June 2023 Newsletter and Toolkit

February
Written By Judy Doherty, MPS, PCII

June 2023 Newsletter and Tools for Premium Food and Health Communication Members:

Table of Contents:

June Newsletter Articles

Featured
Defeating Depression Through Diet
Defeating Depression Through Diet
Mediterranean Diet for Better Mental Health
Mediterranean Diet for Better Mental Health
Functional Ingredient Spotlight: Turmeric
Functional Ingredient Spotlight: Turmeric
Ultra-processed Food and Mental Health
Ultra-processed Food and Mental Health
Healthy Gets a Reboot
Healthy Gets a Reboot
Pleasure versus Hunger Eating
Pleasure versus Hunger Eating
Microgreens
Vegetarian Stuffed Peppers

Vegetarian Stuffed Peppers

Yield 4
Author Judy Doherty
Prep time
10 Min
Cook time
40 Min
Total time
50 Min
These peppers are a tasty treat any day of the week.

Ingredients

Stuffed peppers
  • 1 tsp oil
  • 1/2 cup diced red onion
  • 2 cloves minced garlic
  • 1 can black beans, low sodium, rinsed
  • 1 cup cooked corn kernels (fresh or frozen)
  • 1 cup diced tomatoes
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 cup cooked quinoa
  • 4 peppers, cut in half lengthwise and seeds removed
Garnishes
  • Chopped cilantro
  • 1/4 cup feta cheese, crumbled
  • Limes

Instructions

  1. Make the stuffing. Sauté the onion and garlic in oil in a large skillet. Add the beans, corn, seasonings, and tomatoes. Stir and heat. Add the quinoa. Stir well, then spoon the filling into pepper halves in a large rectangular baking dish. Cover the dish and bake for 40 minutes at 350 degrees or until the peppers are soft.
  2. Garnish with chopped cilantro and crumbled cheese. Serve fresh lime wedges served on the side.

Notes

Follow the package directions to precook the quinoa.

Nutrition Facts

Calories

259.5

Fat

5.36 g

Sat. Fat

1.74 g

Carbs

43.73 g

Fiber

12.61 g

Net carbs

31.13 g

Sugar

7 g

Protein

12.57 g

Sodium

620.62 mg

Cholesterol

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

Summer Farro Salad

Yield 3-4
Author Judy Doherty
Prep time
5 Min
Cook time
30 Min
Total time
35 Min
This delicious salad has a lot of flavor and is a meal all in one bowl.

Ingredients

Salad
  • 2 cups cooked farro, cooled
  • 4 cups spring lettuce mix
  • 1 avocado, peeled, pitted, diced
  • 1 beet, peeled and sliced thin
  • 1 scallion, sliced
  • 1 cup sliced radishes
  • 1 cup sliced cucumbers
Dressing
  • Zest and juice of 2 lemons
  • Zest and juice of 1 orange
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 tablespoon chopped parsley
  • (optional)

Instructions

  1. Prepare all of the ingredients.
  2. Place the greens in the bottom of a large salad bowl.
  3. Top with the cooked farro.
  4. Pour the dressing over the top and toss slightly.
  5. Add all of the veggies on the top.
  6. Serve family style.

Nutrition Facts

Calories

365.4

Fat

19.95 g

Sat. Fat

2.87 g

Carbs

45.69 g

Fiber

10.41 g

Net carbs

35.3 g

Sugar

6.19 g

Protein

5.66 g

Sodium

125.57 mg

Cholesterol

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

Image for June Fresh Tree Fruits

Discounts:

Use code 2023-GET15 at foodandhealth.com for a discount on membership renewals and classes, or try JUNEGET15 at nutritioneducationstore.com to save on engaging nutrition education supplies!

Summer Topics

Featured
Farmers' Market Success: 6 Tips for the Best Trips
Farmers' Market Success: 6 Tips for the Best Trips

Farmers' markets offer tons of resources for making healthful and delicious meals, but sometimes getting started at the market can be a bit daunting. You're in luck, though, because a few simple tips and tricks can turn the experience from overwhelming to downright fun!

Greens
Greens

If you are tired of romaine, iceberg and grocery store lettuce and greens, wait until you see the list of items we just found in a farmer's market. Braising, salad, sprouts and so many flavors await!

Farmer's Market Meal Planning
Farmer's Market Meal Planning

Here is how to shop and plan meals using a farmer’s market. Lots of delicious ideas.

May Recipes With Videos

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
Previous

July 2023 Newsletter and Toolkit
Next

May 2023 Newsletter and Toolkit