshes, whether you're coming off the greens or relaxing in the backyard.
Iced tea can get dressed up for a party too. In his book Iced Tea (Harvard Common Press, 2002), author Fred Thompson suggests mixing a puree made from ripe strawberries with tea, frozen limeade and sparkling water to create a pretty beverage that's perfect for a graduation bash or bridal shower.
Go Nuts for Pecans
These rich, buttery-tasting nuts rank in the top 20 out of 100 foods analyzed by the USDA for antioxidant capacity—higher than any other nut. Pecans provide fiber, contain over 19 vitamins and minerals, and are a natural source of plant sterols. Need even more reasons to work them into your diet?
"Not only does having a few nuts before dinner curb your appetite, it reduces cholesterol uptake in your body," says Ron Eitenmiller, Ph.D., professor of food sciences and technology at the University of Georgia in Athens.
If you're worried about the fat content, you should know that pecans contain healthful monounsaturated and polyunsaturated fats. They're also a concentrated source of arginine, an essential amino acid that promotes cardiovascular health.
"PEE-can" to those who dwell south of the Mason-Dixon Line, "puh-CAHN" to their cousins to the North. However you say it, it spells tasty, nutritious eating.
LEARN MORE: Find recipes and facts at georgiapecansfit.org
|Fun Food Fact|
Ever wanted to know how the watermelon got its name? (It's 92% water.) Or how licorice was used by the ancient Egyptians, Greeks and Romans? (As a cough and cold medicine.) For a food trivia feast, visit foodmuseum.com. The website answers these and many other off-the-wall questions.
Toss It Around
Salad makes a quick, easy side dish, of course, but a bowl of flavorful greens bumped up with a few hearty ingredients and a great-tasting dressing makes a satisfying main course too. Start with Publix GreenWise Market Organic Bagged Salads, then get inventive. Here are four fresh summer salad creations.
- Strawberries and raspberries contrast nicely with a tangy green such as arugula. Add lightly toasted pecans or walnuts for an irresistible first course. A balsamic vinaigrette makes a perfect dressing to complement the flavors of the salad ingredients, suggests Catherine Walthers, author of Raising the Salad Bar (Lake Isle Press, 2007).
- For a heartier salad, combine a variety of chilled grilled vegetables with quinoa or wheat berries. Good choices: organic orange bell peppers, tomatoes, red onions, zucchini or asparagus. Dress with a mixture of lemon juice, olive oil and fresh pureed tomato. For extra crunch, Walthers recommends adding radicchio or chopped watercress.
- Craving protein? Mix cooked white beans, paper-thin slices of raw fennel and Publix GreenWise Market Organic Baby Arugula Salad Blend. Seared tuna steak and lemon vinaigrette create a nutrient-dense meal that tastes as satisfyingly hearty as it looks.
- Bring the Southwest to the dinner table by tossing together cold cooked brown rice and a medley of corn, diced organic red peppers, and rinsed and drained black beans. Add thinly sliced green onions, then dress with a mixture of finely chopped cilantro, lime juice, olive oil, salt and pepper.
Just in time for coleslaw season, here's a quick guide to versatile, nutrition-packed cabbage. Take a quick look at the different types of this cruciferous vegetable you'll find at your neighborhood Publix—what they look like, how they taste and flavorful ways to enjoy them.
|Green or Red
||Round compact head of thick, smooth green or purplish-red leaves.
||Fresh, these varieties have an earthy flavor and crunchy mouth feel. Cooked, they're mild and blend well with other flavors.
||Great in salads, adding texture when mixed with summer greens. Also terrific solo in coleslaw. In fermented form, sauerkraut makes grilled hot dogs even better.
||Elongated shape; resembles a head of light-colored romaine lettuce.
||More delicate in texture and flavor than its stronger, sturdier cousins.
||Perfect for stir-fries and soups or as the base of a salad. Mix with red and green cabbage or use alone to make great coleslaw. Also excellent as a wrapper in cabbage rolls.
||Crinkly, deep-green leaves that form a loose, round head.
||Milder than green or red cabbage, with a buttery texture.
||The most delicious cabbage to enjoy steamed or boiled, and holds its own in slaw.