July 2024 Newsletter and Toolkit

Written By Judy Doherty, MPS, PCII

June 2024 Newsletter and Tools for Premium Food and Health Communication Members:

Table of Contents:

Tools and Content for July:

Articles for July 2024:

Featured
Ways to Enjoy Cruciferous Vegetables
Ways to Enjoy Cruciferous Vegetables

Eating more cruciferous vegetables can be both delicious and easy if you incorporate them into your diet creatively. They are a bonus for gut health, too! Here are some practical tips and ideas to help you include more crucifers in your meals:

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

You’re never too late to protect your brain from cognitive decline, according to a recent study published in the journal Molecular Nutrition and Food Research. New data offers a better understanding of the physiological factors related to the effect of diet on cognition as we age.

Help for Those Who Care for Patients with Dementia
Help for Those Who Care for Patients with Dementia

Mealtime is no picnic for many people with dementia and the caregivers that are helping them live at home

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

If you’re looking to keep chronic disease at bay, take care of your gut- specifically your gut bacteria. Research conducted at the Boyce Thompson Institute (BTI) and Cornell University shows that a certain fatty acid made by gut bacteria impacts fat metabolism in animals.

Recipes in this issue - click here to search more.

Summer Corn Salad

Summer Corn Salad

Yield 4
Author Judy Doherty
Prep time
5 Min
Cook time
5 Min
Total time
10 Min
Roasted corn salad can be eaten as a side dish or used as a garnish on grilled meats. This fabulous summer salad is refreshing, crunchy, and spicy.

Ingredients

  • 4 ears of corn, peeled and silk removed
  • 1 Anaheim chili pepper, seeded and diced
  • 1/4 cup diced red onion
  • 2 plum tomatoes, diced
  • 1 tablespoon fresh cilantro, chopped
  • 1 lime, juice
  • pinch of Aleppo or red pepper flakes

Instructions

  1. Roast the corn under a broiler until brown, about 5 minutes, turning every few minutes so it roasts evenly. Allow to cool.
  2. Remove the kernels from the corn
  3. Place the corn in a bowl with the other ingredients and stir well.
  4. Serve over a bed of kale or on top of your favorite grilled dish

Nutrition Facts

Calories

92.73

Fat

1.29 g

Sat. Fat

0.3 g

Carbs

20.55 g

Fiber

2.84 g

Net carbs

17.71 g

Sugar

7.45 g

Protein

3.35 g

Sodium

62.68 mg

Cholesterol

0 mg

If you don’t want to use green beans you can top with steamed broccoli.

copyright foodandhealth.com
Did you make this recipe?
Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes
Peach Yogurt Parfait

Peach Yogurt Parfait

Yield 4
Author Judy Doherty
Prep time
5 Min
Cook time
5 Min
Total time
10 Min
This summer dessert uses ripe tree fruit and yogurt to make an easy dessert.

Ingredients

  • 2 cups vanilla-flavored nonfat yogurt
  • 1 peach
  • 1 apricot
  • 1 tsp water
  • pinch cinnamon
  • 8 fresh raspberries
  • 8 fresh blueberries

Instructions

  1. Slice the peaches and apricots and mix with the cinnamon in a microwaveable bowl. Cover the bowl and microwave for 3-4 minutes. Stir and let cool.
  2. Divide the cooked fruit between 4 glasses.
  3. Place yogurt in 4 glasses.
  4. Top the parfaits with the berries.
  5. Chill until ready to serve.

Nutrition Facts

Calories

140.01

Fat

0.42 g

Sat. Fat

0.15 g

Carbs

28.93 g

Fiber

1.09 g

Net carbs

27.84 g

Sugar

27.67 g

Protein

5.92 g

Sodium

76.14 mg

Cholesterol

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

Image - Download to Use - Corn Salad, Microbiome

Cooking Demo Tool Kit:

Featured
“Build Your Own” Style Dinners
“Build Your Own” Style Dinners

Here are cooking demos designed to make family meals more fun.

Cooking on Induction Stoves
Cooking on Induction Stoves

Using a portable induction stove for a cooking demo is a great idea. Here are the pros, cons, and success tips.

15 Tips for Smoother Cooking Demos
15 Tips for Smoother Cooking Demos

These 15 strategies for smoother cooking demos are very easy to do and they will make your next one make you feel like a star!



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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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August 2024 Newsletter and Toolkit
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