I just had the most delicious salad at Mixt in San Francisco. It was based on arugula and contained 2 different colors of freshly cooked beets, toasted nuts, balsamic vinegar, and a little goat cheese. Hungry yet? It was my dinner and it was so filling and delicious. So it inspired me to get Lisa Andrews, MEd, RDN, to write some social media messages that our health professional readers can use in social media. I think these are her best yet!Arugula is cruciferous vegetable and is also known as garden rocket or rucola. Its origin can be traced back to the Mediterranean.Arugula contains a powerful anti-oxidant known as sulforaphane, which is also found in broccoli. Sulforaphane may help prevent cancer.Arugula is also a source of chlophyll, which give it its green hue. Chlorphyll has been found to block heterocyclic amines, chemicals produced when food is grilled that are linked with cancr.Arugula is also a source of fat-soluble vitamin K, which is needed for blood clotting and bone health.Arugula has a bitter, peppery taste which adds an interesting flavor to salads and pizza.Arugula and beets are a complementary flavor and color pair. Place fresh-roasted beets over arugula for a beautiful salad and flavor sensation!
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Judy Doherty, MPS, PCII
Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.
Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.
Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.
