August 2025 Newsletter, White Label Newsletter, and Toolkit

Written By Judy Doherty, MPS, PCII

August 2025 Newsletter and Tools for Premium Food and Health Communication Members:

Table of Contents:

Tools and Content for August:

Links to articles in the newsletter:

Download August Image - Farm Fresh Produce

Local Farm Stand and Garden Produce - In Season Now


Recipes in this issue - click here to view all recipes

Lemon Shrimp Fettuccine

Lemon Shrimp Fettuccine

Yield 5
Author Judy Doherty
Prep time
5 Min
Cook time
20 Min
Total time
25 Min

Here is a quick-cooking summer pasta dish that cooks the shrimp with the pasta and then finishes off with olive oil, garlic, basil, and fresh lemon juice.

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Ingredients

  • 1 pound box of fettuccine noodles
  • 16 ounces of shrimp, peeled, deveined, and thawed
  • 2 cloves minced garlic
  • 1 tablespoon olive oil
  • 1/2 cup basil leaves (or microbasil), chopped
  • 2 lemons

Instructions

  1. Cook the fettuccine in a large pot of boiling water for 9-10 minutes. Stir occasionally. When the noodles are almost done, add the shrimp.
  2. Cook about 3 minutes until the shrimp turn pink and are done. Drain all in a colander.
  3. Heat a Dutch oven-style pan over medium heat. Add the olive oil and then saute the garlic. Add the noodle and shrimp mixture and allow it to heat. Add the fresh basil and juice of the lemons. Toss and serve.
  4. Optional garnishes: grated Parmesan cheese and Aleppo pepper or red pepper flakes.

Nutrition Facts

Calories

465

Fat

7 g

Sat. Fat

2 g

Carbs

69 g

Fiber

4 g

Net carbs

65 g

Sugar

3 g

Protein

32 g

Sodium

128 mg

Cholesterol

222 mg
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Summer Farm Stand Ratatouille

Summer Farm Stand Ratatouille

Yield 6
Author Judy Doherty
Prep time
5 Min
Cook time
45 Min
Total time
50 Min

This is a summer edition of ratatouille using summer squash, cherry tomatoes, onions, and seasonings.

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Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1/2 onion, sliced
  • 2 cloves garlic, peeled, minced
  • 1 bell pepper, cored and cubed
  • 2 cups cherry tomatoes
  • 1 yellow squash, sliced in half and then into slices
  • 1 patty pan squash, remove the stem, sliced in half, and then into slices
  • 1 zucchini squash, sliced in half and then into slices
  • 2 tablespoons chopped fresh basil or micro-basil
  • 1 tsp garlic pepper (or garlic powder and black pepper)

Instructions

  1. Saute the garlic and onion over medium heat in a large skillet. Add the tomatoes and saute until they start to soften. Add the remaining vegetables and stir.
  2. Bake for 45 minutes in a preheated 375°F oven.
  3. Stir and season to taste with salt and pepper.
  4. Serve hot as a side dish.

Nutrition Facts

Calories

52

Fat

3 g

Sat. Fat

0 g

Carbs

7 g

Fiber

2 g

Net carbs

5 g

Sugar

4 g

Protein

2 g

Sodium

10 mg

Cholesterol

0 mg
copyright foodandhealth.com
Did you make this recipe?
Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes
Cucumber Tomato Salad

Cucumber Tomato Salad

Yield 4
Author Judy Doherty

This summer salad excels when you use local or garden-fresh produce. You can eat this side dish as a chilled salad or toss into lettuce for a fast green salad.  

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Ingredients

  • 1 cucumber, cut in quarters and sliced
  • 2 cups cherry or grape tomatoes, cut in half
  • 1 tablespoon fresh sliced basil
  • 1 tsp extra virgin olive oil
  • 3 tsp red wine vinegar
  • Salt and pepper to taste

Instructions

  1. Rinse all of the veggies under cold running water.
  2. Chop all veggies.
  3. Place all ingredients in a large mixing bowl and toss well.
  4. Chill until ready to serve.
  5. Keeps 1-2 days.

Nutrition Facts

Calories

33

Fat

1 g

Sat. Fat

0 g

Carbs

5 g

Fiber

1 g

Net carbs

3 g

Sugar

3 g

Protein

1 g

Sodium

54 mg

Cholesterol

0 mg
copyright foodandhealth.com
Did you make this recipe?
Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes
Nacho Melt Corn on the Cob

Nacho Melt Corn on the Cob

Yield 4
Author Judy Doherty
Prep time
5 Min
Cook time
20 Min
Total time
25 Min

Mango salsa, melted cheese, and crunchy tortilla chips top this corn on the cob for a spicy treat.

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Ingredients

  • 4 ears of corn, shucked
  • 1 tablespoon olive oil
  • 1 cup chunky prepared salsa
  • 1 chopped mango
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup smashed tortilla chips
  • sprig of cilantro

Instructions

  1. Husk the ears of corn. Rinse off any of the remaining silk and trim off any bad kernels. Brush with the olive oil. Pan-fry the ears of corn in a large grill pan or on the grill until done. Preheat the oven to 400°F.
  2. Mix the chopped mango with the prepared salsa. Place the corn in a pan. Top with the mango salsa, cheese, and crunched-up tortilla chips.
  3. Place in the oven for about 10 minutes until the cheese melts.
  4. Top with fresh cilantro and serve.

Nutrition Facts

Calories

234

Fat

10 g

Sat. Fat

3 g

Carbs

34 g

Fiber

4 g

Net carbs

30 g

Sugar

15 g

Protein

8 g

Sodium

552 mg

Cholesterol

11 mg
copyright foodandhealth.com
Did you make this recipe?
Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes

Summer Topics

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Adhering to a Mediterranean diet cuts the risk of cognitive decline in older people

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Your Gut Drives the Metabolic Bus
Your Gut Drives the Metabolic Bus

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Meal Prep: Shredded Chicken
Meal Prep: Shredded Chicken

Overall, using shredded chicken breast can contribute to a healthy and convenient cooking experience while offering numerous nutritional benefits.

Strike a Pose! Yoga protects older women at risk of Alzheimer's disease
Strike a Pose! Yoga protects older women at risk of Alzheimer's disease

Kundalini yoga is a spiritual and physical practice that aims to awaken the dormant energy believed to be coiled at the base of the spine. This energy, often referred to as Kundalini energy, is considered the life force or primal energy within an individual according to Hindu and yogic philosophy.

Kundalini yoga incorporates various techniques including physical postures (asanas), breathing exercises (pranayama), chanting (mantra), meditation, and the use of specific hand gestures (mudras) to activate and balance the flow of energy throughout the body.

The practice is deeply rooted in ancient Indian tradition and was popularized in the West by Yogi Bhajan in the late 20th century. Kundalini yoga is often associated with dynamic movements, rapid breathing patterns, and the repetition of mantras to stimulate energy flow and promote spiritual awareness. It's renowned for its transformative effects on both the body and mind, promoting strength, flexibility, mental clarity, and a sense of inner peace.

Use of Cannabis Linked to Increase in Heart Attack and Stroke Risk
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Sound the alarm! Regular sleep needs our attention.

In the short term, people are advised to try and maintain a sleep schedule that is sufficient for them to feel rested enough, as often as they possibly can. Keeping a fixed wake-up time, even on weekends, and going to bed when you feel sleepy will help ensure you frequently get enough restorative sleep.

Fastest Healthy Meals
Fastest Healthy Meals

When you're short on time but still want a healthy dinner, opting for quick and nutritious recipes is the way to go. Here are some ideas for the fastest healthy dinners from our test kitchen.

Light Physical Activity 101
Light Physical Activity 101

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MyPlate: Get Ready for Summer
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Functional Ingredient Spotlight: Green Coffee Extract
Functional Ingredient Spotlight: Green Coffee Extract

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Studies using CGA have found that it decreases fasting blood sugar, insulin levels, triglycerides, and LDL cholesterol as well as reducing body weight and decreasing body fat.

So let’s talk about green coffee extract, a popular #functionalingredient…

Cooking Demo Tool Kit:

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Cooking on Induction Stoves

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15 Tips for Smoother Cooking Demos
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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.

https://nutritioneducationstore.com
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