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Nutrition

Deliciously healthy dishes from sweet to savory

Take your breakfasts, appetizers, dinners and desserts to new heights while maintaining nutrition goals with naturally nutritious and surprisingly versatile California Prunes. Rich and smooth with an ability to enhance both sweet and savory flavors, they can expand your menu with nearly endless powerful pairing options.

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Supplementing meals and snacks with powerful, versatile ingredients can take healthy eating from bland and boring to delicious and adventurous.

Take your breakfasts, appetizers, dinners and desserts to new heights while maintaining nutrition goals with naturally nutritious and surprisingly versatile California Prunes. Rich and smooth with an ability to enhance both sweet and savory flavors, they can expand your menu with nearly endless powerful pairing options.

One serving of 4-5 prunes packs a powerful punch of vitamins, minerals, antioxidants and fiber. Together, these nutrients form a web of vital functions that support overall health.

Whole, diced or pureed, the versatility of prunes allows you to enhance the flavor of recipes from morning to night in dishes like Citrus Breakfast Toast, which brings together vitamin B6 and copper from prunes and vitamin C from citrus to support a healthy immune system.

Try Caramelized Onion, Mozzarella, Prune and Thyme Flatbreads for a tasty family meal, and while you wait for dinner to cook, you can serve up Prune, Mozzarella and Basil Skewers. These easy appetizers provide several key nutrients. Mozzarella is a good source of calcium and prunes provide vitamin K and copper, all of which support overall bone health.

Make dessert a bit better for you but equally delectable with a vegan option like gluten-free, plant-based Prune and Almond Truffles. The soluble fiber in prunes helps lower serum cholesterol and blunt the effects of excessive sodium in the diet. Nuts like almonds provide good fats that help lower the risk for heart disease.

Find more recipe ideas at CaliforniaPrunes.org.

Caramelized Onion, Mozzarella, Prune and Thyme Flatbreads
Prep time: 15 minutes
Cook time: 1 hour, 30 minutes
Yield: 4 flatbreads

Caramelized Onions:
            2          tablespoons olive oil
            1/2       cup butter
            6          large yellow sweet onions, sliced into thin half circles
            3          sprigs fresh thyme
                        coarse kosher salt, to taste

Flatbreads:
            4          personal flatbreads
            1          cup caramelized onions
            4          ounces fresh mozzarella
            10        California Prunes, diced small
            1          tablespoon fresh thyme leaves
                        sea salt, to taste
                        coarsely ground black pepper, to taste

To make caramelized onions: Preheat oven to 400 F.

In large stockpot over medium-low heat, warm oil and melt butter. Add onions and cover; cook 20-25 minutes, stirring occasionally. Add thyme sprigs and season with salt, to taste; turn pan lid slightly ajar. Place pot in oven 1 hour, stirring occasionally.

To make flatbreads: Preheat oven to broil. On sheet pan, toast flatbreads under broiler 4 minutes, or until toasted, flipping halfway through.

Spread 1/4 cup of caramelized onions over each toasted flatbread. Refrigerate leftover onions.

Tear mozzarella and place over onions. Divide prunes among flatbreads and place flatbreads under broiler 4-6 minutes until cheese has melted and is beginning to brown.

Sprinkle flatbreads with fresh thyme and season with salt and pepper, to taste.

Citrus Breakfast Toast
Prep time: 13 minutes
Cook time: 2 minutes
Servings: 2

Prune Puree:

            16        ounces pitted California Prunes
            1/2       cup hot water

            1          large citrus fruit, peels and piths removed with knife, sliced into rounds
            1 1/2    tablespoons raw sugar
            4          tablespoons sunflower butter
            2          slices whole-grain sourdough bread, toasted to desired darkness
            2          tablespoons prune puree
            1          tablespoon sunflower seeds
            2          California Prunes, finely diced

To make prune puree: In blender, pulse prunes and water to combine then blend until smooth, pourable consistency forms, scraping sides, if necessary.

Store in airtight container up to 4 weeks.

To make bruleed citrus wheels: Place citrus wheels on baking sheet and divide sugar evenly among each piece.

Using circular motion, pass flame of culinary torch repeatedly over sugar until it boils and turns lightly charred and amber.

To build toast: Spread 2 tablespoons sunflower butter on each piece of toast. Top each with 1 tablespoon prune puree spread evenly across sunflower butter. Sprinkle each evenly with sunflower seeds and diced prunes. Top each with half broiled citrus and serve.

Alteration: Use broiler set on high instead of culinary torch to caramelize sugar.

Prune and Almond Truffles
Recipe courtesy of Meg of “This Mess is Ours”
Prep time: 45 minutes
Servings: 24

                        Water
            1          cup California Prunes
            1 1/2    cups toasted slivered almonds, divided
            1/4       teaspoon coarse kosher salt, plus additional, to taste, divided
            1          tablespoon cocoa powder
            1 1/2    tablespoons vanilla paste or extract
            1/4       teaspoon almond extract

Boil water and pour over prunes. Soak 30 minutes; drain.

In food processor fitted with “S” blade, pulse 1/2 cup toasted almonds with salt, to taste, until fine crumbs form. Transfer to shallow bowl and set aside.

Add remaining almonds to food processor with 1/4 teaspoon salt and cocoa powder. Pulse 30 seconds to combine. Add prunes, vanilla paste and almond extract; process until combined. Mixture should be creamy with slight texture from almond crumbs. Transfer prune mixture to bowl and refrigerate 1 hour.

Once chilled, use small cookie scoop to portion out individual truffles on parchment-lined baking sheet. Gently roll each truffle in reserved toasted almond crumbs. Store on parchment-lined plate in refrigerator up to 2 weeks. Serve chilled.

Prune, Mozzarella and Basil Skewers
Prep time: 5 minutes
Servings: 5

            5          pieces prosciutto, halved lengthwise (optional)
            10        California Prunes
            10        basil leaves
            10        cherry-size mozzarella balls

If using prosciutto, fold each half in half lengthwise so width of prune is wider than width of prosciutto. Starting at one end of prosciutto, wrap one prune; repeat with remaining prosciutto. Set aside.

Wrap one basil leaf around each mozzarella ball then thread onto skewer. Thread one prune or prosciutto-wrapped prune onto each skewer.

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Nutrition

Revamp your pantry, start living healthy

Eat and live better with products that make healthy living a lifestyle.

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In the past, many Filipinos put wellbeing and wellness on the back burner until major health concerns arose. But since the pandemic began, health has been thrust into the forefront, taking on a new importance for many.

Now more than ever, individuals are finding ways to live healthier lifestyles. Whether that means taking precautions against getting sick, eating wholesome and nutritious food, or managing a healthy weight. 

A quick Google search about healthy living and dieting will result in a ton of information that it can be hard to know what is accurate. Be wary of fad diets all over social media that promise quick and easy results. The truth is these quick fixes don’t work. What does work is a lifestyle change. It’s more sustainable too. Here are a few tips to make a healthy change to one’s lifestyle.

Munch on good snacks

Not all snacks are bad. Go for snacks that include protein, fiber, and healthy fats. Good snacks also help curb sugar cravings. In fact, snacking is beneficial when increasing intake of nutrient-rich foods for a burst of energy. Snacks that are good to have on hand are those that will keep the stomach full throughout the day. Consider the Macro Fruit Free Muesli Bar and Classic Fruit & Nut Muesli Bar for great sources of fiber. 

Eat whole, organic food

Whole foods are those that have not been overly processed. They have many benefits because they are loaded with vitamins, minerals, and nutrients that help keep the immune system and body strong. Try products that can be used in more ways than one such as Macro Tomato Garlic & Basil Chunky Pasta Sauce which can be used as a sauce for fish or chicken. Another versatile product is Macro Quick Oats which can be used in baking or to make a classic oatmeal recipe or overnight oats. These products promise more than just great taste, but also healthier alternatives to traditional ingredients.    

Stock up on superfoods

Superfoods are those that are rich in antioxidants, good fat, and fiber. Instead of foods that are high in sugar, consider superfoods like Macro Turmeric Latte and Macro Black Chia Seeds. Turmeric helps lower inflammation levels in the body and reduces the risk of health problems. Chia seeds on the other hand are packed with antioxidants and fiber which can help lower high blood pressure and regulate the digestive system.

All Macro products are available in Shopwise, Robinsons Supermarket and The Marketplace Rustans branches nationwide. Woolworths products are also available via the GoCart website.

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Nutrition

5 Reasons to add lobster to meals

In addition to its distinctly sweet flavor, consider these reasons to add Maine lobster to your menu this summer.

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The arrival of summer means favorites like fresh seafood are back on the menu for many families. This year, as you explore new and inventive ways to add variety to weeknight dinners and backyard barbecues, consider including lobster as a versatile, indulgent ingredient.  

Throughout the summer months, lobstermen up and down the Maine coast set off before dawn in pursuit of one of the most beloved crustaceans in the world. As one of the oldest fisheries in the country, the industry boasts a rich history with an unparalleled commitment to sustainability and environmental stewardship that has allowed it to thrive for generations.

In addition to its distinctly sweet flavor, consider these reasons to add Maine lobster to your menu this summer:

Sustainability

To help protect the lobster population and the livelihood of those in the fishery, the lobstermen pioneered sustainability and traceability practices before it was fashionable. The sustainability measures developed and adapted over generations, such as protecting egg-bearing females and releasing juvenile lobsters, have preserved the fishery and produced abundant lobster stocks.

Small Business Support

Unlike many commercial fisheries, the Maine Lobster industry consists of more than 5,000 independent lobstermen who own and operate small day boats. Many lobstermen are from multi-generational lobstering families, which, along with a mandatory apprenticeship program, ensure its continued survival.

Front Lines of Science

Mother Nature and science guide the fishery, meaning ongoing collaboration between scientists and fishermen to research the health of the lobster population and adapt to the effects of climate change to help protect the oceans.

Protection of Endangered Species

Sustainability for the industry means taking care of the larger marine environment and the species that rely on it. Since the 1990s, Maine lobstermen have taken proactive steps to protect endangered North Atlantic right whales by eliminating surface float rope, incorporating weak links to allow whales to break free in the event they encounter gear and marking rope to ensure traceability.

Community Engagement

The lobster industry goes well beyond the fishermen on the water; including the dealers, processors, restaurant owners, trap and boat builders and more. The fishery is part of the identity of Maine, which means enjoying lobster rolls, grilled tails or steamed lobsters this summer directly supports the community and the lobstermen who call it home.

To find more ways to support the industry and recipes to enjoy this summer, visit lobsterfrommaine.com.

Chilled Lobster with Orange and Basil Vinaigrette 

Recipe courtesy of Erin Lynch on behalf of the Maine Lobster Marketing Collaborative 
Servings: 4Dressing:

1          tablespoon minced shallots
2          tablespoons olive oil
2          tablespoons fresh orange juice
1          tablespoon fresh lime juice
2          tablespoons chopped fresh basil
1          tablespoon chopped fresh parsley
1/2       teaspoon salt, plus additional, to taste, divided 
1/4       teaspoon Dijon mustard
            pepper, to taste
1          pound cooked Maine Lobster meat, cut into 1-inch pieces

1          head butter lettuce, torn
1          ripe avocado, peeled and diced
3          radishes, thinly sliced
            kosher salt 
            freshly ground black pepper

To make dressing: In medium bowl, whisk shallots, olive oil, orange juice, lime juice, basil, parsley, salt and Dijon mustard. Season with additional salt and pepper, to taste.

Add lobster to bowl; toss to coat. Chill at least 1 hour, or up to one day.

To serve: Arrange lettuce on serving plate and place lobster on top. Sprinkle with avocado, radishes, kosher salt and ground black pepper.

Traditional Lobster Rolls

Recipe courtesy of the Maine Lobster Marketing Collaborative 
Yield: 4 rolls

1          pound cooked Maine lobster meat 
            mayonnaise, to taste, for binding
            freshly ground black pepper, to taste
            salt, to taste
            fresh lemon juice, to taste
4          buttered, toasted rolls or preferred bread 
            sliced chives, for garnish

In bowl, combine lobster meat; mayonnaise, to taste; pepper, to taste; salt, to taste; and lemon juice, to taste.

Place 3-4 ounces lobster salad on each roll.

Garnish with chives and serve.

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Nutrition

Dine outdoors with delicious plant-forward dishes

More time spent eating meals on the deck or patio calls for recipes that fit your al fresco theme from plant-forward takes on traditional summer fare to platters and spreads that offer everyone something to smile about.

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As rays of sunshine light up backyards and patios, many families take their meals outdoors to enjoy the warm weather while sharing special moments together. More time spent eating meals on the deck or patio calls for recipes that fit your al fresco theme from plant-forward takes on traditional summer fare to platters and spreads that offer everyone something to smile about.

For a unique twist on the classic backyard burger, prepare fresh Falafel Burgers with Cucumber Sauce that provide a plant-based way to emphasize nutrition at the center of your plate. As a trendy way to rethink summer cooking, this family-friendly recipe keeps flavor top of mind while adding plants to the menu.

If lunchtime or snacking in the sunshine calls for an even lighter dish, this Mediterranean Platter offers an opportunity for stylish expression that can be prepared ahead of time. As a simple snack that encourages people to gather and socialize, it’s a perfect summer spread that combines veggies, hummus, cheese and pita bread.

Visit Aramark’s Feed Your Potential website, fyp365.com, to find more ways to celebrate the season.

Mediterranean Platter
Recipe courtesy of Aramark

1/2       lemon, thinly sliced
3/4       teaspoon kosher salt, divided
1/4       teaspoon sugar
3 3/4    teaspoons extra-virgin olive oil, divided
1          cup diced tomato
1          cup diced English cucumber
1          tablespoon diced dill pickle
2          tablespoons sliced green onion
2          tablespoons fresh flat-leaf parsley leaves, chopped
1 1/2    teaspoons red wine vinegar
1/8       teaspoon ground black pepper
1          pound fresh asparagus, trimmed
3          cups hummus
1/2       cup crumbled feta cheese
1 1/4    cups pitted mixed olives
6          pita breads, warmed and quartered

In bowl, mix lemon, 1/4 teaspoon salt and sugar. Cover and chill 2-6 hours. Dice lemon. Mix diced lemon and 1/4 teaspoon olive oil. Cover and chill.

Mix diced lemon, tomato, cucumber, pickle, green onion, parsley, vinegar, 1 1/2 teaspoons olive oil and 1/4 teaspoon salt. Cover and chill.

Lightly oil grill rack and heat grill to medium. Mix pepper, asparagus, remaining oil and remaining salt.

Grill asparagus 2 minutes, or until tender-crisp. Let cool. Cover and chill.

Set large serving platter on work surface. Place hummus and tomato salad in small bowls.

To assemble, place larger items on platter then arrange smaller items around them. Group pita in several small stacks next to bowls. Arrange feta and olives in remaining space.

Falafel Burgers with Cucumber Sauce
Recipe courtesy of Aramark

Cucumber Sauce:
2          medium cucumbers, peeled and coarsely grated
2          cups plain full-fat Greek yogurt
1/4       cup fresh lemon juice
2          tablespoons olive oil
2          small cloves garlic, minced
2          teaspoons dried dill
1          teaspoon kosher salt
2-3       tablespoons water

Falafel Patties:
2          cans (15 ounces each) chickpeas, rinsed, drained and patted dry
1/4       cup sesame seeds
1          large carrot, peeled and sliced
1          red onion, halved and sliced
1          cup loosely packed cilantro
6          cloves garlic, peeled
1          jalapeno, sliced
3/4       cup chickpea flour
4          teaspoons ground coriander
4          teaspoons ground cumin
2          teaspoons kosher salt
1          teaspoon ground black pepper
6          tablespoons grapeseed or vegetable oil
4          buns
            lettuce (optional)
            tomato (optional)

To make cucumber sauce: Place grated cucumber in clean dish towel. Roll dish towel around cucumber and squeeze to remove excess liquid.

In bowl, mix cucumber, yogurt, lemon juice, oil, garlic, dill and salt. Stir in 2 tablespoons water, adding more as needed until mixture is smooth and creamy. Cover and chill.

To make falafel patties: In food processor, cover and process chickpeas and sesame seeds until mixture is finely chopped. Transfer to bowl.

In food processor, cover and process carrot, onion, cilantro, garlic and jalapeno until finely chopped. Add vegetable mixture to chickpea mixture. Add flour, coriander, cumin, salt and black pepper; mix well.

Heat oven to 375 F. Line baking sheet with parchment paper. Shape chickpea mixture into four patties. In skillet over medium heat, heat oil. Cook patties 3 minutes, or until golden brown on bottoms. Turn over and cook 3 minutes. Drain on paper towels. Transfer patties to baking sheet.

Bake 20 minutes. Let patties cool 15 minutes. Place patties on buns and top with lettuce and tomato, if desired. Drizzle with cucumber sauce.

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