Fruits & Veggies-More Matters Offers Recipes and Tips to Show Moms it’s Easy to Include More
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(HealthNewsDigest.com) – Hockessin, Del. – In response to growing interest from Moms nationwide, Fruits & Veggies-More Matters® showcases tips and recipes featuring a different fruit and vegetable each month. Survey results show that 90 percent of Moms say it is important to include fruits and vegetables in their family meals, and more than 75 percent are interested in learning how to prepare them in new ways. Moms can find these helpful and easy-to-use tips and recipes each month at www.FruitsandVeggiesMoreMatters.org. Cherries and Tomatillos are the Fruit & Veggie of the Month for June 2011.
Cherries
Cherries are not native to this country. The fruit was brought to America by ship with early settlers in the 1600s.
To see a video about pitting cherries online, click here, or go to http://www.fruitsandveggiesmorematters.org/video/VideoCenter.php?Auto=1&start=0&Video=77&SuperSubID=63.
Select: Choose firm, red cherries with stems attached. Avoid soft, shriveled or blemished cherries.
Store: Store cherries in the refrigerator for up to 10 days.
Nutrition Benefits: Fat free; saturated fat free; sodium free; cholesterol free; good source of vitamin C; good source of potassium.
Eat: Brown Rice Pilaf with Cherries and Pine Nuts is a delicious, high-fiber side dish that features a whole grain. This recipe meets the Centers for Disease Control and Prevention’s (CDC) strict nutrition guidelines as a healthy recipe.
Brown Rice Pilaf with Cherries and Pine Nuts
Preparation time:
Serves: 4
Cups of Fruits and Vegetables per Serving:
Ingredients:
1 cup Brown Rice (uncooked)
2 tablespoons margarine
8 green onions, chopped (including green tops)
2 teaspoons fresh minced garlic (about one clove)
1/8 cup pine nuts
¾ cup fresh cherries, pitted and chopped
Prepare steamed brown rice according to package directions. When brown rice is steamed, set aside. In a large skillet, melt the one tablespoon butter on medium high heat. When butter is foaming, add pine nuts and sauté until toasted. Remove pine nuts from skillet. Add the second tablespoon of butter to the skillet and allow it to melt. Sauté the garlic and onion until both are softened and golden brown. Toss the steamed rice with the pine nuts, garlic and onion mixture and fresh chopped cherries. Serve warm.
Tomatillos
Also known as the Mexican Husk Tomato, the Tomatillo is a staple in Mexican salsa and mole.
Select: Choose dry, hard tomatillos with tightly fitting husks that are dry and free of mold.
Store: Store tomatillos in the refrigerator loose or in an open container in the crisper drawer for 2-3 weeks.
Nutrition Benefits: Low fat, saturated fat free, cholesterol free, sodium free, low calorie, a good source of vitamin C.
Eat: Roasted Tomatillo Salsa is a delicious alternative to traditional, tomato based salsa. This recipe meets the Centers for Disease Control and Prevention’s (CDC) strict nutrition guidelines as a healthy recipe.
Roasted Tomatillo Salsa
Preparation time: 15 minutes plus chilling time
Serves: 5
Cups of Fruits and Vegetables per Serving: 1/2
Ingredients:
7 medium tomatillos
1 jalapeno pepper, seeded and chopped
1 clove garlic, peeled and chopped
1 medium tomato, peeled, seeded and chopped
3 tablespoons chopped cilantro leaves
¼ cup finely chopped onion
1 teaspoon lime or lemon juice
1/8 teaspoon salt
Preheat broiler. Remove tomatillo husks, rinse under running water then wipe to remove stickiness. Place tomatillos in a single layer on a baking sheet with sides. Broil until slightly charred, turning once, about 7-8 minutes. Cool on baking sheet. Place tomatillos with juice in blender. Add remaining ingredients and blend to a chunky purée. Chill for at least an hour to allow flavors to blend. Adjust seasoning if necessary.
Find these recipes and more on the Fruits & Veggies-More Matters Web site, www.FruitsandVeggiesMoreMatters.org. Fruits & Veggies-More Matters is a national public health initiative created to encourage Americans to eat more fruits and vegetables-fresh, frozen, canned, dried and 100 percent juice. One way Fruits & Veggies-More Matters helps consumers eat healthy is by putting its logo on the packaging of certain food products. In order to carry the Fruits & Veggies-More Matters logo, food products must meet strict nutrition guidelines for total fat, saturated fat, trans-fat, fiber, added sugar, and sodium content. Consumers can look for the Fruits & Veggies-More Matters logo when shopping as an indication that a product is nutritious and to remind them to eat more fruits and vegetables for their better health.
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About Produce for Better Health Foundation
Produce for Better Health Foundation (PBH) is a non-profit 501 (c) (3) fruit and vegetable education foundation. Since 1991, PBH works to motivate people to eat more fruits and vegetables to improve public health. PBH achieves success through industry and government collaboration, first with the 5 A Day program and now with the Fruits & Veggies-More Matters public health initiative. Fruits & Veggies-More Matters is the nation’s largest public-private, fruit and vegetable nutrition education initiative with Fruit and Vegetable Nutrition Coordinators in each state, territory and the military. To learn more, visit www.PBHFoundation.org and www.FruitsandVeggiesMoreMatters.org. Follow Fruits & Veggies-More Matters on Facebook or Twitter.
PBH is also a member and co-chair with Centers for Disease Control & Prevention (CDC) of the National Fruit & Vegetable Alliance (NFVA), consisting of government agencies, non-profit organizations, and industry working to collaboratively and synergistically achieve increased nationwide access and demand for all forms of fruits and vegetables for improved public health. To learn more, visit www.NFVA.org.
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