Summer heat is on full blast! The rising temperatures are getting harder to bear, and the last thing you want to do is to endure more heat in the kitchen. FoodFacts.com shares a refreshing no-cook recipe that is not only delicious and nutritious, but also helps you cool off!
Time: (Prep) 10 minutes; (Other) chill overnight
- 1 medium cantaloupe, cut into chunks
- 1/2 cup 0% fat plain Greek yogurt
- 1 tbsp grated fresh ginger
- 1 lemon, juice only
- 2 pinches of sea salt
- Dash of ground cinnamon or nutmeg
- Fresh basil or mint leaves, chopped
- A scoop of yogurt
- Diced melon toppings
- Honey drizzle
- Fresh basil leaves
- Put all ingredients in a blender or food processor. Blend until well combined.
- Chill overnight in the refrigerator.
- Garnish as desired.
Note: Serve with prosciutto and you’ve got yourself a winning dish!
Unbeknownst to the general public, there are about 300,000 children in the United States that are stricken with juvenile arthritis. This month, FoodFacts.com joins the efforts of children and families of those afflicted as well as the medical community in spreading awareness of this ailment. Among the many forms of juvenile arthritis, juvenile rheumatoid arthritis (also referred to juvenile idiopathic arthritis) is the most common.
Proper nutrition at an early age boosts children’s immunity and may minimize children’s risks of developing juvenile rheumatoid arthritis (JRA). However, arthritis in children can be genetic, and a healthy, balanced diet can help manage the condition. It ensures effective bone repair in the setting of ongoing inflammation.
FoodFacts.com knows that children love pasta! So, here’s a fettuccine with salmon recipe made up of ingredients that are packed with nutritional values that generate healing in active arthritis.
Time: 25 minutes
- 1 package whole grain rice fettuccine
- 1 pint grape tomatoes
- 1/2 pound salmon filet, cut into bite-sized
- 3/4 cup dry white wine
- 1 tablespoon extra virgin olive oil
- 3 cups chopped kale
- 4 ounces goat cheese
- Freshly ground black pepper and salt (to taste)
- Cook pasta according to the directions on the package. Set aside.
- In a separate pot, put kale, tomatoes, pepper, salt and olive oil together, and cook for at least 10 minutes. Stir frequently and turn stove off when kale has softened.
- Add wine and salmon in the pot.
- Mix gently with vegetables and cook until salmon is flaky.
- Add goat cheese and mix gently.
- Serve hot.
Note: Alcohol content in dry white wine evaporates in the cooking process.
In keeping with the grilling season, FoodFacts.com shares this delicious pork chop recipe that features a savory rhubarb sauce. These chops would make a great addition to your arsenal of barbecue recipes!
Time: 30 minutes
- 1 tablespoon fresh thyme leaves, chopped
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt, divided
- 1/2 teaspoon ground pepper, divided
- 4 bone-in pork chops, 1/2-3/4 inch thick (about 2 pounds), trimmed
- 1/2 cup pomegranate juice
- 1/2 cup beef broth
- 2 tablespoons honey
- 3 medium shallots, thinly sliced
- 1 1/2 cups sliced fresh rhubarb
- 1 teaspoon butter
- Preheat grill to medium-high.
- Combine thyme, oil and 1/4 teaspoon each salt and pepper in a small bowl. Smear evenly all over pork chops.
- Combine pomegranate juice, broth, honey, shallots and the remaining 1/4 teaspoon each salt and pepper in a glass pie pan. Microwave, uncovered, on high until reduced by half (about 6 to 9 minutes). Stir in rhubarb and microwave until the rhubarb begins to break down (about 3 to 6 minutes). Stir in butter.
- Oil the grill rack.
- Grill the pork chops, turning once, until cooked through, (about 2 to 3 minutes per side).
- Serve with the rhubarb sauce.
See how your ingredients fare in the Food Facts health score. Get the All My Food Facts app on iTunes, Google Play and Amazon!
Bright colors make food all the more enticing, and FoodFacts.com has always cautioned consumers against the excessive consumption of foods containing artificial food colorants (AFCs). This National Candy Month, we discussed some of the health problems associated them. Of the AFCs, we covered the two most commonly used by food manufacturers in the United States, Red Dye #40 and Yellow Dye #5.
Thankfully, there are brands of natural food colorants available for the health-conscious parents and bakers. On the other hand, you can also make your own chemical-free food dyes. In this blog post, we are sharing a recipe for red and yellow food dyes made from fruits.
- To make red, use raspberries
- To make yellow, use mangoes
- Start with either fresh or frozen fruit. Put it in a blender to create a thick liquid.
- Use a fine strainer to remove seeds.
- Pour juice into small saucepans and cook over medium heat until mixtures are reduced to thick, colorful pastes.
- Pour into frostings, dough or batter. Stir color evenly.
Note: Pour excess into ice cube molds and freeze to store, and defrost thoroughly before next usage.
Find out how your go-to food colorants fare in our health score. Get the All My Food Facts app on iTunes, Google Play and Amazon!
Eating salad daily is one of the simplest ways you can do to jumpstart your efforts to implement healthy eating habits and dramatically improve your health. It is a convenient way to work in a heaping serving of fresh fruits and vegetables, which are rich in vitamins, minerals, fiber and antioxidants.
Salads start off healthy, what with the natural ingredients that make the base. However, many salads wind up being unhealthy because of the toppings and dressings that people embellish them with either at home or at restaurants.
FoodFacts.com shares this salad recipe that’s guaranteed high in nutrition and low in calories.
Time: 30 minutes
- In a large bowl, combine spinach, apples, cranberries and avocados.
- Drizzle the salad with the dressing and toss.
- Chop pecan halves into smaller bites and sprinkle on salad.
- Serve immediately.
Love salads? Find out how your favorite dressing fares in our health score with the all my foodfacts app. Get it on iTunes, Google Play and Amazon!